AOItlCl'LTIRAh \»'l*l;«'i'i;IATH)N HII.U HrJ4. 407 



Mr. Andkksox. Is this ii luboratury pro|M>Hiti«>ii, or havo vou 



rnilly dcvrloprd this imic-liinr ^ 



Mr. 'I'knny. Tin* iimcliiiu' has hi««Mi «lr\ rhiprij ami !.■, Immii^ iiKslullcd 

 to he iisril very f^riuTjilly this luvxt vrar. 



Mr. A.Ni»KKs«)\. Has it Iwrw adopted hy aii\ hirj^i* Hcpnritlor 

 liiamifnctiirrrs '. 



Mr. TkNNY. ^ OS. >ir; 1 tht iiol hjivr thr inililc. IhiI 1 know il ittin 

 )u'vn ailoptj'd hy ono of the hir«^rst oiu's. 



Mr. Am>kus<>n. Is there a puhhc-srrvire pal<Mit «ni thi«, or whut- 

 ever xoii rail them ( 



Mr. rKNNY. 'I'he hasie |)riii(iph* of this wius pjiieiiied pn*.. ,., .»ur 

 doinj; the work, hut the inarhiiie was not a sueees-s m pruetiee an 

 it wa.s too lieavy, so we liave w«>rked out a very much hijhter iiiaehiiie 

 that meets the reqiiiremetits of tlie thresher: ami. as I reeall il, the 

 patent could not he issued; we couhl not »»htain a ptihlic jiatenl. 



Mr. Andkk.son. Is this attached to th«' separator, or is it uii addi- 

 tional machine i 



Mr. Tknny. No; il i> !iUache<| to the thrc-hci'. 



Mr. lUcii.w.w. It is made a part of the threslier^ 



Mr. 'Phnny. It is attached to the thresher; yes, sir. 



Mr. Andkuson. What does it cost to pmduce ono of these < 



Doctor Taylor. .Vj>pr<)\imately ?.5()(). 



Mr. Tknny. This machinj' \\('i«jhs appro.ximateiy (>()() pounds. 



Vou can see that this wjis an important part of our ' Know your 

 wheat " cnmpaiErn. and it is important to the farmer in improvinj^ 

 his wheat after he does know the imperfections in it. 



Now. a similar line of work is hein^ carried on in the southwestern 

 territory, where we had heat dama<;es whic-h we have found during 

 the last two years has increased to a point where it affected the nnirket- 

 in<; of the wheat very seriously. Our lahoratory ex[)erimenls show 

 that this is due primarily to the fact that wheat is heing cut and 

 threshed and in the farmers' hams before it is cjuite mature. It is 

 apparently mature, and when we cut it an<l j)ut it in handles it hatl 

 an opportunity to ^o throu<ih that last ripenin*: f)rocess. 



Now. since they have adopted the hurrv-u|) methods, in order to 

 [>ro(lu<-e another crop after cutting the wheat in that country, this 

 iieat damage is developing. 



Mr. BiciiANAN. Tliev do not leave it in the shock long enough ( 



Mr. Tenny. No; and they are tleveloping methods of threshing 

 directly in the field, topping and threshing. 



Mr. KccHANAN. Clipping it ( 



Mr. Tenny. Yes, sir. Of course, all of this wheat work we carry 

 throuojh our haking tests, and determine the efTeets of heat tlanuiges 

 and the relative amounts of heat tlamage on the bread, by baking, 

 and we have arrived at a point now where we can sav that wheat 

 that is damaged above a certain amount, is practically useless for 

 bread making at all and must be used for feed ourposes. 



The third study is our economic study, wliich Doctor Taylor 

 touche<l upon, and which probably needs no further elaboration. 

 We are maKin|ij. and during the ne.xt year, we propo.se to make a com- 

 plete study of the marketing processes involved in the hamlling of 

 wheat, particularly. 



