42 



The Bulletin. 



RESULTS OF THE EXAM! 



.gE 



5631 

 5632 

 5633 

 5634 

 5635 

 5636 

 5637 

 5638 

 5639 

 5640 

 5641 

 5642 

 5643 

 5644 

 5645 

 5646 

 5647 

 5719 

 5720 

 5721 



Material and Brand from Label. 



Corn Meal, Bon Ton. 

 Corn Meal 



.do. 



Corn Meal, Bon Ton. 



Corn Meal 



do 



.do. 



.do. 



.do. 



.do_ 

 .do. 



.do. 



.do. 

 .do. 



.do. 



.do- 



Corn Meal, Sawyer's Dinner Party. 



Corn Meal 



do... 



.do. 



Manufacturer or Wholesaler. 



Asheville Milling Co., Asheville, N. C 



T. M. Rymer, Asheville, N. C 



Weaverville Milling Co., Weaverville, N. C. . 



Asheville Milling Co., Asheville, N. C 



Hazel Green Mills, Asheville, N. C 



Weaverville Milling Co., Weaverville, N. C. . 



Hickory Milling Co., Hickory, N. C 



Glen Alpine Milling Co., Glen Alpine, N. C. 



Lenoir Mills, Lenoir, N. C 



Home Milling Co., Lenoir, N. C 



do 



Lenoir Mills, Lenoir, N. C 



H. F. Munt, Petersburg, Va 



Mayo Milling Co., Richmond, Va 



B. D. Booth, Petersburg, Va 



Warner Moore & Co., Richmond, Va 



Eiglehart, Evansville, Ind 



Mayo Milling Co., Richmond, Va 



R. G. Thompson, Petersburg, Va 



H. F. Munt, Petersburg, Va ... 



EXAMINATION OF FLOUR. 



BY C. D. HARRIS. 



As is well known, flour is the interior portion of grain, usually 

 wheat, finely ground and separated from the outer husks or bran by 

 bolting. It is composed chiefly of two classes of substance— carbo- 

 hydrates (mainly starch and sugar) and nitrogenous compounds. 

 The former of these are heat and force producers in the body, while 

 the latter go to the making of muscle and tissues. What are known 

 as the finer grades and higher-priced flours are usually not the most 

 nutritious. When the germ or wheat heart, which is rich in nitroge- 

 nous compounds, but not so white as the starchy matter, is removed, 

 it is at the expense of the nutritive value of the flour, for it is natu- 

 rally rich in the carbohydrates any way. 



