8 BULLETIN 472, U. S. DEPARTMENT OF AGRICULTURE. 
The rule which the Chief Grain Inspectors’ National Association 
has recommended for determining the test weight per bushel of 
grain reads as follows: 
Place the kettle where it can not be jarred or shaken. From scoop, bag, or 
pan held 2 inches from the top of the test kettle, pour into the middle of the 
kettle at a moderate speed until running over. Strike off in a zigzag manner 
with the edge of the beam held horizontally. 
it will be seen from figure 3 that with the exception of the tests 
with flax, the test weight shows heavier as the size of the grain 
stream or diameter of the opening at the bottom of the hopper is 
decreased. This result is probably due to the longer pounding effect 
of the grain when falling in a thin stream. 
While the figures show the results for all grains tested by the use 
of the 1-inch opening in the hopper, the experiments demonstrated | 
that this opening was too small for practical work with such grains 
as oats, barley, corn, rough rice, and emmer, since these grains run 
through the 1-inch opening very slowly and frequently clog in the 
epening and have to be started again with a pencil or by some other 
means. An opening 14 inches in diameter was found to be the small- 
est opening satisfactory for all grains, and as this corresponds very 
closely with the best trade practices it has been fixed as being the 
proper diameter for the hopper opening in making tests of weight 
per bushel of grain. 
From what has been stated, it can readily be seen that the test 
weight per bushel is of vital importance in the buying and selling 
of grain. It has also been pointed out that, considering the country 
as a whole, there are many methods of making the test and that 
serious differences in results occur when different methods are em- 
ployed. It is generally conceded that standard grades for grain with 
definite specifications are desirable, and it should be equally apparent 
that the methods of testing for grade should be put on a standard 
basis, for unless the same methods of making the tests at the country 
points and the terminal markets or at different markets are used, 
widely varying results are sure to be obtained and dissatisfaction 
will result. To standardize the test, the first essential is the elimina- 
tion, so far as possible, of the personal error, and to accomplish this 
result an apparatus having a hopper with a definite-sized opening 
or outlet at its base, held in place so that this opening will always 
be at a given distance above the top of the test kettle, appears to be 
the most feasible from a practical viewpoint, and the apparatus 
herein described was devised with that feature in view. 
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