Fig. i.— Made from Southern Plate wheat, 190S-9 crop. 



Illustrates effect of adding o'2 per cent, malt extract to this flour. X = untreated ; Fio = treated. 



Flavour of Fio very greatly improved. The malt extract suspended in water equalling i per cent, of 

 the flour and sprayed in. 



Fig. 2.— Made from Southern Plate wheat, 1910-11 crop. 



No. 1. "Tin loaf" made from wheat dry cleaned. Flour contained n"S per cent, of moisture. 



No. 2. " Tin loaf" made from wheat conditioned and flour conditioned also. It contained i5 - 6y per cent. 



of moisture. 

 Photography has failed to record the full difference in colour, visible to the eye, between the loaves but it 

 is sufficiently striking as it is. 



p. 288] 



