The Birmingham age-herald., 1917-12-09

1 over a series of sieves, through which | the flour falls. Eight different kinds of meal are separated in each bolter. The 1 first sitting is through a mesh of IS holes to the square inch. This yields a | bran and coarse middlings. The next sieve over which the meal passes has perhaps 30 holes to the square inch, and the meal from this is not so coarse. The meal then passes through sieves of 40, 70 and S6 holes, and it is finally put through one with 164 holes to the inch.
 My guide through the mill had in his hip pocket 8 little steel trowel much like that with which the glazier presses down his putty. He rubbed this over the flour to smooth it and to show me it's texture. The best flour was not white, but of a rich ivory color and 1t looked like cream enamel paint. There are three grades of flour made here, and they all have different hues. The sec end grade is a lighter yellow and the third a reddish brown Pure white flour is made by 8 bleaching process which is said to impair it's healthfulness
 All of the work is done by electricity The machinery of milling is simple and not difficult to understand. A great mill consists of many small units of the same kind, and the larger the mill the more units there are. They have all kinds of labor saving machines, and the whole process is largely automatic.
 During my stay at the mill I went into the laboratory and special bakery. This company has eight mills and every two hours samples from each of them arc brought here to be analysed as to their food contents and nutrient values. The flour passes through the chemical labora- tory and the physical laboratory and is finally made into half-pound loaves. The baking is done just as in any Of the bakeries of the United States, and the loaves are cut and examined as to tex ture taste and color.
 The Minneapolis millers are all making experiments and tests as to flour and meal for the army. They make mixtures of corn flour and wheat flour and test the bread made therefrom as to food caIories and keeping qualities. Not long ago some bread was sent from here to San Francisco, and it Arrived as moist as when it came out of the oven. re- cent test was made with barley flour, in which 200 barrels were baked into eXperi- mental Ioaves.
 have had a talk here with MT. Will liam C. Edgar, the editor of the North western Miller. MT. Edgar is one of the chief authorities on the wheat sit nation. He took a million dollar cargo or wheat uOlldlSo by thC liflllCto VI Minneapolis to Belgium in the first year of the war and he is thoroughly abreast with the demands of the times. I asked him as to the possibility of finding a substitute for wheat bread. Said he:
 "As far as we can tell. any mixture or cutting down of wheat flour in the making of bread means just that much loss of food value. The Germans thought they could reduce the wheat contents of their loaves. They put in more of the bran but it brought disease to the old and to the children and the result was a loss of health and ef- ficiency. England also has tried it.. using S5 per cent wheat flour. It was a failure. They eXperimented in Bel gium in making the flour of the whole wheat berry. The result was rickets and stomach trouble and a good deal of tuberculosis The vitality of the people got so low under the whole wheat ration that it had to be changed and an additional. specially balanced