CONDITIONS OF THE TRADE. 11 



sacked as Graham flour. He stated further that he understands a true Graham floui 

 to be a product made by breaking the wheat kernel into moderately fine particles 

 and to consist of the entire wheat berry as milled in its various parts. He stated that 

 the product which is obtained by mixing by hand, or by machinery, various per- 

 centages of bran, bolted wheat flour, and other parts of the wheat berry is not a true 

 Graham flour, but is known as "shovel Graham' ' or "floor Graham' ' and is manufac- 

 tured by millers to suit the demands of their trade by supplying them with flour of 

 different grades in color and raising qualities. 



K makes an imitation Graham flour by collecting different streams from the 

 different stocks of the mill to make a flour as near as possible to the old-fashioned 

 Graham flour. 



L makes an imitation Graham flour from portions of the regular run of wheat flour 

 mixed together by hand. 



M makes imitation Graham flour when milling the regular run of flour and it 

 contains nothing except the products taken from the different streams while making 

 flour. He claims to have a process of his own and believes that all other mills 

 operate in about the same manner as he does; that is. by taking different portions of 

 the products of milling and mixing them so as to get the best result. 



N makes an imitation Graham flour by blending " exact and known proportions of 

 pure goods." 



O makes imitation Graham flour, using chop from the second break, after removing 

 whatever coarse material remains on a 14-mesh wire sieve. 



P makes an imitation Graham flour in a burr mill, removing the bran on a 14-mesh 

 wire sieve. 



Q makes an imitation Graham flour, using a 21 per cent flour made from two-fifths 

 of winter wheat and three-fifths of spring wheat flour, and to 196 pounds of such flour 

 he adds 70 pounds of bran. 



R makes an imitation Graham flour from soft winter wheat and grinds it twice 

 on rolhs, removing the coarse material at the first grinding on a 24-mesh sieve, regrind- 

 ing on a second set of rolls, and removing the remainder on a 10-mesh sieve. 



S makes an imitation Graham flour, using 83 parts of an 8 per cent second clear 

 flour and 17 parts of bran. This miller stated that he is obliged to make his flour in 

 this way in order to compete successiully on the market. 



T makes an imitation Graham flour from the fifth break obtained in a regular run 

 of white flour. To this material bran is added. 



The sample made under the observation of the department's representative showed 

 that the mixture represents about an 8 per cent second clear flour. 



U makes an imitation Graham flour by removing the bran at each grinding, taking 

 off altogether about 25 per cent. Some of the middlings are also removed. 



V makes an imitation Graham flour from 65 parts of bran and 35 parts of middlings 

 (tailings from middlings) and 200 parts of straight flour. These mill products are 

 mixed with a shovel and then sacked and placed on the market. An inspection 

 revealed the fact that what the miller used and called middlings were really the 

 tailings from the middlings. 



W makes an imitation Graham flour from ordinary germ middlings ground down 

 on smooth rolls. 



X makes an imitation Graham flour which is a mixture of 40 per cent patent flour, 

 15 per cent of small bran, shorts and tailings, 45 per cent of low-grade flour. The 

 patent flour used is the 70 per cent patent made from soft winter wheat. 



Y makes an imitation Graham flour by using the following products: 66 per. cent 

 straight flour, 17 per cent germ middlings, and 17 per cent of bran. This miller said 

 he used the germ middlings because they contain a great deal of the germ and give the 

 flour flavor. 



