104 ESSAYS ON WHEAT 



made on the floor of the Grain Exchange, so that all who 

 were interested could form their own opinion as to the 

 value of the different grades for milling purposes. 



Other questions in which the laboratory has become in- 

 terested and which affect grading are these : What is the 

 milling value of tough wheat and damp wheat as com- 

 pared with straight-grade wheat ? ^"^ What are the most 

 suitable temperatures for the drving of tough wheat and 

 damp wheat ? What value should be given in grading to 

 spring-threshed wheat and to admixtures of grains show- 

 ing special characteristics such as immature green grains, 

 pink grains, black-pointed grains, and frosted grains ? 

 According to the Grain Act, wheat grading as jSTo. 1 

 Northern, after being dried, cannot receive a higher grade 

 than Xo. 3 J^orthern : is this justifiable ? How does the 

 grading of flax seed correspond with the amount and qual- 

 ity of the oil extracted from each grade ? 



The Western Grain Standards Board, which is ap- 

 pointed by the Board of Grain Commissioners, sets the 

 commercial grades ^^ of wheat each autumn from the first 

 samples of the new crop brought to Winnipeg. Average 

 samples are sent as soon as possible to Dr. Birchard who 

 puts them through the usual milling and baking tests. 

 He then submits a report to the Grain Standards Board 

 for its guidance in setting the commercial grades. The 

 results of the tests are published yearly at Ottawa in the 

 Monthly Bulletin of Agricultural Statistics and also in 

 trade journals. 



37 Tough wheat is wheat which carries a large percentage of 

 moisture. If the moisture is excessive, the wheat is known as damp 

 wheat. In straight-grade wheat, the amount of moisture is normal. 



38 The statutory grades of western spring wheat are: No. 1 Hard, 

 No. 1 Northern, No. 2 Northern, and No. 3 Northern. The Stand- 

 ards Board defines such additional grades as No. 4 Wheat, No. 5 

 Wheat, and No. 6 Wheat, each having subdivisions. Vide supra, 

 Section XVI. 



