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 6¼)........................... 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."

As Prof. Noyes justly remarks, the value of the different grades of
wheat can best be determined by a comparison of the results of reducing
them to flour, but an intelligent study of the table given above would
of itself be sufficient to indicate the justness of the grading. In the
first place, even were the percentages of the different components
exactly the same in each grade, still the difference in weight would of
itself be sufficient to justify a marked difference in price. This
requires no proof, for, other things being equal, fifty-nine pounds is