Payette enterprise. (Payette, Canyon Co., Idaho) 1909-1935, 1913-10-09
BLEACHED
FLOUR
BY A. Edsecomb, Manager Payette
Milling Company.

ing Hour Dy the use OIL CuSuilCdlS Vi
electricity are liable to a heavy fine
and Imprisonment and yet mills all
over the United States are bleach
ing their flour Why? Simply be
cause the housewife insists on hav-
ing very white flour in place OF
one having the natural color which
is of a slight yellowish creamy col
or
The bleaching of flour is done eth
err by electricity or chemicals both
OF which introduces nitrogen, which
is a poison, into the flour. The cleo
trio process is the one commonly
used which consists of a powerful
electric flame through which is fore
ed stream of air. The air coming
in contact with the electric flame
produces nitrogen, the oxygen having
been burned out by the flame. The
nitrogen is forced into the Hour thru
an agitator in order that the nitrogen
be thoroughly mixed with the flour.
Nitrogen as is we'll known has a
bleaching effect upon whatever it
comes in contact with.
The writer was one of the witness
es in the case of the U. S. Govern
and Elevator of Lexington, Neb. The
case was brought before Federal
Judge Smith Mcpherson in the Fed
eral court at Kansas City. The mil
lers introduced expert testimony by
chemists that they were not putting
enough nitrogen in the flour to rem
der it poisonous. The chemists for
the government showed conclusively
that the amount of nitrogen introduce
ed into the flour in order to bleach
it was Of sufficient quantity to rem
der it poisonous. The case was de-
cided against the millers and they
carried it up to the Supreme Court,
the Supreme Court sent the case
back to the Federal Court on the
ground that Judge Mcpherson error
ed in instructing the jury, the case
is now in the Supreme Court wait
ing decision
The writer is opposed to bleaching
flour by any of the known processes.
We are asked by many of the good
housewives of Payette and vicinity
why our flour makes yellow loaf
no complaint is made to the Texture
Moisture or general appearance of
the loaf made from our flour only
that it has that rich creamy color
which is due to the fact that we are
milling Turkey Hard wheat and not
bleaching. 1t is not the intention of
the Payette Milling Co. to bleach
our flour unless we are compelled
to, in order to maintain sufficient
trade on unbleached flour to justify
the effort that we are making to give
the trade pure food product in
place of one poisoned by introducing
poison into our flour.
Which do you want, a flour that
is not bleached and makes a fine
sweet moist loaf of the color that
nature intended it should be, or one
poisoned
Read Prof. Wiiie's article in the
August number of the Good House
Keeper on 'Bleached Flour
We are yours truly,
PAYETTE MILLING co.
By A. Edgecomb,, Mgr.
October End, 1913.
Mr.. A. Edgecomb, Mgr,
Payete Milling Company,
Payette, Idaho.
Dear Sir;
Following are results Of tests as
made on sample received from your
mills under date of 10Th inst; same
sample bearing your markings and |
taking our Laboratory Register Num-
Der as shown
Your Mark and Identification. Lab
oratory Number. From Payette Mil
ling Co.. "F-227."
Nature of Test Standard Arrow
Flour Flour
Glass B" Per ct. Per CT.
Gluten. True 94 9.5
Ash 40 40
1915 lib
Absorption 5000 $500
Color OF the Bread 100 81.
Very truly yours,
Oregon Independent Testing Lab
oratory.
Per Arthur L. Tribe.
ADV
CHRISTIAN CHURCH.
Regular Services.
unday Morning.
1000 Bible School.
HOO Communion and Sermon.
unday EVENING.
q 90 " ID n N