94 



MAINE AGRICULTURAL EXPERIMENT STATION. 



IQOI, 



Flake (U. S. Department of Agriculture Xo. 20524) and 

 Crystallized Egg each have a composition corresponding to 

 dried eggs without the shell, and giv£ every indication of being 

 desiccated eggs as claimed. 



WEIGHTS OF NUTRIENTS AND FUEL VALUE OF ONE POUND OP EGti 

 SUBSTITUTES AS FOUND IN THE MARKET. 



6389 Ovine 



6395 Crystallized Egg (LaMont).. 



•20496 Crystallized Egg (LaMont)*. 



Crystallized Egg (LaMont) .. 



Average 



205-24 Egg Flake* 



Lbs. 



Lbs. 



Lbs. 



Lbs. 



Lbs. 



.114 



.739 



.792 



.003 



.091 



.075 



.471 



.554 



.338 



.033 



.050 



.486 



.555 



.356 



.039 



.062 



.479 



.555 



.347 



.036 



.oos 



.452 



.512 



.385 



.035 



2105 

 2945 



* Analysis 'unpublished) by the Chemical Division of the U. >. Department of 

 Agriculture. 



Prepared Flours. 



After the publication of the analyses of cereal foods in Bulle- 

 tin 55 of this Station, quite a number of inquiries were received 

 relative to self-raising flours. "While inquiry among the dealers 

 gave evidence that these goods were not very greatly used in 

 the State, it was thought best to obtain samples for analysis of 

 the brands more commonly sold. 



As acid phosphate is cheaper than tartaric acid and as alum- 

 is a low-priced adulterant of baking powder, the samples were 

 examined for these materials. The description of samples and 

 results of the analysis follow. Beyond the table a discussion of 

 these materials is given. 



6396. Aunt Jemima's Pancake Flour. R. T. Davis Mill 

 Co., St. Joseph, Mo. 



"Pure and healthful.'"' "It is made of the three staffs of life." 

 "Wheat, corn and rice."' 



