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Show STORAGE OF FLOURS ID MEALS QUITE I IMPORTANT James Carver today received from the United States food administration the following instruction regarding storage of flours and meals: If not properly cair-d for. hot weather weath-er frequently produces spoilage in cerium cer-ium flours and meals, especially those which contain a high percentage of fats, moisture or the outer coatings of the grain. To prevent such lo. i . particularly at this time whn bread -stuffs are essential to ourselves and the allies, the following InstrucUons for the storing of these flours and meals are given: Flours and meals should be stored to cool, dry. well-ventilated places; warehouses should be whitewashed and swept clean bofore these products are placed therein; large supplies should not be accumulated. If too large a stock is on hand, it should be reduced ;ind the flours and meals in question should be consumed as soon as possible. Flours and meals which contain the outer bran coatings and germ of the ;;rain will not keep so well as when these are removed. Whole -wheat flour st.-rilized in the process of manufacture manufac-ture will keep much longer than the ordinary whole-wheat product. Corn-meal Corn-meal and corn flour made from kild-dried kild-dried corn, and which have the germ removed, will keep better than the same products made from corn which has not been so dried and degermln-ated. degermln-ated. Special care should be taken of the following products and these should be kept moving or be used as soon as practicable and should not be allowed to accumulate in the warehouse bran, shorts and middlings, corn products containing the outer coating and germ, such as so-called water-ground corn-meal corn-meal and grits, etc., oats and oat meals, graham and whole-wheat flours, rye flour, barley flour, peanut meal, soya bean meal. Care should be also taken of potatoes pota-toes as they will rot and begin to sprout in warm weather. If the potatoes po-tatoes begin to sprout, it is well to 1 go over them and remove the sprouts which may easily be done by rubbing, the clean potatoes being transferred Into new containers, or by shovelling I thorn over inclines made of three -quarter inch wire screening. This should have sufficient pitch to pcr- Imit the potatoes to roll into another bin. At the same time, any potatoes which have rotted may be removed. I To prevenl flours and meals becoming becom-ing Infested with weevils the outside of bags containing them should be kept clean and swept often. All sweepings sweep-ings from warehouses should be collected col-lected and removed or burned as these contain most of the adult insects Larvae and eggs. Sacks containing flour should bo kept in good repair as this will prevent the insects from entering the bags. Weevils and other oth-er insects will not push their way through even the thinnest cotton bag- lijL ginc. Care should be taken in storing bags of flours and meals to have sufficient space between the tiers to allow abundant ventilation and to raise the baK.s Mifficicnilj I rum the floor to e.-clude e.-clude rats, mice and insects; also to permit cleaning of the floors without the necessity of transferring the products pro-ducts from one part of the warehouse to another. Insecticides must not be used on products which are to bo consumed con-sumed for food except b experts trained in their use. |