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Class III. 



THE WHEAT KERNEL.* 



(a). Germ containing gluten, 

 starch, and particularly rich in 

 oil and mineral matters. 



(b). Starch cells composing 

 the larger portion of the inner 

 parts of the kernel. 



(c). Gluten cells which lie 

 directly beneath the husk, and 

 being especially rich in gluten. 



(d). Inner coat of the bran. 



(e). Coloring matter of the 

 bran. 



(f and g). Outer coats of 

 bran. 



(h). Epidermis or exterior 

 covering of kernel. 



MILLING PROCESS OF WHEAT.* 



The wheat first passes over a series of metallic sieves, which 

 remove oats, straw, mustard seeds, and other impurities. It then 

 enters an upright rapidly whirling cylinder or scourer, and is thor- 

 oughly beaten and brushed, thus removing all dust and dirt. The 

 perfectly clean wheat is crushed by passing between corrugated rolls, 

 and then enters long reels covered with coarse bolting cloth. This 

 crushing and sifting process is repeated five times, and the several 

 sittings not passing through the cloth constitute the wheat bra?i. 

 The portions passing through the coarse bolting cloth are still 

 further treated by repeatedly running them between rollers, into 

 revolving reels covered with silk bolting cloth of various degrees of 

 fineness, and by currents of air, and are by these means separated 

 into shorts ox standard middlijigs, flour middlings, red dog flour, and 



*Froni a description published by the Washburn Crosby Co. 



