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MICtOCOfy RtSmUTKM TBT CHART 
 
 lANSI and ISO TEST CHART No. 2) 
 
 ^ rJgPUE D ItVMGE I 
 
 SBg', '65.5 tasf Mam stf«t 
 
 ^g ("61 482 - 0300 -Phone 
 
 S^= (716) 288- 5969 - Ft,, 
 
DKPARTMENT OF AORICUL.TUKE 
 
 CENTRAL EXPERIMENTAL FARM 
 
 OTTAWA, CANADA 
 
 THE MILLING AND CHEiMICAL VALUE 
 
 GKADES OF WHEAT 
 
 I.N THE 
 
 MANITOBA INSPECTION DIVISION 
 CROP OF 1904 
 
 PART T 
 
 BY 
 
 CHAS. E. SAUNDERS, Ph. D., 
 
 Ex]>erin' ' ntalitt 
 
 PART IT 
 
 BY 
 
 PRANK T. SHUTT, MA, 
 Cfiemisi of l/ie Dominion Ej-perimental Farms 
 
 BtJT.T.ETriSr No. 50 
 
 Published by diiectlon of the Hon. SYDNEY A. FISHER, Minister ot Agnculture, Ottawa, Ont 
 
ni 
 
To THE ITo.V.URABI.K TIIK MlMsri-!l <l|.' Ai;HI( I I.TI Rl!, 
 
 SiH— I liavi- the li..iniiir t., .sul.niit f..r .\..iir approval, Hull, tin \„. r.i) ,.f iho Ex- 
 p.rim.nt.il Fimn S, ri.s on tli.- Millin,. un.l ClKnii.':.! Vuluo .,f tli, (!r,i,l,.s „f Wli.at 
 ill .111' Maiiitoliu Iii>jKuti(m l)ivi-ii ii, Croii of 1!M'4. 
 
 Til.. Milli.iK a.i-1 Baking l.sts r.port..l on in Part I. liavo 1 ..n .•on.Iu. .,,1 l.y 
 T>r. ('. E Sann.l.rs, Kxp.-rini, ntalist. wl.ilo tlio r...-nlu of a ehcniii-al stn.lv of th., 
 Siriim aii.l flour of tli(Sc gra.I.s carrie.I on l.y Mr. F. T. ShuU, Chemist of the K.x- 
 liTihuiital Farms arc pn-scntid in I'art II. 
 
 Tlio inv.,stip,tions wlii.-h aro r. port.d np,>n in tlii« l.ulKtin wore nn.krt.ktn 
 
 iimkr your instruc-ti..ns. in nspons,. t.. u n.pi.-t r ivi.l from tlm Manif.,!,a (irain 
 
 Grower,! Asso.-iation, asking' Hiat tlu- EMKriniental Farm staff sh.Mil.l .let.nnine as ac- 
 <-,.rat,.Iy as possible the vah.o of eaeh ^rade of wheat (in the Manit.,bu I,L.pcetioa 
 Iliv.sion) for milling puri)o>*-. ami also from the stan.lpoint of ch.n)i,.al eomnos-i- 
 lion. 
 
 This suhjeet is one of .U^p intire^-t to the farmers of th« Canadian Xorth-w.Mt 
 lui.l every .ff,.rt has bwii ma.ie to make the investigation tliorouKli i'n.I eompl.t," 
 The uniformity of the results obtaine.l by th.s,. in.l. pen,!ent w..rk.rs Biven evi.l,.n..e 
 of the care ami accuracy with which th,> work has been condu-ted, and will doubtless 
 lu-pire conHdencc in the nliability of the .uncliisions rc.iche,!. I trust thit the facts 
 presented ru this bulletin will W helpfui leading to just conclusions in reference 
 
 to this important incjuiry. 
 
 I have the honour to bo 
 
 Your obedient servant, 
 
 \Vm. SAIXnKKS, 
 
 n,..r.w. T f ,n^r Director of Experimental Farms. 
 
 Ott.^wAj June 0, 1905. 
 
 50—2 
 
' 
 
 i 
 
PART 1. 
 
 THE MILLING VALUE OF THE GRADES OF WHEAT 
 
 My ('MAS. K. Sm M.KK-. K.A.. I"i.l».. Kii„rlm.„l,ilisl, 
 
 MKTIlMl, UK sKI.Kl TIN.; TIIK «llt:\T. 
 
 In or-lrr th;,. ,|,.ti„ii.. ...mm.Ium,,,,, „„,v |„. ,|n„vi, fr.„n t.st. un.f aM,.lv..M „f .h« 
 
 *■'■""' "f 'I'ff-"''" «r ,t 1. ..vi.l.nt Ih.l II,. .,n,in must in rr n, ens. In-' tl„>ro,o,l,h, 
 
 r,,,n.r„,.,in:. of J,r ,„vn,v,. uf 11,. „,.,„/-. I,„livi,l,.al lots of «rMm. ...„.|, .-row,, i„ o,„. 
 
 ♦''■''': '"■'■ ■'''^' ''I>' '"Unislwortl.y (M,l n.uy Ik- .p.ito ,ni.I.M,li„K) wh.n p„,nil roii- 
 
 .•lu-<i..„s nr.. to I,.. .Iruw,,; l.r.Mi,-,. thry i„ny 1.,. .ilh.T ,il,ov.. or l,..|ow tl„. uvrat"' of tl,.. 
 Kr,.,l.. 01.o„kI, „ot of .■o„rs... Ih-Iow tl,.- I.^al st;„..|„r.l ), ;,u,\ ,.,ay i..«.,.h* poculiaritirs 
 .hi., to t!,o s „l or .IiMiat.. of tiM. ,II,,ri,., in «lii..|i tia y >v..r- t'nm,, or ,l„<' to tl„- viri-lv 
 ol wlicat -own. 
 
 , ''■'"■■"inl, lla' rl,.^v of Mr. David Morn, th.. Chi.f In.,|M,tor of Crain wo won- 
 
 nl.l.' to olitaM, for this invr-tisatio,, (>,„„ iho \Viiini|.,.- ins) li,,,, oilier , '.utli,i,.,it 
 
 oManttty of whrut of vMi ^rra.lo i„a,l.. „,, hy tho niixinj: of small qi.nntiti. s tak.i, fro.,, 
 
 n Inin.lH.r of <lilT.Trr,t (■ar-l,>a<ls fro,,, vi;rio,m s.M-tions ,,f ih -antrv. Th.M. s-,,,,,.1,.-, of 
 
 wlaat w.ro s..r...n.-,l. „n,l..r Mr. Horns ,lir..,tio„. to l.rin.- th,,,, t„ thr oon-Iifio,, i„ 
 wli,ili thi' Kfa,,, liavcw port Wiiliai,,. 
 
 Th.s.. .•on,|.osit,. lots nniy tlu-nfor,. 1... ,I..,„.,„I,.,1 ,„,on to r-prr^ont a,<M,rat,lv tl,.. 
 a,;r.i,j,' of th,. .l,tT..r..nt Kra.K..* as .shipp.^! ..„t of Fort Williani. This avraif i< ..f 
 cn„r..o ah..v.. th. l.-wil stan.lar.l. whi.-h .|,.finos only tl,.. n,i„in„„„ of .p,alitv u;min;\ 
 for ..a(.h pra.lr. 
 
 Th,. j;ra.l..s r......iv..,l w.ro X... ] Har.l, N...".. 1. 2 an.J :! \orth..rn. X... 4 Fxtrn X„ 
 
 ■t. No. .X F.....1 an.l Xo. 2 F..r.l. A .sainpl.. of frozon wlfat. Xo. .", Frost.xl' w.k" also 
 
 ohtaincil in a.l.Iiti.x, to tin- n^Kiilar vra.li.s laciiti.ii,...!. 
 
 CI.KWIN.i Tilt: \\Ill:\T. 
 
 The urain a.s rp....ivo.l fr.iin Mr. Horn wa.s s„Sj,.,.|,.,l to fnrthrr ol. .inK l„ -or ... 
 iiiK t,i,ll...l. Tins i.l(\inii,« was .I..,siK'i„.,l to r,>inov. ..at.s, harlpy, w . seo.Is &■ »rA 
 also to take off to a nrtaii, »..xtpnt th.. hairs fr..n, th.. tips ..f tho wh. at*k..r,i. U 
 
 Tlip l.«3 of w.'iKht <ai,-...l hy liiis ..!,.,,„) ,>r, ;ii„l th.> woiKht p..r lu^u'l ..( ,1„. 
 flinncd sainplra arc given in tho following tahlp: — 
 
 Loss la W.lglit Weight n.r liii-ticl 
 
 on cloaaing. j. a,,,. , 
 
 ^:'\ U'"''' "•■-' P.r.vnt (!4 II,,. 
 
