NFSC Directive 17/2

NFSC Directive 17/2
Region	Gray County
Slot	Miscellany

Looks like a proclamation from something called the National Flour Standards Committee.

Sell Value: 1

Acquired From

• Old Ham Mill bookcase

When used

National Flour Standards Committee Directive 17-2: Stages of Flour Necrosis

Bakers: Nothing in this world is certain, except for taxes and flour death. If flour has gone bad, a "quick sniff" will tell the tale.
6 Months Bad: Fusty Smell
12 Months Bad: Musty Smell
24 Months Bad: Very Fusty and Musty Smell
36 Months Bad: Fetid Smell
48 Months Bad: Gamey Smell
49 Months Bad and Older: Absolute Liquefaction
Always remember, Better Smelled Than Not Smelled.
- NFSC

"Protecting Our Flour"

You can smell the flour in the Old Ham Mill and it smells fetid. Therefore the flour is 3 years old.