14 
BULLETIN 328, U. S. DEPARTMENT OF AGRICULTURE. 
than in the check test with clean wheat, and the percentage of the 
lower grades of flours was correspondingly increased. This fact is of 
great importance in placing a valuation on wheat which contains any 
considerable amount of these objectionable impurities, for a reduction 
in the yield of high-grade flour that can be obtained is a financial loss 
to the miller, and the grade of such wheat should be lowered according 
to the percentage of admixture of the impurity. 
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Fig. 
-Diagram showing the results of the millin g and baking tests of straight flour milled from wheat 
containing various percentages of rye and hairy vetch. 
Table V. — Milling tests of clean wheat and of wheat containing 10 per cent admixtures 
of rye, corn cockle, hinghead, and hairy vetch, milled into three grades of flour. 
Description of 
sample. 
Mois- 
ture 
after 
tem- 
pering. 
Bran. 
Shorts. 
Total 
flour. 
Total flour made. 
Quantity of 
wheat used 
per barrel of 
flour. 
Color effects on 
flour. 
Pat- 
ent. 
First 
clear. 
Second 
clear. 
Bush- 
els. 
Pounds. 
Clean wheat (check) 
With 10 per cent — 
Rye 
P.ct. 
14.9 
14.6 
14.5 
14.9 
15.0 
P.ct. 
14.7 
14.6 
14.3 
18.9 
13.7 
P.ct. 
13.5 
13.8 
15.2 
20.3 
13.3 
P.ct. 
69.5 
69.3 
69.2 
60.4 
70.5 
P.ct. 
76.5 
77.2 
74.1 
71.2 
74.8 
P. ct. 
19.5 
18.2 
21.8 
24.3 
22.4 
P. ct. 
4.0 
4.6 
4.1 
4.5 
2.8 
4 
4 
4 
5 
4 
42 
43 
43 
24 
38 
White. 
Slightly gray. 1 
Corn cockle 
Kinghead 
Hairy vetch 
Bluish tint and 
black specks. - 
Gray. 3 
Yellow. 3 
1 Most evident in second clear. 
2 Very injurious to all grades. 
Injury evident in all grades. 
