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suggests itself is. Whenever the amount of nitrogen is increased in wheat is 
it possible for a part of that nitrogen to he stored up in the germ and bran 
and other parts, rather than in the portion used for flour-making purposes.' 
While in general the increase in the percentage of nitrogen in wheat was followed 
by an increase of the total gluten, or gliadin and glutenin combined, yet eases 
are cited in which the total nitrogen was much in excess of gliadin and glutenin, 
suggesting that in the offal parts a part of this excess of nitrogen was present. 
So that in taking up the question the object would be to get the nitrogen in the 
portion that is used for human food rather than in the germ and the offal. 
Another point brought out was the necessity of having methods for determin- 
ing the value, not only of wheat, but cereals in general, where improvement is 
contemplated. Of course we have individual ideas, but the ideas, perhaps, that 
would be applicable to one wheat or one cereal would be more a local standard 
rather than applicable to all conditions; and with that in view I think it would 
be highly desirable at this time if the association could offer some help. I would 
therefore move that a committee of three be appointed by the chair to constitute 
a committee on standards for determining the value of the cereals ; the committee 
not to complete its work in one year, but to be more of a standing committee, 
so as to have plenty of opportunity and time to take up this work, which would 
involve a study of the actual value of cereals for human food purposes, their 
value to the miller for flour-making purposes, their value to the baker for 
bread-making purposes, and their value to the farmer for cultural purposes. 
To illustrate further, some of these wheats that have a very high nitrogen con- 
tent might be the very lightest weight wheats, and if you were to select on 
nitrogen alone you would get the very lightest weight wheat in the market. 
Then, too, the question of flour yield should be considered. In some wheats 
as high as 76 per cent of the total weight of the wheat is recovered as marketable 
flour ; in others the yield is as low as 46 per cent. It is desirable to get as high 
a yield of flour as possible and flour of the best quality, and that is the object of 
this committee — to take this up in a broad way, so that we will have some 
standards for comparison in this work. 
It has been found necessary to combine milling tests with analysis. In our own 
station we have recently added a complete experimental milling plant with four 
reduction rollers, so that we can get the yields of all of the different grades of 
flour and all of the offals. That is quite helpful, as the work, in order to meet 
with the greatest measure of success possible, requires not only the careful 
kind of work which Mr. Lyon has done, but must go a step further, getting 
the flour value, the baking value, and, if necessary, the food value, as weli as 
determining the yield per acre and nitrogen content. 
C. E. Thorne, of Ohio. We have been testing a number of varieties of wheat 
at the Ohio Station. One of these has given us a very high yield, and it has 
begun to go upon the market. We are hearing from the millers very strong 
objections to that particular variety of whea,t. saying that it is not a good flour- 
making wheat. The millers are quoting the verdict of a private laboratory 
which sustains this opinion. This year we sent to that private laboratory some 
thirty-odd unnamed varieties of wheat, this one among the rest. Notwithstanding 
the fact that this laboratory had previously given a verdict entirely unfavorable 
to this particular variety, in the report which came back to us this particular 
variety ranked second — next to the highest— in milling quality of the many 
varieties of wheat. Therefore we feel the necessity very urgently and strongly 
for a test laboratory of the kind mentioned, which shall be of uncontested 
reputation as an authority, to which we may go for the determination of ques- 
tions of this sort. 
We have been making analyses of wheat for a number of years, and have just 
