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 Series 
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 ICMH 
 
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 (monographies) 
 
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 D 
 
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 method: 
 
 Un de« symboles suivants apparaitra sur la 
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 cas: le symbole — ^ signifie "A SUIVRE", le 
 symbole V signifie "FIN". 
 
 Les cartes, planches, tableaux, etc., peuvent etre 
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 Lorsque le document est trop grand pour etre 
 reproduit en un seul clich*. il est film* d partir 
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 et de haut en bas. en prenant le nombre 
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 illustrent la m*thode. 
 
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 i^eS;*'''-' j!a»fet-^->, 
 
1 
 
 O. H. M. 8. 
 
 Deputy Minister. 
 
 LABORATORY 
 
 OF THE 
 
 INLAND REVENUE DEPARTMENT 
 
 OTT^A\r^, CAi^ADA 
 
 BUr.LlilTIN" NTo. 183 
 
 BREAKFAST FOODS. 
 
 "-a»-_^.-»* 
 
!'fl't\i'E [)Eim\ 
 
 ()TrA\\'A, CANADA 
 
 J5HEAKFA8TFOOIJS. 
 
 
 On AW A, .March L'."), 1907. 
 
 W. J. GKIiAI.I), Km|., 
 
 l)>l>iity .Minister of Inliind H.votiue. 
 
 «... a'Hl7„ni,l'T ;''"''' "'VlT'' '"' ";""^^'''"" <"■ *•"'' •^'■'' •<■'"«" a, '.Breakfast Fo,k1.. 
 «... a ull,o,</..<J In _v<,u and the samples were obtain,..! in the open market hv the oo, 
 
 ":n T '" """""■,'"'"» >''"^ l.erf,.l|.,„in.. They have li.ue been Vxaued 
 
 von ;: ^hKl'-i'. "" ""■ Tf ^ "'" "'■'"''"'' ■" "'" '^^''" -'-^' -omja^r It re 
 
 E: tl vi ,"'"'ri "V/'V""""^ '"?'"'"'' ""''• ^■^""'"'■'^ '""' ■"-ufaclurers, a . 
 som. . the , la M.,s „. ,le l.y the latter tor their articles, are also ,; The foil, win 
 
 .s j>^ .nen.oran.l„,„ ot the nu-nber of sau.ples obtaine.i in the vk . in ';.etSi;n";^ 
 
 triets : 
 
 Nova Sc.itii 
 
 H. K. IslaflMC-V ' 
 
 N'ew Hrunswiek . , 
 
 yuebee 
 
 •St. Hy icinthe. . . 
 
 Montreal 
 
 Ottawa 
 
 Kingst,)n 
 
 Toronto 
 
 London 
 
 Manitoba 
 
 Hritish (,'ohinjbia. 
 
 Total . 
 
 S:ini|>li' 
 6 
 
 3 
 
 6 
 12 
 10 
 12 
 
 8 
 10 
 
 8 
 8 
 
 8 
 
 99 
 
 fonri?-'"' ^""'' "IT"^"''^ ""T ""*''-"'^»'''' t" "htain as great a variety of tl.ese 'breakfast 
 
 srribed in formi'r Bulletins (.see Nos 98 and '•>:> Tl.^ ^k i t .i . '"" ! 
 
 wtth these :.9 san,p,... ,vas earri,>d o.t'by'Mr.'J.'t,. i.'' V: t 'L"/; "" ''""' ^°""^'^^^ 
 litivinira beann-on sonieof the • • - • _ »i"i anu is 
 
 to be considered 
 
 moisture ' and si^jnifies loss at lOU' C. 
 
 iplied by 6-25. The second .„ 
 The third column gives the loss to 
 
Kf^ 
 
 liclrolii- cllicr iirii] i-^ r(|iiiviilciit tn lit. 'I'li,. I'lHiitli i- iliiniii sliows tin- Ins-* wlilili the 
 Hiiiiipli- ••Xfx'ii' tu-i"! I'roiii hi)t |>tT(<ilii! Ill with iilci/liol ut '.f2 |M'r Lent , whiili j<. capalile 
 nf rfiin)\iii;,' i<(i;;ars as well a> soiiitj ni.hiblc (iioleuls. CmIuiiiii tiv f;iw-. ilic >ul)^l«ru'es 
 renidveil \iy wiirm water, aftt-r the (iliiih'il Mcitiuent, whicli •up oliii-llv ilixliimss oi initi- 
 ally present in the i.-iiii|.le milt-rivi'd fn.i'i llip stan'li in tlic " (ir»-p ii.illnn ' of tin: liiHiik- 
 frtMl fiMxl-. Till' lirailitii;s of tilt- otlirr o.luinns exi)lain thoriisel .i'm 
 
 In tliH talmlatiil ■^l itPiiient tlir ir^ulls arc jjivcn in tlif oiilcr „( ihc \aiiiiuM clUcc- 
 tion tlMtiii't-< and as ohiaineil liv the fDuil imprutor?*, Iiiit, in the lollow in^,' aiiangcmcu'' 
 I have placed llit- analvsrH to;;! thcr wliicli Ih'^om^ to tlm-p f'oods of svhiili iiioie than unP 
 SHnipli' lias liffii coljpiti'il, nnil whii'li siim thprcfoic to have lipi'n iti i,'rfat<'-.t ilcinariii. 
 This tahiilation aNi) ailiiiits of iiidicaliiij^ tlip avfrai.'p ptTointai,'* s nt lert^iin important 
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 1 62 
 
 60 00 
 
 BRFAKFAST FOOD-NO TRADE MARK GIVEN. 
 
 26043 
 2604(1 
 26054 
 
 18 81 
 
 12 94 
 12-85 
 
 13 20 
 
 9 68 
 9 32 
 9 40 
 
 9 46 
 
 (< 72 
 
 0-84 
 76 I 
 
 077 
 
 1 60 
 
 2 24 
 1 44 
 
 1 76 
 
 I 
 
 4 72 
 
 4 36 
 
 3 iXi 
 
 4 34 
 
 66-67 
 67 01 
 67 79 
 
It i.H i.'iniiiialih' iMiisMiiii.' tli.it liii' ^-reftliT tin' peii't-iitiiui' "f iii|Ui'<)iin t-xtrii.t vuftcr 
 
 iilcdli"!) I'.iiinil ill III.' -Miii|.l.' i|... -it.iivr i-i tl xt.'nt i.. whirli tli.- Ftiif. li Im-. Iwcii 
 
 i'Iiiii«<m| In till' fiillovmi.; siai..iii.'.ii all lli.' ililli-iint l,r»n«|M .'..ll.' t,-.| hiu i' hii'ti 
 iirniii-o,! Hcc.iiliiiy In il, ■ ii"i4.iii,t .f tins |«.r.>HntHt(f li.-«iiiniiii.' witli the lii-ln'-t. 
 
 N.I, ..f Sanipl.' 
 
 AMTilifl- -tl t -lllll|.N 
 ;,'.H|,SK 
 
 Ai.Mif.' Ill :;. 
 
 ;i . 
 
 :il I '■_•:! 
 
 :iiiiiH 
 
 iKi.'i:. 
 
 MJ It 
 
 •.>'iiiiii 
 
 .\\.r,it'" <•( .". . 
 
 tl.. 
 
 ;tiCiii; 
 
 :»iiji(; 
 
 .Xifiim'i- i.f 2.. 
 
 I'M'.iii 
 
 :t"i.i'".i 
 .s:'.tiii 
 
 ■-•'IHI "'. 
 
 :ltf.iK! . . . 
 
 .\i> mifi iif j.. 
 
 :«ll'.i!) 
 
 ;uii2i . 
 LfitMi;) 
 
 A\ir:ii!<- iif X. 
 
 •Ji-.-Xi 
 
 :!i.-.'4l 
 
 III mil. 
 
 <lr.i|- Nul». 
 \l lit. I (irrlll 
 
 .Mull. I I 'i i'i'> 
 l'iitf..| lii.f. 
 
 t^llllktl Kiev 
 
 'I .t.i«ti'(i » 'oni ; 
 
 tini Kl.ik.- 
 
 Noikii 
 \|.iti/,... 
 
 ( '.iiiitilii I'lak' ft 
 
 M^lllll \ll;l.. , 
 
 tlniliif' Ml. II 
 \ illi .. 
 
 r.ijiiH''> I 'fi-ii 
 
 l-..ri- 
 . SmIh. K,«kI.. . 
 
 , Kll^tl. 
 M«ii r..;,k. !•• 
 
 r.-tit .1. ,1,11 - Hi- 
 I'aiuiiki' ri.iiir 
 
 . Sh,v,l,l,.,| Uli.-nt,. 
 liuckwlii.al I'idiir 
 l.'ill-ti.ii,. 
 Ciipitiil Karliiii . . . 
 
 . (•(Hik> Hl.iktil Kiir 
 r.iiiMT Oat- . . 
 ('naiii iif Wlii-at 
 Th»' Kuiy'-. y\Mn\ 
 .Man HaiH I!. K. . 
 
 f'.l.lla Will. It. 
 
 ■/■luki'i Out- 
 l|,(kii - lli'tiiiiiK 
 .Su.Mili (tat». 
 (/iiak.TC,,rn -M.al 
 Hi'i ki r'> Kariiia. , 
 |'il*,n . Out- . 
 
 Variuii- li. K 
 
 Orit/ .. . 
 
 f|,iriil,y (»iitlc.<-rl.. 
 
 k. K.. 
 
 IVi.i. hi- 
 
 ll H»l 
 
 tt 17 
 
 U im 
 
 X .■.;! 
 
 II .V> 
 
 r ■>« 
 n (XI 
 
 11 <»< 
 
 l.-i :i| 
 
 i-j :.", 
 
 !■! Ill 
 \2 III 
 
 iL' ;t« 
 I-.' :ii 
 
 12 ri 
 ii; iM 
 1 1 i;j 
 i;t I-.' 
 11' •.•;! 
 
 l.t l!l 
 
 11 tl!) 
 
 10 .'il) 
 
 12 IIN 
 
 7 :«i 
 
 14 .'i<i 
 
 .H ,11 
 
 11 li:' 
 
 111 H7 
 I" !!<• 
 I'.' !« 
 
 n iMi , 
 
 lit .Ml ; 
 l.'> •-'7 i 
 .•*7fl ! 
 
 Hi IH 
 H 12 I 
 
 u :i7 
 it> mi 
 v.i ai 
 
 14 IM 
 1ft t>2 
 
 Fat, 
 
 II, , I 
 ■Xlo,!, 
 Kntia.^1 
 
 II :<!i 
 
 II i;i 
 
 II 21 
 
 II 1 1, 
 
 It tit 
 
 IP t;i 
 
 II It; 
 
 ■J It; 
 
 (I INI 
 
 II ."it; 
 
 It .",2 
 
 It .-.I 
 
 It I.-) 
 
 It tl 
 
 'I :i2 
 
 tl Ml 
 
 It na 
 1 114 
 
 I .<«l 
 
 II 5M ! 
 DM i 
 
 u in ; 
 
 I 211 ; 
 
 II 40 ' 
 II ,'l<l 
 II llll 
 
 (Ml 
 
 ft 111 
 
 3<l 
 
 lis 
 
 II 00 
 
 II ;<ii 
 
 .".21 
 K4 
 4 32 
 
 li 4,S 
 
 tl IHI 
 
 .'> 72 
 77 
 
 ItKl 
 00 
 
 14 H.1 
 
 |0 III 
 
 tl I-i 
 
 IMI 
 II 00 
 .■| 00 
 4 .Ml 
 
 r, ji; 
 
 1 III 
 
 1 OH 
 
 :) iM 
 
 *< 1^ 
 
 1 n 
 ;i r,4 
 
 2 NX 
 
 2 4!l 
 
 ■J :<2 
 
 2 42 
 7 111 I 
 Itiii i 
 
 1 IN) I 
 II till 
 
 2 ,"ii; '. 
 
 2 till 
 
 tl tm 
 
 00 
 
 1 ',h; 
 
 0-41 
 
 2 ."Kl 
 
 II 111 
 
 00 
 
 2 Mil 
 
 Ml 
 
 a 20 
 
 1 iw 
 
 (I 00 
 
 3 IW 
 
 1 7<i 
 3 31) 
 
 2 20 
 
 A.|ii. 
 
 ,,1H 
 
 K»iii 
 
 It. 
 
