FOODS — HUMAN NUTRITION. 667 



but, in general, milling results were in favor of the Bluestem and Fife wheats, 

 wliile Marquis wheat had a slight advantage as shown by the baking tests. From 

 the results obtained the author is of the opinion that there can be no harm in 

 the continued production of Marquis wheat, and recommends that home-grown 

 seed should be used as far as possible. " If this wheat will continue its present 

 quality, there can be very little objection raisefl from a milling and baking 

 standpoint to its i)roduction in large quantities." 



A paper by W. L. Stockham is also reported, on Marquis Wheat— Protein 

 Content. Strength, and Adai)tability. As shown by the analyses reported. 

 Marquis wheat flour had a lower protein content than spring wheat flour, while 

 there was on an average little difference in the moisture content of the flour. 

 As shown by baking tests, the bread made from Marquis wheat flour ranked in 

 color a little lower than that from the other hard red wheats grown the same 

 year, though the general average was good. From the data reported and dis- 

 cussed the author concludes that although " Marquis may be widely grown it 

 will not maintain its standard in all sections of the State." 



[Food analyses and other pure food and drug" topics], E. F. Ladd and Alma 



K. Johnson (North Dakota Sta. Spec. BuL, 3 (lOlJf), No. 1, pp. 1-8, 12-32). 



Baking powder frauds and other pure food and drugs topics are discussed 

 and some information is given regarding some proprietary remedies. 



A report is presented by T. Sanderson, entitled A Study of the Variation in 

 Weight of a Fifty-Pound Sack of Flour during Storage. The flours used were 

 blends of hard red winter wheats and hard red spring wheats, some of the 

 latter siimples graded down or "rejected" on account of having been sprouted 

 or sprouted and bleached. The different flours, in 50-lb. sacks, were stored 

 in the usual wny from a little under 7 months to 11 months, weighings being 

 made at intervals. Small gains and losses were noted with different flours, 

 but, considering the 38 samples as a whole, there was an average gain of 0.2077 

 per cent in weight ; or. leaving out of account 4 samples which were dried out, 

 the average gain was 0.3257 per cent. 



"The variation in weight is due largely to atmospheric conditions . . . 

 during the spring and early summer moisture was lacking and ran below normal 

 and during that period . . . the greatest losses in weight were experienced. 

 Then during the latter part of June and July when the rains came all samples 

 show material gains. . . . Temperature and condition of storeroom and atmos- 

 pheric conditions should be considered when enforcing the food law. . . . 



"Flour is more susceptible to variations in the summer months than in the 

 winter. 



"Wheat milled with a high moisture content is more liable to produce a flour 

 that will lose in weight in storage than a wheat of low moisture content. . . . 



" Moisture added in the tempering of wheat is, in this climate, very largely 

 lost again in the storage of flour." 



The baking quality of the flours was also taken account of. " The difference 

 in the baking quality of the flour from both the hard red spring and the hard 

 red winter wheat on standing, is very slight. In the case of the hard red spring, 

 the color and texture show the only mentionable difference, while the hard 

 red winter shows a slight gain in absorption, volume, and color." 



With the other flours the difference in the average baking quality between the 

 first and second baking was practically nothing, the individual samples vary- 

 ing a little in each case. 



A study was also made of the gains or losses in weight during storage and 

 the effect of storage on baking quality of hard red spring wheats blended with 



