Forty
measurements of the evaporation from the canal surface were made in a
floating pan, during twenty five months. The average daily evaporation
was only about 1/10 in. The smallness of this result seemed to be due to
the coldness of the water--only 63 deg. in May, with 165 deg. in the sun
and 105 deg. in shade. Lastly, it must suffice to say that great care
was taken to insure accuracy in both fieldwork and computation.
* * * * *
THE GERM.
By ARTHUR ATKINS.
There seems to have sprung up within a few mouths a tendency to revive
the discussion on that hackneyed question, "Shall the germ be retained
in the flour?" This question has been more than once answered in the
negative by both scientific and practical men, but recently certain
prominent persons have come to the conclusion that every one has been
wrong on this point, and the miller should by all means retain the germ.
Now the nutritive value of the germ cannot be disputed, but there are
two circumstances which condemn it us an ingredient of flour. The first
is that the albuminoids which it contains are largely soluble, and this
means that good light bread from germy flour is impossible. I have not
time to go into a detailed explanation of the chemical reasons for this,
but they may be found in a series of articles which appeared in _The
Milling World_ about a year ago.
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