[RECOMMENDATION 1.] REGULATION XII. CARTAGE OF FLOUR. absence of In the absence of special agreement to the contrary, it is estab- Cartage in lished as a regulation of trade that in sales of flour any cartage for special moving the property from where it is at the time of sale shall be paid by the buyer. REGULATION XIII. REPEAL OR AMENDMENT OF REGULATIONS. agreement. amendments. No change shall be made in these regulations or recommenda- Repeal or tions by the Board of Directors before submitting the same to a meeting, properly called, of the members of the Board of Trade that are interested in the flour trade, in which ten shall constitute a quorum. RECOMMENDATIONS. I. The Committee on Flour Inspection recommend to millers and Flour in shippers of flour the following requirements of standard sacks: NO. 140-JUTE EXPORT SACKS Shall be from the best material, double stitched, not using less than an equivalent to 40x49 inch mangled or craped finished material, weighing not less than 12 ounces per yard of 40 inches in width, or 15 ounces for the complete bag. If from starched or sized material, the complete bag should not weigh less than 16 ounces. NO. 280-JUTE EXPORT SACKS Shall be from the best material, double stitched, not using less than an equivalent to 50x63 inch mangled or craped finished material, weighing not less than 15 ounces per yard of 50 inches in width, or 25 ounces for the complete bag. If from starched or sized material, the complete bag should not weigh less than 261 ounces. Seamless jute sacks must be from same weight and quality of material, etc., but require 4 per cent. less material, and may weigh 4 per cent. less. 140 POUND CCTTON EXPORT SACKS Shall be double stitched, best Twill Drill, Osnaburg or Duck, free from starch or sizing, using of Twill or Drill not less than an equivalent to 40x47 inches, or, if Osnaburg or Duck, not less than 374x51 inch material, the complete bag weighing not less than 9 ounces. sacks, requirements. How to close sacks. The Committee on Flour Inspection also recommend to millers and shippers of flour in sacks to be inspected in this market, that in closing the sack the mouth edge of the sack be turned in without rolling, and sewed with a single seam, the stitches to be at least 11⁄2 inches apart. (See Fig. 1.) This will allow the Inspector to insert the trier between the stitches without making holes in the cloth. How to load sacks. III. The Committee on Flour Inspection further recommend to millers, shippers of flour, and railway agents, that in loading cars the following instructions be observed: One hundred and forty pound sacks should be piled in two tiers lengthwise of the car, the mouths of sacks placed toward center of car (see Fig. 2), leaving the space between the tiers of sacks in the center of the car free and clear for the convenience of the Inspector. The sacks of flour should be piled as follows: The sacks on the floor to be placed four inches from the side walls of car, and sacks so piled as to gradually incline to the walls of the car until the top rows press strongly against the said walls, as shown in Fig. 2. Unless these recommendations be complied with the Inspector will charge for the labor necessary to put the flour in proper position for inspection. RULES GOVERNING THE INSPECTION OF GRAIN White winter. Long red winter Hard winter. Red winter. Mixec wheat. (STATE INSPECTION) IN THE CITY OF CHICAGO, The following are the Rules adopted by the Board of Railroad and Warehouse Commissioners, establishing a proper number and standard of grades fot the inspection of grain, as revised by them: RULE I-WINTER WHEAT. No. 1 WHITE WINTER WHEAT shall be pure white winter wheat, or red and white mixed; sound, plump and well cleaned. No. 2 WHITE WINTER WHEAT shall be white winter wheat, or red and white mixed, sound and reasonably clean. No. 3 WHITE WINTER WHEAT shall include white winter wheat, or red and white mixed; not clean and plump enough for No. 2, but weighing not less than fifty-four pounds to the measured bushel. No. 4 WHITE WINTER WHEAT shall include white winter wheat damp, musty, or from any cause so badly damaged as to render it unfit for No. 3. No. 1 LONG RED WINTER WHEAT shall be pure red winter wheat of the long-berried varieties; sound, plump and well cleaned. No. 2 LONG RED WINTER WHEAT shall be of the same varieties as No. 1, sound and reasonably clean. HARD WINTER WHEAT.