66 ENVIRONMENT AND MILLING QUALITIES. 



available this season, the eight lots do not seem to possess those 

 potentialities. The Pusa lot was much superior to the remainder 

 throughout the baking trials. It responded to the addition of malt 

 extract but not to so great an extent as the Hoshangabad lot. This 

 means, that at the first baking the former was much superior to the 

 latter and that at the second baking the former was still superior 

 to the latter, but not in the same degree. 



I have already in this as well as in former reports said that this 

 variety of flour is quite suitable for pudding or cake making ; indeed, 

 for such purposes it would probably be superior to other varieties 

 much more suitable for bread making. For pudding and similar 

 purposes, it would be judged by its appearance .as flour, and its poor 

 or bad flavour would be disguised by the fats, mineral salts and 

 spices mixed with it. For bread making purposes the Pusa stands 

 out as being very much the best lot, but the flour itself produced 

 from it is not so white as that produced from seven of the other 

 lots. Of Hoshangabad the same remark can be made. That flour 

 has a yellow hue. The Lyallpur lot has a dingy hue. The last 

 named lot I would therefore now unhesitatingly place last in the 

 list. It is poor both as flour and as bread, and that in my 

 opinion overrides the superiority it shows in the milling processes." 



In a subsequent communication, dated December 8th, 1909, 

 Mr. Humphries has forwarded the bakers' marks of the ten samples 

 of MuzafTarnagar. The results are as follows : — 



