C4ARLICKY WHEAT. 



29 



Jiowever, is not fit for milling nntil it lias absorbed water from the 

 atmosphere, or has been mixed with damp grain, or steamed, in order 

 to toughen the bran. If the milling is attempted while the wheat 

 is exceptionally dry, the bran will be easil}' broken, resulting in the 

 production of ^oarse, dark flour. 



THE EFFECT OF THE DRYING ON THE VITALITY OF THE WHEAT. 



The objection has frequently been made that the high uniperature 

 ordinarily used in the commercial drying of grain will destroy the 

 germinating power. In the majority of cases the vitality of the grain 

 after drying is of little importance, as such grain is seldom used for 

 sowing or planting. The foregoing objections, however, are not well 

 established, as the vitahty of grain is not injured by dr^-ing in com- 

 mercial grain driers at the temperatures commonly employed. 



The grounds for the belief that temperatures as high as 140° to 175° 

 F. for periods of short duration will destroy the vitality of grains are 

 based on laboratory tests in which no provision was made for the cir- 

 culation of air. Under such conditions the life-giving principles are 

 readily destroyed, especially when considerable moisture is present. 

 But when the drvint; is done in such a wav that the moisture libfir»,ted 

 will be readily carried away, as in commercial grain driers, there is 

 little danger of destroying the vitality of the grains, even though the 

 duration of drying be several times greater than that given for the 

 foregoing experiments. 



The following table shows the effect of the drying on the germinat- 

 ing capacity of the samples of garlicky wheat from lots B and C, 

 already discussed: 



Percentages of germination of wheat from lots B and C before and after drying. 



Sample mark. 



Dura- 

 tion of 

 drying. 



Temjjera- | Maximum ' 

 ture of ar tempera- ' 

 current in tiire of 

 drying. wheat, i 



Water 

 content 

 of wheat. I 



Original sample. . . 

 Experiment No. :i. 

 Fxperiment No. 4. 

 Experiment No. 5. 

 Original sample. . . 

 Experiment No. 6. 

 Exrperiment No. 7. 



Hours. ' Degrees F. Degrees F. Per cent. 



1.5.08 



3 ' 153-158 1.55 



■.i\ 153-158 145 



2i' 155-108 138 



2?, 

 3" 



n3-15-l 



146-122 



14>) 

 131 



7.92 

 G.88 

 8.48 

 16.20 

 8.20 

 8.83 



riermi- 

 nal'on. 



Per cent. 

 80 



83.5 

 85 

 79.5 

 82 



as 



' 85 



With but a single exception the percentages of germination were 

 higher after the drying than before, and such is generally true. In 

 all cases the germination was low, due to the damaged condition of the 

 grain when received. 



While the tests made are few in number, the results given in the 



foregoing table are sufficient to show that a good quality of garlicky 



wheat "cah be dried and afterwards cleaned and used for sowing with 



entirel}^ satisfactory result's. The. garlic bulblets, as found in wheat, 



100— III ' " ■' ■--•-- 



