DRYING DAMP AND GARLICKY WHEAT. 5 
TEMPERING THE DRIED WHEAT. 
Considerable care should be taken in tempering wheat artificially 
dried to a low moisture content. Ordinarily one tempering will not 
be sufficient to bring the moisture content of the wheat back to the 
normal amount for good milling. For the best results the wheat 
should be held in the bin at least 24 hours, if not longer, after the last 
tempering, to allow the water to be more evenly distributed. If the 
wheat is handled after it is tempered and then held in the bin for sev- 
eral hours, the wet and the dry lots will be more thoroughly mixed 
and the moisture uniformly distributed, thus making a more even 
mixture at the rolls. 
The average moisture content of seven different lots of wheat going 
to the drier was 13.9 per cent and the average moisture content after 
drying was 8.8 per cent. The average moisture content of the dried 
wheat at the rolls after one tempering was 11.4 per cent, or 2.5 per 
cent below that of the natural wheat before drying. 
COMMERCIAL MILLING TEST. 
In the commercial milling experiment three cars of wheat, or ap- 
proximately 3,000 bushels, were very thoroughly mixed. This wheat 
had a small quantity of garlic in it, but under ordinary commercial 
practices it would be classified as garlic- free wheat; that is, wheat 
which after a thorough cleaning would make flour free from the 
odor of garlic. 
The moisture of the wheat going into the drier in this experiment, 
as shown in Table II, was 13.6 per cent, and that to the bin from the 
drier 8.1 per cent. The moisture of the natural wheat at the rolls was 
13.2 per cent and of the dried wheat at the rolls after one tempering 
11.9 per cent, a difference of 1.3 per cent. 
Table II. — Moisture content of natural and dried wheats, the average number 
of garlic bulblets per pound of wheat milled, the average percentage at the 
rolls, and the odor of the flour. 
Description of sample. 
Moisture 
of wheat 
as milled. 
Garlic at the rolls. 
Bulblets 
per 
poimd. 
Per cent. 
Odor of the flour. 
Natural wheat . 
Dried wheat . . 
Per cent. 
13.2 
11.9 
0. 035 
.019 
Garlicky. 
Natural, except 3 per cent of lowest grade. 
The dried wheat made flour 97 per cent of which was free from 
the odor of garlic, while all of the flour made from the natural wheat 
had a garlicky odor. The odor of garlic when present always is 
