48 VARIETAL CHARACTERS OF INDIAN WHEATS. 
high moistures would be dried and wheats with low natural mois- 
tures would be damped. Of course, this means that practically all 
Indian wheats would be damped and that the driest would be worth 
more to the miller than those with higher moistures. Incidentally, 
I should like to mention the belief entertained here that some 
parcels of Indian wheat are artificially damped before shipment. Any 
such action is unwise from the Indian point of view. It is risky as 
regards the effect on quality, it seems silly to pay railway and ocean 
freighton water, and any gain so obtained on the first few transac- 
tions would be much more than lost in the long run, because all 
British Millers of good standing know quite well the moistures of the 
wheats they receive, that point enters into their calculations as to the 
relative values of wheats, and they are likely to base their calcula- 
tions to the detriment of sellers on the highest percentage of water 
the wheats they buy will contain. 
The ten samples were all in the best of condition on arrival. 
When water is added in the process of cleaning and condition- 
ing, it affects the kernel as wellas the husk, and all varieties of wheat 
are not affected alike. Someremain “‘free grinding,’’ that is to say, 
the kernel, when pulverized, makes lively granular flour which can 
be separated from husk with a minimum of trouble to the miller; 
others become “‘woolly’’ in texture, the flour is less granular and the 
separations in the mill are made with difficulty. 
The ten samples showa striking difference in this respect. For 
free grinding Pusa 6 isvery good indeed, Australian 27 poor. The 
Muzaffarnagars are also poor in this respect, and of the three the one 
grown at Lyallpur is the worst. The five sorts not specifically men- 
tioned in this connection are good as regards this characteristic. 
There are very great differences in the hue of the flours from the 
ten samples. The three Muzaffarnagars all yield flour very white in 
hue. Of the three, that grown at Muzaffarnagar is the whitest, 
that grown at Pusa is substantially the same, whilst the Lyallpur lot 
of this variety has a comparatively dingy hue. I think this 
is associated with the ‘“‘woolliness’’ I have mentioned, because 
to get a commercially complete separation of husk from 
