COMPARISON OF AMERICAN WHEATS. 



11 



of value. Shriveled or shrunken wheat ordinarily gives a low flour 

 yield, because of the low proportion of endosperm to bran and 

 germ, and such wheat is low in weight per bushel. Field damage 

 in various forms seems to bear a direct relation to the quality of 

 wheat, as will be illustrated later, and usually is accompanied by a 

 marked decrease in weight per bushel. 



59 



TO 



TO 



6/ 



TO 

 62 



TO 



63 



TO 

 6*f 



TO 



65 



\A/B/&/-/T r^£r/=? &USH£L- POUNDS' 



xS"// 52./ &3./ v5"4?/ &&./ ^6./ &?./ ,5iS/ 5^3./ 60J 6/./ 6£J 63./ 64/ 



TO TO TO TO TO TO TO 



<52 5.3 54 -5.-5 56 57 53 

 75. O 



7a. 5 



74. O 

 73.5 



65.5 



65. O 



64. 



































































































































































































































































































































• / 



































































































































































































































B5 20 5<3 37 4f 53 

 A/UMB£rf? 0/=- 5-*?M/=>LE5 



Fig. 8. — Diagram showing the relation between the milling yield and the weight per 

 bushel, as indicated by the results of milling tests with samples of hard spring 

 and hard winter wheat representing the crops of 1911 and 1912. 



This brief statement will explain the results graphically presented 

 in figures 8 and 9. In figure 8 are summarized the results of tests 

 with all samples of hard wheats of the crops of 1911 and 1912. The 

 direct relationship between weight per bushel and flour yield is so 

 evident from this diagram that no explanation is needed. In figure 

 9 more complete data bearing on this relationship are presented. 



