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



Plate II. 



Fig. 1.— Effects of 10 per cent admixture of rye in wheat: a, Patent flour (check); b, patent flour 

 (10 per cent rye); c, first-clear flour (check); d, first-clear flour (10 per cent rye); e, second- 

 clear flour (check); /, second-clear flour (10 per cent rye). 



Fig. 2. — Effects of 10 per cent admixture of corn cockle in wheat: a, Patent flour (check); 6, 

 patent flour (10 per cent corn cockle); c, first-clear flour (check); d, first-clear flour (10 per 

 cent corn cockle); e, second-clear flour (check); /, second-clear flour (10 percent corn cockle). 



Fig. 3.— Effects of 10 per cent admixture of kinghead seed in wheat: a, Patent flour (check); 

 6, patent flour (10 per cent kinghead seed); c, first-clear flour (check); d, first-clear flour (10 

 per cent kinghead seed); e, second-clear flour (check); /, second-clear flour (10 per cent king- 

 head seed). 



fi_ 



Fig. 4.— Effects of 10 per cent admixture of hairy- vetch seed in wheat: a, Patent flour (check); 

 b, patent flour (10 per cent hairy-vetch seed); c, first-clear flour (check); d, first-clear flour 

 (10 per cent hairy-vetch seed); e, second-clear flour (check); /, second-clear flour (10 percent 

 hairy-vetch sted). ^ 



Cross Sections of Loaves of Bread Obtained in Connection with the Baking 

 Tests with Patent, First-Clear, and Second-Clear Flour, Milled from Wheat 

 Containing 10 Per Cent Admixtures of Rye, Corn Cockle, Kinghead, and Hairy 

 Vetch. The Results of These Tests are Given in Table VI. 



