78 ENVIRONMENT AND MILLING QUALITIES. 



and the differences between them are great, for the Cawnpore lot 

 is a very beautiful sample, and the Lyallpur a distinctly poor one. 

 Stated in money value, the difference is from half a crown to three 

 shillings per quarter. The Pusa sample is a good one, and so are 

 the Aligarh and the Bankipore lots, but in the cases of this variety, 

 the differences between each lot are approximately equal, the best 

 being very good, the worst distinctly poor. I find, however, this 

 important difference in baking value. In the cases of Muzaffarnagar 

 and Pusa 8 already dealt with, the differences disclosed by baking 

 tests are substantial. In this case, the baking results tally in order 

 of merit with my judgment as to appearance, but the differences 

 are not large. This really means that the Aligarh, Bankipore and 

 Lyallpur lots bake out really well. From the last named, we did 

 not obtain a tough dough, but in increasing degrees from all the 

 others we do so, and a baker who has to handle large masses of 

 dough regularly for stability would very much prefer Pusa 12 flour 

 to Muzaffarnagar and in lesser degree to Pusa 8. 



Pusa 22. 



This variety differs greatly on several points from Muzaffar- 

 nagar, Pusa 8, and Pusa 12. The berries are comparatively short 

 and would be described in technical phrase as round or short- 

 berried, whereas the others would be described as long-berried. 

 It is distinctly hard by nature whereas the others are mellow. I 

 have not hereinbefore used the terms woolly and its technical 

 opposite free-milling, which I explained at length in previous 

 reports, but I may say at this stage that whereas Muzaffarnagar 

 and Pusa 8 are mellow and either slightly or markedly woolly 

 in texture (in other words possess physical characteristics which 

 prevent the miller from making separations of branny husk from 

 kernel easily), the Pusa 12 is mellow and free-milling; and Pusa 22 

 is hard and free-milling. Furthermore, the addition of water 

 in conditioning to Pusa 12 improved its baking qualities and 

 was not required to improve its behaviour in the milling pro- 

 cesses ; but in the case of Pusa 22, the conditioning was desir- 