 29 
 
 41 
 
 20 
 
 INI 
 
 IM 
 
 VI 
 
 1 '^ 
 
 42 
 
 l.M 
 
 20 
 
 17 
 
 IH 
 
 l:t 
 
 !I2 
 
 i:i 
 
 IM 
 
 la 
 
 14 
 
 la 
 
 tl 
 
 I a 
 
 ■>•> 
 
 12 
 
 IIH 
 
 11 
 
 lit 
 
 11 
 
 24 
 
 n 
 
 OH 
 
 111 
 
 Ml 
 
 10 
 
 .'ill 
 
 10 
 
 12 
 
 :i 
 
 ii5 
 
 1 
 
 .V2 
 
 1 
 
 28 
 
 " 
 
 i)X 
 
 li 
 
 M 
 
 11 
 
 :<x 
 
 6 
 
 40 
 
 t; 
 
 24 
 
 ,1 
 
 H»t 
 
 r> 
 
 H7 
 
 ,'i 
 
 liH 
 
 ,1 
 
 rri; 
 
 ,■, 
 
 4H 
 
 .% 
 
 24 
 
 .■> 
 
 00 
 
 ,1 
 
 00 
 
 4 
 
 HH 
 
 4 
 
 M 
 
 4 
 
 -)2 
 
 4 
 
 34 
 
 3 
 
 7« 
 
 1 
 
 42 
 
 It ret-Tfiici. IS .,mti,. tt. I!ull,ii„ Nti. 127, it will Ym found that the pt.rccnta>;e of 
 a.|u..ou^ ..xtiact (Httt-r aUuht.l) ..•ontaineil in the 12 sjuuplesof rolleil oats Ukto (lescril)efl, 
 whKh httv,. lin,,l „„ previmi- c.kii,- av..raK('s21 2 and nevi-r exceeds 3 00, It would there- 
 tore s.v,n to t>« r.^asonahle to coin-l,„le that those hn- .kfa.st fo.Kls prepar-.l from o,itnieal 
 wliul, yield m,ire tlum :i p,.r cent anueous extract have experienc-ed "co'.kinii ' to some 
 extent. It .Iik's not appear, hn>v,.v..r, that many of these hreakfa.st f.Kxl samples have 
 been prejiared fr,,m oats betau.-<e ..nly the following contain such an amount of fat hi, 
 woulij indicate that orii'in ; 
 
'.junker Oibt'4. 
 Sjxon Oat" . 
 I'll ...nV * hit* 
 
 l'r..t'iil" 
 
 Kut. 
 
 .\lr..l...l 
 
 A. 
 
 l'"""» 
 trull. 
 
 |. .. 
 
 p. c. 
 
 !'■ '■ 
 
 
 |>, c. 
 
 Ill »l 
 
 HI li 
 
 Hi oil 
 
 'i 111 
 
 :. -Ji 
 1 M 
 ■"• 7- 
 
 1 '.»: 
 •J »•',» 
 
 3 Jl) 
 3 28 
 
 
 6 n8 
 f. W 
 Ti ml 
 t 52 
 
 It will U" I)' (TV.! lliiit thcMc HttiiipU-iH liavi> nil yii'Idiil inoti' than '.i p.i'. «• 
 i I'xtrail, mill it inuy !>•' iiiffrri'd that the«! fiMHln hiivc t»xi>frieiiofil an amount ■ 
 
 piinitinii ■' corrCMponilin),' to the |M'rrpntiijri' ittiiltil. 
 
 Ill thfi t'ullowiii;,' tal)ie will Im' tounil th'' iivfia^;.' analysis of l'_' Hiimpli'-* oi ,.i 
 
 nats d'.-NiiitHMi in Biiliitin No. IJ7 a^w.ll a.s of J >,«iiipl.'.s of |. Tiiil;,'!' mail, from the 
 saiiip artieli' llii- one (I vvuhout adilition aii<l tlio other (II) with an npiirojiriatf ipiaii- 
 titv of cuniuiuu salt ; - 
 
 • 
 
 1 
 
 
 
 
 
 
 
 
 .Htmili ap. 
 
 
 Total 
 protfi'l-. 
 
 M 
 
 i'i.«luri'. 
 
 Kat. 
 
 Alo.h.il 
 f\trHi't. 
 
 \Vat.T 
 
 cxtriit't. 
 
 ('null- 
 K.l.iv, 
 
 Totiil 
 
 |I<1\1I11H- 
 
 t*-U jtiiH 
 
 liy iliff.r- 
 
 iiice. 
 
 
 
 
 p. c. 
 
 p. c. 
 
 (I.e. 
 
 p. c. 
 
 p. c. 
 
 p. c 
 
 1 
 
 l((.l|--.l .■iUm lavcniKel 
 
 lN.irl.l>!f I 
 
 iMiiilicivr.- 
 
 roriiiliff II 
 
 Ouitl.Ciitt' 
 
 12 50 
 3 mi 
 •J 88 
 3 IW 
 3 16 
 
 
 8 71 
 Kl 'IH 
 Kt 11 
 82 tOi 
 82 117 
 
 4 71 
 
 II IC.I 
 
 11 12 
 
 II 211 
 IM 
 
 3 77 
 II 54 
 11 i»7 
 1 14 
 
 1 11.-. 
 
 2 12 
 1 22 
 
 1 31 
 
 2 :w 
 
 I M 
 
 II 22 
 II 211 
 II 211 
 
 II 211 
 
 I 45 
 
 II I'k5 
 0112 
 II !t2 
 
 l> !M1 
 
 ., Ill 
 iO HII 
 11 62 
 it 20 
 it 18 
 
 When thes • figure.s are calculated on the dry ^oilwrmce the results are as follow.^ • 
 
 - ■ 
 
 
 
 
 
 ^ 
 
 1 
 
 
 !4tarch ap- 
 
 
 T.-tal 
 proteiiln. 
 
 Mi)iHtun'. 
 
 !■. . 
 
 .\ico)i;ii 
 
 extraci 
 
 \V»t<r 
 
 fxlnict. 
 
 Criiil« 
 Kiliiv. 
 
 Total 
 
 A8ll. 
 
 proxiliia- 
 
 tively iiiiil 
 
 by .liffer- 
 
 piice. 
 
 
 
 l». c. 
 
 p. c. 
 
 p.c. 
 
 p.t. 
 
 p.C. 
 
 p.c. 
 
 
 Hulle.lOatH . . 
 
 Poiridgi' i 
 
 •• tinplioitte . . 
 
 M Nn. II 
 
 .. dupUcat*^ . . 
 
 1376 
 18 72 
 17 04 
 
 17 60 
 
 18 66 
 
 
 5 19 
 0-55 
 
 70 
 117 
 
 1 06 
 
 4 13 ' 
 
 11 :« 
 37 
 11 lit) 
 
 6 18 
 
 2 32 
 
 7 1.2 
 
 7 78 
 
 13 t)7 
 
 13 50 
 
 1 80 
 
 1 37 
 1 .v.: 
 
 1 18 
 1 18 
 
 1 f.9 
 
 3 90 
 .t 81 
 
 5 3!) 
 
 6 63 
 
 71 21 
 li- 41 
 
 i 
 
 68 79 
 m !»8 
 53 88 
 
 
 . 
 
 
 
 - 
 
 ..... . . _ 
 
 
 
 
 - -.- 
 
 If the analyses of the four varieties of prepared oats above mentioned arc calculated 
 on their dry substance the reeulting figures may be corapan-d with those obtained from the 
 analyses of the j)orridge samples. None of them however show more than 6 .»" per wnt. 
 of aqueous extract which doen not amount to one-half of that obtained when f)orridge is 
 prepared in the old fashioned way. It is worthy of i .-mark that the figures hero recorded 
 show that cooking oatmeal without salt is a very ineffective way of " predigeuting " the 
 starch which it contains. Porridge No. II, cooked with salt, contains twice the amount 
 of soluble dextrines produced in preparing No. I. Another fact which is brought out 
 by these tests is that the fat seems to disappear during the cooking. It is very probable, 
 however, that it enters into some sort of combination with the proteida, such as renders 
 it incapable of removal by the usual solvents. Dr. Chamberlain of Washington has 
 
foutxl tliat thi' fat of wlieattri llour in the piocess of baking bread also enters into com- 
 binalion with the pmteids. 
 
 For by fai the jireater number of the samples .lescribed in the tabulated statement 
 It IS claimed that they are made from wheat and judged by their percentaj^es of ai^ueous 
 extract, most of them have experienced such amounts of preparation as to make them, 
 in ilifierent decrees, more easily dij,rested than wheaten Hour. Samples of the latter 
 frequently show as much as 4 pei cent - f aijueous extract after alcohol, but it would 
 seem unn asonalile to l(«;k upon any foods from wheat as specially prepared unless yield- 
 ing much uioie than that pereenta;,'e. In considering the (|uestion as to what degree of 
 " c<.okin<,' a ■• |.rcpaied breakfast food ' should have undergone it is scarcely possible to 
 avoid .nciuiring as to what amount of cliange wheaten flour undergoes in baking To 
 ascertain this the following analysis were made by Mr. Valin (in exactly the same man- 
 ner as all the examinations abo\e described), of dried breadcrumb and dried bread 
 crust 'I he toimer (T) in drying lost ;il 9G per cent of its weight and the latter (11) 
 ;jO ,s2 per cent : — 
 
 r.i.u.i. 
 
 (Il <'niiiilj . . 
 
 Iln|,li(,it. 
 illl Cn.-t ... 
 
 Ilii|.licati' 
 
 
 
 
 
 
 
 
 
 
 *r..i;,i 
 
 ll11.t(i.l-. 
 
 M. 
 
 ■i-tlivf. 
 
 r. K. 
 
 • xtr.ict. 
 
 -Alc.liul 
 e.Mrilct. 
 
 II 110 
 
 \\atet 
 
 fxtract. 
 
 1(1 .T.' 
 
 Cnule 
 Kil.iv. 
 
 7(1 
 
 Tutiil 
 
 .\s|l. 
 
 V(k; 
 
 Start li liy 
 difference. 
 
 
 
 '.' :!<> 
 
 (1 (III 
 
 
 1- ♦*'" 
 
 I 
 
 (;i> iv.> 
 
 iL' .-.i; 
 
 
 2 es 
 
 II IHI 
 
 (Ml 
 
 1.5 04 
 
 (1 (Kl 
 
 IM 
 
 (17 !•« 
 
 V2 ::■ 
 
 
 M -m; 
 
 411 
 
 S M 
 
 i:'. L'li 
 
 (1 7.") 
 
 1 k; 
 
 (17 ■ K'J 
 
 :l' si 
 
 
 IP IS 
 
 II 40 
 
 4 (10 
 
 12 ss 
 
 7ti 
 
 1 (Kl 
 
 117 «3 
 
 ■ ) I'f" these fi-iires are cah ulated on the dry substance they show that bread eon- 
 tains tronj ] 3 to It. 76 per cent of substances soluble in water after alcohol, an amount 
 which much exceeds that contained in most of the breakfast foods de.scribed in the 
 tabulated statement. Assuming dry bread to contain an average of If, per cent 
 aiiiiei.us extract, and the moisture contained in breakfast f<K.ds to Ik- about 8 per cent 
 It follows that, to be as well " pr..|ared " as bread, the fwds ought to show 13 s per 
 cent ot aqueous extract. Thi.s, as shown in the figures given above, is the case with 
 only about twenty per cent, of the brands collected. 
 
 For a good many ,.f the samples described it is claimed that an aiidition to them 
 ot malt extract or ot sugars has been made. The extent of this addition is rou"hlv 
 stiowi, 1,1 the percentage of hoi alcohol extract. Hut in the preparations from wheat "a 
 certain amount ot this percentage may rejiresenlgliadin. The amount of this and other 
 substances usually removed from wheaten llour bv hot alcohol percolation is about five 
 per cent and theretore it would !«• unsafe to regard those .samples containing less than 
 that as havniir had any malt or saccharine addition. It wa.^- not thought necessary to 
 estimate the sugars pr.sent or determine those produced in cooking any of ih.- .sam'r.lcs 
 l.y the action ot the mult diastase which they might contain. The latter operation 
 seem.s to he beyond the s.^ope of a food analysis, and l,esides, while "cooking is recora- 
 menileil tor some of the foods, in others it is stated to b,. unnecessary. An approximate 
 estimation of the residual or insoluble starch has been made from which it will l,e seen 
 In^'.K , " l"-o<i..'eslion • claimed for many of the foods is not by any means complete, 
 and that the ue of the saliva and gastiic juice cannot yet 1)6 disjwnsed with 
 
 t has iKit hK'cn found ailvvsable to introduce into' the descripti.m of the various 
 brands described all the claims made for them, some of which remind one „f ,.,.f«nt 
 ....aicineaiivertising. But the essential featur.>s of the claims made ate placed ou 
 record, and It ,s inipo,ssible to avoid remarking on the diflerent degrees of subdivision 
 ertected i.i their treatment. That varies from " rolling "lo " llaking 'of a very complete 
 charact. nil winch the grains a. ..brought into the condition of thin, semit.anslucent 
 laminae, ft is quite possible that this thinning out incrta.ses the digestibility but it is 
 a question as to wh.ther this change is worth the extra cost. It is not easy to get at 
 
the )irice of these articles per jm)uik1 owing to the indeKiiite amj varying weights con- 
 tained iti tlie packages. Uut it seems to amount to frmu o to 23 cents per \\>. Since 
 oiunealor wheaten tlour is retii led at frojn 3 lo 4 cents, it becomes a question as to 
 how far the extra price is justified. 
 
