Chapter III: Agricultural Botany, by J. Percival. (Duckworth and Co., 1900.)

The Interpretation of the Results of Agricultural Experiments,
by T. B. Wood, and Field Trials and their interpretation,
by A. D. Hall and E. J. Russell. (_Journal of the Board of
Agriculture and Fisheries_, Supplement No. 7, Nov. 1911.)

Heredity in Plants and Animals, by T. B. Wood and R. C.
Punnett. (_Journal of the Highland and Agricultural Society of
Scotland_, Vol. XX, Fifth Series, 1908.)

Mendelism, by R. C. Punnett. (Macmillan and Co., 1911.)

Mendel’s Laws and Wheat Breeding, by R. H. Biffen. (_Journal of
Agricultural Science_, Vol. I, p. 4.)

Studies in the Inheritance of Disease Resistance, by R. H.
Biffen. (_Journal of Agricultural Science_, Vol. II,
p. 109; Vol. IV, p. 421.)

The Inheritance of Strength in Wheat, by R. H. Biffen.
(_Journal of Agricultural Science_, Vol. III, p. 86.)

Variation, Heredity, and Evolution, by R. H. Lock. (John
Murray, 1909.)

Minnesota Wheat Breeding, by Willet M. Hays and Andrew Boss.
(McGill-Warner Co., St Paul.)

The Improvement of English Wheat, by A. E. Humphries and R. H.
Biffen. (_Journal of Agricultural Science_, Vol. II,
p. 1.)

Plant Breeding in Scandinavia, by L. H. Newman. (The Canadian
Seed Growers Association, Ottawa, 1912.)

CHAPTERS IV, V, AND VI.

The Technology of Bread Making, by W. Jago. (Simpkin, Marshall
and Co., 1911.)

Modern Development of Flour Milling, by A. E. Humphries.
(_Journal of the Royal Society of Arts_, Vol. LV, p.
109.)

Home Grown Wheat Committee’s Reports. (59, Mark Lane, London,
E.C.)

The Chemistry of Strength of Wheat Flour, by T. B. Wood.
(_Journal of Agricultural Science_, Vol. II, pp. 139,
267.)

CHAPTERS VII AND VIII.

Composition and Food Value of Bread, by T. B. Wood. (_Journal
of the Royal Agricultural Society of England_, 1911.)

Some Experiments on the Relative Digestibility of White and
Whole-meal Breads, by L. F. Newman, G. W. Robinson, E. T.
Halnan, and H. A. D. Neville. (_Journal of Hygiene_, Vol.
XII, No. 2.)

Nutritive Value of Bread, by J. M. Hamill. (_Local Government
Board Report_, Cd. 5831.)

Bleaching and Improving Flour, by J. M. Hamill and G. W. Monier
Williams. (_Local Government Board Report_, Cd. 5613.)

Diet of Rural and Urban Workers. (_Board of Trade Reports_, Cd.
1761 and 2337.)

Bulletins of the U.S.A. Department of Agriculture. (Division
of Chemistry 13; Office of Experiment Stations 21, 52, 67, 85,
101, 126, 156, 185, 227.)

INDEX

Aerated bread, 104

Amino-acids, 116

Ash of bread, 119

Baking, 63, 91

Baking powders, 102

Biffen’s new varieties, 49, 59
method, 41, 46, 58

Bread, amount in diet, 127
composition of, 109
variations in, 120
water in, 135

Break rolls, 81

Breeding of wheat, 29, 35, 40

Burgoyne’s Fife, 59

Climate suitable for wheat, 2, 28

Clover as preparation for wheat, 8

Colloids, 67

Continuous growth of wheat, 7

Crookes, Sir W., shortage of nitrogen, 5

Cropping power of wheats, 32

Cross-breeding, 40

Digestibility of bread, 124

Dressing wheat, 16

Dry farming, 10

Elements required by wheat, 2

Energy-values, 111

Fat in bread, 113

Fermentation in dough, 94

Fibre, 114

Field plots, accuracy of, 32

Fife wheat, 47, 57

Flour, composition of, 122
grades of, 88, 122
self-rising, 102

Food-value of various breads, 120
of starch, etc. in bread, 110

Foreign wheat growing, 21

Fuel-values, 111

Futures, 26

Germ, food-value of, 132
in milling, 89
in bread, 114, 132

Gluten, 63
properties of, 68

Grades of flour, 88, 122
of wheat, 23

Home Grown Wheat Committee, 53, 56

Hopkins’ work, 132

Hybridisation, 40

Improvers, flour, 100

Indigestible matter in bread, 114

Inheritance in wheat, 41

Johannsen, 37

Judging wheats, 60

Lawes and Gilbert, 4

Liebig, 3

Little Joss wheat, 51

Manuring wheat, 3, 7

Markets, home, 16
foreign, 22, 27

Market quotations, 19

Mendel’s laws, 40

Milling, history of, 74, 77
effect of, on flour, 122

Mineral manures, 3

Minnesota experiments, 36

Natural moisture in wheat, 52

Nitrogen, cost of, in manures, 4
fixation, 8
for wheat, 4
from air, 6
scarcity of, 5
synthetic, 6

Ovens for baking, 99

Patents flour, 88

Pedigree in wheat, 39

Phosphates in bread, 119
in diet, 131
in flour, 70

Plots for yield testing, 32

Protein, cost of, in diet, 116
in bread, 115

Prout’s system of farming, 7

Pure-line theory, 37

Purification of flour, 86

Rainfall for wheat, 2

Red Fife, 47

Reduction rolls, 87

Roller mill, 79

Rotation of crops, 9

Rothamsted experiments, 4

Rust-proof wheat, 51

Sale of bread, 105
of wheat, 16

Scaling loaves, 96

Selection for cropping power, 35

Self-rising flour, 102

Separation of flour, 85

Semolina, 86

Sheep-folding, 10

Soils for wheat, 2

“Standard” flour, 135

Starch in bread, 110

Stone mill, 75

Strength of flour, cause of, 62
of flour, test for, 66, 72
of wheat or flour, 53

Strong wheats, characters of, 60
value of, 59

Sugar in bread, 112

Synthetic nitrogenous manures, 6

Thrashing wheat, 15

Turbidity test for strong wheats, 73

Variety of wheat, choice of, 28
testing, 32

Virgin soils, 5

Water in bread, 109, 135

Weak wheats, characters of, 61

Weights and measures, 17

Yeast, growth in dough, 94

Yield of wheat, conditions of, 28

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A History of Civilization in Palestine. By Prof. R. A. S.
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Heredity in the Light of Recent Research. By L. Doncaster, M.A.

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The Individual in the Animal Kingdom. By J. S. Huxley, B.A.

Life in the Sea. By James Johnstone, B.Sc.

The Migration of Birds. By T. A. Coward.

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House Flies. By C. G. Hewitt, D.Sc.

Earthworms and their Allies. By F. E. Beddard, F.R.S.

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Prehistoric Man. By Dr W. L. H. Duckworth.

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Rocks and their Origins. By Prof. Grenville A. J. Cole.

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Plant-Animals: a Study in Symbiosis. By Prof. F. W. Keeble.

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Brewing. By A. Chaston Chapman, F.I.C.

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Transcriber's Note:

Page 11, 12. “Olland” defined in 1863 by John Morton thus: Olland (Nors., Suff.) arable land which has been laid down to clover or grass, for two years.

Inconsistent spelling and hyphenation are as in the original.

End of Project Gutenberg's The Story of a Loaf of Bread, by Thomas Barlow Wood