CONDITIONS OF THE TKADE. 9 



DEFINITIONS OF GRAHAM FLOUR. 1 



Graham flour, according to Circular 19, Office of the Secretary, 

 United States Department of Agriculture, is unbolted wheat meal. 



Bulletin 13, part 9, Bureau of Chemistry, United States Depart- 

 ment of Agriculture, states that Graham flour is made from well 

 cleaned and dusted wheat, ground but not bolted. 



J. M. Hamill, Food Report No. 14 to the Local Government Board 

 of Great Britain, defines Graham flour as follows: 



It is produced by grinding the entire wheat grain. It should therefore contain the 

 same substances in the same proportions as the wheat grain itself. No sieves or bolt- 

 ing cloths are employed in its manufacture, and particles of bran in the flour are 

 obvious. It should contain practically the whole of the germ. 



Alfred Homer, chairman of the committee on flour of the New 

 York Produce Exchange, defines Graham flour as 



wheat meal manufactured from the entire wheat after the wheat has been cleaned. 

 It is usually made from winter wheat milled on burr stones, and contains all the bran, 

 fluff, germ, proteids, fat, and minerals found in the wheat. 



Bardet 2 in describing the food value of Graham bread says: 

 It contains in totality all the nutritive elements of the wheat. 



It thus appears that the statement in Circular 19 that the term 

 " Graham flour" is properly applied only to unbolted wheat meal 

 is supported by the English and French scientific authorities. 



CONDITIONS OF THE TRADE. 



The condition of affairs in the trade relative to Graham flour 

 seems deplorable. One manufacturer stated that "no part of milling 

 is worse abused than the putting up of so-called Graham flour." 



The American Miller, of November 1, 1910, under the heading of 

 "Ambiguous 'Graham/" states: 



It is a noteworthy fact that in some States millers stand no chance of obtaining 

 contracts for supplying Graham or other whole wheat flours for public institutions. 

 Such contracts very generally go to jobbers, who, one would think, could not possibly 

 supply the goods as cheaply as the miller. Of course there is a reason for this. The 

 Graham and wheat meals furnished to public institutions are often nothing but mix- 

 tures that is, they are not genuine meals, but low-grade flour mixed with bran. 

 The miller, of course, can not compete in price with these mixtures made of mill 

 products, sold from the mill as animal feed and transformed by the mixers into food 

 for those who are charges upon the State. The true Graham is simply a wheat meal, 

 with no part of the wheat removed, except possibly the coarser bran. Yet most of 

 the Graham flour furnished to State institutions is nothing but the mixture described 

 above, which the miller sells as feed and which turns up as food. 



A need for an investigation of Graham flour found on the market 

 was quite apparent, and it was therefore deemed advisable to obtain 



i A glossary of milling and chemical terms used in this bulletin is given on page 57. 

 J. pharm. chjm., 1894, 14: 621, 



