EXPERIMENT STATION BULLETINS. 



1U5 



It was allowed to stand in a closed disli until it was n(t longer wot to the 

 touch. Just before grinding-, the sample was weighed again to deter 

 mine the weight of water added. The yield of patent flour varied from 

 43% to 70%. The poorer varieties in this respect are not listed in 

 Table IV. Nevertheless the Tabk^ shows great differences in the milling 

 (]ualities of the dillerent tyi)es of wheat. 



TABLE I\'. 

 Results of milling tests on 1911 wheats. 



o 



eg 



o ^ 



O o 

 ^ m 



60602 

 60101 

 60401 

 78605 

 8 

 61801 

 78501 

 61101 

 60201 

 7 



15 

 61302 

 60301 



28 



Names of 

 varieties. 



Early Windsor 



American Banner 



*Dawson's Cioklen Chaff 



Plymouth Rock 



Genesee C!iant 



Shepherd's Perfection. . 



*Goings 



Hungarian 



Buda Pesth 



♦European 



Berkley 



Mealy 



♦Century 



♦Turkey 



Percentage of Products. 



Scoured 

 grain. 



100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 

 100 



Moist- 

 ure, 

 added. 



0.8 

 1.2 

 0.4 

 0.9 

 1.4 

 1.7 

 1.4 

 0.8 

 0.8 

 1.8 

 1.6 

 2.3 

 1.0 

 0.8 



Feed. 



26 



30 



31 



25 



35 



32 



30 



29.1 



36.3 



33.1 



26.3 



23.9 



32.5 



28.1 



Flour. 



Break. Patent. 



Tail- 

 ings. 



4.1 

 2.7 

 4.0 

 6.9 

 3.3 

 5.6 

 4.2 

 5.3 

 2.9 

 5.8 

 5.8 

 3.2 

 4.0 

 3.7 



Loss. 



1.1 

 0.5 

 0.6 

 1.1 

 0.8 

 0.9 

 0.9 

 0.7 

 0.5 

 0.8 

 0.6 

 0.8 

 0.6 

 0.5 



♦Dropped from work in 1912. 

 here. 



Half of those marked with an * Tables II and III are also omitted 



TABLE V. 



Relation of hardiness to milling quality. 



Table \' show the average of the milling tests on 



Each of the lines in 

 the type of wheat in question. These are arranged in the order of the 

 production of patent flour. If the soft white wheats had been included, 

 they doubtless would have produced the smallest average per cent of 

 patent Hour. The jjrodiicl ion ol' feed and also bi-eak tiour decreased as 

 the patent flour increased. These data indicate that the pearl wheats are 



