CONTENTS 



XXI 



ures for rust diseases, 555 ; Prevention of rust, 556 ; 

 Rust perpetuation without the secidial stage, 557 ; Rust- 

 resistance, 558. Cereal Smut Diseases : Bunt or stink- 

 ing smut of wheat, 559 ; Loose smut of oats, 560 ; 

 Covered smut of oats, 561 ; Covered smut of barley, 

 662 ; Prevention of bunt, oat smut, and covered smut of 

 barley, 563 ; Steeping in the fungicides, 564 ; Sprinkling 

 the seed with fungicides, 565 ; Steeping in hot water, 

 566 ; Smut in the soil, 567 ; Loose smut of wheat, 568 ; 

 Naked smut of barley, 569 ; Control measures, 570 ; 

 Effect of time of seeding, 571 ; Smut-resistance, 572. 

 Miscellaneous Cereal Diseases : Wheat scab, 573 ; Stripe 

 disease of barley, 574 ; Cereal anthracnose, 575 ; Ergot, 

 576 ; Blade blight of oats, 577 ; Take-all or foot disease, 

 578 ; Soil sickness, 579. 



CHAPTER XX 



USES OP CEREALS 539-662 



Cereals as Feed for Live-stock : Cereal crops for hay, 

 680 ; Time of cutting, 681 ; Grading of cereal hay, 582 ; 

 Varieties adapted for hay, 583 ; Wheat for silage, 584 ; 

 Feeding the whole grain, 585 ; Feeding the ground 

 products, 586 ; Experiments in North Dakota, 587 ; Dis- 

 tillers' by-products, 588; Grain as poultry feed, 589. 

 Cereals as Human Food : Development of milling, 590 ; 

 The modern roller mill, 691 ; The milling process, 592 ; 

 Illustrating the process, 693 ; Proportion and classifica- 

 tion of products, 594 ; Description of special products, 

 595 ; Flours of different wheats, 696 ; Essentials in the 

 composition of flour, 597 ; Blending, 598 ; Flours for 

 special purposes, 599 ; Increasing the protein content of 

 wheat, 600; "Yellow Berry" in wheat, 601; Quality 

 of different wheat varieties, 602 ; The edible pastes, 603 ; 

 Varieties of wheat required, 604 ; The different forms of 

 paste, 605 ; Characteristics of good macaroni, 606 ; mac- 

 aroni manufacture in this country, 607 ; Breakfast foods, 

 608 ; Unprepared foods, 609 ; Prepared breakfast foods, 

 610; Malted breakfast foods, 611 ; Other cereal foods, 



