MICROSCOPICAL EXAMINATION OF FLOUR. 
15 
were examined, these streams being designated as entering into the 
composition of certain finished Hours. The mill streams composing 
such flours were milled from hard, blended, and soft wheats, respec- 
tively. The results of these examinations are shown in Tables 13, 
14, and 15. 
Table 13. — Results of examination of mill streams composing a patent flour (sample No. 
17144-L-FF) milled from hard wheat. 
Stock. 
Bran 
particles. 
Hairs. 
14 
4 
7 
3 
8 
1 
19 
2 
9 
1 
24 
1 
36 
4 
36 
5 
30 
5 
59 
8 
37 
2 
151 
20 
13 
2 
Total. 
First middlings 
Second middlings 
Third middlings 
Fourth middlings 
Fifth middlings 
Sixth middlings 
Seventh middlings 
Middlings .'. 
Do 
First sizings 
Second sizings 
Sizings 
Finished flour (70 per cent patent) 
18 
10 
9 
21 
10 
25 
40 
41 
35 
67 
39 
171 
15 
* This finished flour is composed of the stocks described above it. 
Table 14. 
-Results of examination of mill streams composing a patent flour (sample No. 
17159-L-V) milled from blended wheat. 
Stock. 
Bran 
particles. 
Hairs. 
Total. 
First break 
Second break 
Third break 
Break chops 
Do 
First middlings 
Second middlings 
Third middlings 
Fourth middlings 
Fifth middlings (head) 
Fifth middlings (tail) 
Coarse tailings 
Coarse sizings 
Finished flour (70 per cent patent) » 
137 
91 
128 
95 
140 
40 
12 
41 
18 
19 
33 
32 
14 
35 
» This finished flour is composed of the stocks described above it. 
Table 15. — Results of examination of mill streams composing a patent flour (sample No. 
17132-L- U) milled from soft wheat. 
Stock. 
Bran 
particles. 
Hairs. 
Total. 
First middlings 
Second middlings 
Third middlings 
Fourth middlings 
Fine sizings 
Medium sizings 
Coarse sizings 
Finished flour (60 per cent patent) 
1 This finished flour is composed of the stocks described above it. 
