• 90 I Assembly 



Of the various samples of Rye, all were esteemed good, and some 

 of great excellence. The greatest weight w^as sixty-three pounds and 

 a half to the bushel 



Of Oafs there were several samples of superior quality, weighing 

 from thirty-eight to forty-two pounds to the bushel. The Poland va- 

 riety of this important grain gave the greatest weight per bushel. 



There were several samples of Buckwheat of fine quality, the grea- 

 test weight bein^fifty pounds to the bushel. The practice of weighing 

 the samples of grain presented for competition is a useful one, and 

 much to be commended, for it puts us in possession of important 

 statistical information. I therefore hope the practice will be continued. 



In this connection it will be proper to state that there was an ex- 

 ceedingly large quantity of flour and meal, much larger, indeed, than 

 I have ever seen at any preceding Fair. In quality nothing could be 

 finer; two samples were prepared wuth surprising care, and perhaps 

 surpassed any thing of the kind that has ever before been made in this 

 country. There were many other samples of great excellence, and so 

 nearly alike in quality that it was found to be difficult to distinguish any 

 difference between them. I mention this fact in justice to exhibiters, 

 as well as to show the closeness of the competition, and the great care 

 ■which must have been bestowed upon the preparation of these samples 

 of Flour. 



Of Mealj the display was large, but the quality various. It so 

 happened that the meal that was best dried was not the best in quali- 

 ty ; and the best meal on exhibition was not dried at all. Of the 

 two methods of steam drying and kiln dryings it seems to be admitted 

 that steam drying by Stafford's process, possesses the greatest advan- 

 tages, and accomplishes the purpose most effectually ; and it cannot 

 but be regretted that a process possessing so many merits should have 

 been exhibited on a meal that was considered only second rate in 

 quality. This subject is one of the very first importance, even in a 

 national point of view, and should not for a moment be lost sight of. 

 When we shall have succeeded in discovering some process of 

 thoroughly drying meal, so as to prevent the occurrence of any che- 

 mical change, and at the same time preserve all its nutritive qualities, 



