12 



offals are subjected to more exhaustive milling-, about 72 per cent of 

 straight-g-rade flour is secured. The milling of the samples in the 

 laborator}' under chemical control has proven unusually satisfactory^ 

 as it has enabled the dift'erent wheats to be milled and the flours pre- 

 pared on a uniform basis, thus rendering the results more valuable. 



DESCRIPTION OF SAMPLES OF WHEATS AND FLOURS. 



A description of the wheats used in this investigation, together with 

 the diflercnt grades of flour and milling products made from them, is 

 here given: 



No. 269. Oregon white winter wheat weighing 60 pounds per ])nshel, grown at 

 the Oregon p:xperiment Station, Corvallis, Oreg. (See Plate III.) Director J. 

 Withyconihe, of the Oregon Station, states that this variety of wheat was introduced 

 into western Oregon about sixty years ago by the Hudson Bay Company. It is a 

 wheat with large white })lump starchy kernels. 



No. 271. Graham flour prepared from Oregon wheat, No. 269. Graham flour is 

 practically wheat meal and consists of the entire wheat kernel, including bran, germ, 

 and offal. As no sieves or bolting cloths are used in its preparation, there are many 

 coarse unpulverized particles present in the product. 



No. 272. Entire-wheat flour from Oregon wheat, No. 269. Entire-wheat flour is 

 prepared by removing the larger portion of the coarse bran, while the fine bran, or 

 shorts, and germ are retained in the flour. This was done by the use of coarse wire 

 screens. The flour was su])jected to two l)reaks on the coarse and two on the smooth 

 rollers. Entire-wheat flour is of finer granidation than Graham, but mucli coarser 

 than straight-grade flour. 



No. 273. Straight-grade flour from Oregon wheat, No. 269. The grain was run 

 through three coarse rollers three times, the flour being taken out at each l)reak. 

 The miildlings were passed through three smooth rollers three times and the flour 

 removed each time. The bran was fairly free from flour. About 70 per ctnt of the 

 wheat was recovered as straight-grade flour. 



No. 270. Hard winter Weissenljurg wheat weighing 62 pounds per bushel, grown 

 at the Oklahoma Experiment Station, Stillwater, Okla. (see Plate III). Director J. 

 Fields states that the original seed was obtained through W. T. Swingle, of the 

 U. S. Department of Agriculture, and was designated No. 3821. This sample is char- 

 acteristic of the winter wheat grown in that locality, and in yield compares very 

 favorably with other leading varieties. The kernels were of medium size, amber 

 color, and glutinous character. 



No. 274. Graham flour from Oklahoma wheat. No. 270. This was prepared in the 

 same way as No. 271. 



No. 275. Entire-wheat flour from Oklahoma wheat, No. 270. This was prepared 

 in a manner similar to No. 272, and 86 per cent of the wheat was recovered as entire- 

 wheat flour. 



No. 276. Straight-grade flour from Oklahoma wheat, No. 270. This was prepared 

 in the same way as No. 273. About 70 per cent of straight-grade flour was recovered. 



No. 413. Bran from Oklahoma wheat. No. 270. Bran consists of the coarsely 

 ground episperm or outer covering of tlie wheat kernel. The sample was ground in 

 a burr mill and then in a Maerker mill. 



No. 414. Germ from Oklahoma wheat, No. 270. The germ is the undeveloped 

 plumule. In the process of straight-grade flour making it is excluded, because, as 

 it is fermentable in character, it impairs the keeping qualities of the flour and pro- 



