10 GKAHAM FLOUB. 



samples, not only from the ordinary commercial channels, but from 

 the mills. To this end commercial samples as found on the market 

 were collected and a representative of this department, who was both 

 a chemist and an expert miller, visited various mills throughout the 

 country, interviewed the millers, observed the processes of manu- 

 facture, and secured samples which were manufactured under his 

 personal supervision. The following information was obtained: 



A stated that Graham flour is a product known among manufacturers as resulting 

 from the grinding of white whole wheat, and that the product made from middlings, 

 bran, and bolted flour is not recognized by millers as Graham flour. He acknowledged 

 that a number of merchants are retailing such a mixture under the name of Graham 

 flour, but that this mixed product contains a variable percentage of bran and middlings. 



B stated that the term "Graham flour" in his opinion implies a product made by 

 grinding sound, whole wheat, nothing being added or taken out. 



C stated that in his opinion Graham flour consists of the whole wheat ground, and 

 that a product made by mixing bran with a bolted flour is not entitled to the name 

 Graham flour. 



D stated that his Graham flour is made by running sound No. 2 hard winter wheat 

 once over stone burrs, and is composed of all portions of the wheat berry with nothing 

 added and nothing taken away. He stated further that he has milled Graham flour 

 in this manner for the past 13 years and understands the term "Graham flour" to 

 mean a product produced by simply breaking up the entire wheat berry into a coarse 

 granulation. 



E stated that he makes his Graham flour by running sound No. 2 hard winter wheat 

 through four break rolls only, and that no further reductions are necessary. It is com- 

 posed of the entire wheat berry with nothing added or nothing taken away, and differs 

 from whole- wheat flour only in coarseness of granulation. He stated further that 

 there is an alleged Graham flour which is known among, millers as "floor Graham," and 

 which is mixed by them in varying percentages of bolted wheat flour, bran, nd shorts, 

 and is marketed as Graham flour. This, he stated, was not in his opinion a true 

 Graham flour, and as it is mixed by the average mill is very unlike a Graham flour 

 milled from whole wheat alone. 



F stated that Graham flour is the whole of ground scoured wheat with nothing 

 removed. 



G stated that Graham flour is the flour made by grinding whole wheat, removing 

 nothing. 



H stated that his Graham flour is the product obtained by running sound No. 2 

 Nebraska turkey wheat through three sets of corrugated break rolls and that no bran 

 or any other part of the wheat is taken away from this Graham flour, and that no 

 bolted wheat flour or other wheat product is added. He stated that he has milled 

 Graham flour in this manner for six years, during which time he has experimented 

 with the mixing of Graham by putting together different percentages of bolted wheat 

 flour, bran, shorts, red dog, and low-grade flours, but that he has been unable to 

 obtain so satisfactory a product by any combination of the above parts as he obtains by 

 grinding and sacking the entire wheat berry as Graham flour. 



I stated that he makes Graham flour out of hard wheat, cleaned and scoured. He 

 runs it through a burr mill, setting the burrs very close together, and makes a very 

 fine product. He does not, however, call it Graham flour but whole-wheat flour. It 

 consists of the whole wheat berry with nothing taken out or added to it. 



J stated that his Graham flour is milled by running sound No. 2 hard winter wheat 

 over three sets of corrugated break rolls. After leaving the third roll this product is 



