EXAMINATION OF GKAHAM FLOUR. 13 



while many millers throughout the country are producing Graham 

 flour in this manner, yet in many of the mills an imitation Graham 

 flour is being produced which in the main consists of the by-products 

 of the modern milling and which is generally a mixture of low-grade 

 flour, bran, fiber, offal, and germ, all of which are separations made 

 in the process of milling high and medium grades of flour, and are 

 always eliminated from the high and medium grades. 



EXAMINATION OF GRAHAM FLOUR. 



Since the passage of the Food and Drugs Act the Bureau of Chem- 

 istry has many times been called upon to decide whether certain 

 flours labeled " Graham flour" were or were not true to that name. 

 Little work has been done on the subject and no help is obtained 

 from the literature. In order to secure information in this connec- 

 tion samples of Graham flour were made in the laboratory and sam- 

 ples were collected by a representative of the Bureau of Chemistry 

 from goods manufactured under his direction in various mills through- 

 out the country; samples of the product appearing on the market 

 were also collected. 



METHODS OF OBTAINING SAMPLES. 



For the purpose of this investigation about 90 samples of Graham 

 and imitation Graham flours were secured. Some of these samples 

 were milled under the observation of the representative of the bureau 

 in order to collect as many data as possible on the processes of milling, 

 the source of the sample, the amount of flour made by the miller, and 

 the manner of disposing of the same. Particular note was made of 

 the manner of milling, the kind of mill used, the number of times the 

 material went through the mill, whether the product was bolted or 

 not, and whether any additions of bran or low-grade flour or abstrac- 

 tions of any portions of the wheat berry were made. 



Inasmuch as flour mills do not make Graham flour every day, 

 but only on demand, and this demand limited, many mills visited 

 were found to be making ordinary flour. In most of these cases, 

 however, the miller had samples of the Graham flour from the 

 previous run on hand, and gave information as to the exact manner 

 in which the product was made. Such samples were marked "from 

 stock," with the further designation "true," or "imitation," depend- 

 ing upon the statements of the millers themselves as to the proc- 

 esses of manufacture. 



METHODS OF EXAMINING SAMPLES. 



After these samples had been received in the laboratory they were 

 subjected to physical and chemical examinations. The mere chem- 

 ical analysis of a sample does not always show whether it is an imi- 

 tation Graham or true Graham because there are greater variations 



