ELEVENTH ANNUAL YEAR BOOK— PART XI 675 



Rule — As in the case of plumpness, there is no definite rule by 

 which to score. The judges must estimate the relative number that are 

 not like the majority and cut the score card accordingly. 



COLOR. 



No matter what the color of the sample is, every seed should be of 

 the color that represents the variety. A white variety should not be 

 mixed with yellow or black or gray kernels, nor should a black variety 

 have any but black kernels. The color should also be bright and alear. 



Rule — For every five kernels of another color or variety cut 1 point 

 on the score card. Also cut some for discolored or bleached kernels. 



II ARRET CONDITION. 



Under this head are considered bad kernels, dirt, foul weed seed, 

 maturity, etc. There is no excuse for oats being dirty or foul, therefore 

 the market condition should be thoroughly examined and scored severely. 



Rule — The judging of this point is very similar to that of plumpness. 

 After inspecting the sample carefully, cut the score in proportion to the 

 relative amount of dirt, poor or defective kernels, etc. If, for example, 

 the sample has some dirt and weed seeds in it and shows signs of having 

 been wet or has a good many bad kernels, ti could be cut to 20 points or 

 more, depending upon the amount of dirt, etc. 



It is difficult to tell how much dirt, etc., there is in the sample, get a 

 sieve and sift out the dirt. Then weigh it and cut the score accordingly. 



ORDER OF TOPICS FOR GIRLS' INSTITUTE (BEEAD). 



The Indiana farmers' institute has also suggested the following special 

 topics for a season's meeting of girls: 



First meeting — Winter and spring wheat — where grown, characteristics, 

 and uses. The clubs should have samples of each for study and compari- 

 son. 



Second meeting — Burr, roller process, and whole wheat flour — their 

 characteristics, composition, and uses. The club should have and care- 

 fully examine samples of each kind of flour. 



Third meeting — Yeast — its nature and uses in bread- making; effect 

 of temperature on growth of yeast plants; hops in homemade yeast; wild 

 yeast. Members will bring samples of homemade yeast mixtures, and 

 also commercial yeast. 



Fourth meeting — Bread — ingredients, mixing, raising, kneading. Study 

 and use of score card. A loaf of bread is needed for demonstration. 



Fifth meeting — Baking bread — the objects; time and temperature for; 

 effect of over and under baking; general appearance; form; size; color of 

 crust and crumb of a well-baked, standard loaf of bread. Members will 

 each bring a loaf of white yeast bread baked a day before and each will 

 score one or more loaves of bread. 



