GARLIC^KY WHKAT. 27 



foreign substances, aside from the garlic, removed; (3) the percentage 

 of water removed from the wheat; (4) the cost of operating the 

 machinery. 



The amount of garlic removed. — In the experiments with the three 

 lots of wheat herein described practically all of the garlic was removed, 

 and this must be considered as a loss in weight. The average loss 

 for each of the three lots of wheat due to the removal of garlic was 

 2.12 per cent, 0.50 per cent, and 1.88 per cent for Lots A, B, and C, 

 respective^. 



The amount of chaff and other foreign substances, aside from, the garlic, 

 removed. — The loss in weight due to the cleaning, aside from the quan- 

 tity of garlic, depends entirely upon the amount of light, immature 

 wheat, chaff, and other foreign substances removed. This loss bearS 

 the same ratio for any lot of wheat. Consequently, strictly speaking, 

 this additional decrease in weight can not be considered as an extra 

 expense in the treatment of garlicky wheat. Moreover, the quantity 

 of foreign substances present has an important bearing on the grading 

 of the grain. 



The following summary shows the percentages of screenings, includ- 

 ing the garlic, obtained from the wheat treated as experiments Nos. 

 3, 4, 5,6, and 7: 



Experiment No. 3 gave 611 pounds of clean w^lieat and 28 pounds, 

 or 4.4 per cent, of screenings. Experiment No. 4 gave 548.5 pounds 

 of clean wheat and 15.5 pounds, or 2.8 per cent, of screenings. Exper- 

 iment No. 5 gave 736.5 pounds of clean wheat and 26.5 pounds, or 3.4 

 per cent, of screenings. The average percentage of screenings from 

 experiments Nos. 3, 4, and 5 (Lot B) was 3.54 per cent. Deducting 

 from this the amount of garlic removed from Lot B, 0.50 per cent, 

 there is left 3.03 per cent, the proportion of immature wheat, chaflP, and 

 other foreign substances removed. 



In experiments Nos. 6 and 7, 1,536 pounds of dried wheat gave 135 

 pounds of screenings, an equivalent of 8.8 per cent, of which 1.88 per 

 cent was garlic, leaving 6.92 per cent of immature wheat, chaff, and 

 other foreign substances removed. 



The percentage of water removed^ front fJie wheat. — Gar lick}" wheat 

 almost invariably contains a high percentage of water, and the greatest 

 loss in weight is probably due to the liberation of water during the dry- 

 ing process. In these experiments the quantity of water w^as reduced 

 from 16.55 per cent, 15.08 per cent, and 16.20 per cent to an average 

 of 7.41 per cent, 7.76 per cent, and 8.52 per cent for Lots A, B, and C, 

 respectively. In order that the garlic may be removed satisfactorily 

 it is necessary to reduce the water content to approximately 8 per cent, 

 which is from 4 to 6 per cent less than No. 2 Red wheat normally con- 

 tains. However, the dried wheat will again absorb water from the 

 atmosphere, and after the lapse of a few days the water content will be 



100— III 



