ue to climatic influences
and variations of soil, for it has been shown in our former papers
that environment very largely influences the quality of wheat grain,
and also of the flour. When these have been determined, than we may
hope to be able to determine which factors under our control enter in
to permanently improve the better flour-producing quality of wheats.

A mixture, in equal proportions, was made of Clawson, Mediterranean,
and early amber wheats, and submitted to the mill, using the Hungarian
roller process. From this mixture for each one bushel of the grain of
60 lb. weight was furnished the following proportion of products:

Lb. per
Bushel. Per cent.
Flour. 44 73.3
Middlings. 4 6.7
Shipstuff. 2 3.3
Bran. 10 16.7
-- -----
Total. 60 100.0

These data furnish us a means of estimating the amount of the
different ingredients removed in the various products in one bushel of
wheat with the foregoing component parts.

FLOUR.

The analysis of the flour shows us that the 44 lb. obtained from the
one bushel of grain would contain the following ingredients:

Lb. per Bushel
of Wheat.
Water. 5.834
Ash. 0.167
Albuminoids. 4.620
Woody fiber. 0.532
Carbo-hydrates (starchy matters). 33.391
Fat. 0.453

WHEAT MIDDLINGS.

The middlings form the inner coating of the wheat grain, next the
floury or starchy portion, and contain particles of the germ and a
larger percentage of carbohydrates than either shipstuff or bran, and
a less proportion of fiber, while the percentage of albuminoids
usually stands between that of shipstuff and bran. The following data
are obtained from the 4 lb. procured from a bushel of wheat:

Lb. per Bushel
of Wheat.
Water. 0.562
Ash. 0.138
Albuminoids. 0.6