12 



BULLETIN 357^ U. S. DEPAETMENT OF AGEICULTURE. 



wheat; for milling purposes it would probably be placed about halfway be- 

 tween the best and the poorest milling wheats. We understand that it is con- 

 sidered a good mixer by commercial millers and "doubtless much of it is milled 

 accordingly. It should be remembered that all the work mentioned was done 

 upon wheat of this year's crop. It is possible that if samples representing these 

 same lots were taken and ground three months from now and the flour so ob- 

 tained compared in the same way, more decided differences might be revealed. 



A bushel of the Alaska wheat was secured from Mr. Adams's 

 ranch, in 1908, and forwarded to the Grain Standardization Labora- 

 tory of the United States Department of Agiiculture at Fargo, 

 N. Dak., where it was milled at the experimental mill at the North 

 Dakota Agricultural College. Mr. L. A. Fitz, assistant in grain 

 standardization, reported the results as follows: 



A baking test of the three grades of flour obtained was made two days after 

 milling and this was followed by a second test after the flour had aged three 

 weeks. A "standard" or "check" loaf was baked from a hard red spring- 

 wheat flour each day to compare with the particular flour being tested. In all 

 cases 340 grams of flour were used, and the amount of water used was regu- 

 lated by the absorptive ability of the flour. The same amounts of sugar, salt, 

 and yeast were used in all cases. 



The results of the milling tests w^ere as follows : 

 Lahorafonj sample No. 2-i3 of Alaska tolieat, milled November 10, 1908. 



Weight per bushel : 



Before cleaning pounds 59. 5 



After cleaning, scouring, 



and tempering pounds 51. 5 



Quantity milled do 60.0 



Loss in milling per cent ..53 



Bran per cent 9. 74 



Shorts do 19. 48 



Total flour do 70. 7S 



Wheat per barrel of flour : 



Bushels 4 



Pounds 38 



Of the total flour 54.14 per cent was patent flour, 38.76 per cent 

 was first-clear flour, and 7.10 per cent was second-clear flour. This 

 wheat was tempered with water and steam just before grinding. It 

 milled rather peculiarly, reducing to middlings very easily, but was 

 slow to pulverize to flour. 



In comparison with the data just given, 16 samples of hard red 

 spring wheat gave the results shown in Table I. 



Table I. — Milling test of hard red spring wheat. 



Sixteen samples. 



Flour (percent). 



Wlieat per barrel of 

 flour. 





Total. 



Patent. 



Bushels. 



Poundp. 



Maximum 



7o. 64 

 69.99 

 73.22 



78.41 

 63.52 

 74.30 



5 

 4 

 4 









23 



Average 



34.5 







The baking tests of Alaska wheat gave the results shown in 

 Table II. 



