2 BULLETIN 1420, U. S. DEPARTMENT OP AGRICULTURE 
With the aid of certain of the Federal grain supervision offices of the 
Bureau of Agricultural Economics and the Office of Cereal Investiga- 
tions of the Bureau of Plant Industry, three special samples each of 
hard red winter and hard red spring and two of durum wheat were 
obtained and from a portion of each of these there were separated, by 
hand picking, a sufficient quantity for milling, baking, and chemical 
tests of kernels of the three following types of texture: (1) Dark, 
hard, and vitreous, or amber; (2) spotted or mottled; and (3) yellow 
or starchy. Considerable care was taken to make these separations 
as distinct and consistent as possible; that is, the kernels selected as 
dark, hard, and vitreous, or as hard and vitreous and of amber color 
were practically 100 per cent free from starchy specks or spots. 
For the sake of convenience this type of kernel texture hereafter will 
be referred to as "dark." The yellow or starchy kernels varied 
from seven-eighths starchy to all starchy in appearance. The 
spotted or mottled kernels included the in-between range of starchi- 
ness, from a mere speck up to seven-eighths, and for that reason 
varied more widely in appearance than did the kernels of the other 
two separations. 
The separations of kernels of dark type of texture made in connec- 
tion with this experiment corresponded with the separations which are 
made in the grading or inspection of wheat for marketing purposes, 
except that the latter usually include the slightly mottled kernels. 
Three of the samples selected represented commercially-grown 
wheat, and five were true varietal wheats grown at agricultural 
experiment stations. In procuring the commercial samples, care 
was taken to insure against their being mixtures of wheats from 
different sections of the country. The true varietal samples were 
selected in order that, on at least a portion of the experiment, there 
would be positive assurance that any differences shown in results 
would not be due to differences in variety, climate, soil, or cultural 
conditions. Furthermore, for the sake of convenience in separating, 
each selection was of bright clean wheat containing approximately 
equal proportions of these three different textures of kernels. There 
was one exception in the case of the hard red winter wheat sample 
No. 7489 from Lincoln, Nebr., which was slightly bleached from 
weathering. 
The separating of these kernels by hand in quantities sufficient 
for the tests involved a tremendous amount of tedious work. In 
separating the kernels into these three texture groups all foreign 
material and broken and damaged kernels were discarded. Before 
milling the portion representing the original sample the foreign 
material present was removed but not the broken and damaged 
kernels. 
The hard red spring wheat samples, M. I. Lab. Nos. 7006 and 
7276, were obtained in Oregon and No. 7066 was obtained in Minne- 
sota. Samples Nos. 7006 and 7066 represented commercially grown 
wheat and No. 7276 represented the Marquis variety grown on a 
single experimental plot at the agricultural experiment station, 
Corvallis, Oreg. 
The hard red winter wheat samples bear the M. I. Lab. Nos. 
7005, 7154, and 7489. Sample No. 7005 was a commercially grown 
wheat from St. Marys, Kans. The samples numbered 7154 and 
7489 were both of the Kharkof variety. The former sample was 