 >•"■ ^ N.'rtl,..ri, Oil •• n.M .. 
 
 •^"- - 0-S " (-.71 u 
 
 ^"•■; ,. ■■ i-» " CO- " 
 
 >"'• t I'Xfa 1.4 a r.m .< 
 
 ■^'■■ •+ !•:> " n«i " 
 
 ^" i-,s " 57 <i 
 
 F''''l- •; l->i " 50 '. 
 
 No. 1' Fi'cil 2-0 « .I.^J « 
 
 N.i. r> Froste.1 0-8 « \}t " 
 
 6 
 50— 2i 
 
I 
 
 n 
 
 Tt vull lo noti,,,l in ihr nW,. tahlo thnt tho Io<ig mi cloani.iu in.r. .... .n.l fh,. 
 
 wtmlil iKT lii-lul ,^.^a-., in p,m,i„„ fr.m th<> hiiflior t.) tl..- lowr Kr.Hl.-. \.. ' 
 Imw.v.r. V |.i. . ,1 ,, „i \vl af nii miiI..i.M i.i..;f!or.. 
 
 .Mi;!llol» l.K M||.|JN( 
 
 Ih.- .lilT.r.M k,>,.N „f w|,.n< «,n. ur ,.. i„ ,„ . x,MTin,..Mt.,I , r ,ll.r nr,.,-,) 
 
 IM-II 1..-,. a ,!„ ,„..f ,„|v„n.,«. .,vvr „ I.r«. r. rix, I hv-,, ,n ; 1.,.:.,,.,. , L tr,.,-,.,„M>r ,,1 
 en-h k,-.,l .f ,^hont o.n r, ..1 I,- 1.. nlfro.! t.. .,,1, U. .,M..i..l r. ,.,imn. ,.t. li,.; win- 
 
 rur .■,.,M|Mn...iH an l.mw ,„„.lr lMtw..M .litf.r.nt 1 .t* „f «i„.,t .,f ^ | ,|„;,lifv a.„l 
 
 tii.iilar »■ cliun.H.r. „ tix.,, ..v--.-.,. in t.. I,. ,,r, f, riv.I 
 
 IW.r.. milli,,;.. ,!,., „l„at V,.,- m..i.,..,„.,| witi, aluMtt t!«.v,. ,>. r -,,>( . f wK.t m.I 
 
 uiri.-.l N.mi.wlmt n.vur.iiiit' tu tlin ii.itp.r.' of tii,. wl.if 
 
 Fo,,rl.r,.akw..r.... ..rally f..,,,,,! K„rt;..i..„. «1„„ ,1„ i,i«i„ , ^.ra.l. - u.r.. 1.,.!.,.- 
 
 mil. J. llu. hr,t bnak «.„ n,..'.. v.rv li.l,,, ,,-,,1 ,h,. ,ir-t l.n.k fl,„.r („suallv I.U 
 
 """, '"■■• ••".'" «■;" "'*•'>« I"" i"f" <1.^ I,.w «ra.I,. rt„„r. Tl,.- tl,,,,,- fr, ,„ ot „• 
 
 .n.k. wa. ,.„t, M,t„ tl,.. •st.aid.t ' ura.I... . x,-.,,, i„ ,i„. .,,.„ „f y,, ,, F, . .1 v.l , 1, i , 
 
 Inak l„„r s., .lark ,., r.]..nr that it .„„1.1 only Ik- ,,,,1 int.. tl,.. l„w ^-ra.!,. 
 
 ,. ,""• ";"'.''"■■ "• ■•'; "i""-^ ^'"•i<'l s,an,w|,at with tl... ,h ,ra.-t. r „f tl,,. nvI 
 
 wl,i.li V. .n luiiig i;r. nil. I. 
 
 Aft.r .a.-lv ..|..rati.,n. tl... mills an.l .i.-vs w.r, th.,r.,i,>rhK hrn^h. ,| .,„t i,, .r.l.r 
 
 '" "'•''<'■«';•• r.-nlts a^ , „rat.. a. p,.s.ibl... .|„antitativ.lv. This ,1 a, i„L' .Mti- I- 
 
 pr..v..„t.,I th,. „„x,„^ of ll.,,,r fr,.n. one lot of «l,oat with thnt fr..n. anv .."th. r. hi, i, 
 .h..y..n-rnT. ,M largo in.lls). but it n.a.lo the .„l„„r of th. floar 1,- Lrillianf i 
 It woiil.l .ith.rwis.. hnvr l,.,,,. ■^■.oi.m. tii.ii 
 
 Th.. l.-.s ii, milli!,^' was i,siially ah,.iit thro,. |„ r .TUt. 
 
 Kl,.t| It, Sll lUTS AM) BIIW. 
 
 Rino.. the ft.rm. 'Lnn slwrh an.l Iran ar.. s,.ar.-,.|y eapah!., of ri^n.l .l.tinition t 
 s,...„,s „...o.<ary to explain as ne.iirnt.Iy ns possible th.. , ,.a„i„.s iVf ul. e, , l,' , 
 .., tins .n...t,>ation. It is a ,.>.rf..ctlv «i,„pl.. matter to uuk '..,■,': '^ '.,"■' 
 nor.. .,f /7o„r no.n even th.. v..ry h.w.st ^'ra,l..s of wheat. pr,.vi,l..l the .h^ni '„ f 
 h.. t.Tn. fl..ur ■« ma... ,nftiei,..,Iy bron.l. A HmI.. n-I.litional^rrin.Iin^ wi- „l' riwiv! 
 transf,.r a <v,ns„h.rab!e qnantity of br.in ii, , th, ^lort- |.ri,.,.in.' tl„ ' 1 . 
 r..|a,iv..ly larce bulk. Th.nf.r.. ,l„. .H,r,,..,„ p.,,., Hi": i.^h^^r ','.;,;! 
 
 by vanom niv.sti^n.tor, ar.. n.,t ne,.....sari:y ,..,„tra.!ietorv. evr.n t bond, tl, v n, v 
 .....n to le so at tir.t siuht. In ,!,.. p:.,...„t inv, ,.i.a,i„„' .n . ff,;^ h W,^ Ll" 
 ..s,. til. t.rnis /lo,n: .v/,„r^• an.l hnui in exa.'.ly the same sfiis.. ,n every ..yse. 
 
 /•7„i(r.— This mat. rial all jia^s.,] throii-h V,, l.) l,,,!,;,,,, .;ii. „ , . , 
 
 --": « '" -'- into thre.. .ra.l.... .Ir^C «.l:,,/ Iml'blir'Ji.rLr^n,: tr:,'; 
 
 pra.l..s w.re th<n mix..,! an,I ar.. r,.ferr...l to as slr„inhl flour r,„. xv . , . 1 
 ;h..l.. inth.. straight flour nil ,1,.. n.aterial whi..h ^;i:l^X i^tl.::;:: Jf^' fit Z 
 
 ].,u- 
 
 ,L-r:-.,I, ''r^ir ....nhl i,f , . 
 
