aUV CONTENTS 



CHAPTER VII.— WHEAT. 



I. USES AND PREPARATION FOR USE. 



PAG« 



Uses .112 



Food for domestic animals, p. 112; Source, amount 

 and quality of flour, p. 113; Grades of flour, p. 

 115; Graham and wheat flour, p. 116; Amount of 

 bread from flour, p. 117. 



Milling Machinery 117 



Purifier, p. 118. 



By-products of Wheat 119 



Composition of by-products, p. 119 ; Food value of 

 by-products, p. 120. 



II. PRODUCTION AND MARKETING. 



Wheat Crop of the World I2> 



Wheat crop of the United States, p. 122 -, Progress 

 of wheat production, p. 123 ; Center of wheat pro- 

 duction, p. 124; Winter wheat and spring wheat, 

 p. 124 ; Production of flour, p. 124 ; Consumption 

 of wheat per capita, p. 125 ; Yield per acre, p. 126. 



Export of Wheat and Flour 126 



Imports of wheat, p. 128 ; Commercial grades, p. 128. 



III. HISTORY. 



Antiquity ^30 



Original habitat, p. 130 ; Reasons for culture, p. 130. 

 Practicums 13 ' 



Study of the spike of wheat, p. 131 ; Method of cross- 

 fertilization, p. 131 ; Types of wheat, p. 131. 

 Method of Describing Wheat Varieties . . , .133 



Half -grown plant in field, p. 133 ; Mature plant in 



