Some twelve years ago M. Mége Mouriés had his attention directed to the composition of the grain of wheat, and to the processes of grinding and panification. The object of that gentleman's investigations was to show the defective knowledge and waste of material in the ordinary practices of the trade; but although these were fully proved by the results, there appeared to have been trade and other difficulties in the way of its general adoption. Having last year acted as juror on “Food Substances” at the Dublin Exhibition, I had my attention recalled to the subject by an article which was submitted to the jury under the name of “Cerealina,” purporting to be a preparation of wheat flour by the process indicated by M. Mége Mouriés, and which, on examination, confirmed the opinions which had been previously formed of its food value. On further inquiry, it was found that a simple mechanical process had been devised in the United States, where the flour had been prepared, for effecting the most difficult part of M. Mége Mouriés' process—that of decorticating the grain.