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in both cases. There is a somewhat greater accumulation of ash and 

 fiber in the last breaks, and the shorts are proportionately richer in 

 nitrogen. This is hardly what would be expected in milling softer 

 wheats, but shows that the process is as effective ag with spring varie- 

 ties in separating the endosperm or floury portion of the grain from the 

 outer coats. The increase in the ash and fiber may be due, however, to 

 a larger proportion of germ in the branny products than is the case in 

 Minnesota. 



The grading and purification of the middlings in the two mills is so 

 different that it is difficult to make a comparison of their relative purity. 

 The finest middlings are in both cases the most impure, carrying the 

 most bran and germ, and consequently being rich in nitrogen. The 

 tailings from the purification of these middlings are largely germ and 

 bran, and are very rich in ash, oil, and albuminoids. The flour from 

 the fine middlings is richer in both cases in nitrogen, owing to its con- 

 tamination with germ and bran, and the best is produced from the 

 coarse. There is a somewhat less relative proportion of the total al- 

 buminoids of the wheat in the coarse middlings flour of winter than of 

 spring wheat, a condition which is also observed in the finished prod- 

 ucts, patent and straight grades. The low grade of the Kansas mill 

 will be seen to be quite different from that so called in Minnesota. It 

 is, it seems, more nearly what is there known as a baker's grade. The 

 low grade from spring wheat, while rich in nitrogen from the amount 

 of bran and germ it contains, is very poor in gluten. The baker's grade 

 from that grain is not only rich in nitrogen but also in gluten; with 

 this the low grade Kansas flour corresponds, due probably to the fact 

 that in the smaller mill the process of refinement is not carried to such 

 extremes. In the finished germ there is also visible a vast difference.. 

 It is not separated in as clean and entire condition from the winter 

 wheat, either owing to lack of facilities or difficulties in the way, and 

 is consequently less rich in nitrogen. The break flours present, too, as 

 great a contrast as the low grade, that from Kansas being much more 

 starchy and less glutinous or stiff. It is of better quality, for, although) 

 poor in gluten, it does not containing as much germ. 



Depending largely on the original wheat, the finished products in 

 Kansas are not as stiff as those from spring grain, but this was to be 

 expected, and the greatest differences which have been observed are 

 due fully as much, as far as we can judge, to method of manufacture 

 as to physical differences in the grain. That there are some to be 

 ascribed to this cause is evident from the lower relation of the purer 

 products in Kansas to the original grain. This was observed also in. 

 roller flours from Ohio and Washington, D. C., in our former investi- 

 gations. 



There seems to be every advantage over ordinary milling with stones 

 in the use of this process with our winter wheats, both, in economy and 

 quality, although, perhaps, not as great as with the hard. Northwestern, 



