The Opelousas journal. [volume] (Opelousas, La.) 1868-1878, 1870-12-31

A~DurTrRETTeN OF FLoUR.-0ne would
suppose. says the Turf, Field and Earm,
of all things used as human food, wheat
-four, forming so much of the staff of. life,
would be one of the last subjected to the
tricks Of trade. And yet it is proved by
analysis, made at various times, of various
brands and mills throughout the country,
that q considerable proportion of the wheat
-four sold and used in the country is adult
terated with, foreign sadmixtures. The
different ingredients employed in the adal-
teration are potatoes, barley, oats, rye,
rice, peas, maize, and other leguminous
plants. and mineral substances, such as
-four albus- etc, etc. In addition to the
substances above named, wheat flour pos
.sesses from two to three per cent. of mine
raj dust. produced from the grinding of the
grain between the barr mill stones. Small
pieces of these stonts, from the constant
friction going or in the grinding process,
become detached, and are reduced to an
impalpable powder. which is. incorporated
in the mass Of -four as it passes into the
hoppers. -sa
There is nothing absolutely deleterious
ID any OF the Ingredients above named, ex-
cept it be the earths and minerals.
These. however, are seldom found in sufh-
cient quantities to affect the general health.
Tine main object sought to be accomplished
in mixing is economy or convenience.
From the many experiments heretofore
made in the effort to detect foreign admix-
lures, it is difficult to discover the presence
of other kinds of -four mixed with wheat
-four, notwithstanding an examination may
be made witha microscope, on account Of
the great similarity Of the starch granules
of different plants, the diversity Of those
from the same plant, and also the small
number of granules that can be brought
within the microscopic field. So 1855 z1
The most frequent, and at the same time
the most pernicious oil all modes Of nduE
t~pration, in wheat as in all other grain,
when converted into -four for general con-
sumption, is the use of heated or musty
wheat, in particular in Chicago and other
home markets. has grown to such magni-
tude that it has awakened the attention of
The Boards ofTrade of several of the Yves
tern cities. sItis to be hoped that these
yillainous practices will be soon checked,
The injury done to trade generally, and
t1e i~ncalculable damage TO the human
economy through the use of these gangrene
poisons should meet with, as it deserves,
the honest apprehension of all right think
ing men. The press ef the country can
not be too urgent in ventilating and expos
ing these nefaEious frauds. 3 f&
fGL 4 ~~1-~s--@~@~-~
To CIgAN A Rusty PLow.-Take a quart
of water and pour slowly into it half a pin.
of sulGhuric acid. (The mixture will be-
come quite warm from chemical action, and
this is the reason why the acid should be
poured slowly into the water rather than
the water into the acid.J Wash the mould
with this weak acid, and letsit remain on
the iron until it evaporates. Then wash
it again. The object is to give time for
the acid to- dissolve the rust. Then wash
with water and you will see where the
rusty spots are. Apply some more
acid and rub those spots with q brick. The
acid and the securing viii remove most of
the rust. Then wash the mould board
thoroughly with water to, remove all the
acid and rub it dry. Brush it over with
petroleum brother oil, and let it be until
spring. When you go TO blowing take a
bottle of the acid water to the field and
apply 1t every bout to any spots of rust
may remain. The acid and the
securing Of the earth aiA soon make it
perfectly bright and smooth. If all iren
work be- washed over with petroleum as
o as we PINT our tools, implements, and
machines aside for the winter, it win keep
from rasting, and save a great deaf
Of trouble and annoyance, to say nothing
Of depreciation and loss.-[American Agri-
culturist. es ~ @a