12 HANDLING WHEAT FROM FIELD TO MILL. 



(4) Increasing the moisture content causes a decrease in the test 

 weight per bushel, whicli is not entirely regained when the sample 

 again dries out. 



(5) Appearance, condition, and test weight have a direct and im- 

 mediate effect on the market grade, and therefore on the market 

 A'alue. 



(G) "Sweat'- in wheat is probably due to biological action which 

 still takes place when the wheat is assembled in bulk after it is cut. 

 AVhen this " sweating" takes place properly in the stack, improvement 

 in color, condition, and test weight results. The milling and baking 

 qualities are also improved by this " sweating '' process. 



(7) The added cost, if there be any, as a result of stacking may be 

 full}' offset by improvement in the quality of the wheat and the higher 

 price resulting therefrom. 



(8) Gains other than those resulting from the improvement of the 

 grain itself are also to be secured by stacking the wheat. 



Approved : 



James Wilson, 



Secretary of Agriculture. 



Washington, D. C, July 28, 1910. 



[Cir. 68] 



o 



