14 ELEVENTH ANNUAL REPORT OF THE 
An illustrated address on the “Nutritive Value of Bread,” 
was delivered before the Millers’ National Federation at 
Detroit. 
Other articles, of a more popular nature, dealing with the 
chemistry of soils and foods, have been published in different 
periodicals, as Colfier’s Weekly, Harpers’ Weekly, and the 
Northwestern Miller. 
The following bulletins have been prepared and are ready 
for publication: ‘The Food Value of Sugar” and “The Diges- 
tive Action of Milk, Wheat, Flour and Bread Investigations,” 
including the study of glutinous and starchy wheats, the influ- 
ence of storage on the keeping qualities of flour, the effect of 
bleaching of Hours, the nutritive value of flour, a study of the 
composition of the different streams of flour. 
During the year the Division of Agricultural Chemistry 
has moved from the quarters which it has occupied for the 
past twelve years to the new laboratory which was com- 
pleted in the fall of 1902. The new quarters provide more 
adequate facilities for both instruction and analytical work. 
In planning the laboratory, particular attention was given to 
construction and equipment, that the work might be carried on 
with the least expense, having due regard to rapidity and 
accuracy. A prominent feature of the new building is the 
laboratory for instruction in farm chemistry. 
Prior to the construction of the laboratory, the plans of a 
number of the more recently constructed chemical laboratories 
were critically examined. Particular attention has been given 
to the lighting and ventilation of the building, which is plain 
but of substantial construction. It is about 60x90 feet, two 
stories high, with a high basement. The building cost $25,co0. 
The equipment authorized by the last legislature to cost 
$5,000, is now being installed. 
There have been no changes among the assistants during 
the past year, and no increase in the working force, although 
the instruction and other work have materially increased. 
Among the advanced and special students, some have secured 
responsible and remunerative positions. Mr. M. A. Grey, a 
special student, has been placed in charge of the testing labora- 
tory of The Ogilvie Flouring Mill Co. of Montreal, and Miss 
