APPENDIX III 487 



material, and which cannot be recovered by properly rescreening or 

 recleaning. The quantity of dockage shall be calculated in terms of per- 

 centage based on the total weight of the grain including the dockage. The 

 percentage of dockage so calculated, when equal to one per centum or 

 more, shall be stated in terms of whole per centum; and when less than 

 one per centum shall not be stated. A fraction of a per centum shall be 

 disregarded. The percentage of dockage, so determined and stated, 

 shall be added to the grade designation. 



Sec. 7 Foreign Material Other Than Dockage. Foreign material 

 other than dockage shall include all matiter other than wheat which is 

 not separated from the wheat in the proper determination of dockage, 

 except as provided in the case of smutty wheat. 



Sec. 8 Cereal Grains. Cereal grains shall include rye, barley, 

 emmer, spelt, einkorn, corn, grain, sorghums, oats and rice only, and 

 shall not include buckwheat, flaxseed, and wild oats. 



Sec. 9 Heat-damaged Kernels. Heat-damaged kernels shall be 

 kernels and pieces of kernels of wheat which have been distinctly dis- 

 colored by external heat or as a result of heating caused by fermentation. 



Sec. 10 Treated Wheat Treated wheat shall be wheat of which 



more than ten per centum has been scoured, limed, washed, or treated in 

 any similar manner. 



Sec. ii Garlicky Wheat. Garlicky wheat shall be all wheat which 



has an unmistakable odor of garlic or wild onions, or which contains 

 garlic or wild onion bulblets in a quantity equal to one or more bulblets 

 in one thousand grams of wheat. 



Sec. 12 Smutty Wheat Smutty wheat shall be all wheat which 



has an unmistakable odor of smut, or which contains spores, balls, or 

 portions of balls, of smut, in excess of a quantity equal to two balls of 

 average size in fifty grams of wheat. 



CLASSES AND SUBCLASSES OF WHEAT. 



Sec. 13 Classes and Subclasses Wheat shall be divided into 



classes and subclasses as follows: 



CLASS 1. 

 HARD BED SPRING. 



This class shall include all varieties of hard red spring wheat, and may 

 include not more than ten per centum of other wheat or wheats. This 

 class shall be divided into three subclasses as follows: 



Dark Northern Spring. 



This subclass shall include wheat of the class Hard Red Spring consisting 

 of seventy-five per centum or more of dark, hard, and vitreous kernels. 

 This subclass shall not include more than ten per centum of wheat of 

 the variety Humpback. 



Northern Spring. 



This subclass shall include wheat of the class Hard Red Spring con- 

 .si^ling of less than seventy-five per centum and more than twenty-five per 

 centum of dark, hard, and vitreous kernels. This subclass shall not in- 

 clude more than ten per centum of wheat of the variety Humpback. 



