WHEAT 27 



spout of grist mills emptied its contents into the 

 river. 

 Flour is usually run in two or more grades: 



1. Patent flour, a clear white grain. 



2. Baker's flour, slightly yellow in color. 



3. Low grade flour, dark, soft grain and lumpy, containing 

 particles of bran. 



Graham flour is unbolted wheat meal or the 

 whole wheat ground into a meal, nothing being 

 removed. Entire wheat flour is wheat meal from 

 which the coarsest of the bran has been removed. 



The weight per bushel is a test in part of the 

 milling qualities of wheat. "Heavy" wheat tests 

 fifty-nine pounds or more per bushel. The lighter 

 wheat gives a larger out-turn of the less valuable 

 products, bran and shorts. Common causes of 

 light wheat are unadapted seed, lodging, premature 

 harvesting, dry hot winds, attacks of insects and 

 diseases (smut and rust), sprouting in the shock, 

 etc. 



COMPOSITION OF WHEAT AND ITS PRODUCTS 



The value of wheat as a human food is due to its 

 palatability and the attractiveness and great 

 variety of forms which can be made from it, as 

 well as to its abundant supply of nutritious sub- 

 stance. The composition of wheat and its pro- 

 ducts is given as follows:* 



"Hunt's Cereals of America, page 113. 



