APPENDIX III 4 91 



( 1 ) The wheat in grades Nos. 1 to 4, inclusive, shall be cool and sweet. 



(2) The wheat in grade No. 5 shall be cool, but may be musty or 

 slightly sour. 



(3) The wheat in grade No. 1 Dark Northern Spring and grade No. 1 

 Northern Spring may contain not more than 5 per centum of the hard red 

 spring wheat variety Humpback. 



(4) The wheat in grade No. 1 Amber Durum and grade No. 1 Durum may 

 contain not more than 5 per centum of the durum wheat variety Red Durum. 



( 5 ) For each of the subclasses of the class Durum, grade No. 1 and grade 

 No. 2, may contain not more than 2 per centum, and 5 per centum, respect- 

 ively, of soft red winter, common white, and white club wheat, either singly 

 or in any combination. 



( 6 ) For each of the subclasses of the classes Hard Red Spring and Hard 

 Red Winter, grade No. 1 and grade No. 2, may contain not more than 2 

 per centum, and 5 per centum, respectively, of common white, white club, 

 and durum wheat, either singly or in any combination. 



(7) For each of the subclasses of the classes Soft Red Winter and 

 White, grade No. 1 and grade No. 2, may contain not more than 2 per 

 centum, and 3 per centum, respectively, of durum wheat. 



NOTE. For grades for Mixed wheat, Treated wheat, Garlicky wheat, 

 and Smutty wheat see sections Nos. 21, 22, 23, and 24, respectively, of the 

 official grain standards of the United States for wheat. 



The above tabulation does not constitute in whole the official grain 

 standards of the United States for wheat. 



UNITED STATES GRADES FOR RYE. 



For the purposes of the United States grades for rye: 



(NOTE. At this date, August 1, 1922, the grades of rye are being 

 officially recommemnded by the United States Department of Agriculture, 

 but have not been adopted or enforced). 



Section i Rye. Rye shall be made any grain which consists of 50 

 per cent or more of rye, and when free from dockage contains not more 

 than 10 per cent of cereal grain of a kind or kinds other than rye. 



Sec. 2 Basis of Determinations. Each determination of dockage, 

 moisture, temperature, odor, onions, garlic, and live weevils or other insects 

 injurious to stored grain shall be upon the basis of the grain, including 

 dockage. All other determinations shall be upon the basis of the grain 

 when free from dockage. 



Sec. 3 Percentages. Percentages, except in the case of moisture, shall 

 be percentages ascertained by weight. 



Sec. 4 Percentage of Moisture. Percentage of moisture in rye shall 

 be that ascertained by the moisture tester and the method of use thereof 

 described in Circular No. 72, and supplement thereto, issued by the United 

 States Department of Agriculture, Bureau of Plant Industry, or as deter- 

 mined by any device and method giving equivalent results. 



Sec. 5 Test Weight Per Bushel. Test weight per bushel shall be 

 the weight per Winchester bushel as determined by the testing apparatus 

 and the method of use thereof described in Bulletin No. 472, dated October 

 30, 1916, issued by the United States Department of Agriculture, or as 

 determined by any device and method giving equivalent results. 



Sec. 6 Damaged Kernels. Shall be all grains and pieces of grains 

 of rye which are " heat damaged," sprouted, frosted, badly ground damaged 

 badly weather damaged, or otherwise distinctly damaged. 



Sec. 7 Heat Damaged Kernels. Heat damaged kernels shall be 



