170 MAINK AGUICULTUKAI, llX I'llK I M IvNT STATION. I903. 



MILLING EXPERIMENT NO. 6. 



At Houlton. Blue Stem wheat g^rown in the Northwest and 

 imported by E. Merritt & Sons in 190 1. Thig wheat is the par- 

 ent of that (No. 6617) used in milling' experiment No. 5. The 

 wheat used in the experiment weighed 8q8 pounds. The result 

 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 OBTAINKD AT lIOrt.TON, MAINIC, FKOM MILLING ONE HUN- 

 PRKO I'OINDS OF NORTUWKSTKIIN GROWN BLUK STKM WHEAT AND 

 THE DISTRIBUTION OF NITROGEN THEREIN. 





662-2 

 6623 

 6624 



6625 

 6626 



Wheat and its Milling Products. 



Kinil. 



Distribution of 

 Nitrogen. 



By weight. By per cent. 



Wheat 



Patent flour 



Second grade flour.. 

 Total flour 



Middlings 



Bran 



Total offals 



Total products.. 



lunds. 



Pou 



nds. 



100.0 





2.55 



57.5 





1.31 



15.3 





.39 



72.8 





1.70 



13.1 





.,S8 



14.1 





.42 



27.2 





.80' 



2.50 



Per cent. 

 100.0 

 52.4 

 15.; 

 68.0 



15.2 

 16.8 

 32.0 



100.0 



COMPOSITION OF NORTHWESTERN GROWN BLUE STEM WHEAT AND 

 MILLFNG PRODUCTS OBTAINED AT HOULTON, MAINE, CALCULATED 

 TO WATER CONTENT AT TIME OF MILLING AND TO THE WATER 

 FREE BASIS, 



•22 



C5 ^ 



Wheat and its Milling 

 Products. 



















10 





u 







(z; 





a> 



■*-» 







.a 



H 



c 





=0 



<o 



<D 





s 









«i 



fl 









■-, 



1 



Oi . 



^ 







'^^ 



O (» M 



Sua 



I In fresh substance. 



66221 Wheat 



6623J Patent flour 



6624! Second graae flour ....... 



662.T Shorts 



6626 Bran 



In dry matter. 



6622 Wheat 



662.3 Patent flour 



6624lSecond grade flour 



662.'> Shorts 



6626 Bran 



Per 



cent. 

 10.89 

 12.19 

 12.44 

 10. .34 

 8.51 



Per 



cent. 

 2.. 55 

 2.27 

 2.53 

 2.91 

 2.93 



2 



2.59 



2.89 



3.24 



3.20 



Per 



cent. 

 14.53 

 12.94 

 14.43 

 16.59 

 16.70 



16.30 

 14.74 

 16.48 

 18.49 

 13.25 



Per 



cent. 

 2.11 

 1.04 

 2.03 

 5.17 

 4.00 



2.37 

 1.18 

 2.32 

 5.7' 

 4.3 



Per 



cent. 



2.17 



.19 



.45 



5.04 



9.29 



2.43 

 .22 

 .51 



5.62 



Per 

 cent. 



68.43 

 73.12 

 69.65 

 58.79 

 55.51 



76.80 

 83.27 

 79.55 

 65.58 



10.151 60.68 



Per 



cent. 

 1.87 

 .52 

 1.00 

 4.07 

 5.99 



2.10 

 ..59 

 1.14 

 4.54 

 6.55 



Calo- 

 ries. 

 3.936 

 3.831 

 3.886 

 4.083 

 4.075 



4.417 

 4.363 

 4.438 

 4.554 

 4.454 



I 