-The grades of Nos. 1, 2, 3 and 4 hard winter wheat shall correspond in all respects with the grades of Nos. 1, 2, 3 and 4 red winter wheat, except that they shall be of the Turkish variety. In case of mixture of Turkish red winter wheat with red winter wheat, it shall be graded according to the quality thereof and classed as hard winter wheat. No. 1 RED WINTER WHEAT shall be pure red winter wheat of both light and dark colors, of the shorter-berried varieties; sound, plump and well cleaned. No. 2 RED WINTER WHEAT shall be red winter wheat of both light and dark colors; sound and reasonably clean. No. 3 RED WINTER WHEAT shall include red winter wheat not clean and plump enough for No. 2, but weighing not less than fiftyfour pounds to the measured bushel. No. 4 RED WINTER WHEAT shall include red winter wheat damp, musty, or from any cause so badly damaged as to render it unfit for No. 3. Red Winter Wheat containing a mixture not exceeding 5 per cent. of White Winter Wheat shall be classed as Red Winter WheatRed Winter Wheat containing more than 5 per cent. of White Winter Wheat shall be graded according to the quality thereof and classed as White Winter Wheat 68 wheat. No. 1 COLORADO WHEAT shall be sound, plump and well cleaned. Colorado No. 2 COLORADO WHEAT shall be sound, reasonably clean, and of good milling quality. No. 3 COLORADO WHEAT shall include Colorado wheat not clean and plump enough for No. 2, but weighing not less than fifty-four pounds to the measured bushel. RULE II.-SPRING WHEAT. No. 1 NORTHERN SPRING WHEAT must be northern-grown spring wheat. spring wheat, sound and reasonably clean and of good milling quality, and must contain not less than 50 per cent. of the hard varieties of spring wheat. No. 2 NORTHERN SPRING WHEAT must be northern-grown spring wheat, not clean enough or sound enough for No. 1, and must contain not less than 50 per cent. of the hard varieties of spring wheat. No. 1 SPRING WHEAT shall be sound, plump and well cleaned. No. 2 SPRING WHEAT shall be sound, reasonably clean, and of good milling quality. No. 3 SPRING WHEAT shall include all inferior, shrunken or dirty spring wheat, weighing not less than fifty-three pounds to the measured bushel. No. 4 SPRING WHEAT shall include spring wheat damp, musty, grown, badly bleached, or for any cause which renders it unfit for No. 3. WHITE SPRING WHEAT.-The grades of No. 1, 2, 3 and 4 white spring wheat shall correspond with the grades of Nos. 1, 2, 3 and 4 spring wheat, except that they shall be of the white variety, or shall contain 5 per cent. or more of such white wheat. BLACK SEA AND FLINTY FIFE WHEAT shall in no case be Black sea and finty fife. inspected higher than No. 2, and rice wheat no higher than No. 4. FROSTED WHEAT shall in no case be graded higher than No. 4, except that the grade of No. 3 may contain as much of said frosted wheat as it is customary to allow of wheat damaged in any other way. RULE II.— MIXED WHEAT. The grades of Nos. 2 and 3 mixed wheat shall be equal in quality to the grades of Nos. 2 and 3 red winter wheat, except that they shall include mixtures of spring and winter wheat. RULE 114.-UNCLEANED SPRING WHEAT. The department will, in addition to grading Spring Wheat under Rule II, give dockage and grade if cleaned. RULE III.-CORN. No. 1 YELLOW CORN shall be yellow, sound, dry, plump and yellow. well cleaned. No. 2 YELLOW CORN shall be three-fourths yellow, dry, reason ably clean, but not plump enough for No. 1. No. 3 YELLOW CORN shall be three-fourths yellow, reasonably dry and reasonably clean, but not sufficiently sound for No. 2. No. 1 WHITE CORN shall be sound, dry, plump and well cleaned. white. clean, but not plump enough for No. 1. |