1904.] 



Quality in Wheat. 



337 



to 

 O 



> 



pa 





O O O O CO N N O mininO O O GO too O O co 

 N N N OCO OO OO OO t^-O vOvO^OvO ^i^im m n 



Per cent. 

 Rise 

 of 



w c 

 w. o. 



r^j_ q\h p)\op Nm t^op m inin OO oo 



cn co 1 c-i 1-1 onmd b t> b n w b ^ o --t on "ci b\ 



M M COW N M H H N "t f) H 1— 1 "-I VO on o cn 



Per cent. 

 Gliadin 

 in 



T. n. 



f^-vp m 5^ ^ p co cn t p\ p t r 1 



b w ro m <>00 t CO >b t On co O OO OW N ON O 

 ttCOttcott CO t CO t t CI rOD COCO C) 



Per cent. 

 Salt Sol. 

 in 

 T. N. 



-f O y* tvO i-H fi p\ >-n\p '. n P I -1 r 4 M N 



M3rv.| o^'o^'o n b\ b bhw cocoi-h on o on 



_ w H H M n w N h N N m N CI N CI hh CI i— i 



Per cent. 

 W. S. 

 in 



T> AT 



O O NmoovOOOO |s N O O n <p in On 7^7*" 



" M O f^'t "~i\b O tvb co co tO O t co <0 CO t 



Alcohol 

 Sol. N. 

 (Gliadin). 



\D '-' f^OO "Tf-vO u~v u~iCO COvO 1 - 1 fOM vci co O t 



oo Nioiotn^N icio m (N lt> o t o ><~> ci 

 On C\ r^OO t^s I^vO t^^O MD *t co co ui \0 t t 



Salt 

 Sol, 

 N. 

 l6hrs. 



r\ o oo o noici co co m Q O h r^-^-i/-) co co on 



O O I t t 000 O hh OO 1-1 O NO OOOO On On o 

 ro CO 1 CO CO CO co CO "sl-<scocococo CI co co C) CI CO 



Water 

 Sol. 



AT 



16 hrs. 



r\ rf ONCO -i comD m OO CI" O coco On CO oo 00 

 m O ! N '^lOWM O C> M tOOMCi C! CO CI 0 CO hh 

 CO C) 1 CO CI CO CI d CO n N N N N CI CI CO rj-co co 



Water 

 Sol. 



AT 

 N. 



I hour. 



vOOOOcococot ci i- too ON" h h g C) lo 

 'O \C n « n 't o vo>J-ir^r^coco 000 OOn t 



M M M N N N N M M M m m N N ^ i_ ^ CJ i-i C) 



Dry 

 Gluten. 



MtJ-wlo lo -t (s O O 00 CO CJ m O t>* 

 NN't'THvp NN NLTiO C^OQ uo CO CO lo CO t >0 



in t co n c) ci o co ci co on t^cb t^oo oo b On ob 



1 



Total 

 Nitrogen. 



\0 >— i n t >n ci mco r^co o Mo vo n c-* 



^OrCfO-tfONiri i^O tO COCO hh w t ro i ^ O 

 t — coco tsOMN^ci O "*» CO cOnO co N cot L n t vC 





co co ci oo ooncoon coooco ci r\ o 

 coop \p^O 1 1 1 f 1 ^ fO M O O un p On On "*> 

 C^vO vO l -c> ' ' «b vOO C^vO O vb <5 O uri vb 

 CO 00 CO CO CO cococooooo oocooo coco oo 



u 

 o 



American Flour 



Ditto 

 Theis ... 

 Surrey (3rd year) 



Wye 



Woburn 



Ditto 

 Addlestone 



Surrey 



Ditto 

 Killerton, Devon 



Ditto 

 Hants ... 

 Warwickshire... 

 Addlestone, 



Surrey 



Ditto 

 Ditto 

 Rothamsted, 



Herts 



Ditto 

 Ditto 



Ditto 



Name of Flour. 



Melrose 

 Luiworth ... 

 Hungarian No. I ... 

 Northern Duluth ... 

 Red Fife 



Ditto (autumn) 



Ditto (spring) 

 Garton's New Era... 



Red Fife (spring) ... 



Ditto (autumn) ... 

 Carter's Stand Up ... 

 Rough Chaff 

 Pilgrim's Prolific ... 

 Square Head's Master 

 (cut green) 



Ditto (cut ripe) ... 



Ditto (cut dead ripe) 

 Square Head's Master 

 (cut green) 



Ditto (cut ripe) ... 



Ditto (cut dead ripe) 

 Plot 10, Broadbalk 

 Field 



<D j ^ n rn-rf vrvO t^OO 0\ O "h (N» CO t ityO C~v. OO O O 



E E 



