30 MISCELLANEOUS PAPERS. 



contain from 35 to 70 per cent of water. With this high percentage 

 of water the greater quantity of the bulblets are partially cooked or 

 scalded during the drying process, thus rendering growth impossible. 



MACHINERY USED FOR DRYING AND CLEANING. 



The drying was done in a small grain drier. In the absence of a 

 good fanning and screening machine for the larger grains^ the wheat 

 was first run through a fanning mill specially constructed for cleaning 

 clovers, alfalfa, and timothy. The greater quantity of the garlic was 

 blown out, but many of the larger bulblets could not be removed in 

 the absence of screens, and for this reason the wheat, for the final 

 cleaning, was put through a '^shaker" such as is commonly used for 

 cleaning rice. * 



It is not desired to place any special emphasis on the particular 



machinery used for these experiments. Any of the good commercial 



driers with any good cleaning iT»*^"Mnery should give satisfactory 



results. 



SUMMARY. 



^' The presence of the aerial bulblets of wild garlic in a large quantity 

 of the wheat grown in the central ea»tern United States causes a great 

 depreciation in its value. The loss to agriculture from this cause 

 alone is very conservatively estimated at more than $1,500,000 annu- 

 aUy. 



The wheat kernels and the garlic bulblets are very similar in size 

 and weight, which makes their separation by the methods ordinarily 

 in use next to impossible as long as they are fresh. 



If wheat containing garlic is artificially dried, the wheat kernels 

 increase in specific gravity and the garlic bulblets decrease in specific 

 gravity, so that practically aU of the latter can be removed by good 

 cleaning machinery. 



Garlicky wheat is usually wet, often containing as much as 20 per 

 cent of water, and the drying should be continued until the moisture 

 is reduced to approximately 8 per cent. 



In estimating the total cost of the treatment of a lot of garlicky 

 wheat, only the amount of garlic removed, the excess of moisture 

 above that which good No. 2 Red wheat usually contains, and the 

 cost of operating the machinery need be considered. The cost of 

 removing the chaff, immature wheat, etc., is the same as for the clean- 

 ing of any sample of wheat free from garlic. 



The commercial drying of wheat in a good commercial grain drier 

 does not injure its vitality, while most of the garlic bulblets are killed, 

 owing to the higher percentage of water in the latter. 



It has not been definitely determined, but the more general opinion 

 is that the drying does not injure the milHng qualities of the wheat. 



Any of the good commercial grain driers, together with any good 

 wheat-cleaning machinery, should give satisfactory results. 



100— III 



