300 AGRICULTURAL CHEMISTRY 



are all graded commercially on the basis of their physical 

 properties, as weight per bushel, maturity, amount of 

 foreign weed seed, and any fungus disease, or injury 

 caused by rust or excessive heat. The rules adopted 

 by the Minnesota Railroad and Warehouse Commis- 

 sion in 1902, for the grading of barley and rye, are as 

 follows : 



OATS 



No. i white oats shall be white, sound, clean, and free from other 

 grain. 



No. 2 white oats shall be seven-eighths white, sweet, reasonably 

 clean and reasonably free from other grain. 



No. 3 white oats shall be seven -eighths white, but not sufficiently 

 sound and clean for No. 2. 



No. 4 white oats shall be seven-eighths white, but not sufficiently 

 sound and clean for No. 3. 



No. i oats shall be mixed oats, sound, clean, and reasonably free 

 from other grain. 



No. 2 oats shall be sweet, reasonably clean, and reasonably free 

 from other grain. 



No. 3 oats shall be all oats that are merchantable and warehous- 

 able, reasonably clean, not fit for higher grades. 



No grade oats : All oats that are in a heating condition, too 

 musty or too damp to be safe for warehousing, or that are badly 

 damaged, and exceedingly dirty, shall be clased as no grade. 



RYE 



No. i rye shall be sound, plump, and well cleaned. 



No. 2 rye shall be sound, reasonably clean, and reasonably free 

 from other grain. 



No. 3 rye, all rye slightly damaged, slightly musty, or from any 

 other cause unfit for No. 2 shall be graded as No. 3. 



No grade rye : All rye that is in a heating condition, too 

 musty or too damp to be safe for warehousing, or that is badly 

 damaged and exceedingly dirty, shall be classed as no grade. 