 NVitii reference to the (]uestion of adulteration it does not appear that any of the 
 samples referred to in this report can be challenged with effect under any of the pro- 
 visions of the Act. The names under which they are .sold are too fanciful and indefinite 
 and do not admit of l)eing compared with their comp >sition. Even in the case of those 
 fiiods which claim to be "malted," and may not contain diastase it is doubtful as to 
 whether tliey could be challenged in the absence of a standard, 
 
 I have the honour to Ikj, sii, 
 
 Your obedient servant, 
 
 TH( ) MAS M AC FA U LAN E, 
 
 Chief Analyst 
 
 nuL. 132—2 
 
mj3^' 
 
 \ ;:!' 
 
 10 
 
 •:sli;i'S ()|- AN INsl'E;r, ION i,v A COLI.KC'rio.V 
 
 |ilSTi;ii T UK NOVA SCOTIA 
 
 Com. 
 
 .: 
 
 X;lt,il,- 
 
 
 f 
 
 "i 
 
 -■ 
 
 ^ 
 
 S,,i,i|,!. 
 
 "L 
 
 
 
 
 
 
 
 
 
 
 _^ 
 
 
 ■/. 
 
 - 
 
 
 It 
 
 
 
 
 
 
 
 
 
 
 
 
 y. 
 
 i'.iih;. 
 
 
 
 ^^,^. :, 
 
 !:,"_' 1 1 .-,■ . 
 
 . . ■.':•-'" I 
 
 • ■ I « ■•■■«■ 
 Nan,.' and A,|,!p" 
 
 ,,t \rTi,|..r. 
 
 :, K 
 
 F..1I 
 
 ■.'7-'"I .1. 1 i:,i.ls(V,».. Ila 1 II,, 
 \.~s. N.S 
 
 ,I.,mK.„.,I l'7'-'"-' l',a,i|.| llr.i-. ,V C.,,. 1 
 
 llalila\. N. 
 
 I 
 
 liu-t,, ■.■7L'i':;.l,,lin T,il.,n ,\ Co., 1 
 
 I ilalllax. N.S. 
 
 .Miili r„.akfa-t iTl'ii? W. C. .\ii.l.M<,,ii. •_' 
 K...„l. I C,.,,!^;, St.. Mall 
 
 I tax. .N.S. 
 
 7 r.iric r.r.ak IV-'I I S, I, C,,„.. K.iit 1 
 fa-t !■■ 1 Mil,-, N.S. 
 
 ' < lea III 
 \\li.,it. 
 
 -7'-'l."i \V(iii«,,rtli Stiir 
 W'in.lMii-. N S. 
 
 Niiii,' and .\,l.lr. s^ 
 
 t 
 
 Maiini,. nai-i i,r 
 
 I'linii-lifi . 
 
 I'-r-ii 
 
 iii-ii»( ti,r 
 i;.-, oit. 
 
 Ill Kk'R-K S,.,. ( ■, Tf.al C.,.. I.iilK-lIrd -Kj'K <» 
 
 •jiuiiic\'. III.. I'.S. .\. Set-; II. a (1 e 
 
 fmin clmit'e-st 
 
 wheat :* dfuwii 
 
 fnaii 1 III. |iack- 
 
 l:t r..iLv K.„.,| Co.. Iliif I,alifll.Ml -t lir 
 
 fal,.. N.V. wli,,l,.,,f Mlii-at 
 
 t<,i-i-tc«niil>iiied 
 
 with 1> a I- 1 f y 
 
 ' malt.' 
 
 lifl'he H..CU .\lill.> C.,., I,al»ll.dMiust.,.' 
 
 I liiitfalo. .N.^■. 
 
 IsTh.' Malted C,.,ealCi..,I,al>.'Ui'<l 'the 
 
 liiirllii;; ton . V t . . ehuiif.sl whole 
 
 I .S..\. wlieat I'uinl'in- 
 
 e) with the 
 
 \ best barley 
 
 ! malt ; rich in 
 
 malt ^ 1 ti t e II 
 
 and )iii<is|iliate.' 
 
 1.-I l-'oree K.«Ki (■.,.. Iliif- UUIled -the 
 
 lal,,. N.V. Ilatuial t'ooil 
 
 f4,r ere a t i ii jy 
 
 power. tVc' 
 
 -II I 'ream of Wheat Co.. S,,kl a.- 'cream 
 
 Miniiea|K'!is. .Mm. t,t wheat.' 
 
 DIS'IHICT OK I'HINCK KliWAKIi ISLAND 
 
 \ i-: 
 
 No%. .-, Malta \"ita L'.s;;-J,i |'„,„ . ,<: .M ,; K a y , :< |,kt'- 
 
 liiJiaii, Nut>. ■JSid-.M ;,.,,, Ka. Id, am. Char 
 
 l.% .Malta Vita I'liie Ko 
 Co. 
 
 I.', r,,-t„ 
 
 Cen^al C 
 
 1'. .1,1.. r ■ 1. \l.,.t. 
 
 'd Label |,.H ■eon- 
 eeni rated malt- 
 ed fiMKl : ready 
 ti, eat. I'm-e 
 |,le ilistes t eil , 
 t h o ro ujf h I y 
 e'Miked. prepar- 
 ed from seleet- 
 e.l wli.at. bar- 
 lev nialt and 
 o-'i.r iin;ivdi- 
 
 eilts.' 
 
 . LalKlled 'a fiKnl 
 f.;v br^^:.; oei 
 Ilervp centres ; 
 fnlly c4K'ke,i ; 
 
 , pre-di^res t ed ; 
 
 devtroKe and 
 ; K'rap.' su^'ar : 
 I made by siie- 
 I oial treattnent 
 j from w heat 
 ' and barley.' 
 
11 
 
 (»F SAMPLKS OF BREAKFAST FOODS. 
 
 K. .r. W.vniH. INSI'K.CIOI!. 
 
 KksI LIS I V Anai.v^i-*. 
 
 AHJiti(in;il 
 fiTiii LaU-I. ii 
 
 
 /. - >. r, 
 
 \ Reiiiiiik.- l>v Analjst. 
 
 ■^ ( Mifpiscopical Kxaiiii- 
 = nation). 
 
 ■^ ' 7. 1'^ < ' ':f~ t -L ^,"~ y. 
 
 p.r. |..c. Yx. [I.e. p.c. p.c. p.c. p.';. 1 I 
 
 In Hak.-> ; n.it sw.-il 10 ;t;i 8 40 44 S4 WS\' L' 70 1 '.IL' 110 ."i7 'JTL'Ol Appan^ntly wheat; 
 
 t;i»tf<i. ^TamileH ninch bro- 
 
 \ ken. 
 
 i i 
 
 10 .-.(> 7 ,S4 ."j2 '.'as '.I 8s l' .V. 1 i;(i il4 77 2720-' 
 
 10 ."x; 
 
 (ii'anuiar; no^ >ufft 11 .s7 
 t.i>t,-.l. 
 
 .-<iix 1 SI 2S4 '.I 40 2 L'o 1 10 IlL' '.IS •.>7L'o;(.'<tarr'l; granules all 
 
 lil-nU.'Il. 
 
 rji iL'o loos 7 .tJ 1 :>0 llli 00 17 27207 WlieatDil.arleyst.inlj; 
 
 pM.liuljly a niixtuM-. 
 
 Klakiil : ii-it >w. it 10 12 s ."c' o 7il 2 114 S ss •.'■-,"1' l' Js OH ;Ci 27214 Starcli irran'ile^ much 
 
 t:i-ti-il. i linikill ; apparently 
 
 , i ! ulieat. 
 
 Kinily ^'lanukir. . . 11 S7 '.MVi 0|s I'.i-J 2 "S 01:0 SO 72 i;.'> 272r> Wl,. at >tari-li. 
 
 T. M<M)HK. INSl'KCTOR. 
 
 Flakeil ; n..t sweet ir;tl) OH COS 4 10 11 OS 2110 2 2S ."iS 70 2S:i2(> Starh jiianiiles nuieh 
 tasted hn.ken : ulieat or 
 
 barlev. 
 
 CcKirs.'ly ►trannlar ;! 13 12 7 IK) 70 12 20 30 20 180 lI'iO Sit 32 2S32!t Wheat or barley ; pro- 
 sweetish t.aHted ;! ' I bahlv a mixture of 
 
 I ' I ' I . ■ 
 
 I ! I 11 
 

 12 
 
 HESULIS OF AN INsPECnON OF A COLLECTION 
 UISTKICT OF I'KINCK EDWARD ISLAXU- 
 
 C(MT. 
 
 S N'atmi 
 
 ■f of 
 
 Niinie mill Aililrcss 
 of VfiHlcr, 
 
 v.m. 
 
 N'"v I' lil^inoifVrii . , ^WWl Satiilcrsoii & Cc...3 
 Chitrliitti-tinvii. j 
 
 N'aiiiH ,111(1 Address 
 „f . 
 I MaimfactiiriT iir 
 i Kiirnislitr. 
 
 Krnni 
 
 lns|)ector's 
 
 Kt-iwrt. 
 
 4")C. F. Blaiikf & Co., 
 St. LtmiH, Mu, 
 
 Blanoi' Cerd, 
 cookeil and 
 ready to serve; 
 scientiHcal 1 y 
 preijared from 
 
 whole grniii.' 
 
 DISTRICT ()F XKW BRLNSWICK- 
 
 ^'"^- l'>i:ii-t. '-MaiO Hall A Fai-,.eather.3 
 
 nil \V»ni St., St. 
 .lohn, N.B. ! 
 
 " "; Malta Vit:i.242!(l The Two Barkei », .3 
 Ltd.. .->(J0 I'rinci-w 
 i , St.,St. .lohn, \.B. 
 
 .. 1 , .N 1, r .■ 1 ,1 ,. d 24L".t' Charles A. Clark, 411 3 
 Wli Ulieat Charlotte St.. St ■ 
 
 I -lohn, .\.H. 
 
 I 
 
 ■ I'lThe KingsuM^.aW. K. HatheHa.vro..J3 
 ^""''• Ltd., 17 IH Stmth^ 
 
 Wharf. St. .fohn, 
 N.B. 
 
 •J'Orange M-at L'4L'li4 M, Pheison Br,,8.. I,><1 3 
 I ^nion St., .St. 
 •lohii, N.B. 
 
 pk^ . 2,5 
 
 The 
 
 30 
 
 •je, HoKo MillH, IJuf Uhelled 'GuBto; 
 
 falo, .N.V. r^ady for the 
 
 table. Crisp, 
 deliciotiiiwheat 
 food.' 
 labelled 'the 
 perfect fwxl ; 
 guaranteed ab- 
 solutely pure 
 concentra ted 
 malted food.' 
 Lal)elle<l shred- 
 ded wheat. 
 
 MJu Vita Pur.' Food 
 Co., Battle Creek, 
 Mich. 
 
 4ri Canadian Sh r e d d e d 
 W' heat Co., Ltd.. Nia 
 gara Falls, (hit. 
 
 75 The Robert Greig Co., 
 Ltd., Toronto, Ont, 
 
 45 The Froiitenac Cereal 
 i Co., Ltd., Kingston. 
 
 i Out. 
 
 ■Joiiritz 
 
 L'llll.-, \V. K. HathewavCo,3 
 
 Ltd.. 17 18 .South 
 Wli.of, St. .lohu. 
 ^ N.M. 
 
 Nov. l'Jl',r.-,,kfaMK...duW4:i KiaMr,,is B..uirett 
 IW' St. I'aiil, (;,„.; 
 
 35 Ve 
 
 Patented May 
 27, IWtti. 
 
 LabellM 'The 
 King's Food. 
 Made in Can- 
 ada. Ideal 
 whfat food, Ac 
 
 Lalielled 'Orange 
 Meat ; made in 
 Canatia ; r e - 
 fjuiies rocook- 
 ing ; re,idy to 
 serve. ' 
 
 Trade mark 
 'llrit/..' This 
 article of food 
 is ahead of oat- 
 meal. 
 
 DLSTRICT OK t^UEBEC- 
 
 ., 12 
 
 . i;i 
 
 2C.o)i;()zias T.aiTMJx, 1!) St. 2 
 
 • '"-'■ph. i>nf. 
 '^Ii'i'i4 L. .\. B. rgenm, 2i> 1 
 1 Ciiurourie .St.,(|»ui-. 
 
 Vi N". Rioux Kt Cie 
 
 15 Thomaii Davidson. t^iie ' 
 311 Not known 
 
13 
 
 OF SAMPLES OF BREAKFAST FOODS- Continue/. 
 T. M«H)KK, INSl'KCTOR- 'V,ii(m»('/. 
 
 Kk:«ii.ts ok Analysis. 
 
