24 ROYAL SOCIETY OF CANADA 



latter require to be handled with much greater care in order to the 

 avoidance of souring and the production of good bread. On the whole 

 the bakers much preferred the flours of the 'previous season, for with 

 them they never had the slightest troul)le in obtaining a good result. 

 It is a difficult matter at present to find a connection between those 

 indefinite expressions of opinion, and the results of analysis as given 

 above, but it is likely that further analyses, experience and study may 

 in the future lead to a better understanding of the subject. 



