London, Feb. 1.
With reference to the nervousness aroused by the use of a small percentage of Chinese flour in the manufacture of bread, the result of the analytical examination of two samples, taken at random by the Wheat Commission, is distinctly reassuring. It shows that 76 per cent. of the constituents consists of mucilage, sugar and digestible carbohydrates, 9 per cent. of albuminous compounds, and 13 per cent. of moisture, with a small fractional percentage of fibre and tain eral matter. Both samples are certified free of chestnuts, peanuts or soya beans.—Reuter.
Text read from the printed page and cleaned; old type leaves the occasional error.