20 
BULLETIN" 328, U. S. DEPARTMENT OF AGRICULTURE. 
North Dakota Agricultural College mill, they were thoroughly mixed 
and divided into two portions. One part containing the wild-vetch 
seed was then milled, while from the other part the wild-vetch seed 
was removed by hand picking and the clean wheat thus obtained was 
milled. 
The detrimental effects of the presence of wild-vetch seed in wheat 
as milled are very apparent for all factors given in the tabulation. 
The injurious effects are noticeably greater in the test with the sample 
of wheat containing 17.7 per cent of this impurity than in the test 
wdth wheat in which there was 10.3 per cent of wild-vetch seed. 
Fig. 10.— Loaves of bread from wheat before and. after wild-vetch seed was removed: a, With 17.7 per 
cent vetch seed; b, after vetch seed was removed; c, with 10.3 per cent vetch seed; d, after vetch 
seed was removed. 
Table IX. — Milling and baking tests with samples of spring wheat before and after the 
wild-vetch seed was removed. 
Description of sample. 
Flour 
yield. 
Water 
absorp- 
tion. 
Volume 
ofloaf. 
Sec 
Texture 
ofloaf. 
>re. 
Color of 
crumb. 
Remarks concern- 
ing crumb. 
Spring wheat: 
With 17.7 per cent of wild 
vetch. 
Free from Avild vetch 
With 10.3 per cent of wild 
vetch. 
Free from wild vetch 
Per cent. 
66.8 
68.4 
66.5 
67.6 
Per cent. 
53.2 
58.2 
54.4 
58.5 
C.c. 
1,765 
2,500 
2,050 
2,475 
70 
95 
80 
97 
60 
97 
75 
98 
Yellowish gray. 
Creamy. 
Yellowish gray. 
Creamy. 
Figure 10 is a reproduction of a photograph of the loaves of bread 
baked from flour milled from samples of wheat containing w^ild- vetch 
seed. The results of the tests in this connection are given in Table IX. 
ANALYSES OF WHEAT, OF THE IMPURITIES, AND OF FLOUR CONTAINING 
ADMIXTURES. 
Samples of patent, first-clear, and second-clear flour obtained in 
milling samples of wheat containing 10 per cent admixtures of rye, corn 
cockle, kinghead, and hairy vetch were submitted to the Bureau of 
Chemistry of the United States Department of Agriculture for chem- 
ical analyses, and the results obtained are given in Table X. A study 
