288 TRANSACTIONS OF THE AMERICAN INSTITUTE. 



restore the character of New York flour to its former high stand- 

 ing, and to protect the public health from the evil eflects of dele- 

 terious or poisonous food. Also to prepare memorials to the 

 Governor and Legislature for their consideration, and for such 

 action and relief in the premises as they may be able to afl^ord. 



Dr, Snodgrass, in seconding the resolution, said this was one of 

 the most important questions which can be discussed. It is 

 important in a medical point of view. The profession of this city 

 are well aware of the injurious effects produced by baker's bread. 

 As the case now stands, millers and bakers are both charged with 

 poisoning people. Let us see by the examination of this com- 

 mittee which, if either, is guilty. It is very certain that the 

 character of New York flour cannot be run much lower. 



The following committee was appointed : Mr. F. C. Treadwell, 

 Mr. Solon Robinson, Dr. Snodgrass, Mr. "W. S. Carpenter, Mr. S. 

 Edwards Todd ; and on motion of Dr, Snodgrass the Chairman, 

 N. C. Ely, was added. 



Dr. Peck suggested as a new employment for women that they 

 should study the art of making good bread : they might then 

 become qualified to be good flour inspectors. It is a rather 

 lamentable fact that there are many women who cannot make 

 good bread, however good the flour is. 



Dr. J. V. C. Smith inquires what eflect does weevil upon wheat 

 have upon the quality of flour ? I was once employed by the 

 Patent Ofiice to purchase a cargo of Odessa wheat expected to 

 arrive in Boston. I took the precaution, when the vessel came in, 

 before making the purchase, to send a sample to Washington. An 

 answer was immediately returned, thanking me for my caution, 

 and directing me not to complete the purchase upon any considera- 

 tion as the wheat was full of weevil. Yet that wheat was sold to 

 millers, made into flour, and doubtless was all eaten. Is it not 

 likely that is one of the sources of bad flour and unwholesome 

 bread ? Is there any way to distinguish flour made from such 

 wheat ? 



Mr. Solon Robinson replied : It is distinguishable by a p(>culiar 

 odor, particularly in hot bread. I have sometimes been necessi- 

 tated to eat it, when this odor was actually nauseating. The flour 

 has a yellowish appearance and clammy feeling. Some of the 

 best wheat districts in the country, for instance, West Tennessee, 

 are so affected with weevil as almost wholly to deter farmers from 

 growing it. It is quite difficult to save the grain after it is har- 



