HOWARD, LEAKE AND HOWARD. 217 



With one exception it will be observed that the common 

 wheats have increased in nitrogen content at Cawnpore, and that 

 are also corresponding changes in consistency. In all cases 

 nitrogen content and the weight of 1,000 grains must be considered 

 together. When the absolute weight is low, the nitrogen content 

 naturally increases, apart from the effect of environment. 



Five of the common wheats (Types 10, 12, 15, 17 & 21) were 

 sent to Mr. Humphries for milling and baking tests and his report 

 is given below. It will be noticed that while none of these wheats 

 are particularly strong, some of them mill w-ell and all the white 

 ones (Types 10, 12, 17 & 21) are superior to the Karrachi wheats 

 of commerce : — 



Punjab Group. 



''Nos. 1 to 5 inclusive were also labelled as Punjab 10, Punjab 

 12, Punjab 15, Punjab 17 and Punjab 21, respectively. In 

 arranging the sequence of groups herein, I have had regard to the 

 hardness of the constituent wheats ; therefore, it may be correctly 

 inferred that these wheats are distinctly harder than those already 

 dealt with. Of this group. No. 3 (Punjab 15), the only red one 

 in it, is the least hard, but even that one milled after conditioning 

 very freely ; indeed, on the one point of behaviour in the mill all 

 this group stand highly. Nos. 1, 2, 4 & 5 are of very attractive 

 appearance, and because any one lot of wheat should be even in 

 texture, No. 5 is the best of the group, because it consists entirely 

 of beautifully translucent grain. As a consequence, the flours 

 from this group are not white or soft. Nos. 4 & 5 yield yellow flours, 

 but they are of attractive appearance, and bake well. The bread 

 from No. 5 was of a pleasant flavour. This group provides 

 no surprises as regards strength. The best one on that point is 

 No. 5, but even that behaves like good ordinary Indian wheat. 

 However, all of the white ones are superior to the Kurrachee 

 wheats of commerce. The red one (No. 3) is not ' well grown ' 

 and does not ' take the eye ' so much as the others of this group." 



It will be clear from the miUing and baking reports on the 

 nine Muzaifarnagars and on the fi\e Punjab types grown at Cawn- 

 pore how exceedingly important it is to consider appearance and 