 Ii:(. niakinir .,f br..a,l ,,f fair nii!';;-. 
 
 brea.i maki.^ but .o far as the w;...!; ^wn;;: •:;.,; ^^^ri:^ ^ [zz i^t":'.:;:^ 
 
 bran 
 
 Bran.— The material finally rctaiiicl on No. 20 silk ganzo was .li.s 
 
 ii-'uate.l as 
 
 ■■'.-us. 
 
i 
 
 The iirf.portiuii o( sli<irts t.i Lr.iii <liii n t vnry wry iinn h in ti.< i,.*t tiviii ifriid. *, 
 the fliorlM IxiiiK u littlr l.«H 111 miK.imt tlmii ilu' 1 run. It' tlic lu.-t two (jnicl.-i t!.. 
 -hi.rf. iiikI bran wen- nlniil ciuiil. An tlnw .liffinmH-i havo v< r,v litll, -Irfiiitic-.iTid', 
 aii<l III lly rcliitivc pr..|K.rli(iiiK ..f t||, tw.. j.r .lurl, run i-o r. uilily'lc iilt< . .1 l.y ulijrlit 
 «lmnB<» ill till- riii'tlnxl i.f milliii^r. it <-r< ■■.-, mn,. .( -,.iry tn [.irl ii|.^ ii ili u s. | ;• .tt- 
 'y. I III- liiU mily iirr lliinlnrr yivt'ii 
 
 'llir r(p||(.wiii« liililr irivts 111.' yiilil .,f i|, nr. -I'l.rl-i iiinl Itiim, ..l.t.'' ...I fr..m tlio 
 lilffcruif pnicl. s ,,f wliiut. Tli. ..■ inilliiu' \.-lt win' i!,iiio in .liijili,;' i ; ihy 'i'riird 
 jiJvin iiri' tin- .ivi r:i'.'<' uf tli' two. 
 
 viKi.n OF ii,.ii i(, si|..!:i< ANo nnw. 
 (Tlif Hitiin 1 V ii<r«nl.iKi-( i.f tiw tn'al j loilucu ..liJiiiiu' I). 
 
 I 
 
 No. 1 Ifiini... 
 \... 1 Nnrtli.rn 
 Nil. '2 NiTtliHrii 
 N... 3 X..rtli.-ru 
 No. 4 Kxtra 
 
 .No. 4 
 
 No. 6 
 
 Fwd 
 
 No. ■-• KKnl ... 
 No. 5, t roit«<l . 
 
 I'J 
 til 
 
 4fl 
 3M 
 ti 
 4:") 
 
 I.OW uTailc 
 ' Klo.ir. 
 
 .s 
 
 K 
 10 
 14 
 Hi 
 L'l 
 1.7 
 IG 
 
 T.K^il Kl'.iir. 
 
 71 
 
 m' 
 
 .'( J 
 
 CI) 
 
 Oi 
 
 (W 
 
 Wt 
 
 41» 
 
 •11 
 
 .><!,.,ii., 
 all'l iliaii. 
 
 ;..i.i 
 ;<4 
 
 10 
 41 
 
 ;i',i 
 
 It will 1.1 xi.n thiit till' anioiiiils ..f ^tr.iijrht tlmir ini.l ..f tnt:il tl'iir iK iti i-i- -i 
 ^ wi- pii-M trniii till' liiKli«r to th.' low.r j-nul. s; wliilo tlio ainoiiiits of low t'rii.lo tlo,.r mii] 
 
 r| of short-* m:.l bran incroa-r, Tli.sr ciiaiips aro fairly rivrnlar, tlioia-h tli, .litT, r.n.'.s 
 
 L? betwri II any tw' trrail" < In . onir iinioh >.'r<ator a- the lowi-^t Krailf i< ap|>roarln i|. 
 
 As alfaily stateil, the -trai^'lil tloiir coiitaiiw. in i ,i,li in-tain.', all tlii^ tlonr that 
 M^nic! (from its ciiloiir) to be suiiabli" for brciiil-iiuikiii}.'. 
 
 Til' larKo protiortio. of low (rrade flour ino.iuc. <1 from iho iioor. • saniplo.-i of 
 v.heat si. ■ I'loarly tlii ' f.rior charactir. 
 
 Ill \n. 
 
 niii;\K Ki.oiii .\M) i'l Ri|.n:i> mimii.i.mn. 
 
 Tt may bi- i^it.rt-t. from a niill.r's ,,oi„t „f vio\v. to Vuito the proportions of 
 b: '< dour ami • 1 Minhe.1 iiiKi.iliims obtaim-.l from thf ciifforoiit trra.li.s. Tiio fiiLfim'g 
 fo- ' break flour rcpr.siiit the av.rafro of tlirco ilitorniinatioiis. Tlio piiriH.-.l miil- 
 dliiips wort' (Kfirniintd onco. 
 
 Patent flour was not mail.', but tlio quantily of puritio.l iiiiiMliii>:s pro.b 
 t;iv.- a fair nl.a of tlio amount of pah'iit flour wlii.-h ini^'lit bo obt:iiii..l ii 
 
 Tho midillinps wore ma.Io in tin- usu.il wav ami wore tliin puriti<-,| 
 find by tho us,, of a eurroi : of air to romo.,. bran particles. Th,' puriri.d middiinfrs 
 pnss<'d throiiRh No. .10 silk nauzo and v.vro rotaiiu d no. No. !) bolting silk. The break 
 Hour pas.sod throuprh No. 10 silk. 
 
 The figures given below arc percentages of the wheat ground. 
 
 will 
 
 .a.-h 
 
 'y .siftinj' 
 
Break Flour PurlfltMl MljailDgB. 
 
 No. 1 ir.inl 8 47 
 
 No. 1 Nortliorn S 45 
 
 No. 2 Nortliem 43 
 
 No. S Northern 41 
 
 No. 4 E.xtra S 38 
 
 No. 4 !t 36 
 
 No. f) 7 32 
 
 F.v-I t! 26 
 
 \o. •> F..'.| r. 10 
 
 No. r, Fro>t<-,l <i 39 
 
 Tlio liri'iik tliMir fnim llic lower grado.'* was ilarkcr in colour than thiit from the 
 Jii^'hcr ;rraili>; ami tlw imriticd niiildlinR.- frnni the lower Krados did not possess the 
 same rich, yellowish oolour as those from higher grades. 
 
 fOI.OlR OF TFIK KI.OUR. 
 
 The straight flours made from the ditl' n n: grade-s wero all much alike in colonr, 
 in the <Iry stale; init the tlour from the lower grailcs was less creamy and of a rather 
 prayi-h tint. 
 
 After moistening ami dryiiiv;, differenees of eonsiderabK' importance could '"■ 
 ohserved. The tlour from the tir-t si.x grades was all of ahout the same colour. No. .'> 
 and Xo. ."i Fro4e(l were slightly darker, while l.iil and Xo. -J Feed wen> of a deciilcd 
 l>rowni.-h-i;rav tint. 
 
 B\KI.N(; TKsT- 
 
 Many liakiiig t<sts were condiicteil with the straight flours from the different 
 grades of wheat. The.se tests were niad(^ ratlicr severe so as to hring out clearly any 
 differences which there might he in tlu> strength of the various flours. Sligiitly dif- 
 ferent mc thuds of fcrnKiitation of tlie loui;)! v..re tried, hut in each eas(! the who'c 
 i)f the tlour was made up into doush at the commeneoment of tiie operation. Thi^ 
 was kncadeil down twiie, in addition to the very thoro\igh knea<ling which it received 
 at the hcginning. The same iiuantiries of tlour, »alf, yeast and sugar wero always 
 li.jed, ami water was a<ldcd until all tlie sa!!ipl's of dough were as nearly as p>. ihlo 
 ot uniform consistency. The fermenting cujili ard was kept at ahout 3^!' C. i l-:01' 
 r.), and the hread was !)aked at i'hout l'O'i" C. (=^401" F). H'lieii cool, the weigh's 
 t.nd volumes of the loaves wcri* asi'iTtaiie'il, 
 
 WATKK AUSolllll'.O IN !!l!i: U)-M AKfNd. 
 
 Tlic amount of water ahsorhcd and retained hy any flour when nnide into hread 
 is a very iinporiant consideration in determining its value to the haker. The f dlow- 
 iog tahle gives the averages of a numhor of ditTcrent hakings of the straight flour 
 :rom each grade of wlieat. .Vs the loavc's made were ([uite snnill and were tlioroughly 
 lakcd. the amount of water retaineil was not f^n large as it would be in ordinarj 
 liead making. The results are, however, strictly comparable throughout: 
 
■Weight of bread 
 
 made from Number 
 
 100 parts of of 
 
 flour. Bakingi. 
 
 No. 1 TTanl lOTi 9 
 
 No. 1 Northorn l;i7 5 
 
 No. 2 Northorn l^.l C 
 
 No. 3 Northern l"i! 4 
 
 No. 4 Extr.t l.U 5 
 
 No. 4 irjiU 4 
 
 No. .") i:!(i G 
 
 Focil i;i7 4 
 
 No. 2 FtH»il (not suffioiont flour for repoatod tost.s). 
 