 Additi.inal | 
 
 OlMervations anil _i 
 
 (iuotations j .• 
 
 from Ijt)>el. **■ 
 
 ?* t;-^ «i 
 
 Remarks by Analyst 
 
 (Micr<wooi>ical Exanii- 
 nat-'it>). 
 
 i J ti ^- ■ 
 S '^ 
 
 >•* -J! 
 
 
 - 3--. - 
 
 p. c. ] p. 0. ;.. e. p. c. p. c. p. c. p. f. P- c- 
 
 CMiHrnt»(.fll«ckaBH IJ rr. 8 44 <H' 2 tl8 10 4« SSO; 2 84 
 wfi(?h 1 11>- 
 
 '.Ib'iX »*«' Wll«■r•.ti>*'•-'■ 
 
 .T. C. FEKUL'SOX, INSPKOTOR. 
 
 Contents ( f package 
 weiuli lit c'lnces. 
 
 Contents of package 
 weigh 124 oz. 
 
 12 'J3 fi »0 1 3li 
 
 I ! 
 
 12 25, 5 75 120 
 
 3-3f,i «-40 350} 1 Cj! «l'8f> 24290 Whe»t starch. 
 
 I ^ I I 1 I 
 
 4 2<i 1168 2 «0i 2 28 tiO 04 24291 Starch granules . -uch 
 I I [ [ I broken ; wheat or 
 
 ! ; I ' ! ; barley. 
 
 F(mk1 in 1 package! 12 68 H (10' 120 iKi 7 08 2 7*)' 1 8." Of. 54 24292 
 weighs 1:1!;. 07.. 
 
 Rolled ; made fnm.; 13 12 8 oo' 1 IK, 3 32 5 41 180 • ;I8R5 34 24293 
 selected Canadian 
 
 wheat. 1 uackage: | I , 
 
 contains 3 llw. ti oz. ' 
 
 Onepackageconliins' 11 87 9 76 5ti 2 08 9 v. 2 9^1 .10 
 
 19 oz. , I ! i . , 
 
 Wheat strtrch. 
 
 Hi 55 242!(4 \pi«ai-entlv wheat 
 starch granules ; 
 j much broker. 
 
 14 (W 9 8J 1%' 331; 3 7ti 125 1 52 t!3 C3 24295 Wheat starch ; p 
 
 sitily barley. 
 
 K. BELANO, INSi'ECTOR. 
 
 Fine graineil but n..tl 13 81 9 (W 72 \W 4 72 1 50' 1 30 66 67 26013 Wheatstarc!;; inw-ibly 
 so fin.- as Hour;! ''»f'»'y 
 
 HiUlie grains yellow j j '■■ \ 
 
 ishcWed. !^_^^, _^.^! ^^ ^2^ ^^ j.g.; ,.^^„;,. 2«„„i 
 
 In flakes 
 
 Rolled 
 
 12-8:. 
 
 9-40 70 1 44 3 96 2 20: 1 tW 67 79 ^60)4 
 
u 
 
 HI.SlhTs OK AX INSPFX'TJON OK A t'OLLKCTlON 
 
 UISTUICT OK (ilKHKC- 
 
 <'(J.-.T. 
 
 1 
 
 
 Naiui- 
 
 ' f 
 Sa.i]|ilp 
 
 Nalii.' uw\ Ail(lii-N, 
 
 nf V.-n.lnr. 
 
 r. 
 
 Naiiii' ttinl AiMrivs 
 
 ,,f rn/ui 
 
 .Maiiiif.utiirir or 'n»|i«Tt(>r'8 
 
 KiiriiiHhtr. Kti.,>rt. 
 
 190(i. 
 y«v. U Koic.-. 
 
 '^ 
 
 L'liii.v, (;,., 
 
 """'i7i',';rs?!;'U' '"■"■ '^ "'""-»•■••' f—.<^» 
 
 H 'iti-io L'r,ip.->(; 
 
 U Oram;.- .M. ,it . L'i;ii."i7 
 
 14 Malta Vila 
 
 l."> I 
 
 1 t \'uat,i-c Oat^. . -jiM.yi ,, ., 
 
 U Sasnii Oats. . . I'CIHkP , o 
 
 l^'''"-!' l''.»(il II S:. Cvr. ''X. ,1,, •] 
 
 l''inf St.'.\iiii-. 
 
 U V'liak. r t )at«. L'lioic' ,, ,, ., 
 
 14 I'llsLiisOats l'ikk;;) ,, ]] T, 
 
 10 
 1"> 
 
 1"> Wliitphra'i li 'riinKr 
 
 .\.iv 
 
 Draiiu.,. M,. 
 
 .><<;u»tr, 
 
 .s \-i 
 
 It (■ 
 
 r ( a hi 
 Wli.at. 
 
 a") (i.»|nn\i * Si. l«.n..., 1 
 
 •.71 ; n. 
 
 Ilur 
 
 'al-.-, (Jlalil.v. 
 
 DISTIilCr OK ST. HVACIXTIIK- 
 
 1.1 l-n:iit.-iiae (Vri'il Co.. Marked as 
 KiiiB^t.iii, Out. ■■Sfi,-nlitically 
 
 I>rH|,ariil. Kv- 
 . fry particle i:, 
 IH-rfectly eiH ik- 
 ed and easily 
 
 .''Then ^,i„, „„,,,;1|^;-'!:,^^,^,, 
 
 """• •^- ^- f'.eliei(,llsf.XKi." 
 
 ■'•|n,„^';T''' '■■'""■ '•' '"-■'" ^'i^''^^"^' l'..re K,«<1 Marke.1 
 
 iA. i(. M,„„, 
 
 K'V. I 'lie. 
 
 Ma- ^tl 
 
 Co.. Toronto, Out. 
 
 I'O Cream oLWlieat Co, 
 MiniieaiMilis, .Minn. 
 
 • The 
 
 KiX'il food ; 
 
 whole wheat, 
 
 ■-■ooked and 
 
 hakel; rea<ly 
 
 to serve with 
 
 hot or cold 
 
 iMiIk. " 
 
 It i« stated that 
 
 "Cream of 
 
 \Vheat is not 
 
 I only one of the 
 
 I most delicate 
 
 I and lieiicioUB 
 
 lireakfa.Htfood< 
 
 I but ill addition 
 
 I coritain.sa very 
 
 I larv'e i»-i-eent- 
 
 I anf of gluten." 
 
 V« 
 
.ijS^^^«SS^. 
 
 15 
 
 0¥ SAMPLES OF I5HKAKFAST FOODS -('»»<'/-».■( 
 
 K. ItKI.AM), INSl'KCTOK -C'j(i((/ii«'A 
 
 lit>i i.rs or AXAi.vsi'*. 
 
 Aililitiollill OlwiT- 
 
 
 
 k. 
 
 
 
 vatiims and 
 
 t hlntatinlin tlOIll 
 
 X 
 
 
 
 li 
 
 3 — 
 
 
 
 
 
 
 
 Liii'l. 
 
 £N 
 
 
 
 •*" u' 
 
 Ik H 
 
 
 — - 
 
 
 s. ^ 
 
 i i 
 
 *- ^ 
 
 
 
 
 
 
 
 
 Sy. 
 
 ■i 
 
 ^r*^ 
 J-^ 
 
 0^ 
 
 s- 
 
 
 H 
 
 s 
 
 < 
 
 ;^ 
 
 ^ ^ 
 » >• 
 
 Kt-inurks 1)V Ai.alysl. 
 
 •% (Mici'»»co|ii<iil Kxiiiiii- 
 5" i natii'ril. 
 
 ir, 
 
 111 Hakfs.. . 
 
 \: l: ; p. f- I'. <■■ V- 1'- I'- "^^ !'• >-'• I'- •=• •' '^■ 
 
 13 43 8 40 140 2 T-> 10 21 2 Tl" 1 (U ".'t 47 ififw A ppa ren 1 1 v wlu-iit 
 
 . lo io 1 -" • I starch; (franiiliH 
 
 I ! nmi-ti broken. 
 
 1-X14 >< 111 1 SO li ir, 7-.«i 1 SO 1 HO tiJ its 2605f> , ■• , , 
 
 ir,-l' Hi-. f,0 :t (HI n SS 2 :«) l ii2 ".'.l tw 2liO.-i, Manh Kranul. liiuch 
 
 I- ■" , " 1- lircikcn ; appiireiitly 
 
 j ^ j wfu'at rttarch. 
 
 : VVl->' T 08 8.K 2 80 1140 24r, 2' 12 IJO" l.". 2i-or,H Surel, (frannl..« mufh 
 
 lo 1., 1 V , liriiktn ; wht-at or 
 
 I I ■ , 1 l)rtrl.-.v. 
 
 „ , ! ,,..wi - «« 1 Hi ■« 48 4 70 18.") 108 .•>«)-3!l' 2('i0.")'.l Starch, out. 
 
 Flak,-.l,.rrolUHl .! . 8, ,88 4 8.; 3 48 4,^1 1^^^^ , ,s2 r.H .-,4 260.io , ..t Htareh. 
 
 - „ , ■' ■■ : ,« H -.li 1 liO^ 02 r 30 2 1K1 1 (10 01 03 200»il Starch «ramiW much 
 
 iiiHak.-s 1-i •'•*, " "' 1 "", ' l.roken; urobiitily 
 
 Rolled or flaked I 10 18j 8 04; 4:.; 300 4 80 2 j«0 ^S^^TO 
 
 j 10 00! 7 lio " '- •* *• "^1 ■ ; ' ' 
 
 wheat starch. 
 2»J0«')2 Oat starch. 
 
 .1. C. ROULKAl', IXSI-KCTOK. 
 
 In flakes. 
 
 !•< Vl 8 0(1' ■!-' L 70 11 80 2 80 1 80 .-.8 CO 57.t Starch jrranules much 
 '•> "' , liroki-n : apparently 
 
 wheat starch 
 
 11 -JT 8 '»■>' 144' 1-28 10.^)2 2 40 1 22 (12 85 570 Starch giamihs imuh 
 " '" broken ; proUiOlv 
 
 11-87 9 04 .".O 3 12 10 50 
 
 wheat Btarcli. 
 2 30 1 .">2 or 03 .")77 Stan-h grannies nineli 
 Viroken ; aupareii'ily 
 wheat starch. 
 
 Finely Krannlar. yel- 12-j:. 9Xi, " W 
 owixh eolonre<l. 
 
 ! I 
 
 IX) (-.44 II 4" o (•« 70 4; 
 
 .')78WheatHta.^h. 
 
16 
 
 RKSILTS or AN INSI'KtTION OF A COLLECTfON 
 
 DISTKK T OK ST. HVAriNTIIK 
 
 ( ■< IMT. 
 
 S Niitiirt- 
 
 .S S.iliiplt'. 
 
 N;inii and AiMn 
 "f Wiiiior. 
 
 N'aiii'- an<t AdiliiH., 
 
 Maiiiifiu'tiiDT iir 
 Kiirnif*li»T. 
 
 Kr.ini 
 
 InH|MM'torV 
 
 Ki|Hirt. 
 
 I'.Km;. 
 
 !iKiii(.'-.s K,K„1, 
 
 K..kI. 
 
 ikfiist 
 
 i 
 a 
 
 & A 
 
 Wll,. U. Olivier, Sh, 
 liriii.ki'. <^i]e. 
 
 •,wi K. A. Honniufft ("'i, 
 
 SIlllllllKlkc, t^llf. 
 
 -i lU.. 
 
 pkK, 
 
 Til.. H'ilH-rt (iri-JK Co.,'ui ,.l|,,la8"Tlie 
 
 Ltd.. lorunt... i d . a 1 wheat 
 
 fioil. Choicfot 
 
 i priiduct fn)ni 
 
 I careful I y se- 
 
 ■ri «t 1 . ^. ' 'I'a'i wheat." 
 
 I li- .N ftlt«l CVreal C..., CullH " The .,r- 
 
 Hurl,.,>;t„n, \t. ; iginal and 
 
 j "taiidard mult 
 
 I wheat cereal." 
 
 U ISIano, (■,.,•.,.. -,Tl .A.[.,„„„tl,....St.o„rs, 17 „,, 
 
 1-' Petit .r„hnV :..'<10.r.a,nl,e>t.IlH.,NilU-.';« „ 
 liieakfa>t (h,e. 
 
 KikkI. 
 
 irKlTK-IISe- . 5SL'Thi.s. H.lK^lt, .St. i;i .. 
 
 H.vacintlie. Qne. 
 
 17 .Malta Vila. 
 
 ■fll K. H.i,„if, St. llva- U 
 cimhe. (^iie. 
 
 10 ('. F. Hlankeftr,,.,St.'. 
 
 IjiMliM. i 
 
 li The .\iiierican Cereal 
 
 <.'i..,n,ic-asr(.. 111. .' 
 
 Vi Uattlef'rMk Hreakfiutt' 
 KikkK'u .IJuincy, 111.! 
 
 1<» Malta Vita Pure K,kmI 
 ('«.. Hattle Creek, 
 .Mil h. 
 
