PREFACE xi 



products to schools upon request. These show the 

 grain, the flour, and each process in flour manufacture. 

 It is better, however, for the class to collect such speci- 

 mens while studying a mill and its operations. 



Products such as breakfast foods, crackers, etc., can 

 be obtained from stores for the asking. Specimens 

 secured for class study should be used freely. Those 

 to be retained permanently by the school should be 

 labeled and placed in cases. 



Questions and Exercises. - - At the end of each chapter 

 is a set of questions and exercises. The questions 

 serve to guide students in study and in class discussion. 

 They may be answered orally or in writing. Persons 

 reading the book for information and not making a 

 careful study are not expected to answer the questions. 



The exercises are to be worked out or omitted as 

 the teacher and class may decide. 



The authors have received much valuable assistance 

 in the preparation of this text. The Editor of the 

 series, Dr. G, E. Condra, has generously assisted in 

 outlining the discussion and has freely contributed 

 valuable suggestions. Miss Jeannette C. Nelson, De- 

 partment of Geography, University of Nebraska, has 

 assisted in gathering the data used in the text. Miss 

 Minnie Gant of the Lincoln, Nebraska, city schools 

 and Miss Mary Johnson of the Los Angeles, Cali- 

 fornia, city schools, have given helpful criticism from 

 the standpoint of grade work. 



The illustrations are largely from photographs taken 



