particularly near the center. Suspicion of the presence of "yellow berry" in a kernel is veri- 

 fied if, on cutting through the' kernel at this point, a body of soft, white starch is found. A 

 kernel badly "yellow berried" may be entirely yellow, starchy, and soft, excepting possibly 

 a little vitreous starch near either end. "Yellow berry" should not be confused, as has often 

 been done, with plain bleaching. "Yellow berry" is essentially internal and is present in the 

 kernel by the time the wheat is ripe. Bleaching, which is due to exposure to weather, is 

 largely external and occurs after the wheat is ripe. 



5. LUSTER. Sound, plump, well matured wheat, which has been favored with good 

 weather and has been properly cared for, normally has externally a live, glossy appearance. 

 Such wheat is said to have a bright luster. Wheat of the opposite kind is dull in appearance. 



6. NATURALNESS OF COLOR. Wheat which has been cut as soon as ripe, shocked 

 properly, and threshed or stacked promptly has, as a rule, the color natural to the variety 

 and the region. The darker wheats, especially when grown in regions of frequent summer 

 rains, bleach much more in a given time than do the lighter colored types grown in such 

 sections as those of the Pacific Coast where harvesting seasons are almost free from rains. 

 Bleached and darkened kernels may be present in the same lot of wheat. Thus the bleached 

 kernels come from the outside of the shock where sun on the one hand and dew and rr.in 

 on the other, frequently alternate. Darkened kernels may lie deeper in the shock where the 

 grain, once excessively wet, cannot quickly dry out again. 



7. SOUNDNESS is of the utmost importance in wheat. The flour-making value of a 

 wheat probably depends more upon this point than upon any other major consideration. 

 Wheat which is badly afflicted with any of the faults itemized in the "Descriptive Form" under 

 this heading becomes practically worthless for flour making, and is usually used for some 

 other purpose such as a food for stock. 



Injury to wheat by insects usually takes one of two forms. In the first form only the 

 germ may be eaten away. In the second form the entire interior of the kernel may be 

 eaten out, only the hull being left. The first form of injury is slight. The second is us- 

 ually serious and may make the wheat worthless except as food for stock. 



Sprouted kernels generally have a dull, puffed, peculiar, appearance. The damage to 

 the kernel may usually be measured by the length of the sprout. The sprout is a discolored, 

 tiny, thread-like body projecting from the kernel at the end opposite the brush and on the 

 side opposite the suture. It resembles somewhat a small dry, withered rootlet. In slightly 

 sprouted wheat only the very tip of the sprout may be visible. In advanced cases a long 

 sprout and the three little rootlets of the germinating wheat plant may be seen. Badly 

 sprouted wheat kernels are usually much shrivelled, have little weight and are practically 

 worthless for flour making. 



Stack and bin burnt wheat is usually dark, in color, particularly at the germ end of 

 the kernel. This is especially true of stack-burnt grain. Though such wheat should be 

 avoided for use as seed, the damage for milling purposes may be slight. In mild cases the 

 damage is confined mainly to the germ and hull, but in severe cases the kernel may be prac- 

 tically ruined for flour making. Bin burning may cause a grayish, instead of a dark color. 

 Grain heating badly in the bin may, if undisturbed, become extremely musty. 



Scab in wheat is a fungus disease which attacks the head and kernel. A scabby kernei 

 may appear to be only very much shrivelled. A badly scabbed kernel has an ashy gray 

 color, a dead appearance and is worthless for milling purposes. 



Covered smut is a fungus disease which attacks the wheat kernel. The smut destroys 

 the entire kernel excepting the hull. This outside casing preserves roughly the shape of 

 the wheat kernel but is usually shorter and more nearly round. It also has a peculiar grayish, dark 

 color and a dead appearance. When pinched between the fingers it is easily crushed, at d 

 .8 seen to be filled with black, powdery, ill-smelling smut pores. The disease seems to be 

 more common in spring wheat than in fall wheat. 



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