 WSTRKT OK -MONTKEAL- 
 
 ' '"" ""' ''ut 's^Zj:"r •■•^•^'*- • ' =*• ''^:^ Vita Pure K.-,d K a c h ,.ck.^ 
 
 7 Oranjre .Meat . .SltlU 
 7 Canada Flakes ;5l(;i."i 
 
 7 Swiss K(Hjd 
 
 I 
 
 31611-, 
 
 i ' ' T o a .-i t e d 
 
 1- f . « wheat." 
 
 1. Frmitenao Cereal C... Package weighed 
 
 j KiUKstim, (Jut. 1^ ii„. ** 
 
 15 Peterl„ro' Cer..al Co., Package weighed 
 
 leterlK-r„,Ont. 1| Ibn., ,„ade 
 
 from Manitoba 
 
 IK i> M t 1 . wheat. 
 
 15 1. .Mclut.,..h & Son, I'ackage weighed 
 
 "'''""" :tl«17 1loWT, M, lutyre >t 1 
 
 Co.Vi'UV .llei'luf..', 
 MoUtr«;ij. 
 
 7 Malta Vita .31618 
 
 :1 
 
 08 Pawnee Cerenl Co.,, Weight of ,«ck. 
 
 t-eiliir Kapids, lowa.j pw 1 Ih. A toy 
 
 j tor children in 
 
 Co., Jiattle Creek, 
 Mich. 
 
 age 14 ozs. 
 " Combinea *he 
 Well known 
 fcxid values of 
 wheat and the 
 me<licinal val- 
 ues of malt." 
 
17 
 
 1 
 
 OF SAMPLES OF BREAKFAST FOO I )S-6W/, „,/«,/. 
 .1. C. KoULKAU, I.VSl'KcroK t'')»(i»ufrf. 
 
 Additional 
 
 < >bs«rvati<)nH and 
 
 C^uutntionH 
 
 from r^lx*!. 
 
 Kkki I.TS <tf Anai.vsiw. 
 
 1y. 
 
 ~ -J 
 
 i. « 2 .J 
 
 ■£'* t4 
 
 ^^ 
 
 R<"niaik« tiy AnalvKt. 
 
 £r "H, iMicntMcopical Kxanii- 
 
 S-^ £ nation). 
 
 3 ^J^i t2 
 
 ' - lit! ^ 
 
 
 p. n. p. c. p. c. p. c. 
 
 12 HI 
 
 Said to U' wh^atconi-' H 4;i 
 binii with Maltj 
 diai*ta**f. Kccoin- 
 inendtKl to "c<K»k 
 thoniuKhly. " One 
 pa('kaf;econtuin8i:t 
 
 O'/fl, 
 
 IK (12 
 
 . 1 
 
 .">(> 
 
 p. c. p. ( . p. c. p. c. 
 « ««; »•> 1 tW| r)!t2 2 00 1 «4 (fi 111 57'J \Vh.at Btarcli. 
 
 I 
 
 HOH 1 W Oai. 
 
 8 12; (I Sa 3 ()8 
 !l 76 60' Oinji 
 
 8 72j i6r)| 124! r*( 2-4 
 
 I 
 
 11 (w :vi.o; 2-48 r)3 94 
 
 7 32 2 45 ItiO 64 7!» 
 
 58o\Vli.at or Iwrley 
 starch ; probably a 
 inixtuFf of liotli. 
 
 12 00 81(ii 20 
 
 . : 13 62 7 en 0-40^ 
 
 ': i i 
 
 i I 
 
 571 1 Wheat starch. 
 
 r*! Wheat or barley; prfjb- 
 j ably wheat. 
 
 1 '.t2| U-80, 2-90 182 6154 582 Starch Kranule« much 
 
 j i broken ; apiiarently 
 
 I I wheat Mtarch. 
 
 3r>2;il!t2 2-35 IW! 5'J 01 5'.ll Wheat or bailey 
 
 i I B t a r c h ; in'aniile* 
 
 I j much broken. 
 
 J. J. COSTIGAN, INSPECTOR. 
 
 Flaked ; " w h 1 . 
 
 13 .'» 
 
 7 60 
 
 08 
 
 3 (h; 11 !»2 
 
 2 35 
 
 2 00 
 
 58 53 31613 Starch granules much 
 
 w h e a t sti-ametl, 
 
 
 
 
 
 
 
 j broken ; apiKirentlv 
 
 ccKikedandlwked.' 
 
 
 
 
 
 
 1 wheat !!tanH. 
 
 " Keady to w-rxe.'' 
 
 
 
 
 
 
 1 
 
 Flakp<1 ; re<piire8 n > 
 
 13 62 
 
 6 !12 
 
 0-48 
 
 4 20 12 84 
 
 2 35 
 
 2 00 57 an 31614 
 
 cooking. "Ready 
 
 
 
 
 
 
 
 
 
 to Rerve.' 
 
 
 
 
 
 
 
 
 
 May be eaten in any 
 
 11 87 
 
 7 20 
 
 20 
 
 2 88 11 .'•>2 
 
 2-25 
 
 2 56 
 
 61 52 
 
 SI6I0 
 
 condition. 
 
 
 
 
 
 
 
 
 
 
 Rolled; "Partly 
 
 1312 
 
 9 20 
 
 1 04 
 
 2 32 
 
 10 ,50 
 
 1-80 
 
 1 44 
 
 60 68 
 
 31616 Wheat starch. 
 
 cooked " but never- 
 
 
 
 
 
 
 
 
 
 
 theleHS cooking fori 
 
 
 
 
 
 
 
 
 
 
 10orl2minuteH re- 
 
 
 
 
 
 
 
 
 
 
 commended. 
 
 
 
 
 
 
 
 
 
 
 Wheat flakes." 
 
 13 37 
 
 8 66 
 
 40 
 
 2 40 11 20 
 
 2 00 
 
 1 60 
 
 60 47 
 
 31617;Starch granules much 
 
 ' Rcaay to smr. 
 
 
 
 
 
 
 
 
 j btokcii ; nppuleuliy 
 1 wheat Btarch. 
 
 Flaked; "Concen- 
 
 14 00 
 
 7 16 
 
 40 
 
 2 64 11 28 
 
 200 
 
 1 60 
 
 60-92 31618 Wheat or barlev starch 
 
 trated, malted thor- 
 
 
 
 
 
 
 
 
 
 
 oughly, «K(keiI,pre- 
 
 
 
 
 
 
 
 
 
 
 dige8te<l and al- 
 
 
 
 
 
 
 
 
 
 
 ways ready." 
 
 1 
 
 
 
 
 
 
 
 
 
 
 
IS 
 
 liKSI LIS (»F AN IN^l'Kl rK)N oF A l'(>I.I.K<'TH »N oK 
 
 |il>TI!|iT III Mn.MltKAI.— 
 
 ( 'l WT. 
 
 N;ilillc 
 S.„„|.I.. 
 
 Naiiif iiiitl Vii'lrt'^N 
 
 ItHXi. 
 
 ' (' I .a III 
 Wli.Mt. 
 
 ik.'- .tlllliii 
 
 if :fi I ■.■.'! I 
 
 TMmIi r.r.ak Ulii'.'l lln.iiill.t \ i iiKiy. I 
 faMt KiHul. 77 l'nu<'i^it\- .'■'i., 
 
 Muiitr.iil. 
 
 I 
 
 7 K^il^innH.ulth:!!!;-^ 
 lii.:ikfM»t 
 
 7 Forci- . . . - 
 
 ;U623 I". ''aiiiiiliFll * r.i,. 1 
 42 \ iitiiria St,. 
 Motitrral. 
 
 Kw ' ' s.- . . :nt;-.M 
 
 Niinii- iiiui Ailiiii -« 
 
 ..( 
 
 Miiiiiilai turii "I" 
 
 riiini-.ln r. 
 
 Fit '111 
 
 lii-|i<i tiir ■ 
 
 l!i-l«iit. 
 
 (W lUt ( If <'r. I'l, 111 :iltli <'.iii..i1liii \n<n 
 
 KiKill I '... CV. l.olHldll. 
 
 Out. 
 
 W.-ilfllt nf 
 
 pai-kaffH I lb. 
 KJCnain ..f Wli.at r,. \\Vi(jlit f !■■ tk- 
 UKf 'J llix. 
 ■ Mmli- fliilu 
 Hani Spring 
 Wlitut. 
 2()Mali.ilC.r..i!r,,..i;ni \V. itjht ..f !«( k- 
 liiiKt' n, Vi. AH'- '2 1 lis. 
 
 •■Til.- wlii.l.- 
 U-iiitf (if t Im- 
 tin>"-t gl II t r II 
 v\llfat iif t h »• 
 Nurtli «.-.t.' 
 I Kalwtiiii rnriiiaC' ...St. W-inlit nf |>«<k- 
 Ixxiin, Mu. aK>- J II i«. 
 
 20 
 
 l.t Kiircr Kii.k1(.'i. 
 
 A 
 
 W.-it'lit 1 
 -iiiii'h- I'li'pai- 
 
 ' .Itiiill iif Wlldlf 
 
 i \^ liHut aiul bur 
 
 I Ity ii'ttlt. 
 
 i;«MiiiMi f act iin il at Wfijrhi I 111. .\ 
 
 I i^iiiiicy, HI. iiiiplt- |iri|iar- 
 ath'll III wlli'lf 
 
 i wfu-at ami liar- 
 
 I l.-y mult. 
 
 DISTRICT OF OTTAW.V- 
 
 J 
 
 Nov U i/iiakir Oats . Jli;)'.!! t iioip. Tlioniai'. I>3 3 pk(fs..i W) AniiTuaii <'(ri'al < ■,,.. Mark.-il 
 
 : I (;.-)r)?i- St., Ottawa 2 llw. ' riti-rUin.'. Out. •'V'lakiT mlUil 
 
 I wliitc (la t s . 
 
 ^ ','uakii bland. 
 
 1 .Maiji- 111 Caii- 
 
 1 ! a.la." 
 
 j;! ., GOrre..iii uf Wlii-.ii Co.. Sai^l tub ■ ■'iiiatlc 
 
 1 Mi!!;!.-;;;,.!;- Mi:;!: fr:,:;; :S;i:i^i^t 
 
 -flfctfd liaril 
 
 -priiip wlivat." 
 
 ;i ■■ A'> Fftt-rbiirii' (Jt^ri'al r'i» . Made in (.'uiiada 
 
 fr< III .Manitoba 
 i will at. 
 
 1 4 ream .if2i«il2 
 Wht-at. 
 
 .. U Canada Fl.ik.s 20393 
 
 14 Krk' >•>'"■ 21i;<!>4 
 
 4f l;iiiiicy,lIlinoiK,r.S..A. Saidto U- •'made 
 frmii ihiii.'ii'st 
 I wheat.' 
 
 I I 
 
19 
 
 HA.Ml'LKM OF HUKAKFA8T fOODS— Continued. 
 
 J. I COS. Ki.VT, INMPKCTOl r.'.>».(.i...«i. 
 
 KuKri.TK or AsAt.vxiH. 
 
 .V.ldltiimikl 
 
 Oltf-Tvutiiin.s ftnd « 
 
 ' l^lllltHtiotlH "j . 
 
 fpiin LiiIk'I. 5^ 
 
 :5* i*d 2 f 
 
 •3^ .s CI -f.? i* -3 i 1 ■fcai; " 
 J*' vi: i^ ^= ! g I J Idi: i 
 
 R«iimrki l.y Aimlynt. 
 
 c"^ "i. I Miciw»c<.|iical F;»iuiii- 
 J ^•^ g nation.) 
 
 p. C. |). C. |>. C. p. C. p. C. I p. c. p C. p. 0. 
 
 " IVrfwlly ni..k.(l ; U 001 7 !» 
 
 rniiily t.i cat nl., I 
 
 oncf." I I 
 
 ttil ».-.(! 13 l»2 2 Ml 2 28 6h 2H .tliilHStuicli >rn>n»lr« all 
 
 linikin. 
 
 Kill.' Kr»ii>"l : ciKik-j 13 Kli » 4Ji i) S".' 
 inK ri'C'ijniiii<'n<li-<i. ! 
 
 O) 7 711 II .VI V) 67 7."i .•Uii20 
 
 "Thiiniutftily iwirhl I^•31| 6 7o] 60! li ■•» 10 OH 
 €m1 anil !*ti'rui/.»'<l ;' 
 then ^( itiititicully 
 coniliihi'il «itti tlii- 
 natiirHi <li^fsti\'e 
 OfTent malt (lia.s- 
 tawf. ■' 
 
 15 87 
 
 " ThiWdrk iif (li^ri's- l.t ;W 
 tiiin iilri'ailv half 
 
 Klak.d ; "TlidrmiKh- 13 25' 
 
 ly sttam ct.nktH!. | 
 
 K'wly to UHv." 
 
