WHEATS AND FLOURS OF AROOSTOOK COUNTY. 1/5 



in the length of time devoted to these experiments. While this 

 mill is newer than the others in thecounty, there is little reason 

 for thinking that practically as good milling can not be done in 

 the other and older mills. The importance of the miller cannot 

 be overestimated. His skill, judgment and experience are of 

 more moment than the stand. A good miller can do fair work 

 with an unsatisfactory mill but a poor miller can only do unsatis- 

 factory work, no matter how complete the mill. 



Baking Tests of Flours From Milling Experiments. 



The first patent flour from these seven milling experiments was 

 sent to Mr. Foster who kindly made baking tests of them. At 

 the same time several other flours were sent, some of which were 

 specially procured for the purpose, while others had been 

 sent to us for examination by the N. Y. Commission of Lunacy. 

 There were no marks on the samples except the numbers, and 

 Mr. Foster knew nothing of their history. His findings are, 

 therefore, without possibility of personal bias. 



description of samples SENT Mr! FOSTER. 



No. 6349. Patent flour from Milling Experiment No. i 

 at Washburn. Made from Minnesota grown Wellman's Fife 

 wheat. 100 pounds of wheat yielded 48 pounds of this flour. 



No. 6356. First patent flour from Milling Experiment No. 2 

 at Washburn. Made from Minnesota grown Haynes Blue Stem 

 wheat. 100 pounds of wheat yielded 49^ pounds of this flour. 



No. 6382. Gold Medal first grade flour. Washburn-Crosby 

 Co. Furnished by Dr. Dewey of the Long Island (N. Y.) 

 State Hospital for the Insane. 



No. 6383. Best straight, second grade flour. Washburn- 

 Crosby Co. From same source as 6382. 



No. 6384. Staten Island Best. First grade flour. Hecker- 

 Jones-Jewell Milling Co. From same source as No. 6382. 



No. 6385. Staten Island. Extra. Second grade flour. 

 Hecker-Jones-Jewell Milling Co. From same source as No. 

 6382. 



