36 AMERICAN WHEAT AND CORN. 



5045. Tailings from middlings purifier Xos. 2, 3, and 4. 



Much finer than the previous tailings and freer from germ and endosperm. 



2046. Tailings from middlings purifier No. 6. 



Largely composed of fine endosperm, mixed with bran and germ. 



2047. Tailings from the first reduction. 



These are made up of about equal parts of fine endosperm and oi bran and germ. 

 .2048. Tailings from the second reduction. 



These are liner than the first tailings, and contain more germ. There are also 

 present pieces of endosperm, flattened like the germ. 



2049. Tailings from third reduction. 



Still finer, with much-flattened endosperm, and less grain and bran. 



2050. Tailings from fourth reduction. 



Very finely divided and flattened endosperm, with only about 10 per cent, of bran 

 and germ. This should be very evident in the analysis. 



2051. Tailings from fifth reduction. 



Coarser than the fourth tailings, and like the third in quality. 



2052. Bepnrified_ middlings. 



Coarse pieces of endosperm, with much bran and germ. 



2056. Bakers- flour. 



Slightly yellow in color. The grains lack distinctness, making the flour lumpy. 



2057. Patent flour. 



A clear white grain. 



2058. Low-grade flour. 



The grain is soft and the flour dark and lumpy. Particles of bran and germ are 

 prominent. 



2059. Brtak flour. 



Physically like the bakers' grade in appearance, but particles of bran and germ 

 are present, making it of less value. 



2060. Stone flour. 



This flour is white, of a fair grain, with a very little bran. 



2062. Flour from first tailings. 



A very good, free grain, but a little branny. 



2063. Flour from third tailings. 



A free grain, but quite branny and yellow. 



2064. Flour from second tailings. 



This flour resembles that from the first tailings, but contains more bran and is 



yellower. 

 2070. First germ. 



This is made up of the finest particles of germ and contains the largest propor- 

 tion of middlings and bran. 

 "2071. Second germ. 



The largest particles of germ, with little bran and endosperm. 

 2072. Third germ. 



A medium between the tw\) former. 

 5074. Bran-duster flour. 



This is black in color and lumpy. It has little grain and a small portion of 

 bran. 



2077. Stone stock No. 2. 



A good middling, with a little bran and germ. 



2078. Stone stock No. 3. 



This is not as good as No. 2, and holds more bran and germ. 

 2083. Tailings from sixth break. 



This is made up of about half barley shaped and flattened pieces of endosperm, the 

 rest being bran, with a little germ. 