 No. 5 l-'rosti-cl l.'JS C 
 
 Most of tlM'.sc (liffvrcncos in wator alworption arc too small to bo of mudi im- 
 portance; but the ratlior liiKli position occupiod by the llnur from N". 5 Frustod wlioit 
 is interesting. 
 
 \nl.L .MK OK TllK I.O.W i;.S KIM.M DIKFKHK.NT Kl.oriiS. 
 
 The cubic vuliiincs of the loaves iirodiU'ed in the different baking's were carefully 
 (li terniincd in ail ca^w. i'ho results obtained, ho\v<'ver, showed very few variations 
 ( i interest. 'J'herc was no diHiculty in niakinj,' excellent bread (as li(?ht as was de- 
 s:iie(J) from almost every one of the samiiles of flour, tliouyh they did not all jtive 
 tlieir best results under exactly the same conditions. In general t<'rms it may be said 
 that flour from the lowiT f;nides acted better with rather lonjr fermentation, while 
 flnur froni tiic hiu;hi'r ffrades re<iiiire(l somewhat aburler |)eriods. 
 
 Slime of the lower f^rades ( Xo. 4 Extra, >«o. 4, Xo. o and No. 5 Frosted) Rave 
 dough whicii felt rather unusual and seemed to i)o.s.sess less elasticity than that made 
 from the liiMber frradis; but, \vli< n properly treated, very good bread was pr.Nluc<i<l 
 from it. 
 
 The flour from Feed wheat gave bread of somewhat less volume than the others, 
 while with Xo. 2 Fet>d it w.xs very dittieult to make light bread at all. 
 
 COI.OIU o|- lilt; IlltKAD. 
 
 The colour of tlie bread made from the ditfcrent flours varii^l only slightly from 
 No. 1 Hard down to Xo. ."i ami Xo. ."i Fro>ted, thotigh the bread from these lower 
 g;ii<hs was certainly not iiuile ccpial i!i e<dour to that made from No. 1 Hard wheat. 
 Jielow Xo. ."> then' wa.s a very distinct darkening. The colour u{ the bread made from 
 Ftx'd wheat was piite dark iiiiil unatractive, while that from No. 2. Food was dis- 
 tinctly worse. The flavour of (he bread in tli<w two inst.incfs was al>o l>oor. 
 
 ConrhiDloiifi fn-m liiikini) Tcsls. 
 
 We may conclude from the baking tests that the straight flours maiic in this in- 
 vestigation wi're all suitable for hn>ad making except tho.sc from Feed and X^o. 2 
 I'tvd wheat. The.si> latter may I)e entirely condemned. The writer has tievcr seen 
 any such flour used for brea<] nuiking, and it is not probabli' that it could be sold at 
 any price for that purposi- in Canada. 
 
 It may tlierei'ore be safely conctuded Ihat Feed and Xo. 2 Feed wheat have no 
 nilling value whatever, and that their actual worth is to bi» di'terniined by their use- 
 fulno.ss as feed i -r chickens or other animals, eithi r as whole grain or in the ground 
 pondition. ("m inii.il analysis will tlierefore L;ive a much bolter idea of the value of 
 the^e two grades than any milliug aud baking tests. 
 
10 
 
 VAI.L'IS Ob' JIM. I, I'HODi t rs. 
 
 Having I'lituinatod tlio lowest two gruilos nii iittcnn)t will now bo iiiiulo fn asccr- 
 t.'.in the relative vahies of the mill iirodtiets oLtained fiMiu the reiiu'.iniiif; grades of 
 wheat. Ill ord<T to do this it is imMssary to re-sfato the aiuniiiits (jf tile ditferent 
 prodiiets obtained in teriiis of iiiulcinid wheat, the material whieli the miller pur- 
 thnsrs. 
 
 In preiiariiifr this table a di'duetioii has Ixeii made f.;r the li>.^-< in eleaiiiii« tho 
 wheat (partieiilars of which have alreaoy been uiveii), and a further allowance of 
 tiiree per cent for loss in millii _'. 
 
 Small fraotions are disngardtd as in the ju'evious tablet 
 
 Mi:i.i) 01' ri.oi H, SHOUTS and 1!I!an riiOM 100 i.us. of i'\('i.i;\M;i) wiikat 
 
 : I 
 
 N... 1 ll.inl 
 
 Nc. 1 Ni iihtiti . . 
 
 Nci. ■_' \rItlnMI... 
 
 N<i. ;i N'iiIh 111. . . 
 
 N... 4 K\t!:.. 
 
 Nil. 4 
 
 N.I. 6 
 
 Nil. .j I'nst d. . 
 
 Str;i!(!lit i L"\v Clildr j .SI; --tM 
 l'"li:ur. j Flour. i and . ran. 
 
 Lbs. 
 62J 
 
 m 
 
 t>- 
 
 53.1 
 
 .">0" 
 
 4.-i* 
 
 4S5 
 
 Mh. 
 
 Lbs. 
 
 li 
 
 28 
 
 7 
 
 2!'i 
 
 !■■ 
 
 ;«i 
 
 *■ 
 
 31 
 
 3 
 
 X2\ 
 
 1.14 
 
 155 
 
 3K 
 
 37i 
 
 After a eai'efiil study t f the in'ie<'S of llonr. si'.orts anil bran in Winnipefr durlnf? 
 tiie pa>t winter, the fiiliowinu; v:ilues were seleeted as approximately eori'ei-t for the 
 pitduL'ts made in tiu.-e milliii;/- tests: — 
 
 Straii-dit tlour $2..%() per 100 lbs. 
 
 I^.w sriadc Hour l.lo " 
 
 Shorts and bran (mi.\ed) 0.70 " 
 
 Evcu though tii<.9e prices m.iy not be strictly acmirate. they will serve very well 
 fur the calculation of the relative values of the mill iirodncts obtained from a busliel 
 oi wlii'at of each different irrade. 
 
 The followiii^r table shov.s the 
 
 VAU i: OF TUK Mll.I- IMtoDL L TS uBTAl.MiU KU».M A lifSllEL OF WIIDAT. 
 
 No. 
 No. 
 
 No. 
 N.I. 
 No. 
 No. 
 N.). 
 No. 
 
 1 Hard. . . . 
 1 Northern. 
 
 4 Kictr.i. . . . 
 
 I FroBtfd.. 
 
 f;i:i!.'. 
 
 StraiKlit ', Low (iraile Shorts anil 
 Flour. Flour. I Bran. 
 
 S cts, 
 
 114 
 (I W) 
 
 sx.'. 
 
 s6^ 
 
 WlJ 
 7."> 
 CM 
 G5i 
 
 S CtK. [ 
 
 04 
 (MJ 
 
 on 
 
 (16 
 WiJ 
 « CW 
 09 
 10 
 
 8 CtK.! 
 
 T.ital. 
 
 * eta. 
 
 12 
 
 1 10 
 
 12\ 
 
 1 07 
 
 125 
 
 I W! 
 
 13 
 
 1 oy. 
 
 i:u 
 13.; 
 
 1 oOi 
 
 !I7 
 
 It) 
 
 '.Ml* 
 
 10 
 
 O'JlJ 
 
 In caleulatinfj the alove figiire.s no allowance has been made for the fact that 
 tho straight Hour from the lower grades of wheat was of somewhat less value tliaa 
 
 agH^ 
 
11 
 
 I 
 
 tlun f rr„n tl,, !,i^l„T ^-n,.]. .. Th.ro nu.y als.) Lc sun>e sl.j:l.t .rrors ... >,^.,.m....k that the 
 
 ILt .nil! ,,r,„h,Hs arc ..1 th. ....... vah.. .hat.v. r Kr.-.k- of w.c.., th.y u.v. hco 
 
 n.a.lc fro,., 1.. st,.,l,i>,fe' this t.U.U. it .-houM not U- forj,'olte., that the vah..- of 1 e 
 "ll pr,Kh.c.,s .1..... .,ot ..<.c.c.s.ari)y i...li.ate the vah.o of the ^vh,.at U, the "hIW. ;»^ 
 
 ,„., of r„„..i»^; n ...ill is a,.i.roxi..,ately tl... sa...<. wheth.r each h,.shel of vh... .s 
 
 vi.l.li,,.' ,.r, ..„;.s to the vah,<- of $1.1.) or o,.ly to tl-e value ot i.O ee..ts. I., the alte 
 
