MICROSCOPICAL EXAMINATION OF FLOUR. 



15 



were examined, these streams being designated as entering into the 

 composition of certain finished flours. The mill streams composing 

 such flours were milled from hard, blended, and soft wheats, respec- 

 tively. The results of these examinations are shown in Tables 13, 

 14, and 15. 



Table 13. — Results of examination of mill streams composing a patent flour (sample No. 

 17144-L-FF) milled from hard wheat. 



Stock. 



Bran 

 particles. 



Hairs. 



Total. 



First middlings 



Second middlings 



Third middlings 



Fourth middlings 



Fifth middlings 



Sixth middlings 



Seventh middlings 



Middlings 



Do 



First sizings 



Second sizings 



Sizings 



Finished flour (70 per cent patent)i. 



14 



7 



8 



19 



9 



24 



36 



36 



30 



59 



37 



151 



13 



18 

 19 

 9 

 21 

 10 

 25 

 40 

 41 

 35 

 67 

 39 

 171 

 IS 



1 This finished flour is composed of the stocks described above it. 



Table 14. — Results of examination of mill streams composing a patent flour (sample No. 

 17159-L-V) milled from blended wheat. 



Stock. 



Bran 

 particles. 



Hairs. 



76 



61 



47 



44 



68 



60 



41 



54 



56 



84 



18 



22 



7 



5 



19 



22 



8 



10 



10 



9 



19 



14 



19 



13 



6 



8 



20 



15 



Total. 



First break 



Second break : 



Third break 



Break chops 



Do 



First middlings 



Second middlings 



Third middlings 



Fourth middlings 



Fifth middlings (head) 



Fifth middlings (tail) 



Coarse tailings 



Coarse sizings 



Finished flour (70 per cent patent) • 



137 

 91 



128 

 95 



140 

 40 

 12 

 41 

 18 

 19 

 33 

 32 

 14 

 35 



i This finished flour is composed of the stocks described above it. 



Table 15. — Results of examination of mill streams composing a patent flour (sample No. 

 17132-L- U) milled from soft wheat. 



Stock. 



Bran 

 particles. 



Hairs. 



Total. 



First middlings 



Second middlings 



Third middlings 



Fourth middlings 



Fine sizings 



Medium sizings 



Coarse sizings 



Finished flour (60 per cent patent) i 



1 This finished flour is composed of the stocks described above it. 



