TEST WEIGHT OF GEAIN : ACCUEACY OF TESTING APPARATUS. 7 



sometimes by several small handfuls; or it is filled from a pan or 

 bag or from a funnel not of standard design. 



4. The bag, pan, or funnel in some cases is held at a point either 

 higher or lower than 2 inches above the top of the kettle, sometimes 

 almost even with the top and at other times raised to a considerable 

 height above the kettle ; or it is filled from such bag, pan, or funnel 

 sometimes with a thin small stream and at other times with a large 

 heavy stream. (See fig. 4.) 



5. Instead of striking off the excess grain with the standard 

 stroker, the grain is struck off with the scalebeam, a sawed-off piece 

 of broomstick, a pencil or other implement, or with a worn-out 

 standard stroker having rough edges. 



6. The kettle is tapped or jarred before the surplus grain is struck 

 off; or the grain is pressed into the kettle before it is stroked off; 

 or when the standard stroker is used, the stroke is not made with 

 three full-length motions ; or the stroker is held inclined forward or 

 backward instead of vertically; or the stroker is allowed to jar the 

 kettle when it is placed in position; or it is held pressed too tightly 

 against the kettle during the stroke, thereby causing a jarring of the 

 kettle. 



7. In the case of wheat, the test, instead of being made on the 

 dockage-free wheat, which is the correct method, is made on wheat 

 containing the dockage. 



Allowing samples having a high moisture content to lie around 

 and dry out for some time will also seriously affect their test weight, 

 as is shown in figure 5. 



Table 1. — Variations in the test iveight per bushel of oats obtained by filling 

 the test kettle by different methods. 







Weight per bushel (pounds). 





Test kettle filled— 





Individual tests. 



Mini- 

 mum. 



Maxi- 

 mum. 



Aver- 





No. 1. 



No. 2. 



No: 3. 



No. 4. 



No. 5. 



age. 



held 2 to 3 inches above the kettle. 

 - Ins i' Into the grain and pulling the 

 grain Into the kettle by hand: 



157 



36.5 

 37 

 38. 76 



3H 

 37. 2 



37.5 



36.5 

 37 

 39. 26 



38. 2a 



40. 76 



37. 2 



37.5 



36.5 



37 

 39 



38. 26 



39. 6 



37. 8 



38.25 



36.5 

 30. 75 

 39.5 



3K. '21, 



39 



37. 2 



37 



36.25 



37 



39.5 



39.5 



39.76 



37.2 



37 



36.25 

 38. 75 

 38.75 



38 



39 

 37. 2 



38.25 



36.5 



37 



39.5 



88. 6 



•10. 7. r . 



37.3 



37.45 

 36. 16 



i2, By to 11 motions of both hands .... 



pping it. into the grain 



lllngit through the grain with about a 

 2-fool ■■" !■: 

 ] J 'I hTOUgh loo e, worked-ovcr grain. . . . 



2) Through the packed surface of the 



grain in .: C8J before tin' grain had 



boppei having an outlet opening i', 

 ifi^in- In diameter held 2 Inche aba 



36. 96 



39.20 



38. 46 



37. 22 