 ;,,„. th -t of ,,ro<l..eti.m is r<lativ.ly greater, a...! i.iay even b.- so n.ueh greater ;S 
 
 t, re.i.l. r the poorer svh-M .(..ite u,„.r„Htablc for mill...!-' l....!.os<-s exeep. at a j,'rer.ll.v 
 
 e,l , . 1 prie... We havo also to eo„.i,ler the fa.-t th.at the ,;..,.,a...l tor lo.v *^-'^' "-- 
 ,,„! other inferior pro,h..ts ,.,ay he l-.s keen tha.. that tor l,rea,l-n.ak.,.^ Hour. S. 
 ihat a ...ill r ...ay prefer to pay a r-latively hi^hor priee i.^ a ^-^:'-'^'^.f'^''^;J^;!^";^l 
 in .,nl. r to h.,ve a lar^re .laily output of l.i;.'h ^ra.le Hour from h.s .uiH • •"•""[• '"' 
 
 "evair...!-' svs,e..,s of ...illh.jr. arra..f-'e.l a. they ar.. for ^.,o. ph....p -'"-'l;;^'.""' r''' 
 i;,!;; ...'.e \uo.litiea,io„s i.. order to pro,luee the hest poss.hle results w. h ,ute n 
 wher.t. au.l .uiH.rs a.-e nati.rally aver>e t., .>.ak....r .suel. ,lu.u^-s. 1.. v,e« ot the,. 
 ,.„.,si,leratio,.s it ea....ot 1h^ .loubte.l that fl.e value of tue .ower frra.Ks of w'-at '"r 
 u.illi.iH purpoMS is distinctly less than the f.^uns t,.ven ... Au' ahov< tahio vvoul.l m ■. . 
 
 "' "l.."r.*ranl to the vahu.- of the highest Krail. s of wheat, th<- loilowiuij .piotatiou 
 fiv.M. "The Miller" (Lo.i.l.ui, K.ifila.i.l, Feb. Cth, \Wo) is ot .ntensl:— 
 
 •The Kuf-lisl. i..il!<r .l<.<s .,ot want Xo. 1 llar.l for n.akiuf.' a .mrely No. I Har.l 
 w'..at flour, hut to n.ix with other sorts iu onlrr t.. .nak- a stau.lan! Hour ol h>s own 
 .,,,,1 M, loUK' as the No. 1 C'unaaian wluat is of the very hiKhes. .n..l..m: vah... it will 
 e.,.un.an.l a premium ov.r au.l ah..ve its n-al si.itrle m.lh.if? valu(\ 
 
 No .louht these renuirks w.mUl also apply to No. 1 N..rther.. an.l po.ssihly to No. 
 
 2 Nnrtheni, as well. . . ^. , , • . ^ 
 
 It i.s elear then fo.-, that we mu-t always . xpe.-t tae .i.a.-ki.t pr.<..< ot th.. liijili.-t 
 p.,„],.s to he hiyhcr iin.l the market pri..- of !!.<■ lowest ^M•a.l.■s to ho lotrvr than the 
 value of the mill pro.lu.'ts .jhlaiiie.l from ..ael. would su;;K<st. 
 
 \' 
 
 AVi;»Ai:i: run Ks oi' tmk ciiADKs in \vinni|.e<:. 
 ( Wiiilii- of JOOi-o.) 
 
 T'lkin" til. av. rafre of sev<ral .piotati.ms .'overinjr th.. whol." of la.-;t winter. tl>.i 
 foll..win!-' w..r<. fouu.l t., l... the avrafir pri,...s p.r hush.] (of CO Ih.s.) of the .hltTeut 
 f:ra.les of wh-at ii. Winiiipef::— 
 
 N... 1 Xor!i:en. '.".I '''"'"■ 
 
 No. -2 Nortli<Vn •'■' 
 
 X.>. :! North, rn ^J} " 
 
 N.I. 4 Kxtra " ■ 
 
 -'"•■■ --in 
 
 K.cd - 
 
 N... 2 1-Ved -'^^ " 
 
 Th" .iu..ntity . f No. 1 Hard oft.r. .1 for sale w;-- so small that it was almo-t i^rnoivd 
 a» a fn.-tor in the mark. t. Iu answ-.T t« an in.p.iry, ^fr. F;,.' " ir..rn kin.lly furnished 
 the infoi-matiiM. that tlw u-ual prlee ..f No. 1 Hard, du i..^' the past wintc'r was o.i:3 
 cent per bushel nl>ove that ..f No. 1 N.irthern. 
 
 By eonipariiiii tlii^ li-t v.'ith the pievioii.s table it will Ix' s..<.n that the av.rat'O 
 price of a bushel of wheat is much elosiT t.. the total v..1.k of the n.ill pr.wluets oh- 
 tiinablc fro.n it i.. the case of the hij.'li. r iha.. in the ease of the l.iwer prades. This 
 woul.l indi.'ate that far..iei-^ a.-c beins insuftieiently paid for wheat of the lower (jradef, 
 if the valuo of the mill prodiiets were the only point to be considered' in fixing tho 
 
19 
 
 S^^lu^:5?''^„^liTL!'r .r''"'1 "l "^^"'. ""■"'"^•^^ considerations which 
 
 .id, „„.,,. i, . „„,,.i ,,™,„„, .,,, „ l:;j:f,ti,uf. X, r/p^™",,™ 
 
 .\o. . M„,v n„l,..:„.. ti.at X,.. 4 is tl.o lowst «r,.l. use,! hy- any mi N "' 
 
 M-.UI..S ...„ „..v..r fix tlu. i.ri.vs that will 1,.. p.i,| f.^ th. ^vh,^at Tl, '.".'" 
 
 will pn.hal.ly always conunan.l ..Mha„..o,l ..ri-L. whi . ,o yah, e of h . " 1 "'"f" 
 will bo .l..t..nnine,l hy .h.ir uHli.y f,. ,l,,i,„ p..,.,:: ^^f ' ..l * ^ ^ Hh ."""t^ 
 sjnc c. tlu. m.,.r„„.,luu,. «ra,|..s. it s,...n,.x ,.„ssil,I,. that ,„ill..rs .o„Ul S to IZ 
 rrlativoly hiRlur pru-rs than thos,. whi,-}, iuuv lal.lv provail,.! if .^n- t. u /• " 
 woro .ivon to tho ..in.lin.. of sn.-h whoat a.ul spcvial'efforU L,ao " to fi ul Le mo "t 
 o.lvantagious markets for tla' products. "*- '""''' 
 
 : I 
 
 ^— ■ ■■ I i i 1 1 * Tiij^Wt^ liMy 'iii 
 
 ■HmH 
 
 Bi 
 
Pj^RT II. 
 
 A CHEMICAL STUDY OF THE GRAIN AND FLOUR OF 
 THE GRADES OF WHEAT. 
 
 By Fhank T. Shutt. M.A., F.I.C., 
 
 Chftnift, Dominion Etprrimcnlal Farms. 
 
 Tlifi <-lii<'f ohjci t ill view in ninkiiii; a clu'tiiical cxsimiiiation of the various gradi'S 
 of wlipats (lowrilicd in Part I and tln'ir rcsnltant flours, was to ascertain what rcla- 
 ti<insiii]) niijfiit exist Intwciii llic <'oiii|)ositi(iM of a whc^at and th(! iinantit ;• and iiiialily 
 of the flour that could lio ohtaincd thi'Pcfroin, whc 
 ratlicr tlian in 
 coniparinj? whi 
 alvsi,- ■ 
 cxt( ■ 
 
 wheats iliffcr'ni; in decree 
 
 I wen" under examination*. It has loufr l)"en well liuown that in 
 
 litfiriuf; as regards origin or conditions of ( -owth, chemical an- 
 
 is of fill jreilest value in indicatinjf the <iiialii.v or strvii^th — .md to some 
 
 the quantity of the tIo\irs that mi^ht bo ' ' tainod from tln'in. It was, therefore, 
 
 tliouffiit that data from such a serieri -f analyses as have !>■ en carrie<l nut in this 
 invest ii?ation mitjlit provu of considerahlo irtorcst, and possibly of irreat servif.-c 
 vlien placed side by side with the rc.-ults from pr.ictical milling and liakiiiif tests. 
 
