12 BULLETIN 522^ U. S. DEPARTMENT OF AGRICULTURE. 



(2) Montana hard winter (Turkey) wheat, plump to a little shrunken, bleached, 

 and a small percentage sprouted (Table III, group B). 



(3) Montana hard winter (Txurkey) wheat, plump to fairly thin, badly bleached, 

 and a small percentage sprouted (Table III, group C). 



(4) Montana hard winter (Tm"key) wheat, badly bleached, and sprouted or badly 

 shrunken (Table III, group D). 



All attempt is made iii Plate II to illustrate these groupings by 

 reproducing photographs of typical samples from each group. 



Each of the samples was also submitted to two or more persons 

 acquainted with commercial practices, who were asked to give their 

 opmions as to the proper grading and classification of the samples. 

 This grading and also notes on '^ Condition" appear in the table. 



A study of Table III reveals a number of interesting facts. As 

 might be expected, the plump and sound samples falling in group A 

 were of a uniformly high weight per bushel, a marked decrease occur- 

 ring between each group. The grading followed this arrangement 

 only roughly. In group A none of the samples were graded lower 

 than No. 2 hard winter, though in one instance sample No. 1049 was 

 graded No. 1 western red. In the succeeding groups there is consid- 

 erable disagreement in the grading but not in the classification. 



That the samples which are plump and sound are of highest quality 

 from the standpoint of milling yield is clearly shown by a comparison 

 of these groups. The average percentage of flour obtained from the 

 samples falling in group A was 73.2 per cent, and in the three groups 

 following, 71.7, 70.7, and 67.2 per cent, respectively. In the matter 

 of flour quality, and especially in the factor of strength, however, 

 the reverse is true, there being a marked increase in volume of loaf 

 where there was a decrease in flour yield. This is in confirmation of 

 the general observation that high baking strength is not generally 

 found in wheat of extreme plumpness. 



