(JARLICKV WHKA'I'. 23 



are allowed to freeze, they afterwards Ix'coiiie dry and arc iIilmi i[m[c 

 readily blown out, but this is not always practicable. 



In view of this fact experiments were undertaken in June, 1905, in 

 order to ascertain whether the mixture of garlic and wheat could not 

 be dried artificially, thereby reducino; the woiijht of the bulblets to 

 such an extent that they could be satisfactorily removed as soon as 

 the grain is ready for market. The detailed results of these experi- 

 ments'^ are given in the following jiages. 



LOT A. 



Lot A consisted of approximately 44 bushels of ''rejected" wheat 

 furnished by the Baltimore Chamber of Commerce. When received 

 it ccmtained 16.55 per cent of water and 2.17 per cent of garlic. The 

 amount of foreign seed and chaff present was not determined. The 

 value of this wheat was placed at 65 or 70 cents a bushel. 



Experiment No. 1. — A portion of this wheat was dried in the small 

 grain drier of the Seed Laboratory at a maxinmm temperature of 1.36° 

 F. for two hours. During this time the moisture content of the grain 

 was reduced from 16.55 per cent to 9.5 per cent, or from 2h to 4i per 

 cent less than good American wheat normally contains. But this 

 degree of drying proved insufficient, as 0.28 per cent of garlic still 

 remained in the sample after a preliminary cleaning. This same lot of 

 wheat was therefore dried for an additional half-hour and the mois- 

 ture content was reduced to 8.94 per cent. 



Experiment No. 2. — Another portion of seed from Lot A w^as dried 

 a few days later for nearly four hours, the maximum temperature 

 reading 140° F. At the termination of the drying a moisture deter- 

 mination of a sample of this wheat showed only 5.87 per cent of water. 



The wheat from experiments Nos. 1 and 2 was then mixed and 

 cleaned, and the average percentage of water in the mixed sample was 

 found to be 7.41 per cent. After cleaning, an analysis of tliis wheat 

 showed that the amount of garlic had been reduced from 2.17 to 0.05 

 per cent, 97.6 per cent of the garlic having been removed. Plate II, 

 figure 1, shows a 1-pound sample of tliis wheat as received, the 

 quantity of garlic in 1 pound when received, and the quantity of 

 garlic remaining in 1 pound after drying and cleaning. 



Concerning this lot of wheat the secretary of the Baltimore Cham- 

 ber of Commerce wrote as follows : 



The wheat which you cleaned and returned was the source of a great deal of interesting 

 comment upon the floor of the chamber, and the general idea is that a ver}' vast change was 



accomplished by running it through the drier.. The sample sent originally was of such low 



^ J 



oAcknowledgments are due to the members of the Baltimore Chamber of Commerce and 

 to Mr. Walter Roberts, of Alexandria, Va., and Mr. E. H. Darby, of Seneca, Md., who kindly 

 suppUed the garhcky wheat for these experiments. 



100— III 



