FOOD INSPECTION. 83 



3. Flour is the fine, sound product made by boltinj^ wheat 

 meal and contains not more than thirteen and one-half (13.5) 

 per cent of moisture, not less than one and twenty-five hun- 

 dredths (1.25) per cent of nitrogen, not more than one (i.o) 

 per cent of ash. and not more than fifty hundredths (0.50) pei 

 cent of fiber. 



4. Graham flour is unbolted wheat meal. 



5. "Whole wheat Hour," "entire ivheat flour," improperly so 

 called, is fine wheat meal from which a part of the bran has been 

 removed. 



6. Gluten flour is the product made from fiour by the removal 

 of starch and contains not less than five and six-tenths ('5.6) per 

 cent of nitrogen and not more than ten ( loj per cent of moisture. 



7. Maize meal, corn meal, or Indian corn meal is meal made 

 from sound maize grain and contains not more than fourteen 

 (14) per cent of moisture, not less than one and twelve hun- 

 dredths (1.12) per cent of nitrogen, and not more than one and 

 six-tenths (1.6) per cent of ash. 



8. Rice is the hulled and polished grain of Or yea satiz'a. 



9. Oatmeal is meal made from hulled oats and contains not 

 more than eight (8) per cent of moisture, not more than one 

 and five-tenths (1.5) per cent of crude fiber, not less than two 

 and twenty- four hundredths (2.24) per cent of nitrogen, and 

 not more than two and two-tenths (2.2) per cent of ash. 



10. Rye flour is the fine sound product made by bolting rye 

 meal and contains not more than thirteen and one-half (13.5) 

 per cent of moisture, not less than one and thirty-six hundredths 

 (1.36) per cent of nitrogen, and not more than one and twenty- 

 live hundredths (1.25) per cent of ash. 



11. Buckzi'heat flour is bolted buckwheat meal and contains 

 not more than twelve (12) per cent of moisture, not less than 

 one and twenty-eight hundredths (1.28) per cent of nitrogen, 

 and not more than one and seventy-five hundredths (1.75) pei 

 cent of ash. 



