172 MAINE AGRICULTURAL EXPERIMENT STATION. I9O3. 



In the siimniary table which follows there are shown the aver- 

 age amounts of flour and oflfals obtained in these tests from loo 

 pounds of wheat, together with the distribution of the nitrogen 

 in the same. 



To these tests has been added one made by Professor Snyder 

 of the Minnesota Experiment Station, and reported in Bui. loi, 

 Office of Experiment Stations, U. S. Dept. of Agriculture, p. 7. 

 As originally given the distribution of nitrogen by per cent was 

 obtained by using the nitrogen of the wheat as the base. The 

 figures are here changed so as to use the total nitrogen of the 

 products as the base. The wheat employed in this test was a 

 hard spring variety, very similar to those used in the trials at 

 Washburn and the two last experiments at Houlton. The 

 results given in the second column are calculated from the 

 amount and nitrogen content of the products in question. 



SUMMARY OF MILLING EXPERIMENTS-AVERAGE WEIGHT OF FLOUR 

 AND OFFALS OBTAINED AT WASHBURN AND HOULTON AND IN ONE 

 MILLING EXPERIMENT IN MINNEAPOLIS AND THE .DISTRIBUTION OF 

 NITROGEN THEREIN. 



Flour and Offals. 



Distribution of 

 Nitrogen. 



Kind. 



Amount. 



By weight. 



By percent. 



Average of two experiments at Washburn 

 with Minnesota grown wheat. 



Flour 



Middlings and hran 



Total 



Average of three experiments at Houlton 

 with Maine grown wheat. 



Flour — 



Middlings and bran 



Total 



Average of two experiments at Houlton 

 with northwestern grown wheat. 



Flour 



Middlings and bran 



Total 



One experiment at Minneapolis with 

 Minnesota Wheat. 



Flour 



Middlings and bran 



Total 



Pounds. 



57.4 

 42.6 



1(10.0 



71.1 

 28.9 



70.6 

 29.4 



73.1 



26.9 



Pounds. 



1.01 

 .97 



1.18 

 .69 



1.57 



.84 



2.41 



1..56 

 .68 



2.24 



Per cent. 



51.0 

 49.0 



63.0 

 37.0 



65.0 

 .35.0 



69.6 

 30.1 



