JUDGING WHEAT 71 



matter of any kind. Cut one point for each per cent of 

 foreign matter. 



4. Plumpness — 15. 



The grains should be well filled and plump. Cut one 

 point for each two per cent of shriveled grains. 



5. Uniformity in hardness and texture — 15. 



The berries should be uniform in hardness and texture. 

 In a lot of 100 grains determine three classes: (1) grains 



Fig. 27. — Kettle for Determining the Weight per Measured Bushel. 

 The Vessel Should be Filled to Overflowing by Pouring the Grain 

 from a Bag Held about Two Inches above the Top. Before 

 Weighing the Grain is Leveled Off by a Diagonal Stroke. 



hard and vitreous. (2) grains soft and starchy, (3) grains 

 intermediate. 



Cut one point for each three per cent representing class 

 2 and one point for each ten per cent in class 3. In a fairly 

 uniform sample two classes only may be distinguished. 



6. Uniformity in color — 10. 



Cut one point for each three per cent not uniform in 

 color with the bulk of the sample. 



7. Uniformity in size — 5. 



Cut one point for each four per cent of undersized grains. 