 It was, further, hoped that from tlu> more detailed analyses of the floi rs a closer 
 relatiiin.ship than now exists mirht be established between the gluten data and the 
 brcad-inakinjj value of a flour. 
 
 The aiialy.ses of the v.dieats wen' made on the clcaneci saniple-i repicscntin!; the 
 v\riiius ffrades, and referred ti) on i)ajj(^ !> of this bulb 'in. The preparaiion of the 
 .sMuplcs consisted in K<"'"diiit; the wheat until the v.liole was reduce 1 to fine powd'T. 
 Kor this puri)ose the two mills con\monly einploy.-d in the laboratory in prinditi:? 
 fodilcrs anil fecdinjj stuffs were enipl'vcil. The d'terminati s made included mois- 
 ture, protein, fat. carbodiydrati s, fibre, ai>l ash. The weiKlit "*' 100 kernels was also 
 taken. 
 
 The flours analy-cd were those obtained in thi> millinir test aiul dcsijinated as 
 'straiirht.' (Sec ]>(\k>' ". T'Tt I). Tn addition to the estimation of the constituents 
 mentioned in tlie foresoinf; parajiraph, tlic proportion of Rliadin (one of the consti- 
 tuents of filuteii") was detern)ined, a mechanical separation of the jjlutcn made and the 
 relative acidity of the fl.uirs ascertained. 
 
 rOMPOSITION Ol- THE WHEATS. 
 
 Moifitiirf. — All the -.ampli-'S had been k -pt f> me weeks j^revions to ffrindinsr 
 
 iinder the sainc atmospheric condition'*. Tt is not isinpr, therefore, to find that the 
 
 differences in moisture-content an' comparatively ... .1 and do not call for any cxten- 
 .aive comment. Tt may be pointe ' ont, however, that all the whcat.s are cliaractcrizeil 
 by a low percentaffp of iTioi.sture — a feature of sprinjf wheats and a matter of considor- 
 
 ♦ThP wh(>at8 Inappclivl an'l Rrailp'i at WinnipoR am nil of ihe .sami- hard, spring wheat 
 typo (very largely Red Fife) and grown In Manitoba or the .North-west Territories. It l» evi- 
 dent therefore, that the differences between the.se grades are not thof3 which might result 
 froir,' the mixing of wheats of various types (e.g Spring and Fall) or of wheats grown under 
 widely different condlliOQ* of soil aad elimate. 
 
14 
 
 aMe importiincn to tic 1>rpiul-iniiki r, since, other tliiiitrs kir!<r equal, the drier the flour 
 till- ffriiiti r lh>' weight of hreiid that ci.a be inaile frDin it.* 
 
 Then, is alr-.i anotiier iiifen <fii,}; dcdiieticii that eaii be made in this coimeetion, 
 thouKh It io preliably iint (.no oi f r, at importanee. The weifht of tlic kernel in this 
 s.ri(s is in dip-et ratio to the pli m|in.-<s of tin. Krain. By eompurint? the nioisturo 
 jierecntajres wii!i the data reiin^-iitiui; th.' weiglit of tiie kernel it will be observed 
 that the ln^avier. or. in otlur wrds, ili;. phiniiper, saiii|ile< contain flii. larger fereentageg 
 of nioi-stiire. Th.MiKh the relation thniiKhi.tit the si.ri-.« is mt regular, the results Ken- 
 (rall.v sh,,\v that th.. Ii^:hter, an.l p-.s^^ibly ni..r .r Ioms ^hrivell...!. grain is the <lrior. 
 
 Cni.lr /V.,^^(.-l"his is ol.taineii " ; inu. ipljinj; the total nitr.jien eoutaine.l ;:i 
 the vvlieat l.y the faetor «'•.'.'>. It is the nio.^t important e..iislii nt and in wheat 
 eonsists ahni.st. but not entirely. ..f >:luten— the in^'n-dient which .l.fi.rniines the rela- 
 tive 'streofrlh ' of thi. ib.ur ami its value for l.r..,i.l-niiikin- puri><'>es. Since, lu.weve'. 
 a part of the pro<iii exi-ts in the bran and in the al.ur..n(. layer encli.^iup thi' (nd..- 
 sperni a. id 'vhi,.!i i..,iy be separaUd with the bran, it <l...s n^t invariably follew that 
 the ri.-li;>- ili.. jrrain in protein, the stn.ntrer the Ib.ur. !.|lluiu>;h this is nn.sf jirobably 
 true when comp:irinf; wL.ats ..f .qual plumpness and w: i. eipial thickn. ss of bran when 
 milled alike. 
 
 The ditfenncs in protein-content to b. .>Iiscrved bdween the jrrad. s of wlaat froui 
 Xo. 1 Hard to X... .-, aiv very Mxy.iU and the writer ilmhU if he would bo jiwtitied in 
 niiikiufr any (bduelb.n of an emi.hatie nature as to the relative superiority of ai.v one 
 of liies(. ^'radis over anoth.r as r. pirds the striHi^tli of the il..ur which they \wuU yield. 
 'Ih.rc IS certainly i indication in tlu-e cni.lr proK in results of a steady .1. vliiic 
 ill stiiiitrtli from th.. first to the h-t ..f tlic >eiii s, 
 
 ^ It is ii sifiniti. ant fact, how. v. r. tlia! t!:e ..rnde protein is pereeplibly InV'lu.r in Xo. 
 2 Fe<.d and in Xo. 5 Frosu.d than in tlie .'i-nlcs i.neediiiff tlKin, and the wrift'r thinks 
 that this may le ae....unt,..! for in X.'. :.' Vv,;\ by th.. snialliie.ss of the prain, an.l!.. nee 
 the larir.r proportion ..f bran (wlii.h is luVdily iiitr..i.',nous) to eii.l..sporni, 'iiel in Xo. 
 ."> Frost.'.l by til.. shriv(ll(.(l charactt r ..f the >;raili.** 
 
 " '•• <■'"■ f;riIl.lill^' as cattle Aid tlics.. tw.. latter grades are in all probability the 
 
 ill, .St valuable ,.f th.. s, ri<.s, ,ind tollowiiif; fli.se we sh..ul.l pla.v Xo. .'> and F.<d. 
 
 S.lc.t.'.I sampb'S of Kcil-Kife, as ^rown in Manitoba ami flio X..rth-west Teril- 
 tories, have usually U.iii f .uu.l richer in pn.tein than tli(.se wheats. Thus, in ISft;?, tl,e 
 writ.r obtain.. I 14'tii piT ...iit protein as the averajre f..r !» samples firown in Manitoba 
 i.n.l 14'.'.:! [Kr e. nt f.ir a similar number from the North-west Territories. Uud.mbte.l- 
 ly the eharaet.r of the M.i;s..n atfi'i-ts the i-haracter of the jjrain, especially as r.-panls 
 pr..t..in (•.'liit.ii"), a..d we may exjiei't from y.ar to year ehaiifres of more or Ics? import, 
 both ill .|iiaiitily and (piality of this iinp..rtnnt .■onstitiieiit, but it is evident that tlii; 
 ■:<neral and mixed eharaet.r ,.f pra.le samples should U> l)orne in mind when eomnarinp 
 their anal,>si- with pure, s.-le.'f.-.l f;rain. ..r erroneous c. n. liisioiis may !"■ drawn. 
 
 /•'<(/.— ]I<re, als... the r.sults arc s.) uiiif..rm— the diffirenees b.inj; such as niinlit 
 almost l)<Miee(.iintcd for in the unav..i.lal.le error of experini(.nt— that it woiiM not be 
 saf<' to discriminate 1h twi^eii tlie wheats, if we except Xo. 2 Fee.l and Xo. 5 Frosted 
 whi.'h, a.s ill protein e.mt<iit, f^ive sli-htly hifiher r.t^ults ilmii th,. other whi>ats <.t the 
 series. 
 
 It may l*. of interest, liowiver, to note that the per..|.ntaK.s .,f f;it throui.'hout the 
 who!.' series are considerably above the av<.raf;e usually .pioteil for wheats, ■ix., TS.",. 
 Our former researches, wlii..|i n.iw include a la.-^^. niimb.r of analyses, have always 
 shown that wheaf.s as };r.iwii in the Canadian .\..itli-we-t frencrally are so'i'liara. t.riz.'d 
 and wo must consi.Ier this as an imp.irtaiit an.l valuabi,. f,.aturc from the nutritive 
 standpoint. 
 
