57 



duruni wheat was selected as this appears to be one of the best vari- 

 eties l)oth as regards yield and the quality of its milling- products. In 

 each series of experiments the wheat selected was sound, bright, clean, 

 and free from weed seeds, that used in 1904 weighing about 60 pounds 

 to the bushel and that in 1905 about 63 pounds. As in ordinary 

 milling, the wheat was softened or tempered by the addition of water 

 prior to grinding. This prevents the bran from breaking up into fine 



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Fig. 1. — General plan of milling system. 



pieces and contaminating the flour. Owing to the hard, flinty nature 

 of the durum wheat a longer time and more water is requii"ed for tem- 

 pering than with ordinary wheat flour. About a (juart of water per 

 loo pounds of wheat was u.sed, and the dampened grain was allowed to 

 stand for twenty -four hours at a temperature of 20^ C. before grinding. 

 The samples were milled under the supervision of Mr. Ro))ert 

 Dewar, an experienced miller, who at the time was engaged in special 