 I I I 
 
 i ■ ! 
 
 i» 52| 11)11, -.'80, 7 1 
 
 8 00: H4 2 7<>' U 68 
 
 48 Or.2 (J 44 14 84 
 
 W'lwat Mtart'li. 
 
 1 111 1 24 5M l!t 31621 VVhfHt ur l)arl,-y 
 ■ xliircli ; proUiMy a 
 
 uuxMiri-, 
 
 I 
 
 1 4."i 1 ;«■. 60 SS 311)22 Wlirat ^tarih. 
 
 j 
 
 2 ."lO 2 08 .■)>< 7li' 31ll2;<.Sf,irili ifraniiles al 
 
 l.iuk.ni. 
 
 1 IMI 1-40 (10 17 31(;24 Starch ffrannl.- nuich 
 liniken ; apparrnily 
 I wheat. 
 
 I I I I 
 
 A. K. SAXDKRSON, TNSPECTOK. 
 
 Ci>(>kin(f rcconiniend- 16,S7j 7'48 
 wl. I pntkaK'' coi: 
 tuinn 2 I tin, i 
 
 C<«kinff rwiuircd ; 1 14 00 
 I>ackagfc contains 
 28 ()z. 
 
 9 .52 
 
 6 16 
 
 2 16 6 08 
 
 76 00 7 20 
 
 I 
 
 " Elle est tciujours 1312: 784 
 prcpa.t**' ft ton-' 
 joiirM ilcliciftme. " ' \ 
 
 40 
 
 4 :«! 11-96 
 
 l"o 1 74 57 SI 2!i:«ll Oat staroh. 
 
 451 .TJ 67 7."> 2li:i<l2 Wheat starch. 
 
 I . i 
 
 2 a5: 1 80 58 17 2!)3!13 Starch Rrantil-, ,„,ich 
 , , I I broken ; apparently 
 
 wheat. 
 
 "Pure healthfnli 13 81 6 92! 144 00 12 H<l 2 liil 2 28 CO 60 29394 
 Hyrupaareii8i"d." t 
 
 l>acka^'e oiutainit 
 11 o/.a. 
 
 I i 
 
Iff* 
 
 90 
 
 KKNl IXS OF AN INSPECTION OF A COLLKCTION 
 
 DISTKICT (»K oriAWA-^ 
 
 t 
 
 Nrtturt' 
 
 ? 
 
 
 . 
 
 
 •? ' 
 
 
 1 
 
 
 IMW. 
 
 
 Nov 15 Z^ 
 
 -I 
 
 ..f V.ll.l.T. 
 
 a 
 5 
 
 Mt. wt-st.mtttws. 
 
 19r*ii\tr;<>,it» y.'SOI K.A. Sc-'tt,2!)2\Vpll I 
 intrti.ii St.. DItHwa 
 
 
 I'.MIllKl. 
 
 xiair.\ 
 
 Nainr mxl Adilrmm 
 
 ..( 
 
 Mmiufiu'tiirf'r or 
 
 I'MrninhiT. 
 
 Kroiii 
 Ke|K.rI. < 
 
 
 30 C)uuker ( )HtH Cii., Chi 
 (iago. 
 
 Murkfil. "Ht-rtfly 
 til i-iit,'" and 
 " mad*' of th** 
 KiH-iit I'dciHc 
 Ciwct whit *' 
 wh<'»t " aluo 
 ■' 'horoii(f h I y 
 (iMtkiMl." 
 26iP. McTntonh k Son, IVavt-r rolloi! 
 
 T'>n'>nto oat*. 
 
 3() Anicrican (^»'r«*al (\i., l^ ti a ker juifffd 
 Chicago. rile ; a pi'par- 
 
 ed lirrakfaxt 
 food. 
 
 48 Pawnpf Ct-real Co. ," Wheat fi"Ki". 
 j Ci'dar Kapids, Iowa, 
 
 I r.s.A. ' 
 
 DISTRICT OF KINGSTON- 
 
 I 
 
 ' 
 
 Nov 
 
 li^ 
 
 ti Ciin.t(ia Klak.w .tim.') .latiiiH McCiilla.Mon (! lU, . 
 trtiil, St., KinKHton 
 
 H l'^g()S«s' 
 
 . . ItlOlH P. A. fi'afln.-r, Mon (i 
 treal. St., Ki!i^?>ton 
 
 fil^nak.r OatB. . :nm'J V i n u e n t Oakl.y, (1 
 I I Brock St , Kinf^H 
 
 ton. 
 
 7 Maltlireakfaot ;ill)20 Walllirnlif.- A Clark.-, li 
 i Ko.k1. lin.lK.- St., li.ll 
 
 j viU.-. 
 
 Tt^iaktr <"orn;UO'J] .. „ 6 
 
 ! .M.al. 
 
 4,%i Peterljoro' (Vreal Co ,V':uIe from Man- 
 I tolta ulirat. 
 
 45 M a n u f a c t M r >■ d at M a d k from 
 Quincy, III., l',.S.A. choicwt « lient, 
 
 ;W> .-Vnierican Cereal Co., Kolled white 
 Pet♦*r^^o^^". oat.-*. 
 
 60 The .Vlftltwl Cereal Co., All the virtues 
 
 Burlin«t<m, Vermont of malt ; all the 
 
 i « t r e n ({t li of 
 
 I wheat. 
 
 .tOt^iiaker Oats Co., Chi (Yellow ^ranu- 
 
 catfo. Iate<l) •• It in 
 
 made only of 
 
 I the eryntal 
 
 I tart of choice 
 
 I vellow loni. ' 
 
21 
 
 OK 8AMPI.t>J OF BKKAKFAHT KOOI)?S-C'.-nr.n..«/. 
 A. K .SANDKKSON, INSJ'KCTOR i\mtmurd. 
 
 KK«riT-< <it Anai.thh. 
 
 Ailditinnkl 
 OliwrvatiitiiH aiiil 
 
 ft<»iii Ijitw). 
 
 1.1 
 
 ir 
 
 t 
 
 Mi 
 
 1^- 
 
 11 
 
 ill 
 
 "7 
 
 1 
 
 
 4 
 
 1 
 
 Kciiiitrkx l>y Anitlyit 
 nationi. 
 
 1'. c. p. f. |l. c. p. c. p. V. 
 
 p.. 
 
 p. C. p. c. 
 
 1 pack»|H"(Miit«in'« 7 12 7"'j 7 HO O ")« 1 Hi Vi 44 I) .V) 2 HI .V* 45 lIHOOlStarcti Kraniilf. inicli 
 
 lirokfn ; ap|«rrntly 
 wht-at or Imrley. 
 
 .'. (U 
 
 12 
 
 ' ''"iking nii'iiinniid- IK S7' ti 5'.' 
 
 .Ml. 
 
 "Ttir wnnil.Tfiil ill 1" !M 7 W 
 vi'iitinti of putting 
 rivp Cooka the 
 »t«n li graniili-x ao: 
 thoniiighly that! 
 I^mker puITmI ricej 
 i' lery largely a| 
 
 prtKligfntt^ f'Kvl." 
 
 1 iwkngi- containit 
 
 7 oz. ' 
 
 •• \Vh«i'. fl;ikH. r.-ady 1;i 25 .V. 1 VJ 
 
 to KtT***." I |Nick- 
 
 agf c'onui n" 17 o/. ' | 
 
 .1. H'>i;aN, IXSI'KCTtiR 
 
 •SeivH uold or ".2. "Hi 7 S4 1 OO' 
 
 warm. " 1 i>.u:kagf 
 
 t'oiitainn 1!!.^ o/h. 
 'm;,«k1 toMit Ht ^iny I2\(jr) S 04 i(0 
 
 tiini-. ' 
 
 1 iHi ft H,-) 1 !»5 
 <l 0) 22 !>»> 70 
 
 1 7ti 
 IH 
 
 :l 44 12 00 
 
 3 SO 
 
 .Vt 42 ;t2:t01 ( »«t utartli. 
 
 .Vi H4 »2:t02{Star< h granule \^ty 
 iniict) linik»-n. 
 
 2 (Mi 58 2!)' .<23lM!SUrch graniilFi. niiK'h 
 ' 1 I >)r(>kf II ; ap|Mn-ntly 
 
 I I wheat. 
 
 . i 13 12 7 OtI 5 <»« 
 
 < 32' 13 3B 2 *>! 2 56 55 (Mi .llOlft'SUrch jfranules much 
 
 j lirok»'n. 
 
 2 211 12 4H 170; I H8 'il 45, :noi8 Starch granule much 
 
 broken ; apparently 
 < whPHt ntar^'il. I 
 
 3 44 bin 2 10 1*1 Gl IW :niM9 Oat Htareh. 
 
 14 Oil 7 till I ijo •; <n; 
 
 '.I 44 1 (kj; II »>, ,-)8 03 
 
 1 piiukiigf e.nt:iiiis 2 8 l'.' TO 04 ill.S' 1110' 1 SS 1 fiO 
 Mk. 15 o/s. 
 
 20 7:t OK 
 
 SlOaiAVheat or bur ley 
 I iitarch ; pnilialily a 
 i niixturt'. 
 
 31 2rMai/.uBt<irch. 
 
 Proteids (liraiii, ihtm' anil ii.ubcIu (irkI) . 
 Carliohydritie!! (hciit anil tti«h nriKlueerK) 
 
 Kat 
 
 Lignow' and cellulone 
 
 .VhIi (plio»phateH. lime, &c. ) 
 
 Water 
 
 ^M 
 
 ^^Wi 
 
HEsrr/rs of a\ inspixtfon of a collkctiox 
 
 Disinicr 111' KiN(;sT(>\ ^ 
 
 Cost. 
 
 S;mi|.ii-. 
 
 of \-,.„.|m,. 
 
 I'.tlM'i. 
 
 Nov 7<ir,i]i^- NI'Mt .lIci-.'-J Wnlli.ii.lj:. iVCIaiki-. I |1,» 
 nri.k- St . l;,!l 
 
 r'1'oa-i..l r,,iii:il(rj.;(). s. Huk-. I'loinl'. ,. 
 
 ri..i,.-. St,, r,.ii..viii.. 
 
 7 ( :uiala I'lak. > iUOL'ti 
 
 N;init* ami .Xildn-sx 
 
 of 
 
 \'-aiiiifactur«r ur 
 
 I''urLihlHT. 
 
 Fmni 
 
 Ill-|«-( tcpl-'i 
 
 l!..|.„f. 
 
 t"i Kmntinac (.'•■nal I'u.,; 
 
 .■tO\\\K. K.ll.,t:„. Hattl- IVulaiid iccoii.. 
 
 '■li.k, Ml,!,. IIM-Ililr.l l,V till' 
 
 liattU- I'l.-.. k 
 I Sanitnriuni. 
 45 r.i,il.,r<,C,r.aH',,. iMa^i.' from Man- 
 I ilolia uhoat. 
 
 t ' 
 
 l>l,s'll;i( T OK roijoNio 
 
 Nov. UC.,iia.|,iKl:,k. 
 
 .'i 
 
 . .".ML'L'O I", t. 1 Am-|.|-oI|. rl- 
 u 1. <;uil|,l;. 
 
 ir, i',,,,k-s j--i,,k,.i :;o-j-j;i Miri„,. \ r,... i.t.i., i 
 
 iiii'. Kniu' -I.. Toroiit,,, 
 
 in i.iii'k. !■ I'litr.ii -Mrs.iii .. ,. I 
 
 I'l lloinliv - (»,t :iir'tl „ „ I 
 
 •Jl \la!t.Ml j' 1 :;iiL'C-' 
 
 '.M'if- 
 
 Kiiiir -t.. 'roiout.,. 1 
 
 I,". I', t.ll.,,1..' ('. l.al Co •■ I'iMii, p, 1(1, 11 
 irrairi to i.ack- 
 ax-' form lu, 
 Injiijaii hainl 
 louri,..>('ailaHa 
 l''lak. ..■■ 
 
 I'll Al,„r,r,|i l!„r r I .\la.l. ll. llil„,llis- 
 
 I'o.. M. Hawaii. .N..I. laiia and 'r.'xaH 
 
 in \iii.Mc-.u, C.i.al C 
 <'liNap.. CS.A. 
 
 L'd Hoiiihy Co., N.I' 
 
 tailis 
 ISoz. 
 
 1 IC'-. 
 " * hllv thf \riv 
 
 l>rM' triaiif o"f 
 ri-'t IS ii--f(l. 
 I'l'uf'^s : I h yiii^' 
 in lire kiliis, 
 
 [ illl|iUl'ltiH.s !■(.. 
 
 I IliOVc-.l, si. ,1111 
 
 I cookiliK I ll- 
 
 ' k-iiifls l,,r 
 
 SC\,|-al llolMS. 
 
 thi-rliyiDiniit.. 
 int.' till- Stan li 
 into iliAtiitii- 
 ami diyili;,' by 
 sii|iiiliiMti(l, ir 
 
 In .Malt.. I ( ,i,al C. 
 
 liiirliiiHtoii. \l. 
 
