WHEAT 283 



ments and moulds that are present on the surface of the 

 grain. When wheat has been thoroughly cleaned, it 

 does not readily undergo fermentation, while uncleaned, 

 damp and unsound wheats deteriorate. 



385. Grading of Wheat. Wheat is graded entirely 

 upon the basis of its physical properties, as : Weight per 

 bushel, size and appearance of the kernels, freedom from 

 foreign seeds, soundness of the kernel and absence of 

 blemishes caused by frost, bleaching, sun scalding or 

 sprouting. The spring and winter wheat grades estab- 

 lished for the 1902 crop by the Minnesota Railroad and 

 Warehouse Commission, are as follows : 



No. i hard spring wheat must be sound, bright and well cleaned, 

 and must be composed mostly of hard Scotch fife, and weigh not less 

 than 58 pounds to the measured bushel. 



No. i northern spring wheat must be sound and well cleaned, and 

 must be composed equally of the hard and soft varieties of spring 

 wheat, and weigh not less than 57 pounds to the measured bushel. 



No. 2 northern spring wheat must be sound and reason ably clean, 

 this grade to include all wheat not suitable for the higher grades 

 on account of smut, barley, or too much king heads, cockle and 

 oats, or any other defects, and to weigh not less than 56 pounds to 

 the measured bushel. 



No. 3 spring wheat shall comprise all inferior shrunken spring 

 wheat weighing not less than 54 pounds to the measured bushel. 



Note. Hard, flinty wheat, of good color, containing no appreci- 

 able admixture of soft wheat, may be admitted into the grade of 

 No. 2 northern spring and No. 3 spring wheat, provided the test 

 weight of the same is not more than one pound less than the mini- 

 mum test weight required by the existing rules for said grades, and 

 provided further that such wheat is in all other respects qualified 

 for admission into such grades. 



