em, according to M. Guerin, that starch may thus be acted on even
at slightly elevated temperatures. In one of his experiments, at a
temperature no higher than 68 deg. Fahr., a quantity of starch, at
the end of twenty-four hours, was converted into syrup, which
yielded seventy-seven per cent. of saccharine matter.[28] It may be
thought that I have overrated the importance of this subject, but it
is believed that a careful examination of the facts will relieve me
from this charge. I am now satisfied that, if the proportion of
water in our exported breadstuffs could be reduced to about five or
six per cent., one of the great causes of complaint in regard to
them would be completely removed.

_Kiln-drying of breadstuffs, and exclusion of air_.--The injury
which our breadstuffs sustain by the large proportion of water can
of course be prevented only by careful drying before shipment, and
by the employment of barrels rendered as impervious as possible to
the influence of atmospheric moisture.

In my first report, I have spoken favorably of the process of drying
by steam, according to the plan patented by Mr. J.R. Stafford. I
still think this mode possesses great advantages over those
previously followed, and which almost always injured the quality of
the grain or flour: but from some trials which I have made during
the past year, it is inferred that the exposure to the heat is
perhaps usually not sufficiently prolonged to answer the purpose
intended by the operation. I have often observed that samples of
wheat flour, after being exposed to the heat of the salt water-bath
oven (220 deg. Fahr.) for two or three hours, lost weight by a
further continuance of the heat. An apparatus has been patented by
Mr. J.H. Tower, of Clinton, N.Y., consisting of a cylinder of square
apartments or tubes, into which the grain or flour is introduced,
and subjected to heat while in rapid revolution. I examined samples
which had been subjected to this operation, and ascertained that
wheat flour, originally containing 14.80 per cent. of water, had the
proportion reduced to 10.25 per cent., while in wheat the proportion
of water was reduced from 14.75 to 8.55 per cent.

Now it is probable that by either of the above modes, and perhaps by
many others, the various kinds of breadstuffs may be brought to that