Excerpt from Studies on the Digestibility and Nutritive Value of Bread at the Maine Agricultural Experiment Station, 1899-1903 The flours used in these. Experiments, which were furnished by Prof. Harry Snyder, of the. Minnesota Experiment Station, were ground from the same lots of wheat, at the same time and in the same mill as those used in digestion experiments made by him and reported in earlier bulletins of this Office. The numbers of the floats in the following description of samples are the same as those in the table of composition on page 14. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.