134 HARVESTING, MARKETING, AND UTILIZING WHEAT 



III Hard Red Winter. V Common White. 



Dark Hard Winter. Hard W T hite. 



Hard Winter. Soft White. 



Yellow Hard Winter. 



VI White Club. 



IV Soft Red Winter. Special : Mixed Wheat. 



Red W r inter. 

 Red Walla. 



EXERCISES 



To Determine Weight per Bushel. In measuring grain the meas- 

 ure is filled level full and stroked with a straight edge, instead of heap- 

 ing the measure as with apples or potatoes. 



In practice the weight is usually determined by the use of a one- 

 quart or two-quart brass kettle, hung on a weight beam. 



In filling the kettle it is the custom to pour the grain in loose as pos- 

 sible, then, without shaking, stroke with straight edge. 



Try different methods of filling to note effect on results, as dipping 

 the kettle, filling loose, and shaking, or pouring in grain at different 

 heights. 



WHEAT JUDGING 



By referring to the text it will be noted that the common wheats may 

 be grouped into five classes, according to color and degree of hardness. 

 This should be thoroughly reviewed before taking up the exercise. 



Materials. Threshed lots of wheats representing hard winter, hard 

 spring, red wheat, white wheat, and durum wheat; also a set representing 

 official grades and miscellaneous samples collected from local sources. 



Sampling First mix grain thoroughly and dip out about a teaspoon- 

 ful. Some prefer to use an even 100 grains in a sample, as it avoide 

 figuring percentages, but this is not important as percentage is easily cal- 

 culated. Also a chance sample is likely to be more fair than a counted 

 sample. 



Method of Analysis. Weight per Bushel'. This should be determined 

 if apparatus is available for doing so. 



Purity and Soundness. Foreign matter and broken or injured seeds 

 may be classed together, as they must all be removed to find net weight 

 of good grain. 



Injured grains are of four classes: 



1. Bin burnt and stack burnt means wheat overheated in bin or stack, 

 causing the oil to exude and giving a dark appearance to the germ end. 



2. Sprouted grain. Generally shows dried sprout. 



3. Broken grain. 



4. Shriveled grain, due to arrested development in growth, from such 

 causes as disease, insects, or unfavorable weather. 



(Having discarded impurities and unsound grain, use sound sample for 

 rest of exercise.) 



Texture and Hardness. In general the wheats from the drier regions 

 are classed as " hard " wheats, while those from humid regions are classed 

 as " soft " wheats. There is a large intermediate class, known on the 



