90 MILLS. [1899 



In this case, after sulphuring had been used on a scale of (jreat 

 streiKjth, it was noted: — "We found that the sulphuring had an effect 

 which we did not anticipate or wish for. We had standing in the 

 mill itself when the fumigation was carried out some eighty or one 

 hundred sacks of flour, and we find to our dismay that the sulphur 

 has penetrated right into these, and acted on the gluten of the flour in 

 such a manner as to apparently break it up into soluble albuminoids, 

 and render the dough made from it more like a lot of weak putty than 

 the strong tough dough our customers require. The effect would be 

 very disastrous to millers who store their flour in the same building 

 as they manufacture it in, as some do, and in our case it has given a 

 lot of trouble. I think you will be glad to know of this, that you may 

 warn your correspondents against sulphuring any building containing 

 large quantities of corn." 



/ particularly betj my readers will notice the above, so that the sul- 

 phuring, ivhere carried un, may he without danger of injury, excepting to 

 the cater pillar -infested flour ; and with this caution I give what appears 

 one of the safest methods of creating sulphur fumes noted in the 

 Canadian Bulletin : — 



" To prepare sulphur fumes. — Place a metallic dish containing hot 

 ashes on some support in a pan of water, or place it in an old pan or 

 other vessel, a bed of ashes at least six inches deep, and about fifteen 

 inches in diameter, and place the sulphur and saltpetre in a slight 

 depression in the centre and ignite. 



"The proper proportions are three pounds of sulphur and three 

 ounces of saltpetre per one thousand cubic feet of air space. All 

 doors, windows, and other openings should be tightly closed before the 

 sulphur and saltpetre are ignited." — (Page 12 of Canadian Bulletin 1, 

 previously referred to.) 



" Chlorine fumes may be used with equal benefit under those con- 

 ditions where burning sulphur may create an added element of danger 

 from fire. 



" To prepare chlorine fumes. — Mix in a glazed dish and place on a 

 stove or other heating surface peroxide of manganese one part, sul- 

 phuric acid two, chloride of sodium three, water two ; or more easily 

 by mixing three pounds of chloride of lime and three pounds of hydro- 

 chloric acid for every one hundred feet of space." — (Page 14 of above 

 Keport.) 



I give the above recipes by no means on my own authority, but as 

 advised on what I believe to be by the thoroughly trustworthy recom- 

 mendations of the Canadian (Ontario) Government in the Bulletin 

 frequently referred to {ante). But I would most earnestly suggest to 

 all millers and others connected with preservation of stores of flour 

 that, before using these or other chemical remedial measures, they 



