Bui. 328, U. S. Dept. of Agriculture. 
Plate II. 
Fig. 1. — Effects of 10 per cent admixture of rye in wheat: a. Patent flour (check): b, patent flour 
(10 per cent rye); c, first-clear flour (check); d, first-clear flour (10 per cent rve); e, second- 
clear flour (check); /, second-clear flour (,10 per cent rve). 
Fig. 2. — Effects of 10 per cent admixture of corn cockle in wheat: a, Patent flour (check): b. 
patent flour (10 per cent corn cockle); c, first-clear flour (check); d, first-clear flour (10 per 
cent corn cockle); e, second-clear flour (check); /, second-clear flour (10 percent corn cockle). 
Fig. 3. — Effects of 10 per cent admixture of kinghead seed in wheat: a, Patent flour (check); 
&, patent flour (10 per cent kinghead seed): c, first-clear flour (check): d, first-clear flour (10 
per cent kinghead seed); e, second-clear flour (check); /, second-clear flour (10 per cent king- 
head seed). 
Fig. 4. — Effects of 10 per cent admixture of hairy-vetch seed in wheat: a, Patent flour (check): 
b, patent flour (10 per cent hairy-vetch seed);*c, first-clear flour (check); d. first-clear flour 
(10 per cent hairy-vetch seed); e, second-clear flour (check); /, second-clear flour (10 per cent 
hairy- vetch seed). 
Cross Sections of Loaves of Bread Obtained in Connection with the Baking 
Tests with Patent, First-Clear, and Second-Clear Flour, Milled from Wheat 
Containing 10 Per Cent Admixtures of Rye, Corn Cockle, Kinghead, and Hairy 
Vetch. The Results of These Tests are Given in Table VI. 
