238 MAINE AGRICULTURAL EXPERIMENT STATION. 1908. 



and the low percentage in graham No. 5190 strengthens the sus- 

 picion that it is a made-up product, carrying a considerable 

 proportion of low grade flour. It should be noted also that the 

 removal of the high grade flour, poor in ash constituents would 

 raise the proportion of ash in the residual graham (3.67) far 

 above that found in the genuine graham (1.68). 



Some of the results obtained with the western flour seem to 

 strengthen the suspicion of sophistication. Thus, the sharp line 

 which separates the coarser from the finer particles in No. 5190 

 might easily be accounted for in this way. One of the by-prod- 

 ucts in the manufacture of patent flour is known as "red dog" 

 flour. This is frequently richer in nitrogen than the patent flour 

 from the same wheat, but is dark in color and does not make 

 good bread. Such a flour might be judiciously combined with 

 bran so as to form a product closely resembling a poor but 

 genuine graham. Attention has already been called to the fact 

 that the finer portion of No. 5190 is dark in color while the table 

 of composition shows it to be as rich in nitrogen as the original 

 graham. As contrasted to this, attention is called to No. 5191, 

 which is a guaranteed graham, the finer portion of which is less 

 rich in nitrogen and of a lighter color than the original graham. 

 It is fair to add, however, that the wheats in these two cases 

 were evidently of very different quality, and it is not safe to 

 draw too sweeping conclusions from the examination of but two 

 samples. 