 .^. "rh'^se '•h'-a's wTf Ki-ound In February. The air In a healed hull<lln(? at Ottawa during 
 the midwinter months is. as a rule, very dry, and this no doubt has ha.l Its intluonco u 
 the moisturc-contint ot the "heat. f»i'- -' 
 
 "It has been shown by rfrent ros.arch.s In th,; E..£p.rimental Farm laboralori.-s ihat 
 frosted and rusted grain are in a measure immature, and as a rule characterized by a 
 higher protcln-eontcnt than similar wheat that has become plump through maturing 
 
 .; I 
 
15 
 
 Carlo-h inlratcf.—lhi 
 tnmid liy substractint; ih" 
 
 " r(iii>.ist, in tlir rfiso of wlirut, mainly of stnich, and are 
 
 Kuiii of llic othrr priiistilncnts f n in 100. 
 
 An.m.vhi:s ok Wiikath. 
 
 l)isi(.nation of SampU'S. 
 
 W.in',t 
 >if 1<M) 
 
 >Ioi«t\ire. 
 
 Clude 
 Pnttfin 
 
 Fat. 
 
 Carl.;.- 
 li}<1rat(-. 
 
 Fibre. 
 
 Ash. 
 
 
 Kt-Tnt'l-*. 
 
 
 (N. \G 25) 
 
 
 
 
 
 (iraninu'!*. 
 
 1>. c. 
 
 HC. 
 
 p. c. 
 
 p. c. 
 
 p. c. 
 
 p. c. 
 
 N... 1 Hunl 
 
 2 'JOU 
 
 10 ;r8 
 
 12 w; 
 
 2 17 
 
 70 37 
 
 2-4r. 
 
 1 47 
 
 Nil. I NortliM:i 
 
 2 m« 
 
 l'> •« 
 
 12 81 
 
 2 (Kt 
 
 711 02 
 
 2:io 
 
 1 49 
 
 X,, '_> 
 
 2 IWl 
 
 10 37 
 
 12 09 
 
 2 14 
 
 70 KS 
 
 2 39 
 
 1 53 
 
 X,, 3 
 
 2 4tif) 
 
 y M 
 
 12 :.« 
 
 2 2.-> 
 
 7109 
 
 2-84 
 
 1-75 
 
 .\m. 4 Kxt'f 
 
 2 204 
 
 8li6 
 
 12 13 
 
 2 41 
 
 72 00 
 
 2 73 
 
 17^ 
 
 \,, 4 
 
 2 244 
 
 U 03 
 
 12 25 
 
 2 20 
 
 71 f.3 
 
 2-71 
 
 1-68 
 
 N., :, 
 
 2 20« 
 
 8.73 
 
 12 81 
 
 2 27 
 
 7108 
 
 2 71 
 
 1 80 
 
 IVcl 
 
 2 Hill 
 
 8 91 
 
 12 87 
 
 2 31. 
 
 71 22 
 
 2 84 
 
 1-77 
 
 Xu. 2 1V*<1 
 
 1 2 lfl4 
 
 y 90 
 
 13 00 
 
 2 00 
 
 09 20 
 
 325 
 
 1-84 
 
 No. 5 Fr- t. <1 
 
 i ^*^' 
 
 'J I,-! 
 
 '.302 
 
 2 42 
 
 70 02 
 
 208 
 
 1-53 
 
 ■ Fihrc and Ash.—H will bo noii.c.l tbat tl;o p'roiuta.uv.s of tlu.-p constituonts in- 
 (•ri>a.<(>, thniinh not regularly, ns the wi i(.'lit of •■ ktrml dirrca.scs- -t'.iat is, from the 
 liinlier to the lower jirades. The explanation i'^r this lies in the larger pereentagc of 
 bran in tlw sinaHer (and lij;ht.r) grain, and in the fact that the bran eeats are the part 
 of the I.ernel riehcst in fibre ami ash elements. Xo. 2 Feed illustrates this faet very 
 will; its kernil is the lightest and it eoiitains the highe-t v)ere< ntages (,f fibre and ash. 
 
 Weight uf the 7.-ci-;i' ?.— The weight of the kermd as a.-^<irtained fn.ni, say 50t) or 
 '.OdO average grains, furnishe-! important data when enmiiaring among themselves 
 liffennt .samples of v at of the same type. Previous iiiv. -titration has shown that 
 when sneh grain is cx.iiiiined tb?re is a very eloso relatioii.<hip between this weight and 
 the weight per bushel of the elean(d wheat— the hejivier the k<rnel, as a rule, thi' larger 
 the wei^'ht per bushel end, as may be p-iint<d out, the greater tlw amount of first grade 
 Hour that may be obtained. The pre.nt series offers an < xcelh nt illustration of this 
 relation-hip, for with one or two minor exceptions the order of the graiks as regards 
 weight of the k<n;el is that of the weight per bu>hel and of the amount of 'straight' 
 flojr. 
 
 WKioiiT Of Kkuxei., Wkioiit cer Bisiif.r, .\xd Yuan ok Floi r. 
 
 Desifjnatiun of Saiiiple 
 
 Xo. 1 Hard 
 
 No. 1 Northern 
 No. 2 
 No. 3 
 
 No. 4 
 
 No. 5 Frosted.. 
 
 Xo. 4 Kxtra 
 
 No. 5 
 
 Feed 
 
 No. 2 Feed 
 
 ( 
 
I 
 
 19 
 
 The wheat which offers tho chief oxcoption in this consideration is No. 6 Frosted, 
 in which, it is to Ik- observed, that althouRh the ratio hctwiHn the wi-inht of kernel and 
 weight per busiu'l is mnintained, the yiehl of ' struiKht ' Hour is loss than from scvcrnl 
 whcnts (TT heavii-r churaoter. The yield of slniif/hl flimr is d.-terminod on a colour 
 hasis and has in this instance been re icoil l.y tho discoloiirin<? action of the frost. 
 Kxaminati.m of tlie lolal yield of flour for tiiis sample shows that tho amount of 
 flour iihtninahle is directly proportional to the weitflit of krnid and weight per bushel— 
 and l.ciKT. frnin this siniidpoint. this wheat falls into line with the rest of tho seri(>9. 
 
 It may lie remarked that if these wheals wire Jiidijed simply by the weiKht of 
 Jvtrncl even tlie higher grades would be found lulnw rather than at)ove tho avcrase 
 .'.s u.seertai;.od in our laboratories for first class lifl Fife. 
 
 CO.M POSITION OF TIIK Ki.ul iis. 
 
 The fliiurs submittci; to cheniie.d examination in llns investigation were obtained 
 in the experimental roller mill and are those desi;rn;?ted in Part I of this bulletin is 
 s(rui(jhl flours, a definition of which is siven on pase fi. In addition to tho deter- 
 mination of the moi.sture, iiroiein, fat, fibre, and ash, as in the i-ase if the wheats. 
 tlie (liroet estimation of the whiten was inaile, the proportion of protein in the form 
 of gliadlu ascertained and the relative ai'idily taken. 
 
 Moislurc. — The percentajr.s i.f mui-mre in the>e lloiirs are consiileralily less th".i 
 tliose in the usual brands .if (lour upon the markel. This is accmiited for chiefly liy 
 the fact that after mi'linsi and before aiialy-is these flours were exposed fi)r sonm' 
 weeks (in small iiuaiitities, in bajfs) when tlie atni.«splier( w.is compaiatively ^peakiuT. 
 <lry. (S(v note on pajre 14). This wa.s done for tin- purpose of einuilizin« the mois- 
 li-re-conteiit lliroiiyliout the series nnd ni.donl.ie.ily lunl t'.u- i-fl'ert of .Irying the 
 flours. Thi' low moisinre-conteiit should in.licate, other lbini;s beinK <'i(ual, hisfh 
 absorptive cai)acily :iiid a concomitant lartjc bread yield— and this was found to be the 
 easi'. As the difterenci s, however, between the flours in tlu' perrentau;es of moisture 
 they contain are very small, it would be undesirable to draw ai^y cotielusions as to the 
 relative values of the flours in this respect. 
 
