80 [AssEMBLY 
The wheat in the first table, harvested July 16, and hand threshed 
July 18, contained 27.02 per cent of water by analysis, and hence 
we have for the water content of the wheat at the various weighings 
the difference between the per cent of loss and 27.02 per cent, 
whereby we see that the lowest water contents exposed to the nat- 
ural air of the room was August 24, wlren it dried to about 6.40 per 
cent; and on November 22, in a steam-heated room, it was about 
2.96 per cent. 
On September 22, and at various dates thereafter, samples were 
taken from a bir containing several hundred bushels, from the inte- 
rior of the mass, and subjected to analysis for the purpose of obtain- 
ing the moisture at date. The results were, 
RIC UEIIDOT Sa ot ee oa a rake ble Ce ents Ce 11.96 per cent moisture. 
etover ss 41S 2a 0k Nite Sate eters L6 DT tes “: 
| DOE HOE RE ERG Baan rat Tho? 2 +! 
Mower ber | iii, acts bres wa Ads Vie Lanes 14410. ef 
Se Aen. peeeag tee G7 240 14.84 AS *f 
Oats. 
On September 5 three 1000 gramme samples were taken from the 
oat bin, and suspended in netted bags from the ceiling of the labora- 
tory alongside of the wheats. The weighings at different dates were, 
Per cent 
Grammes. loss or gain. 
Peplemue4n. 0:6 2.. (cs bauewes pee ae Rae eee 3000 és 
x Ae een eS ey een een eye 6 2971.7 0.94 
‘§ DT OHS SSSA Meant ostin  acce ae dT heen 2964.4 aS Le 
y DBA CRO Cet eee ga ee ee 3006.0 0.20 
October BLAS « Gatien aie ine k ee mee eae 3024.1 0.80, 
f‘ bOI T SOE Ss SCRUM PE Saye BT woe teas OF 3005.0 0.16 
pe EIODD iis Gy! oc uccsae pes gas eee 2833.8 5 bb. 
The last weighing, as before, was of the grain exposed to the 
heated air of the room. 
The samples taken from the grain bin, at various dates, contained 
the following per cents of moisture: 
BERR DOD 4 LOD. Zo We siren ga ea Se 11.25 per cent moisture. 
ae BO 21s k's) cies aaa ieee Eee ee 12.67 : RB 
BiGy eri ben a1). /5}. v's 1 2A Ree nat 11.67 . 5 
‘s LD Sats al Go eres es 11.51 nf 
In comparing the extremes of weights in the wheats and oats we 
note a change between the lowest water content in the natural air 
and that of the heated air, of 3.44 per cent for the wheat, and 4.62 
per cent for the oats. According to experiments made at the Uni- 