 1.". .\ll|. riiMll C. l.al C... I'laillif.l t.i l». 
 
 <'Im(.:iKo. r.S. lii.icUo.f -Vraill 
 
 r..lliliill. ll with 
 
 v.jri t,ilili- ,,r 
 
 lilalit iloli." 
 
 lit S 
 
2:i 
 
 OK S.\.\II'IJ'> 'il' l'.l!K\KKASr V()()l^>i—C"ntiiui,:ii. 
 .1. H<ic:.\N. INsl'KCI'ol! i;,„h„,:<l. 
 
 KksI 1,1> I'K Anai.v-is. 
 
 Aiauinii.d 
 
 Kipiaik^ I'V Analyst 
 
 '3_ (Micro>C'»i'i(.aI Kxjinii- 
 - iiiitii'til. 
 
 !'■ 
 
 !'■ 
 
 
 rn — 
 
 !■■ <•■ I'- 
 
 1. c. p c. 
 
 I' '■■ 
 
 
 II ;m 7 :.■> 11 21 ."i i;il 11 :!S 2 :C. l' I'S .Vi T'.i ;iK-L'Siiiri-ti jfriiiiiilfs miicli 
 
 lirii kfii ; |ir<iliiilily 
 w iifiit. 
 
 Kin.lv rt,l<.<l I 111. 7 .^■^ tins ii i;t :, (K) 17 l« I'll" 1 I'i ■» V' :'.I(i-j:t Stari'i uraiiule^ mucli 
 „; U,,,.;. cunmiu- \<U'V<-n: a|.i.arently 
 
 44 .i/.>. ' ! ' 
 
 iiiai/,.- starch. 
 
 •Tlifwii.at is th.ir. Id iHl 7 7--' 1 IKI 2 ii.-< l-JTO 2 25 1 ;«; 112 IS. .S102-1 Staroli nrranul.-s vni-y 
 
 ..iiKlilv washed an.l i "".'f' t;r.,k*-ii ; pr..- 
 
 -ui.-nnhcallv |.r.- l.ably wh..:.t. 
 
 IMi-.-.! l.y 111.' lat.'st I . 
 
 iui! lovf.i Illilchill' ; I 
 
 Clliji, Al TINt: INSI'KCTllli. 
 
 Vll ..f thf vvh.-.t 1.112 ^ :*■' :t2 2 !I2 11 40 \W \\<'l tl" M Si i22<l Starch Rranules very 
 ■ t„a~t...l. ready to '""<:'' ^n-ken : pro 
 
 eat. 1 )iaeka);e con- . 
 
 tains 7 "z.'*. 
 
 •• D.int cix.k" 11 11-' s St 01) («i ii':4; ll'7."> 
 
 liahlv wfieat. 
 
 40 72 l.'i :i022'.i Starch uraiuiles very 
 much broken ; pro- 
 I liahly rice. 
 
 'Th.irnuKhlv.-.,nke,l 12 S? S so 011 ito 14 HI 0-7.T 20 (kV 08 30230 
 aii.l steralized. ' 
 
 'St.aiiic...)k.-.l,"l.nt li; Ii: 
 iiev.-rtiu'less direj 
 til ins ^.'ivi-ii for 
 CO .kiiii;. 
 
 SO II I « 2 20 142 2 40 140 112 111 .Si 1241 Oat starch. 
 
 1' S7 7 ''s ".2 7 '.Hi il .Hii 1 211 1 0<> ."I'.l HI S0242 Wh.-at or Karley ; pro- 
 
 bahlv a mixture. 
 Pi SI 7 s» II iHi IS .-12 13 U 1 .".0 2 02 40 37 30244 St.-.reh" granules very 
 
 ' much broken. The 
 . ' 1 analysis on lalielcan- 
 
 ' ! not iie .sustained. 
 
 Aiiilv~i-; - 
 
 Kat 
 
 I'rot.-in 
 
 I le\triiii/.-d oarlHihydrates an) cellulose 
 
 lirape >iigar 
 
 Ash 
 
 Moisture 
 
 '.HI 
 
 I'.llHI 
 
 54 07 
 
 1« 00 
 
 1 (17 
 
 i 1 t 
 
24 
 
 KKSILTS OK AN IxXSPKCTIOxV OF A COLLKCTKjN OF 
 
 DISTUICT OF TdKONTD- 
 
 CoM'. 
 
 'H 
 
 Nat\in- 
 ..f 
 
 S;,lU|.lc-. 
 
 Nam*' aii'i Address 
 nf Vcnciur. 
 
 I'.HKI. 
 
 N'aiiif and Addri'ss 
 
 of 
 
 Mannfactiii'er or 
 
 KiiiiiisliiT. 
 
 Friiiii 
 Insjiector'.^ 
 
 ?;' 
 
 L-JNorka 
 
 ■.>2 lim kw 
 
 I-'ln„r. 
 
 L'J Malt 1 
 ta>t Vi 
 
 ilM.") Sim 
 V 
 
 pscm&C(..,Lid,, 
 olige St., 'I'l.iiiiitii 
 
 1 pkK. 
 c:>ntaiii 
 
 li pal :!0i>4(; 
 '.nak :M)LM7 
 
 N«l. 
 
 L'L' Hr,krrs 
 ilia. 
 
 Kai .iO-.Ms T. K 
 
 St. 
 
 it;.n*(',,.,V( 
 , Turonto. 
 
 l.'>X(.rka KiKwl Co.,Iiattl.- I, a In- 1 1 .■ d as 
 
 Crcik, I'.S. j "C.Hikfil and 
 
 I iiialti-d oat 
 
 1 j f.HKj.- -The 
 
 i 'I" w (■ n t i e t ii 
 
 ,,.'„ ., , CentnrvKtHKl " 
 
 Un. V. Dallry * Co, "Sel f r a i s i nc 
 
 HaiMltuii. Koyal HvKi.ii- 
 
 ic Hour." 
 
 The :lioic»*st 
 
 whole wheat 
 
 I seientitieall V 
 
 ' (-ti.riliiiii'ii with 
 
 the liest Itarley 
 
 1 lualt." 
 
 :ui lIicki:,.T, . lies ftJewellLaUlletliw made 
 
 .MilhiifT fo.. N.Y. from the heart 
 
 ot" selected 
 
 wheat. 
 
 15 H. P. Kckart, wholes.iIe 
 grocer, Toronto. 
 
 Nov. L'Toy (iiister . . u<iil!«!iTlioiijas Lanulois, 1 
 i I ! Kr'K'ii. \Viiids<ir. 
 
 I I ^''''- \ 
 
 :f llecker'sHoin HOIW Huf.'h MaUonison.jl 
 iii.v i KKicer. ('hathani, 
 
 .■t(;ra|. 
 
 I 
 I 
 
 Out. 
 
 Nuts... 30202 Kd»ar<l OFlalierty. i3 
 (frocer. .Stratford, | 
 t ; Ont. j 
 
 lU'ereta Wheat 3I12IIH Walsh Hnis.. Kncer, :( ,. 
 ^''>"■l• Stratford, Ont. I „con 
 
 [taiiiH 21 
 
 j O/.S. 
 
 .•)l^mker I'lilfe,! ;iii20|j Williams & I'ureell, :! pkifs 
 Kice. Seaforth. Ont. 
 
 I Pancake Flour ;«)20."> A. I J. Anlt. 
 forth, Ont. 
 
 Sea 3 
 
 .-> Malta Vita 
 
 .•iOL'cll 
 
 Henry Levins, Sea 3 
 forth. Ont. 
 
 DISTRirr OF LOXDON- 
 
 III J. F. Smith, whohsale Wheat Hakes 
 Kfix-rr, London, Ont.! "For health, 
 I strength and 
 
 (fi«>d cheer." 
 12 Hccker,,Ione8 & .lewell 
 , Co., N.Y. 
 
 45I'.)st.im fVrtial Co., Said to lie maih; 
 
 Uattie Creek, .Mich. bys|iecial tn^at- 
 
 iijent of wheat 
 
 aiidl'arley,dex- 
 
 I troseaiid f^rajie 
 
 I t<ii);ar. 
 
 30 Manufacturers of 'iii.v La lie 1 leil a.s 
 
 I kerOats. j ••milled from 
 
 \ the very choice- 
 
 ! ( »t part of the 
 
 ! ,.'«,, wheat." 
 
 4oThe American Cereal Patentwt Aug., 
 i Co., Chicago. 1IK)2: Auif.and 
 
 Sept., 1901. 
 I 4.5 Davis Milling Co., St. Lal)elled " Aunt 
 : .roseph, r..S. i .Jemimas I'an- 
 
 ' cake flou.- for 
 griddle cakes, 
 niutlin « and 
 gems. .Made of 
 j wheat, corn 
 ' I and rice. ' 
 
 .50 Puip P(wd Co., Toronto LaMled '•('on- 
 I : centialed inalt- 
 
 I I I ed food." 
 
25 
 
 SAMPLES OF BREAKFAST FOODS— Continued. 
 T. KIDl), ACTIXii INSrRCT()H~t'",i(i,H/o/. 
 
 A<lditi<»na1 
 
 ( )hservati()nH and 
 
 *^u<}t!ttioiis 
 
 from LiiUl. 
 
 Rksii.tm of Analysis. 
 
 
 
 
 J a- 
 
 ■5 -gK "i:, «~ 
 
 p. c. p. e. p. 
 
 p. c. p. c p. c. p. c. 
 
 ^. 
 
 '^ 
 
 Keniarks by Analyst. 
 
 (Microacopical Kxami- 
 nation). 
 
 l{eacly to eat ; heat 14 (X); « 24 2 Ifi OIU 13IW I OOj 2 2t> 54 ' 50 i 30245: 
 
 lH'i()re .serving."' 
 
 ' .\lway8 ready for 7 '31 'J 60 
 ininiHtliatH ime." ' I 
 
 ' 11-37 7'»W 
 
 u :?7 
 
 !» GO 
 
 40 2 5(i 6 HH 
 0*< 6 Wi: 9-24 
 
 1 00 
 1 5<P 
 
 oool ouo! 4 .■)«; 50 
 
 4 2« 67 07 :»24G ISuckwhtat starch. 
 2-4*1 I 
 
 1 4S 01 6:.' ,30247 Wheiitor bailey starch; 
 , firobably a mixture 
 
 i 
 
 70 73 27 .■i024S Wheat starch 
 
 T. KIDU, INSPECTOR. 
 
 10-50 7 96, 0-84 
 
 Ready to nerve. 
 
 ])irections given lor 
 cooking. 
 
 « 75 iO 00 
 
 0-84 
 40 
 
 •'Don't try to ciK)ki 10 94 4 72 
 this ftnj<l. It is|)er-; 
 feotly c<H)k«l at the 
 factory. Serve dry [ 
 
 just as it comes froni ' 
 
 the (uickage. "" i 
 
 Directions given for 10 50 9 44 36 
 c<K)king. 
 
 2 00 10 72 1 fio' 1 42 
 
 80 5 00 
 14 !tti 31 84 
 
 100; 20 
 1 70 106 
 
 11 35 
 
 00 
 
 6491 30196:Surch granule« much 
 I broken ; probably 
 
 ! wheat starch. 
 
 73 41 3019il Maize starch. 
 
 .34 ;S8 ;i0202 .Starch granules very 
 I much broken. 
 
 5 48 1 a> 
 
 0-46 72 7 1 1 ;J0203 Wheat stareh 
 
 I 
 
 "Always ready for 10 50 
 the table, no yeast. 
 
 no bait. " 
 
 ! 
 i 
 
 •Readytoeat: thor-i 11 81 8 52! 88 
 ou^fhly cooketl, pre-' ' 
 
 digested." | \ \ 
 
 9 20 00 000, 17 12 
 
 8 5<1 16 4 OOi 7 28 
 
 60j 40 0133 30204 Starch granules much 
 ! broken ; probably 
 
 i ! rice. 
 
 2 40j 3 29 63 90 30205 Starch grannies; ap- 
 I i I jwrently wheat, 
 
 i maize and rice. 
 
 3 08i 12 84 2 00' 1 76 69 ll' 30206lstareh granules much 
 
 j broken ; apparently 
 I wheat or barley. 
 
 1 
 
.\..x ui:.,,.- 
 
 26 
 
 I!i:sl I.TS fil- AN INSPECTION OF A COLLECTION OF 
 
 l>lsri;irr OK i.undo.n _ 
 
 I '. .-I . 
 
 .\;,lni.. 
 
 
 N:MrM-.in.| A.lilr 
 
 
 >.iln|.ii'. 
 
 7 
 
 ..f v,.,i.:„i. 
 
 
 .\:iliic;.n.l Ad.lr,- 
 
 of 
 
 M;nmf;i(T\ir»-i- ■ 'C 
 
 Kur'nishtT. 
 
