I have dwelt rather long on this important question of the action of light on dyed colors, but I have done so because I thought it would most interest you. With the remaining portions of my subject I must be more brief. (_To be continued._) * * * * * To introduce free fat acids from an oil, it must be decomposed. This may be done by the use of lead oxide and water or by analogous processes. To clarify an oil, expose to the sun in leaden trays. Often washing with water will answer the purpose. * * * * * COMPOSITION OF WHEAT GRAIN AND ITS PRODUCTS IN THE MILL. Probably the most striking difference in the average mineral composition of the grain of wheat is the very much lower proportion of phosphoric acid, and of magnesia also, in the dry substance of the best matured grain; and it is now known that these characteristics point to a less proportion of bran to flour, or, in other words, of a greater accumulation of starch in the process of ripening, and consequently of a whiter and better quality of bakers' flour. The study of the chemical composition of wheat and its products in the mill, therefore, and of the amount of fertilizing matters (nitrogen, phosphoric acid and potash) removed from the soil by the crop, becomes of direct interest not only to the producer from whose soil these ingredients are removed, but to the consumer of the byproducts as well, who desires to know what proportion of these elements of fertility he is returning to his own soil in the different products he may use as animal food. It is desirable also to determine what is the average composition of wheats and the flour made from them, in order to see in what direction efforts should be turned, by the selection of seed wheats, to improve the present varieties for the production of the best quality of flour. This can only be done after we determine what variation there is for different years due to climatic influences and variations of soil, for it has been shown in our former papers that environment very largely influences the quality of wheat grain, and also of the flour. When these have been determined, than we may hope to be able to determine which factors under our control enter in to permanently improve the better flour-producing quality of wheats. A mixture, in equal proportions, was made of Clawson, Mediterranean, and early amber wheats, and submitted to the mill, using the Hungarian roller process. From this mixture for each one bushel of the grain of 60 lb. weight was furnished the following proportion of products: