UNITED STATES DEPARTMENT OF AGRICULTURE 
BULLETIN No. 455 
Contribution from the Bureau of Plant Industry 
WM. A. TAYLOR, Chief 
Washington, D. C. 
PROFESSIONAL PAPER 
December 2, 1916 
THE DRYING FOR MILLING PURPOSES OF DAMP 
AND GARLICKY WHEAT. 
By J. H. Cox, 
Assistant in Charge of the United States Grain-Standardization Laboratory at 
Baltimore, Md. 
CONTENTS. 
Page. 
Introduction 
The drying of damp wheat 
The distribution of garlic 
The amount of moisture in garlic before and 
after drying 
, The loss of moisture in garlic in warm and 
in hot wheat 
The quantity of garlic before and after clean- 
ing 
Page. 
Tempering the dried wheat 
Commercial milling test 
Drying and milling tests of garlicky wheats 
having a high, medium, and low moisture 
content 
Drying wheat at different temperatures 
The drying of wheat at 140° F 
Summary 
INTRODUCTION. 
In connection with investigations to determine the best method of 
artificial^ drying, cleaning, and handling garlicky wheat for milling 
purposes, data were obtained to show the proper temperature at 
which wheat should be dried for milling purposes. The results cover 
both the drying of garlicky wheat and the drying of damp wheat 
that is free from garlic. The milling and baking tests of the wheat 
used in the various experiments were made by L. M. Thomas, Assist- 
ant in Charge of the United States Grain- Standardization Labora- 
tory at Agricultural College, N. Dak. 
The artificial drying of wheat facilitates the removal of the garlic 
bulblets by subsequent cleaning. It is a process that can be used to 
best advantage by mills. Experiments pertaining to the removal of 
garlic from wheat after artificial drying were first described by 
60366° — Bull. 455 — 16 