 K 
 
 :t"l'"7ClMil. ..\n,i|.«.S..i- 1 |,kL'- 
 l"itli, (Int. 
 
 i:.'K..u-.i'...,,ic,,..i!,,ir„i,,, i,MUiir,i ■■Til,- 
 
 NA'. iMtui;il fijcid 
 
 I'i'r- (I'-atiim' 
 |«jM.r. iipuir- 
 I II u' w ;i s r »i , 
 ni:iiTit:i i tiliif; 
 in-my-" 
 
 DISTI.'M r OK MANrroilA 
 
 
 ■Iti 
 
 > M.ili,! \it.i :;.V.ill i',..it.,, A (■,,., K.niii I II. 
 <1,.„, .M;,n. 
 
 1-Ji.i,i;,k.r Oats. -.'.VJi:. A. llfM.lrv. WimiiL' ■■ 
 
 |»K. Miiii. 
 1-' I'nil.l l;,,,.. ,. r.iilliS|,ili,.,l,u,,l l'„,,s ., i „ 
 
 lUCaiii.ia Khil-.- L':,:ii:(;,|ii,., V Ki.iiii,.. ,. i „ 
 
 I'lT'iit .lolii.sL'.V.il.s K, .,„,,. civ >V S,,-wy 1 .. 
 
 i;i'akf.,~t \vii.i,i|.>., M.ii,; ' 
 
 riKid. 
 
 nii:ia|..' X.it L'.v.nii d. a. Kini,,.- . i ,, 
 
 liiNfalt K.««l.. L'.-.ltL'll.l, A. .M,K.i<l,ar, 1 „ 
 \\ iiimpii;, Man. 
 
 ■■> I'uff.d llio. -MiUC S. 1!. I'.u,|,v,l',.[t- 1 ,. 
 au'i- la I'rainc. 
 
 l"i Malta \ita I'uie K(»-l In l.i.lk 
 
 (V.., llattl.- Cr,-,.k, 
 
 Mich. 
 1'iTlii- Aiiicrii'an CiT'-al 
 _ _/'•'., I'.t.-rlxir..'. Out. 
 l."iTlic .Vnuricaii ('>nal 
 
 Ci)., Ciiic'a^'o. 
 Ii> IVt.-ilH>ro' Cir.a] Cn.. 
 
 I'ctt'rlHiru'. ( )nt. 
 2(1 Till' Aniciiuaii Ci-ical 
 
 C".. Clticapu, 
 
 1.'" !''>.<tuMi CiTcal Co.. 
 
 Uattif «'wk. .\Ii:;h. 
 l.">.Malteil (Vr-pal Co 
 
 M.ititr.al. 
 
 t-"''!'!!*' vXunrii-aii Crrral 
 < 'o.. ( 'hicaf.'o. 
 
 DISTKIcr OK I'.lilTlsir rol.lMBIA 
 
 14 I' 
 
 :i-'iM:i K. H. MrM 
 
 -»■ whole of the 
 
 wlii'at in .si'icn- 
 titically com- 
 •lined withl)ar- 
 liy malt." 
 
27 
 
 SA.Ml'I.IvS ()\- iniKAKTAST FOODS -Ca^-huie'L 
 V. l\ll>l>. INSl'Kl ri)|; I ,„ili<uii;l. 
 
 Acl'li'intKil 
 
 Kk>II.I> 111 .\NAl.V.--li. 
 
 Kiiiiiirk-liv Aiialyxt. 
 
 ( Microsidpica! Ex- 
 ainin.uioii). 
 
 £i^* iO. . "r 
 
 s 5 j; 
 H 
 
 |..f. lie, p.c. p.c. |>.c. I>.c. p.i'. |..c-. 
 
 ■S.ivi-i'dlchii.Mc.iik- II) ill H !4 :«;, IIS) 11 til •_' IS 1 .VJ 113 IS :ii)L'ii: Startli ki uml"-' "H't-'li 
 
 int.' r.-.('iir..l : rna>t , ' , lnuk-n ; ai.|.,u.-iitly 
 
 Infuiv ^.isini.'. iio ; ' wh.iit. 
 .-ll;,';*r I'fqllirifl.'" 
 
 \V. M. roNKMX, INSI'KCTdR. 
 
 ln.'iO 7 44 111 rsii 14 40 r(;."> l 0-> Ii2 :>'.• •.•rilUl Stanh trnmuli-.s vi-ry 
 
 i iniK'h lirokt'Ti. 
 
 14 IHl 7 1).". .". J(i 1 Sii :. 1(1 1 !("> lis (ij IKi 25'.lir. Oat -.taiih 
 S 31; S '.'t O IKI IJOO L'O 8I> 
 
 113' 
 
 I 
 
 i 
 
 - - ■ - 772 
 
 1 im IW !KI l'.")'.!!!) Stiiroli Kraiiiil'''' *!' 
 lirtiken. 
 04 1)32 I'll' 13 I' 1 ril 2 00 (>2 41 2o!ll7 Starcli tfraniiU-s very 
 j i much lirokfii. 
 
 '.) i;2 7 (IH 4,s 2 40 7 72 125 1 42 59 43 2oi»lS Wheat oi liarley 
 , ( starch: probably 
 
 wheat. 
 U 73 5 7ti 40 10 4S 27 7<'i D S5 1 2(1 115 70 2o»lltStarcli (fraimles iiiueh 
 
 lir(»kfn. 
 1173 7 24 Ooi S IIS S 72 50 104 Ii20!l, 2.V.)2« Wlieat or barley ; prn- 
 
 bablv a inivture ui 
 ; j U.th'. 
 
 8 7."> S 02, '112 00 10 114 1 45 IIStd4 7.s 2."if(14 .Stanli uranuleM imich 
 
 ; linikeii : a few ^ran- 
 
 j ules cliaraeteriatif of 
 
 ' rice. 
 I 
 
 -K. 1'.. I'.XKKINSON, INSl'KCTOR. 
 
 ' Force is foixl with 
 the ■ lii^eutible 
 |>artH left out." 
 ■' Til -rir arative 
 .iKe» . .ity with 
 itllT \» Fuicf 
 
 15 to 3(1 niins., oat«, ' 
 roileil 30 to lUi; 
 iniiis., wheat, roll- 
 tti 1 t.<» 3 lir«., iioin- 
 iny (grail.) 1 to 3 
 hm." 
 
 11-37 S 4H| 48 3 72 1128 TOO 2 OH^ 00 Oil 32O0!t Starch (frannles luucb 
 
 i ■ broken. 
 
28 
 KKSI/.TS OF X INSPKCTION OF A COLLECTION 
 
 liHTKirr OF lilJITISIl COt.l MlUA 
 
 I 
 
 Cost. 
 
 ':•■ 1 
 
 Hi 
 
 i 
 
 N;ili|ri- 
 
 
 
 
 .■t 
 
 
 N'uiiip and Ailili 
 
 f^M 
 
 .Siiiii 1 ilf. 
 
 ^ 
 
 of \"rnditr. 
 
 
 1!mh;. 
 
 'MaltiiCVies.,, 281AS \V. II. \Vi.l-li, .S,.y-:i 
 iiiciiir .St., \',inc,,'u- 
 
 VI T, IVC. 
 
 'Oraiic, .M,-;,t, -jsix't \V,.l,^t^rH^,■.., (;,■„„. ,h 
 j iillf .St.. Viiiiciiii- 
 
 I ver, h.V. 
 
 ■■ in( 
 
 ;rai». Nut- . . 2Hl!to:s. K. M e C r,.i,,l y. 3 
 (iriiiuillt-.St., Van- 
 coin LT. I>.C. 
 
 HI l!r.MkfaMtF(jodi28101 
 
 10 Fo 
 
 John G. KirkwiKKl, 3 
 tiraniillcSt., Van- 
 couver, B.C. 
 281t«Hu<lson'HBay(',...r.- 3 
 tail. (Jranville .St.,- 
 I Vitncouver, l!.C. 
 
 I-'.\Ialt,'.JC.r..al. 2«l!6K,-lly, Douglas Co., 3 
 ; I Ltil., Water St.. 
 
 \ anc'iuver, B.C. 
 
 12jBreakfa.stFo,Kl2M;i«;Th. W. H Malkin 3 
 Co.,I.t.l.,\Vater.St. 
 
 \'aniouver, B.C. 
 
 Xaiiif anil .Vddns 
 
 of 
 
 Mttnn(actnr»-r or 
 FnrnisliiT. 
 
 From 
 
 lnM|pector'.- 
 Ki'IKirt. 
 
 15 Th.- Twin City NntTliiH is said to K- 
 I;.«kI('o., .\linn.-a|-i- "a »i-icntiHc 
 lis, .St. laid. .Minnc coinl.ination of 
 sota, I .S.,\. tlioroiiK'hly 
 
 ni a I t I' d and 
 c<Mikcil cere- 
 als." 
 ^lnh^• Frontenae Cereal It is stated that 
 'o.,l,td., KiiijfNton, "Cninjfe Meat 
 "'"• is scientifieallv 
 
 j prepared, thor- 
 I o'lifhiy ciKike<i 
 ! ■ and alinolutely 
 
 (ligeHtilile. " 
 This is naid to I* 
 fully cooked, 
 pre-digested 
 dextrose and 
 giaiie sugar, 
 inadeiiyHiiecial 
 treatment of 
 entire wheat 
 and barley." 
 
 1> The rostuni Cereal Co.. 
 Ltd., Battle Creek, 
 Mich., U.S. 
 
 I'l The Lake of the Woods 
 Milling Co., Kewatin 
 
 40 Sjierry Flour Co., 114, 
 llli Sacrenient ) St., 
 San Francisco. 
 i 
 
 Portland Sanitarium 
 Food Co., Portland, 
 Oregon. 
 
 45 
 
 M.i 
 
 Acme Mills Co.. l'„rt 
 land, Oregon, for I'u- 
 rina Mills, St. Louis, 
 
 Mo. 
 
 Stated t (1 he 
 particularly 
 adaptid for 
 children.' 
 
 It is stated that 
 this food •* is 
 subjected to a 
 high degree of 
 heat, and con- 
 ti»ins elements 
 which jiniduce 
 a natural pre- 
 digested fooil." 
 
 " Made from se- 
 lected wheat, 
 rich in gluten. " 
 
L.^m'j^'k.: 
 
 'm^,^\ 
 
 29 
 
 (iF SAMPLES OK nilEAKFAST FOODH -Continned. 
 — K. !' TAKKINSON. INSI'KCTOIt— 'oi.diii/fJ. 
 
 Rrtii.TH OK Axir.vsis. 
 
 Adilitiijiiiil 
 
 ( >lt.-('rvatii»ns nwl 
 
 '^nutations 
 
 hum LaU'l. 
 
 s- - 
 
 2 o i— , 
 
 •It la 
 
 -i'/: 3 
 
 S U 
 
 i'^ «= 1 .1 
 
 I >;t3 I 
 
 "'- ; - » = : 
 
 Rfimuks liy Analyst. 
 
 ( Micro- 
 
 tcoiiioal Kxami- 
 
 iiatiuns, ) 
 
 3 
 
 I p. e. |i. I'. 
 
 |1. c. p. c. p. c. ' p. c. p. c. 
 
 p. c. 
 
 [,alH.lI,,l •• I)u I1..1 11(H) 7-4« l> LM H4H IH 72 o >«) 1-30|5102 
 
 R.-<Mn-.-» u.i c(H.k- 11 :!7 8(10 0-2« 7 0I121B: 150 1 80 .■>7 (to, 
 
 iiiK nil riady t<> 
 eat." 
 
 'Till- --yiiteiii «m ab ! 11 07 
 sfirlt a g re 11 1 f ri 
 amount of nourish-' 
 iiit-nt from 1 ll>. 
 Kra[M- TiiitH t li a n 
 from 1(1 Ills meat, 
 w h e a t, oat.-* or 
 lirt-ad." 
 
 5 OOi 00 15 (W 27 84 1 00 142 3789 
 
 I 
 
 HOC 9 84 00 16 
 
 Dirpctiun-< given for 8 31 H 00 OO] 00 
 conking. j 
 
 It ia so perfictly pre-, 17; 72 004 
 ^iare<i iltat it needs ; 
 
 no further « Hiking 
 and uan lie eaten 
 dry. 
 
 Directions given for 13 25 
 cooking. 
 
 28189 Htarcli granules much 
 j broken. 
 
 281s'i Stnnh granules much 
 i broken ; apparently 
 I wheat starch. 
 
 2819U Starch granules much 
 broken. 
 
 10 40 
 
 !t 44 000 
 
 5.56 BO 
 
 6 40 115 
 
 2000 ;» 
 
 108 
 
 68 
 
 71 70j 28191 Wheat starch. 
 74-4<ij 28193i\Vheat starch. 
 
 1 00 5172 28195' Wheat or liarley. 
 
 2-10 fi (»0i 1 25' 1 28 6638 281% Wheat ctarch. 
 
Vv". ^J^'£^-A^ 
 
 ^^A'MiSL^.Jmi 
 
 ita^AriAi