"The analyses of wheat given below were undertaken for the purpose of determining whether the millers' grades of wheat correspond to an actual difference in the chemical character of the wheat. For this purpose samples of wheat were secured, which were inspected and certified to by M. W. Trexa on April 13th of this year. The inspection cards contained no statement except the grade of the wheat and the weight per bushel, but the samples were all of Fife, for the purpose of a better comparison. The analyses of the wheat were made during October in this laboratory. In each case the wheat was carefully separated from any foreign substances before analysis. The results of analysis were as follows: Grade Grade Grade No. 1. No. 2. No. 3. Weight per bushel.................. 59 lb. 561/2 lb. 55 lb. Grains to weigh 10 grains.......... 366 474 491 Per ct. Per ct. Per ct. Foreign matter (seeds, etc.)....... 0.41 0.20 1.57 Nitrogen........................... 2.09 2.08 2.17 Phosphorus......................... 0.35 0.46 0.46 Water.............................. 12.34 11.31 11.85 Ash................................ 1.59 1.92 1.97 Albuminoids (nitrogen multiplied by 61/4)........................... 13.06 13.00 13.56 Cellulose.......................... 2.03 2.37 2.50 Starch, sugar, fat, etc............ 70.98 71.40 70.12 "The analyses require but little comment. The only substances in which there is evident connection between the results of analysis and the grades of wheat are the cellulose, ash, and phosphorus. As regards the last substance, grades two and three seem to have the greatest food value. But it seems quite probable from the results that greater difference would be found between different varieties of wheat of the same kind than is shown here between different grades of the same variety of wheat. However, it does not necessarily follow from this that the different grades of wheat are of nearly equal value to the miller for the purpose of making flour. That is a question which can be best answered by determining accurately the amount and character of the flour which can be made from each grade of wheat. If possible, the investigation will be continued in that direction."