6 
BULLETIN 1183, U. S. DEPARTMENT OE AGRICULTURE. 
* 
included all the various steps deemed necessary in modern milling 
practice. 
The procedure followed in making each test consisted in grading 
the wheat in accordance with the requirements of the official grain 
standards for wheat, cleaning and scouring by use of small machines 
modeled after the types found in ordinary mills, tempering in order 
to put the wheat in proper milling condition, milling, baking bread 
from the flour product, scoring and judging the quality of the bread, 
and making certain chemical determinations on the wheat and the 
flour. The methods used in making these tests are more fully de- 
scribed in Department Bulletin No. 1187. 
The test-weight-per-bushel determinations were made by the method 
prescribed in Department Bulletin No. 472, for use in connection with 
the inspection of grain under the United States grain standards act. 
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Fig. 1. — Experimental milling equipment. 
The milling yields given in this bulletin are in terms of percentage 
based on the total weight of the flour, shorts, and bran produced. 
The crude protein content of the wheat ( nitrogen X 5.7) and the 
ash content of the flour were computed to a uniform basis of 13.5 
per cent moisture. Because of the deleterious effect of smut, the 
color score of all smutty samples was excluded from the tabulations. 
EFFECT OF LOCALITY AND CROP YEAR ON QUALITY. 
Although variety is the primary cause of differences in quality of 
wheat, there is a considerable variation within a variety because of 
various environmental factors. Principal among these are locality 
and season. To illustrate the variations that occur within a variety, 
the results obtained from individual samples of the Marquis variety 
