think it doubtful whether she possesses superior natural advantages; and I am sure she will find it difficult to compete with the industry and skill which here characterize the operations of husbandry, and the manufacture and shipment of breadstuffs.

Export of sophisticated and damaged flour.—­It is a matter of deep regret that circumstances have occurred which must have a most injurious influence upon the trade in breadstuffs between this country and Great Britain.  I refer to the mixtures of damaged, inferior, and good kinds of flour, which it appears on authentic testimony have been largely exported during the past year.  Whether this fraudulent operation, which is said to have been principally confined to New York, is the result of the change in the inspection laws, as some assert, I am unable to say.  But it requires no great foresight to predict that, if continued, it will create a distrust of our breadstuffs in foreign ports which it will be very difficult to remove.  It cannot but excite the indignation of the many honorable dealers, that the unworthy cupidity of a few individuals should lead to such disastrous consequences.

I have as yet been unable to obtain samples of these sophisticated flours, and the only information which I have in regard to them is the general fact above stated, and concerning the truth of which there can be little doubt.  No means should be left untried to devise some mode by which these frauds can be easily and certainly detected.

Injury sustained by breadstuffs during their transport and shipment.—­During the past year, I have had abundant means of determining the nature of the injuries which are often sustained by our breadstuffs in their transport from the particular districts in which they are grown and manufactured to our commercial depots, and in their shipment to foreign ports.  As this is one of the most important points connected with these researches, I have devoted much time to its investigation.  From the results of numerous analyses, I think it may be safely asserted, that of the wheat flour which arrives in England from various ports of the United States, a large proportion is more or less injured during the voyage.  The same remark may be made in regard to many of the samples sent from the Western States to the city of New York.  Their nutritive value is considerably impaired, and without more care than is usually exercised, they are entirely unfit for export.

In my former report, I adverted to one of the great causes of the deterioration which our breadstuffs often suffer during their transport and shipment.  This was the undue proportion of the great disorganizing substance, water, under the influence of what usually occurs, viz., an elevation of temperature above the ordinary standard.  My recent investigations have served only to strengthen these views.  There is no doubt that these