1/4 MAINIv AGRICULTURAL KXPERIMENT STATION. I903. 



pi-otcin than the softer inner parts, wliich are the first to be 

 reduced. The distribution of nitroi^cn clearly indicates this. In 

 the two experiments at Washburn, the flour which made up 57 

 p>er cent of the wheat carried only 51 per cent of the nitrogen, 

 while in the wheat milled at Minneapolis the 73 per cent of flour 

 carried nearly 70 per cent of the total nitrogen. That is to say 

 an increa.se of 28 per cent in the yield of flour added 37 per cent 

 to the nitrogen (protein) in the flour. For this reason the flour 

 which is lost is worth much more than an equal weight of the 

 average product, and its recovery would not only increase the 

 amount of flour by so much, but would at the same time mate- 

 rially improve its quality. The loss is not only in the weight of 

 flour produced but also in the protein content. Close milling is 

 imperative from the standpoint of economy for both these 

 reasons. 



The milling experiments at Houlton gave much better yields 

 of flour, ranging from 70.2 per cent to 72.4 per cent in the 

 native wheats, 72.8 per cent in the No. i northwestern wheat and 

 68.4 per cent in the No. 2 northwestern wheat. The middlings 

 from these five tests were submitted to the expert miller of the 

 Consolidated Milling Company who found them to contain the 

 following percentages that could be converted into flour. 



PERCENTAGE AND WEIGHTS OF FLOUR LEFT IN MIDDLINGS IN 

 MILLING EXPERIMENT AT HOULTON. 



Experiment Number. 



Flour contained in 

 Middlings. 



3 



Per cent. 

 14 

 7 



17 

 15 

 12 



Pounds lost 



in milling 



100 pounds 



of wheat. 



2.2 



4 



5 



6 



.9 

 2.5 

 2.0 



7 



1.3 



The showing in these milling experiments is very satisfactory. 

 The losses of 9 to 2.5 per cent in the flour would doubtless have 

 been considerably lessened if the "runs" had been longer. It is 

 impossible to perfectly adjust a mill to different kinds of wheat 



