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J. M. Hamill. (Food Reports, No. 14. Cd. 5831. Price 3d. 1911.) genuine " flours obtained by mechanical means from the wheat grain without chemical treatment or the addition of foreign substances (vide Food Report, No. 12, Cd. 5613, by Hamill and Monier-Williams, ANALYST, I. CZasses of Wheat Flour.--A short account of the morphology of the wheat grain (illustrated) is followed by a discussion of milling methods and the quality and grading of flour. The whole of the complicated machinery ofdoi:10.1039/an9113600479 fatcat:hg3btxhvx5bl3nfslphjvhh6gi