COMPARISON OF AMERICAN WHEATS. 
11 
of value. Shriveled or shrunken wheat ordinarily gives a low flour 
yield, because of the low proportion of endosperm to bran and 
germ, and such wheat is low in weight per bushel. Field damage 
in various forms seems to bear a direct relation to the quality of 
wheat, as will be illustrated later, and usually is accompanied by a 
marked decrease in weight per bushel. 
\S// 52./ 53/ 54/ 55./ 56./ 57./ 55./ 53 1/ 60./ 6/./ 62J 63./ 6<?J 
TO TO TO TO TO TO TO TO TO TO TO TO TO TO 
\52 5.3 54 55 56 57 53 59 60 <5 / 62 63 64 65 
75. O 
74. 5 
74. O 
73.5 
K 73. O 
^ 72.5 
& 72. O 
X 
7/. 5 
I 7 /.O 

.si 70. O 
K 
k 69.5 
I 
\ 63. O 
fc &3.S 
63. 
67. 5 
si 67.0 
x 6 '6.5 
66. O 
6S.5 
65. O 
25 20 53 37 44 53' 
A/L/MB/z/=? <?/=" 5S*7M/=>LE5' 
32 
Fig. 8. — Diagram showing the relation between the milling yield and the weight per 
bushel, as indicated by the results of milling tests with samples of hard spring 
and hard winter wheat representing the crops of 1911 and 1912. 
This brief statement will explain the results graphically presented 
in figures 8 and 9. In figure 8 are summarized the results of tests 
with all samples of hard wheats of the crops of 1911 and 1912. The 
direct relationship between weight per bushel and flour yield is so 
evident from this diagram that no explanation is needed. In figure 
9 more complete data bearing on this relationship are presented. 
