THE CEREALS. 97 



tabulate the following particulars as to the four samples with which 

 the experiments were made : 



Value (496 Ibs.) Weight per bush. Weight of 100 grs. 



No. i. Fine soft white ... 495-. ... 64 Ibs. ... 55-4 



No. 2. Superior soft red ... 45$. ... 62^ ... 51-8 



No. 3. Average hard white... 44^. ... 60 ,, ... 68-3 



No. 4. Average hard red ... 43^. ... 61^ ... 777 



Per cent. Flour. Middlings. Pollard. Bran. 



No. i. Ground under millstones ... 77'46 ... '82 ... 8'8 ... 12-0 



Crushed between rollers ... 74-1 ... ii'o ... 8-7 ... 4-0 



No. 2. Ground under millstones ... 78-0 ... r68 ... 98 ... 9-4 



Crushed between rollers ... 75-4 ... 7-7 ... 13-5 ... 5-5 



No. 3. Ground under millstones ... 80-52 ... -78 ... io'o ... 8-3 



Crushed between rollers ... 73-2 ... 10*3 ... 14-3 ... 3-1 



No. 4. Ground under millstones ... 79-88 ... -78 ... 13-2 ... 8-5 



Crushed between rollers ... 74*2 ... 10-3 ... 13*8 ... 3-0 



No. i. Is a wheat of medium-sized grain and high weight 

 per bushel. One-and-a-half per cent, of impurities were removed 

 before grinding it, and it was allowed to absorb 2 per cent, of 

 water. It yielded a great quantity of pure white flour of superior 

 bloom and having a slight beany flavour. 



No. 2. Half the grains were medium-sized, half small. 72 per 

 cent, of impurities were removed before grinding it, and it 

 absorbed 3'6 per cent, of water. It yielded a great quantity of 

 flour of medium colour and strength. 



No. 3. Grains translucent and long. 37 per cent, of im- 

 purities were removed before grinding ; being very dry it ab- 

 sorbed 8 '4 per cent, of water it and No. 4 probably unsurpassed 

 for quantity of flour ; the colour of the flour from No. 3 was 

 medium. 



No. 4. Grains translucent, large, long, and coarse. 1*2 per 

 cent, of dirt, etc., were removed before grinding it, and it 

 absorbed 7*6 per cent, of water. The yield of flour (which was 

 of medium colour with good bloom) was remarkably high. 



These Indian wheats require a liberal admixture of English or 

 American, or " cold-country" wheat. The flours have an aromatic 



H 



