866 EXPERIMENT STATION RECORD. 



mineral water are given. A special study of commercial graham flours by R. E. 

 Remington (pp. 285-288) is reported. He concludes that the "graham flours" 

 on the market are "(1) whole wheat flour made by one grinding from the entire 

 wheat kernel, either on a burr mill or a roller mill; (2) whole wheat flour to 

 which has been added some bolted flour, either with or without partial removal 

 of the bran, apparently for the purpose of making a lighter colored and more 

 salable product; (3) a mixture of some of the different streams in the usual 

 process of milling, in order to work off the less salable and cheaper products; 

 (4) a mixture of bolted flour with bran or shorts made in a jobbing house or 

 outside the mill." 



The second publication discusses albumin in baking powder; describes what 

 the author considers a misleading test of such baking powders in comparison 

 with other sorts ; gives some general data regarding miscellaneous topics, in- 

 cluding cold storage provisions and tlie adulteration of leather; reports data 

 regarding so-called " disinfectants," a drug product, paints, and miscellaneous 

 foodstuffs; and gives the results of a study of the proportion of screenings in 

 North Dakota grown wheats. 



According to the data obtained, the screenings do not differ " very materially 

 from the average in composition of wheat bran and middlings as found upon 

 the market, and have about the same amount of protein as alfalfa hay and 

 considerably more of carbohydrates in the form of nitrogen-free extract. All 

 screenings, however, should be ground before being fed so as to be sure that 

 the weed seed will not germinate. The samples reported . . . were found to 

 be a mixture of broken wheat, flax, millet, pigweed, wild oats, hare's ear mus- 

 tard, lamb's quarters, wild rose, com cockle, wild buckwheat, and Indian mus- 

 tard." 



From a study of the effect of barley and rye on the milling and baking 

 quality of wheat by T. Sanderson (pp. 312-314), the conclusion was reached 

 that this is a matter whi<A affects the manufacturer of flour more than the 

 consumer, and that " there is no machinery yet devised and available by which 

 the mUler can separate these grains." The trouble is largely ascribed to " care- 

 lessness on the part of some one over whom the manufacturer has no control," 

 so that " this practice should be rigidly dealt with in all cases until the pro- 

 ducers feel that they can not afford to be careless in this matter." 



In a report on baking powders, by R. E. Remington (pp. 314r-323), the results 

 of the examination of a number of samples of different types are presented, 

 together with data regarding the probable end-products in the dough, and simi- 

 lar information. 



Samples of baking powder were also examined for the presence of toxic 

 metals. According to the author, it should be pointed out, in justice to the 

 manufacturers, " that with one exception all samples showing more than 1 part 

 per million of arsenic bore distinct evidences of being more than 1 year old, 

 and the 2 samples which showed more than 5 parts per million of lead were 

 several years old. All new stock, with one exception, has been found to be 

 free from more than mere traces of these injurious metals. The consumer who 

 buys only well known brands, and insists that the stock be fresh, has little to 

 fear on this score." 



The North Dakota baking powder ruling is quoted. 



The third publication discusses the baking powder situation, particularly 

 albumin in baking powders; records some coiTections in the baking powder 

 analyses reported in the preceding bulletin (No. 18) ; and reports analyses of 

 tobacco, snuff, and a drug product. 



[Food inspection and other topics], J. H. Waixis and C. D. Mason {Bien. 

 Rpt. Idaho Dairy Food and Sanit. Insp. and State Chem., 5 {1911-12), pp. 234, 



