GARLICKY WHEAT. 25 



LOT C. 



A consignment of approximately 30 bushels of ^^ rejected" wheat, 

 containing 2.04 per cent of garlic, 16.2 j>er cent of water, and weigh- 

 ing only 56.5 pounds a bushel, was lent to the Department of Agricul- 

 ture by Mr. E. H. Darby, of Seneca, Md. 



This lot of wheat was divided into two parts and treated as experi- 

 ments Nos. 6 and 7. 



Experiment No. 6. — This wheat was subjected to an air temperature 

 of 113° F. for one hour and of 154° F. for two hours, the maximum 

 temperature of the grain for the last half hour being 149° F. The mois- 

 ture content was reduced from 16.2 per cent to 8.2 per cent. The 

 weight per bushel was raised to 57.8 pounds after drying and 60.6 

 pounds after cleaning, and the amount of garlic was reduced to 0.17 

 per cent. 



Experiment No. 7. — This experiment continued for three hours, as 

 in experiment No. 6, but the temperature of the air current decreased 

 gradually from 146° to 122° F.^ the maximum temperature of the 

 grain being 131° F. Samples taken at the termination of the experi- 

 ment showed a moisture content of 8.83 per cent. The weight per 

 bushel was increased to 57.5 pounds after drying and 60.2 pounds 

 after cleaning. Plate II, figure 3, 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 

 hours and cleaning. 



A sample of this cleaned wheat was examined by the chief inspector 

 of the Baltimore Chamber of Commerce. and graded as No. 2 Red, giv- 

 ing it a value of 84.5 cents per bushel. The highest price offered for 

 the original lot of wheat was 60 cents per bushel. The removing of 

 the garlic and the cleaning consequently enhanced the value 40.8 per 

 cent. 



In experiments Nos. 6 and 7 the drying was not continued quite 

 long enough for the best results, although the quality of the wheat 

 was raised to '^ contract" grade. At temperatures from 150° to 158° 

 F. the drying should continue for two and one-half to three hours, or 

 until the moisture content of the wheat is reduced to about 8 per cent. 



In none of the experiments was it possible to remove all of the garlic, 

 but in every case the quantit}^ was reduced considerably more than 

 was necessary to make the wheat grade as No. 2 Red. Moreover, the 

 quantity of garlic present after the cleaning was not considered suffi- 

 cient to interfere with the milling of the wheat or to injure the quality 

 of the flour. 



100— III 



