82 ESSAYS ON WHEAT 



with the numbers on his sheet, and he places them in large 

 boxes in rotation as they appear on the sheets. 



" The inspection proper then begins. As good light is 

 essential to grading, the inspection begins at 9 a. m. and 

 ends at 3 p. m. The north light being the best, each in- 

 spector does his grading at a north window. The actual 

 grading can only be done by men legally qualified and ap- 

 pointed either as deputy inspector or inspector. Inspec- 

 tion turns mainly on these points : the quality of the 

 grain, the condition, and the admixtures. The quality 

 depends on soundness, color, weight, and the percentage 

 of hard wheat. The condition depends on moisture con- 

 tent (which in doubtful cases is tested mechanically), 

 heat, etc. The admixtures are tested by a process of 

 sieving and weighing called setting the dockage. In this 

 process either the cleaned grain or the resulting screen- 

 ings can be weighed. Both methods are permissible and 

 both give accuracy. At Winnipeg the screenings axe 

 weighed, while at Fort William the cleaned grain is 

 weighed. 



" When the grading is finished, the samples are put into 

 tins, and placed systematically in shelves. They are kept 

 so long as it is considered possible that they may be re- 

 quired, and then they are sold. 



" The inspector's sheets are handed over to the clerical 

 staff, and the records made, and the certificates of grade 

 issued." 



To the above description of the work of inspection 

 at Winnipeg, a few supplementary details will now be 

 added. 



"The railway cars are distinguished from one another 

 by numbers painted with large figures on both their sides ; 

 but they are not labeled with tickets showing their con- 

 tents, origin, etc. Cars in which goods have been shipped 



