, that the unworthy cupidity of a few individuals
should lead to such disastrous consequences.

I have as yet been unable to obtain samples of these sophisticated
flours, and the only information which I have in regard to them is
the general fact above stated, and concerning the truth of which
there can be little doubt. No means should be left untried to
devise some mode by which these frauds can be easily and certainly
detected.

_Injury sustained by breadstuffs during their transport and
shipment._--During the past year, I have had abundant means of
determining the nature of the injuries which are often sustained by
our breadstuffs in their transport from the particular districts in
which they are grown and manufactured to our commercial depots, and
in their shipment to foreign ports. As this is one of the most
important points connected with these researches, I have devoted
much time to its investigation. From the results of numerous
analyses, I think it may be safely asserted, that of the wheat flour
which arrives in England from various ports of the United States, a
large proportion is more or less injured during the voyage. The same
remark may be made in regard to many of the samples sent from the
Western States to the city of New York. Their nutritive value is
considerably impaired, and without more care than is usually
exercised, they are entirely unfit for export.

In my former report, I adverted to one of the great causes of the
deterioration which our breadstuffs often suffer during their
transport and shipment. This was the undue proportion of the great
disorganizing substance, water, under the influence of what usually
occurs, viz., an elevation of temperature above the ordinary
standard. My recent investigations have served only to strengthen
these views. There is no doubt that these are the conditions which
cause the change of the non-nitrogenous principles into acids (the
lactic or acetic), while a portion of the gluten is thus also
consumed.

I have tried a series of experiments in reference to the action of
moisture upon various samples of wheat and wheat flour. The samples
were placed for twelve hours in the oven of a bath with a double
casing, containing a boiling saturated solution of common salt, the
temperature of which was about 220 deg. Fahr. Sub