(iARLICKY WHEAT. 23 



.... - s 



kre allowed to freeze, they afterwards become dry and are then quite 

 readily blown out, but this is not always practicable. 



In view of this fact experiments were undertaken in June, 1905, in 

 order to ascertain whether the mixture of garlic and wheat could not 

 be dried artificially, thereby reducing the weight of the bulblets to 

 such an extent that they could be satisfactorily removed as soon -as 

 the grain is ready for market. The detailed results of these experi- 

 ments" are given in the following pages. 



LOT A. 



Lot A consisted of approximately 44 bushels of ^^ rejected'' wheat 

 furnished by the Baltimore Chamber of Commerce. A¥hen received 

 it contained 16.55 per cent of water and 2.17 per cent of garlic. The 

 amount of foreign seed and chaff present was not determined. The 

 value of this wheat was placed at 65 or 70 cents a bushel. 



Experiment iVo. 1. — ^A portion of this wheat was dried in the small 

 grain drier of the Seed Laboratory at a maximum temperature of 136° 

 F. for two hours. During this time the moisture content of the grain 

 was reduced from 16.55 per cent to 9.5 per cent, or from 2| to 4§ per 

 cent less than good American wheat normally contains. But this 

 degree of drying proved insufficient, as 0.28 per cent of garlic still 

 remained in the sample after a preliminary cleaning. This same lot of 

 wheat was therefore dried for an additional half-hour and the mois- 

 ture content was reduced to 8.94 per cent. 



Experiment No. 2. — Another portion of seed from Lot A was dried 

 a few days later for nearly four hours, the maximum temperature 

 reading 140° F. At the termination of the drying a moisture deter- 

 mination of a sample of this wheat showed only 5.87 per cent of water. 



The wheat from experiments Nos. 1 and 2 was then mixed and 

 cleaned, and the average percentage of water in the mixed sample was 

 found to be 7.41 per cent. After cleaning, an analysis of this wheat 

 showed that the amount of garlic had been reduced from 2.17 to 0.05 

 per cent, 97.6 per cent of the garlic having been removed. Plate II, 

 figure 1, shows a 1-pound sample of tliis wheat as received, the 

 quantity of garlic in 1 pound when received, and the quantity of 

 garlic remaining in 1 pound after drying and cleaning. 



Concerning this lot of wheat the secretary of the Baltimore Cham- 

 ber of Com.merce wrote as follows : 



The wheat which you cleaned and returned was the source of a great deal of interesting 

 comment upon the floor of the chamber, and the general idea is that a very vast change was 

 accomplished by running it through the drier. The sample sent originally was of such low 



o Acknowledgments are due to the members of the Baltimore Chamber of Commerce and 

 to Mr. Walter Roberts, of Alexandria, Va., and Mr. E. H. Darby, of Seneca, Md., who kindly 

 supplied the garUcky wheat for these experiments. 



100— III 



