HOWARD AND HOWARD. 45 
Nitrogen content of Punjab wheuts. 
| 
Type No. el | 2 3 4 By |e a8 7 8 9 
2 es oe es! at = J ae 
Percentage of Nitrogen | 7D: || 2261, 24 Ze) Zoe 1785) G2 lis | e528 250i 
eee Se a — a Se 
Type No. 1Ow. Ud 12 | iS |, a4 15 16%. ial Val 1S 
2 = | 
Percentage of Nitrogen | Pan, 130 | 41-50 1°57 | Wei |e IRB NES De ile erat oats) 
Type No. | 19 | 20 | 21 22 23 | 24 | zh 
rot) EP ha ole Tilers ie ae ae 
| | | 
Percentage of Nitrogen... | 1°35 | Ief3c | peenbs eos 1°35 ean 16: 
It will be seen that with one exception the common wheats, 
Types 8 to 25, all give nitrogen values below 2 per cent. and are 
therefore low in gluten. The macaroni wheats, types | to 3, and 
the dwarf wheats, types 4 to 7, on the whole, are distinctly higher 
in nitrogen than the common wheats. 
4. MILLING AND BAKING TESTS. 
A considerable amount of information as to the probable use- 
fulness of a wheat can be given by an expert miller who is 
accustomed to buy wheats on hand samples and to grind them into 
flour. Accordingly, the types of Punjab wheat were submitted to 
Mr. Humphries of Weybridge and_ his report is given in Appendix 
A. From this it will be seen that types 8 and 9, both red wheats, 
were considered to be the best. A still more reliable opinion, how- 
ever, can be obtained from an actual milling and baking test, if 
conducted by an expert provided with a suitable mill and baking 
facilities. This was done for us this year by Mr. Humphries with 
ten samples, each about 60 Ibs. in weight, from various parts of 
the Indo-Gangetic plain. 
Six of these wheats were obtained from Lyallpur, one from 
Gujar Khan, one from Muzaffarnagar, and two from Pusa :— 
