HOWARD, LEAKE AND HOWARD. 65 



mentioning that the moisture content of the Lyallpur lot was very 

 low on its arrival here, but I attach little importance to that under 

 the circumstances, for the others may perhaps have taken up water 

 from the atmosphere in transit. The lots from Pusa, Dumraon and 

 Lyallpur are harder than the remainder; but none of them are 

 hard, all are in the category of soft wheats, and in milling them the 

 moisture content would have to be kept relatively low if satis- 

 factory separations are to be made easily. The Orai, Aligarh and 

 Meerut lots are distinctly ' ' woolly ' ' in texture, whereas the 

 Dumraon lot, in spite of its pale ' ' starchy ' ' appearance, behaves 

 notably well for the variety in milling. The outstanding features 

 of the bakehouse results are three. 



1st. The superiority of the Pusa lot, which tallies with its 

 appearance as specified hereinbefore. 



2nd. The way in which the Pusa and Hoshangabad responded 

 when a form of malt extract was added. 



3rd. The dull uniformity of the remainder in yielding poor 

 miserable loaves under all conditions. 



No one used to eating average London bread would buy such 

 poor stuff as the eight poorest yielded. The exterior appearance 

 was wretched, in the Lyallpur case particularly so, for in addition to 

 the chalky-hued, hard, thick crust, characteristic of the variety, that 

 lot exhibited the peculiar cracking of the crust characteristic of 

 English Eivet wheat. The loaves from the eight did not expand 

 in the oven, so they were of very small volume. The flavour of the 

 bread was poor or definitely bad. The case of the Hoshangabad 

 lot was remarkable. At the first baking when the dough was made 

 with flour, yeast, salt and water only, it was certainly better 

 than the eight lots already referred to, but it was not good. When, 

 however, a form of malt extract was added in the second baking 

 a transformation was effected. The loaf was larger, and of pleasing 

 appearance, its flavour was very greatly improved. It is obvious 

 that this lot possessed potentialities which would be readily 

 developed by skilful treatment at the hands of the miller or baker, 

 whereas so far as I have been able to go, on the quantities of wheat 



2 



