12 



No. 164. Entire- wheat bread. This was made of the flour from which nample No. 



154 was taken. 

 No. 182. Graham bread. Thig waj made of the flour from which sample No. 155 



was taken. 



Nos. 199 and 217. Strai,ght patent flour bread. In making this bread flour was 

 used from which sample No. 156 was taken. 



Nos. 165, 181, 198, and 216. Milk. Mixed milk, used in the digestion experiments. 



No. 218. Cleaned soft winter wheat, from Goshen, Ind., prepared for milling, of 

 good quality, and weighing 60 pounds per bushel. The sample analyzed was ground 

 in the laboratory in a Maercker mill. 



No. 221. Mixed-grade flour, ground from soft winter wheat No. 218, and consisting 

 largely of straight flour with some lower grades and a little germ. As already 

 explained, with exhaustive nulling about 72 per cent of the screened wheat is recov- 

 ered as straight flour, the grade most extensively used for bread making. If a lower 

 percentage of wheat is recovered as flour, the sample is ranked, commercially, as a 

 higher grade of patent flour because of its lighter color and other characteristic phys- 

 ical properties. This sample. No. 221, was not strictly a straight grade flour, but 

 was more properly a blend. 



No. 222. Entire-wheat flour, ground from soft winter wheat No. 218, after remov- 

 ing a small amount of bran. This sample w^as different from the entire wheat used 

 in former work with hard wheat; it had more of the characteristics of graham. It 

 was, however, more finely pulverized than the graham flours used in the experi- 

 ments made in 1899-1901. 



No. 267. Middlings obtained in the milling of the straight-grade flour No. 221, 

 from soft winter wheat No. 218. Middlings include the fine particles of bran and 

 germ, and, in case the wheat is not exhaustively milled, a small amount of the low- 

 est grades of flour. 



No. 268. Bran, from soft winter wheat No. 218. 



No. 237. Soft winter wheat, of good quality, from North Lansing, Mich., weighing 

 59 pounds per bushel, cleaned and prepared for milling. 



No. 240. Straight grade or standard patent flour, milled from soft wheat No. 237. 

 From the analysis of the flour and the appearance of the offals, it would seem that 

 this flour contained somewhat less than 72 per cent of the original wheat. It should 

 be classed as a high grade rather than as a straight-grade flour. It possessed good 

 bread-making qualities, but required more thorough mixing and kneading than 

 hard-wheat flours. 



No. 238. ISIiddlings, from soft winter wheat No. 237, obtained in milling flour No. 240. 



No. 239. Bran, from soft winter wheat No. 237, obtamed in milling flour No. 240. 



No. 241. Entire- wheat flour, prepared from soft winter wheat No. 237. 



No. 242. Graham flour, obtained from soft winter wheat No. 237. 



No. 223. Mixed-grade flour bread. This was made of the flour from which sample 

 No. 221 was taken. 



No. 231. Entire-wheat flour bread. This was made of the flour from which sample 

 No. 219 was taken. 



No. 244. Straight patent flour bread. In making this bread flour was used from 

 which sample No. 240 was taken. 



No. 251. Entire-wheat flour bread. This bread was made of the flour from which 

 sample No. 241 was taken. 



No. 260. Graham-flour bread. The graham flour used was the lot from which 

 sample No. 242 was taken. 



COMPOSITION OF SAMPLES OF FOOD MATERIALS. 



In Table 1, which follows, are given the results of the analyses of 

 the wheat samples, of the flours and other products made from the 



