•REPORT OF TIIE CHEMIST. 



03 



2059. Break four. — Physically like the bakers' grade in appearance, but particles of 



bran and germ are present, making it of loss value. 



2060. Stone four. — This flour is white, of a fair grain, with a very little bran. 

 2062. Flour from fust tailings. — A very good, free grain, but a little branny. 

 2003. Flour from third tailings.— A free grain, but quite branny and yellow. 



2064. Flour from second tailings. — This flour resembles that from the first tailings, but 

 contains more bran and is yellower. 



2070. First germ. — This is made up of the finest particles of germ, and contains tho 



largest proportion of middlings and bran. 



2071. Second germ. — The largest particles of germ, with little bran and endosperm. 



2072. Third germ. — A medium between the two former. 



2074. Bran-duster flour. — This is black in color and lumpy. It has little grain and a 

 small portion of bran. 



2077. Stone stock No. 2.— A good middling, with a little bran and germ. 



2078. Stone stock No. 3. — This is not as good as No. 2, and holds more bran and germ. 



2083. Tailings from sixth tyrcalc. — This is made up of about half barley shaped and flat- 



tened pieces of endosperm, the rest being bran, with a little germ. 



2084. Tailings from first centrifugal reel. — Largely flattened endosperm ; the rest germ, 



with a little bran. 



2085. Tailings from second centrifugal reel. — These are largely bran and flattened ondo- 



sperm with a little germ. 



2086. Tail end of the tailings. — As would be expected, almost entirely bran, with a little 



adherent ondosperm and a small amount of germ. The embryo us membrane 

 is still in pls-ce ; in fact during the whole process there is very little of it re- 

 moved from the bran, and were it tho chief source of gluten, there would be 

 very little infany of the products. This, however, is not the case. It con- 

 tains little or no gluten, being merely a continuation of the germ and having 

 a similar composition. 



2087. Dust from No. 1 middlings. — This is mostly cuticle epicarp and hairs, with smaller 



amounts of the more interior parts of the grain. 



2088. Bust from the dust- catcher. — This is all light, fluffy matter, and is made up of 



small particles from all parts of the grain. 



These observations upon the proportions in which the different por- 

 tions of the grain enter into the various products enable us to under- 

 stand and interpret the chemical analyses which follow with greater 

 clearness than could otherwise be done, and it will be seen afterward 

 that with a knowledge of the constituents of the different parts, of bran, 

 the germ, and the endosperm, it is comparatively easy to predict almost 

 the exact composition of any of the mill products from the above data. 



