24 MiBUELLANEOUS PAPERS. 



and inferior grade as to prohibit it from going into the elevators, and the drying and cleaning 

 to which it was subjected made it No. 2 Red, the contract grade, a difference in value of 

 fully ^7 cents per bushel. 



An increase of 17 cents per bushel was equivalent to 24.6 per cent 

 of the value of this wheat before drying and cleaning. 



LOT B. 



A second sample of approximately 38 bushels of ^^ rejected" wheat 

 furnished hj Mr. Walter Roberts, Alexandria, Va., contained 0.56 per 

 cent of garlic and 15.08 per cent of water and weighed only 57.5 pounds 

 per bushel. 



The lot w^as divided into three parts for treatment, as follows: 



Experiment No. 3. — In this test the drying was continued for three 

 hours, the temperature of the air varying from 153° to 158° F. and the 

 temperature of the wheat from 117° to 155° F. The moisture was re- 

 duced from 15.08 to 7.92 per cent. The weight per bushel was in- 

 creased from 57.5 to 59.25 pounds on drying and to 60.6 pounds after 

 cleaning. The quantity of garlic w^as reduced to 0.05 per cent, the 

 same as the combined results of experiments Nos. 1 and 2. 



Experiment No. 4- — The period of drying in this experiment 

 extended over three and one-half hours, the temperature of the air 

 being the same as in experiment No. 3, 153° to 158° F., the tempera- 

 ture of the wheat gradually increasing from 95° F. at the end of the 

 first half -hour to 145° F. During the three and one-half hours' drying, 

 the water content of the wheat was reduced to 6.88 per cent and the 

 weight per bushel increased to 59.5 pounds. After cleaning, the 

 weight per bushel was increased to 60.7 pounds and the quantity of 

 garlic reduced from 0.56 per cent to 0.06 per cent. Plate II, figure 2, 

 shows a 1-pound sample of this wheat as received, the amount of garlic 

 in 1 pound when received, and the amount of garlic remaining in 1 

 pound after drying for three and one-half hours and cleaning. 



Experiment No. 5.— The last portion of Lot B was dried for two and 

 three-fourths hours, the temperature of the wheat reaching 122° F. in 

 three-quarters of an hour, and 138° F. after one hour, which tempera- 

 ture was maintained for one-half hour, gradually decreasing during 

 the last one and one-quarter hours to 117° F., when the experiment 

 was concluded. The moisture content of the wheat was reduced from 

 15.08 to 8.48 per cent and the weight per bushel raised from 57.5 to 

 58.6 pounds. After cleaning, the weight per bushel was 60 pounds 

 and the garlic present 0.07 per cent. 



After drying and cleaning, the wheat from Lot B graded No. 2 Red, 

 having at that time a value of 85 cents per bushel. As in its original 

 condition the wheat was purchased for 55 cents per bushel, the drying 

 and cleaning increased its value 54.5 per cent. 



