Bui. 328, U. S. Dept. of Agriculture. 



Plate I. 



-Loaves from clean wheat (a) and from wheat containing admixtures of rye: b, 1 per 

 cent; c, 2 per cent; d, 3 per cent; e, 5 per cent; /, 10 per cent. 



Fig. 2. — Loaves from clean wheat (a) and from wheat containing admixtures of com cockle: 

 b, 1 per cent; c, 2 per cent; d, 3 per cent; e, 5 per cent; /, 10 per cent. 



Fig. 3. — Loaves from clean wheat (a) and from wheat containing admixtures of kingheadseed: 

 b, 1 per cent; c, 2 per cent; d, 3 per cent; e, 5 per cent; /, 10 per cent. 



Fig. 4. — Loaves from clean wheat (a) and from wheat containing admixtures of hairy- vetch 

 seed: 5, 1 per cent; c, 2 per cent; d, 3 per cent; e, 5 per cent; /, 10 per cent. 



Cross Sections of Loaves of Bread Obtained in Connection with the Milling and 

 Baking Tests with Samples of Wheat Containing Various Percentages of Rye, 

 Corn Cockle, Kinghead, and Hairy Vetch. The Results of These Tests are 

 Given in Table IV. 



