68 ENVIEONMENT AND MILLING QUALITIES. 



consider the best worth one and sixpence per quarter more than the 

 worst, and I should place them in the following order : — 



Dumraon ^ 



Orai \ 



Bankipore ) 



Cawnpore 



Partabgarh 



Aligarh 



Pusa 



Hoshangabad 



Meerut 



Lyallpur. 



The subsequent baking trials in these cases caused me to 

 change my opinions, but I am putting my first impressions on 

 record for they would be the basis upon which I should make, at 

 least the earliest, purchases of such wheat. Their behaviour in 

 milling calls for no special comment beyond the one already 

 made. Such flours as these are not at all likely to be sold by 

 appearance, but it may as well be recorded that they are, even 

 after conditioning of the wheat, very granular, that the Meerut 

 and Aligarh lots have a very yellow hue, that the Dumraon and 

 Orai lots are the best judged by appearance and Pusa the worst. 

 When baked into bread Pusa again shows a great superiority 

 with Hoshangabad a good second. From the Durums of com- 

 merce, one does not usually obtain tough doughs nor do eight 

 of these lots behave in that way, but the Pusa lot does so and so 

 far as toughness of dough is concerned the Hoshangabad lot is as 

 good. The Pusa yields however decidedly the best loaf, the 

 Hoshangabad is not far behind, the Lyallpur loaf is decidedly the 

 worst with low volume and a poor crust ; the Meerut is almost as 

 bad. The other six lots are, within the margin of experimental 

 error, alike. The flavour of the bread produced from each one of 

 them is very pleasant. In these ten cases I made no attempt to add 

 yeast foods or similar materials. It seemed to me desirable to 

 get this set of baking trials made in the simplest way," 



