"No. VIII. MACCARONI.

"Maccaroni is a dough prepared from fine wheat-flour, made into a tubular form about the thickness of a goose-quill. It is prepared to most advantage from the hard Italian wheat, which is richer in gluten than the wheat of more northern countries. This is ground into a coarse flour by means of light millstones, and is made into a paste with hot water. The Italians pile up the pieces of dough one upon another, and tread it well with their feet for two or three minutes. When the dough is properly kneaded, it is placed in a cast iron cylinder, which is kept warm in order to render the dough thin and plastic; it is then forced through holes in the bottom of the cylinder, which give it the shape of fillets or ribbons, the edges of which are joined together, forming the paste into tubes. It is finally dried in the sun.

I. 2.7108 grms. lost at 100° C. 0.2684 grm.

II. 2.807 grms. dried at 100° C. left 0.0276 grm. ash.

HO.

III. 0.3666 grm. gave 0.6141 grm. CO2 and 0.2169 grm. HO.
IV. 0.3452 grm. gave 0.5773 grm. CO, and 0.2048 grm.
V. 1.015 grm. gave 0.2599 grm. NHCl. PtCl2.
VI. 1.1739 grm. gave 0.2856 grm. NHCl. PtCl2.

"The specimen analyzed was finely divided, dried potato, prepared for transportation, use on sea-voyages, &c. Of the details of its manufacture, I was unable to obtain any information.

grm. ash.

I. 2.3378 grms. lost at 100° C. 0.2354 grm.
II. 2.1046 grms. dried at 100° C. left 0.0842
III. 0.4042 grm. gave 0.6415 grm. CO2 and 0.221 grm. HO.
IV. 0.2933 grm. gave 0.4623 grm. CO2 and 0.1614 grm. HO.
V. 0.6696 grm. gave 0.1800 grm. NH,Cl. PtCl2.

VI. 0.7431 grm. gave 0.1912 grm. NHCl. PtCl2.

Corresponding in 100 parts to

"Farina is prepared both from corn and wheat, and is in rounded grains resembling sago in appearance, only smaller. Although I made many inquiries, I was unable to obtain any information respecting its preparation from the manufacturers. It is perhaps prepared by washing out a portion of the starch from the finely ground meal, and drying and granulating the residue. The specimen analyzed was prepared from corn. It seems to have less starch and about the same amount of nitrogenous ingredients as Indian-corn meal, an analysis of which by Professor Horsford (Phil. Mag., S. 3. XXIX. 365) gave as follows: Starch 84.90; nitrogenous ingredients 13.65. Farina gives: Starch 81.76; nitrogenous ingredients 13.61.

I. 3.794 grms. lost at 100° C. 0.3908 grm.

II. 3.403 grms. dried at 100° C. left 0.0176 grm. ash.

III. 0.341 grm. gave
0.5461 grm.
CO, and 0.1988 grm. HO.
IV. 0.4322 grm. gave 0.6919 grm. CO2 and 0.2583 grm. HO.
V. 0.4434 grm. gave 0.1506 grm. NH,Cl. PtCl2.

Corresponding in 100 parts to

4. Table of Equivalents or Weights for an Equal of Nutritive