WHEATS AND FLOURS OF AROOSTOOK COUNTY. 



169 



MILLING EXPIlRIMBiNT NO. 5. 



At Houlton. Maine grown Blue Stem wheat, the progeny of 

 the wheat (No. 6622) used in milling experiment No. 6. The 

 wheat used in the experiment weighed 837 pounds. The results 

 of the milling test, calculated for 100 pounds of wheat, and the 

 analyses of the wheat and the milling products, are given in the 

 tables which follow. 



PRODUCTS OBTAINED AT HOULTON, MAINE, FROM MILLING ONE HUN- 

 DRED POUNDS OP MAINE GROWN BLUE STEM WHEAT AND THE 

 DISTRIBUTION OF NITROGEN THEREIN. 



(>> 



h3c 



Wheat and Its Milling Products. 



Kind. 



Distribution of 

 Nitrogen. 



By weigbt. By per cent. 



6617 

 6618 

 6619 



6620 

 6621 



Wheat 



Patent flour — . 



Second grade flour 



Total flour 



Middlings 



Bran 



Total offals.... 



Total products 



Pounds. 



Pounds. 



100.0 



1.93 



56.3 



.98 



16.1 



.31 



72.4 



1.29 



14.4 



.35 



13.2 



.30 



27.6 



.65 



Per cent. 

 100.0 

 50.5 

 16.0 

 66.5 



18.0 

 15.5 

 33.5 



COMPOSITION OF MAINE GROWN BLUE STEM WHEAT AND MILLING 

 PRODUCTS OBTAINED AT HOULTON, MAINE, CALCULATED TO WATER 

 CONTENT AT TIME OF MILLING AND TO THE WATER-FREE BASIS. 





Wheat and Its Milling 

 Products. 











t- 







irf 







M 







?; 





c 







<D 



a 





bD 





















.4-1 









^ 



cu 



^ 



Per 



Per 



Per 



cent. 



cent. 



cent. 



1.89 



11.01 



2.14 



1.75 



9.97 



1.21 



1.95 



11.11 



.51 



2.47 



14.08 



1.28 



2.27 



12.94 



1.79 



2.18 



12.76 



2.48 



2.02 



11.53 



1.40 



2.26 



12.90 



.58 



2.85 



16.27 



1.48 



2.62 



14.92 



2.06 



+j 









c3 













>i 





<s 





(0 





CD 





^ 



JS 







S5 



< 



Per 



Per 



cent. 



cent. 



69.. 53 



1.60 



74.47 



.53 



73.39 



.89 



62.. 55 



3.55 



55.88 



5.60 



80.43 



1.85 



86.17 



.61 



85.01 



1.02 



72.27 



4.10 



64.40 



6.45 



^5 M 



OS S ._ 



tE o a 



6617 

 6618 

 6619 

 6620 

 6621 



€617 

 6618 

 6619 

 6620 

 6621 



In Fresh Substance. 



Wheat 



Patent flour 



Second grade flour 



Shorts 



Bran 



In Dry Matter. 



Wheat 



Patent flour 



Second grad e flour 



Shorts 



Bran . . . 



Per 



cent. 

 13.58 

 13.57 

 13.68 

 13.45 

 13.23 



Per 



cent. 



2.14 



.25 



.42 



5.09 



10.56 



2.48 

 .29 

 .49 



5.88 

 12.17 



Calo- 

 ries. 

 3.823 

 3.743 

 3.706 

 3.664 

 3.815 



5.003 

 4.321 



4.298 

 4.234 

 4.397 



