26 MISCELLANEOUS PAPERS. 



The following diagrammatic figures show the relative quantity of 

 garlic in the wheat before and after treatment: 



Percentages, by weight, of garlic in wheat, Lots A, B, and C , before and after drying and cleaning. 



Lot a. 



Original sample: 

 2.17 per cent of garlic. 



Experiments Nos. 1 and 2, combined after drying for 2| and 4 hours, respec- 

 tively, and cleaning: 

 0.05 per cent of garlic. 



"* Lot B. 



Original sample: 

 0.56 per cent of garlic. 



Experiuieut No 8, after drying for '.i lioiirs and cleaning: 

 0.05 per cent of garlic. 



Experiment No. 4, after drying for Sj hours and cleaning: 

 0.06 per cent of garlic. 



Experiment No. 5, after drying for 2f hours and cleaning: 

 0.07 per cent of garlic. 



^ Lot C. 



Original sample: 

 2.04 per cent of garlic. 



Experiment No. 6, after drying for .S liours and cleaning: 

 0.16 per cent of garlic. 



Experiment No. 7, after drying for 3 hours and cleaning: 

 0.17 per cent of garlic. 



Garlic bulblets as found in wheat contain from 35 to 70 per cent of 

 water, while the water content of fresh garlicky wheat usually varies 

 from L5 to 20 per cent. During the drying the amount of water in the 

 wheat is decreased, but at the same time the kernels become more com- 

 pact and the specific gravity is increased, as is shown by the weight 

 per bushel before. and after drying. On the other hand, the specific 

 gravity of the garlic bulblets is lowered by the drying. The outer 

 membranous coverings of the bulblets remain distended and the 

 shrinkage takes place in the inner portion, thus leaving a small air 

 space between the bulb proper and the outer protecting layers. This 

 increased air space, together with the decreased weight due to the loss 

 of water, makes it possible to separate most of the bulblets from the 

 wheat l:)y ordinary cleaning machinery. 



THE TOTAL COST OF DRYING AND CLEANING GARLICKY WHEAT. 



The total cost, including the shrinkage, of drying and cleaning any 

 given lot of wheat for the removal of garlic depends on four factors: 

 (1) The amount of garlic removed;. (2) the amount of chaff and other 



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