Bui. 328, U. S. Dept. of Agriculture. 
Plate I. 
Fig. 1.— Loaves from clean wheat (a) and from wheat containing admixtures of rye: b, 1 per 
cent; c, 2 per cent; d, 3 per cent; e, 5 per cent; /, 10 per cent, 
n 
r~ 
"V 
if 
J^ 
y ,^!i^» 
__ _&. 
LA b ' 
'■-jJ L. 
c 
■"'• d 
(___ . e 
'! t 
i 
.) 
Fig. 2.— Loaves from clean wheat (a) and from wheat containing admixtures of corn cockle: 
b, 1 per cent; c, 2 per cent; d, 3 per cent; e, 5 per cent; /, 10 per cent. 
-Loaves from clean wheat (a) and from wheat containing admixtures of kinghead seed: 
b, 1 per cent; c, 2 per cent; d, 3 per cent; e, 5 per cent; /, 10 per cent. 
: 
a . J 
J> 
» 
§JL 
-■- d 
1 « 
l 
_ '^ 
f 
Fig. 4.— Loaves from clean wheat (a) and from wheat containing admixtures of hairy-vetch 
seed: b, 1 per cent; c, 2 per cent; d, 3 per cent; e, 5 per cent; /, 10 per cent. 
Cross Sections of Loaves of Bread Obtained in Connection with the Milling and 
Baking Tests with Samples of Wheat Containing Various Percentages of Rye, 
Corn Cockle, Kinghead, and Hairy Vetch. The Results of These Tests are 
Given in Table IV. 
