64 CORN AND GRAIN JUDGING 



largely of crude fiber. The heavier the oats the higher the 

 percentage of meats and the lower the percentage of hulls. 

 The average per cent of meat to hulls for oats in the United 

 States is 70 per cent, but may vary greatly, depending upon 

 the season, the quality, and the variety of oats. 



Viability. For the best results no seed grain should 

 have a germination test of less than 95 per cent. A higher 

 percentage of germination is more desirable. Germination 

 should be strong and vigorous, resulting in a strong, rapidly 

 growing young plant. 



Damaged, Smutty, or Musty Kernels. Wheat should 

 contain no smutty or musty kernels. The smut darkens 

 the flour and gives it a bitter flavor. If musty kernels 

 exist in any quantity in the wheat, the flavor can at once 

 be detected in the flour. Both of these conditions lower 

 the value of wheat for any purpose and when very bad 

 render it utterly valueless for the making of flour. 



Barley should also be free from these same defects. 

 Smutty or musty barley is worthless for pearling purposes 

 or breakfast foods, and it also makes poor feed for stock. 

 Oats also should be free from smut. 



Hardness and Texture. - - Texture is very important 

 when considered in connection with wheat, barley, and 

 rye. The hardness or softness of the berry is recognized 

 by its texture. Its true value as a flour-producing cereal 

 is determined by its. hard flinty character. 



Excessive discoloration, sprouted kernels, and imma- 

 turity are the most important factors affecting the texture 

 in grains. Texture is readily disclosed by cutting cross- 

 wise a number of the kernels in a sample. 



Odor of Oats. --The odor of oats should be sweet. 

 There should be no musty or burnt odor that indicates that 



