HOWARD AND HOWARD. AT 
The methods of milling and baking followed are those which I have 
used in making a great number of similar tests for the Home-grown 
Wheat Committee of the National Association of Britishand Irish 
Millers. 
The ten samples were designated as follows :— 
Red wheats.—Gujar Khan. 
Punjab Type 9. 
Punjab Type 14. 
White wheats.—Pusa 6 grown at Pusa. 
Lal Kasar Wala. 
Muzaffarnagar grown at Lyallpur. 
es _ », Muzaffarnagar. 
ye ef yo Eiger 
Austrahan 27 Lyallpur. 
Punjab Type 16. 
I do not think that the colourof the husk need be or is likely 
to be of great importance. British millers are guided in their 
preferences principally by the quality and quantity of flour which 
Indian wheats would yield, but if on other points a red wheat 
and a white wheat were equal, the preference would be given to the 
white wheat. 
Each of the ten samples was noteworthily free from dirt and 
extraneousmatter. The arrangementsarrived at by the joint action 
of shippers, the leading British Corn Trade Association and the 
Association of British and Irish Millers have brought about a great 
improvement on this point in the recent shipments of Indian wheat, 
and if it be possible to ship wheatas ‘‘clean’’ as the ten samples I 
have received, the relative value of Indian wheats would be stil] 
further enhanced. 
As part of the process of cleaning wheat by washing, and to 
prevent as far as possible the pulverizing of the husk in grinding and 
so secure a better separation of husk from kernel, it is the custom of 
British Millers to ‘‘condition’’ their wheats. 
The most important point in the conditioning is the adjustment 
of the moistures immediately prior to grinding, sothat wheats with 
