34 A STUDY OF WHEAT. 



and there are so many in market, it will not be necessary 

 to give the name of any particular maker a ^-inch objec- 

 tive, with a "C" eye-piece, that will give a magnifying 

 power of from 350 to 500 diameters, will be needed. The 

 whole may be obtained for $25, or possibly less. As a rule 

 for simple work in microscopy, a stand with the least mechan- 

 ism and the fewest adjustments is the one which can be work- 

 ed with the most satisfaction. It would be very advisable to 

 have a 'low power for work some of the time, either a i-inch 

 or a */2-inch objective. Unfortunately for those who attempt 

 to accomplish this work by themselves, there are very few pub- 

 lished illustrations on the subject which will help them. Many 

 articles have, been written, telling what is occasionally seen in 

 wheat flour that does not belong there, and how it is to be 

 found, but they give the reader little idea of how the sub- 

 stance looks or how it is to be identified. The surest means 

 of identification is by close comparison with published illustra- 

 tions, that have the merit of being somewhat accurate. In 

 selecting a microscope, one should be obtained having such a 

 combination of objective and eye-piece as will magnify the 

 same as does the microscope from which the illustrations were 

 made that you use for your guide. If, for instance, your mi- 

 croscope magnifies 800 diameters, and the illustration with which 

 you compare your specimen was magnified only 100 diameters, 

 you would see little resemblance between the two. 



Flour is subject to adulterations of two kinds, which con- 

 sist in the addition of mineral or of vegetable substances, and 

 there seems to be two objects to accomplish by this addition. 

 By mixing materials of a cheaper or poorer quality, the weight 

 and bulk of the flour will be increased, or, by adding some 

 ingredient to flour of an inferior quality, it is rendered white 

 enough to pass for the best quality. 



The following list of adulterations is given by different au- 

 thors as having been found in wheat flour : Those used to 

 increase bulk or weight are; corn, potatoes, beans, peas, oats, 

 barley, buckwheat, rice, clay, bone-dust, gypsum and water. 

 While those used to give whiteness are; alum, white-lead, lime, 

 white clay, arsenic, plaster and chalk. Fortunately for Ameri- 



