COMPARISON OF AMERICAN WHEATS, 
15 
same, though one may be creamy while the other is a grayish white. 
In order to determine to what extent these color tints are charac- 
teristic of any one class, notes relative to them were made on all 
samples of the crops of 1912 and 1913. A summary of these observa- 
tions is made in Table II. In this table the samples are classified 
under two headings, the first including all samples entirely free from 
creamy or yelloAv tints, being either pure white or grayish, and the 
second including samples having a distinctly creamy or yellow tint, 
as well as cloudy or creamy gray samples. Table II shows that all 
of the durum wheats fall under the second heading. In the other 
classes of hard wheats the creamy tints predominate to a less extent, 
while in the soft red wheats the pure white and gray tints predomi- 
nate. Old or weathered wheat yields flour with a less pronounced 
creaminess, and this will account for part of the variation among the 
hard red wheats. There is also some varietal difference, especially 
among the hard red spring wheats. Bluestem and Velvet Chaff 
wheats usually yield flours of a pronounced creamy tint, while the 
Fife flour tends more toward pure white or grayish white. With 
the soft red winter wheat the creamy tint ordinarily is absent or not 
very pronounced, although some varieties seem to differ in this 
respect, as with other classes. 
Table II. — Relative dominance of various color tints of the flour of four com- 
mercial classes of wheat, samples of the crops of 1912 and 1913 being used. 
Number 
of 
samples. 
Proportion of samples yield- 
ing flour of various color 
tints (per cent). 
Class of wheat. 
White to 
gray, with 
no marked 
creamy or 
yellow tint. 
Creamy to 
yellow 
(cloudy or 
creamy gray 
included). 
Durum 
49 
116 
210 
90 
100 
Hard red winter 
22.4 
30.5 
81.1 
77.6 
69.5 
18.9 
RELATION OF YIELD AND COLOR TO TEST WEIGHT AND 
SOUNDNESS. 
The unavoidable relation between flour yield and flour color in 
milling makes it important that the diagrams already discussed, 
showing the relation of flour yield to test weight, be supplemented by 
a study in which the color of the flour is taken into consideration. 
This has been done in Table III in connection with a study of the 
relation of these factors to soundness. 
Considering only that part of Table III which relates to weight 
per bushel, it is apparent that although the relation of this factor to 
flour yield is quite evident in the diagrams previously shown, this is 