 Froli'in or Alhinniii'il'lt. — As stateil in the aceompanyinjj; table of analyses, the 
 iMTcentage of proti'in is found by mnltiplyinpr t!ie percenta'jre of nitronjen in the floer 
 by the factor .")'7. This luimKr has been adopte.1 of recriit years ns ijiving more 
 accurately tli^in •2r> the composition of olnten, of wliieh thr protein of flour prac- 
 tically con.sists. 
 
 A study of tii St data at once sb.ows that it \.-ouM \y practically impossible on 
 this score to discriminate between these flours, the differences in protein-cont<>nt 
 beiiif: SO small. It is interesting to note, however. Ilial ir-, tlii.s regard \o. 1 Hard 
 docs not surpass the other Krad(>s. indeiil it does not stand at the head of the list. 
 As is well known, and as stated in tho con.sideration of the wheat.s, the protein 
 ifili'.len) is ll;e mo.st important constituent in determininK th;> brcail-makiiiK power 
 ef a flour. Tt has been generally held that flours of nrood ipialily should c.uitain 
 U^tweeii n and 12 jx^r ittit (N x fi-'i). but it has been shown by recent analys<^ in 
 tlif! Farm Laboratories that ftoou' bread-making ilours may contain con.siderably less 
 than this amount. 
 
 GUadin. — The water insoluble protein of wheat flour, more eonniionly known n.s 
 pluten, has b«--n =howii to consist rss.>,iti,i!ly ,,f two aibi.tninoi.ls or profeids. alike as 
 ri'gards their nitropen-content. but ditTirinff in their jdiysical charai't^Tisti. s. They bav- 
 been named prliadin and frhitiuin. (Uiaiiin is a «!u(>-Iike. sticky borly and serves to biml 
 and hold together the non-adhesive, in n-iilaslic ulutenin (as well as the starch) when the 
 flour is moistened and kneaded and allows tlii> re-iT: :it dough to •rise' uiiiKt the 
 fermentative action of yeast. It is stated by O.sbona d Voorhis>s, Snyder, Flenrcnt 
 
 iiliiiiiliiiii 
 
17 
 
 iJ othrr chpTtiists who havp mndo a «i>ocial utiiily of Kliiton nn<l iti rom|>oiin(l<. thilt 
 e brpail-mnkiiiK vnlni> of ii flour dopondi* not only \ipon th(> amount of (fliitcn pri'sont, 
 
 * 1. 1. . 1 . ■ T» e Lj I _ / \r: *.. l.-^ 
 
 nil 
 
 the broail-m 
 
 but also upon the proportion of jfliadin to glutcnin. Profiv<Hor Siiyili'r (Minncsotii Fx- 
 ■ • ■ ■" ■ ■ nnt iinioiint of (tlinilin may cuuso 
 
 IMjrimcnt Station) Rays: ' Kithrr an oxct'ssivo or scant amount of jtliailin ma 
 a flour to have poor brrad-makin« qnulitit's.' Ah n-Ranls tontativi' -liiiiclardH tiii 
 further says tliut: "Flour of (jood i;imlity should contain alwuit 11 per cent . 
 (N X 5-7) and that from r>r> to cri imt I'ont shoidd U' in the form of jtliadin.' (Journal 
 
 \* writer 
 protoin 
 
 Anai.v.sk.h oy Floi'rs. 
 
 |).»it,'iiiilicn<if Siinil"'. 
 
 Pri»t»-iii 
 
 Mciixtiin'. I Allxiinin- 
 
 No. 1 Hani . . 
 
 N». 1 NorttnT'i 
 
 N.i 2 
 
 No. 3 
 
 No. 4 Kxtra.... 
 
 No. \.. 
 
 No. T) 
 
 F."«l 
 
 No. 2 1 .•<i! . . . 
 
 No. I") Fro-tfcl .. 
 
 8-53 
 SKt 
 8 --.I 
 8 12 
 
 8 ;vs 
 
 S IK) 
 S .5J 
 8 U 
 
 I>i'^i„'liiitiiiii (if .><aliil)l< 
 
 j lVnfi»t.iffM 
 .,,. J. i of Prott-in 
 
 (^ ■ ' 7) j f,„.,„„f 
 <!lia<1in. 
 
 Wet. 
 
 No. 1 Hani . , . . 
 No. 1 Nirih rn 
 No. 2 .1 
 No. 3 
 No. ■« Kxtra. . 
 
 No. 4 
 
 No..') 
 
 F.vd 
 
 No 2 Ffpcl . . . 
 
 No. T) Frost! d . 
 
 P.O. 
 
 p. c. 
 
 4S.'-. 
 
 4r. 
 
 4 IH) 
 
 44 :•) 
 
 4 8.') 
 
 4.'> 
 
 4 ra 
 
 41 8 
 
 4-8^ 
 
 4.) 4 
 
 4 W 
 
 44 1 
 
 4 79 
 
 43 !t 
 
 4 «7 
 
 41 9 
 
 4:« 
 
 ;«< 1 
 
 4 90 
 
 43 r. 
 
 IP. C-. 
 
 37 ."i<i 
 :v.t 01 
 :C) 31 
 
 3i; 44 
 
 lit; 112 
 
 3»1 in) 
 
 ;!.'■> 80 
 :i« 40 
 
 31 811 
 
 38 10 
 
 (illltCII. 
 
 Dry. 
 
 p. c. 
 
 13 no 
 
 13 4S 
 12 Ii4 
 12 81 
 12 (» 
 12 HI 
 12 31 
 
 12 i;i 
 
 11 3.-. 
 
 13 :w 
 
 Ilatio of 
 
 Drv 
 to Wit. 
 
 ■88 
 8'.l 
 7;i 
 
 ■S!l 
 
 ■s» 
 
 .«'.) 
 !ll 
 
 SS 
 HI) 
 
 .\ci.lity. 
 
 IT. 
 
 l.-> 
 •l.'i 
 15 
 ■lt> 
 15 
 10 
 •17 
 24 
 41 
 
 of Amciiriiii Cliciiii'-al Society. .March, r.M»4). It would, however. apixMr from moro 
 recent work that there is ample rca.^on to Iielievc that in many troml flours the propor- 
 tion c>f gliadiu is considi'ralily less than hero stated. Thu.=!, from hidletin Xo. ., Minn. 
 Exp. Stii., issued .laiuiary. VM'Ct, liy Pr.if. Sn.vder, in whieii the .malyses i,I ilour.^ aro 
 given from 10 standard grades of wheat of 1904 (Minnesota inspection) I obtain, partly 
 by ealeulation, the following results: 
 
1* 
 
 PkoTKIN and (iLrADIN IN MiNNtSOTA Fl,(iL» 
 
 lHi«ign;iti'>n of ,Suni|.lr«. 
 
 Prut, i 
 
 1 :s,>. 
 
 :i iX... 
 
 4 No. 
 
 .■. N... 
 
 - N.. 
 
 1 Niirtliirii, iiiKiKcttil in , 
 
 I " ■. iPUt . 
 
 10 Nil 
 
 A 
 4 
 
 ■ctf.l 
 
 Hr.vlf 
 
 2 NnrthiTii 
 
 :< 
 4 
 
 III 31 
 
 10 (Ml 
 
 H ,-.7 
 
 11 10 
 
 11 tw 
 11 a) 
 11 ?ii 
 11 :« 
 
 to 81 
 II TiO 
 
 Oliadln, 
 (N. > 5 7). 
 
 [>. c. 
 
 r. M 
 
 4-0 
 4 70 
 .V13 
 
 4 rwi 
 
 ft Hi 
 
 5 24 
 4 73 
 
 4 M 
 
 5 (Ki 
 
 IVrornuire 
 of ProU'iii in 
 
 tiif fiiriii 
 cif (iljiulin. 
 
 ,'..1 » 
 4.'. I 
 
 rc, H 
 
 4ti 2 
 41 
 
 I 
 
 14 7 
 411 7 
 41 •• 
 41 7 
 44 
 
 Id tlio pcrr, itMjrcs of iirct.'iu in thv f.inn 
 ■iic> fli.'ir ..iil.v !•, the li.w.r limit naili...!. 
 
 It will Ic (il,.^.rvi .] lluit in only t\v.. r:i«.s 
 of Kliiiiliii iipi'ro;i,ii tlic >l:milnr.l mi.I tluit in 
 Kislit uf llir t.n siunl.|..s piv. p, iv. iit^ig. s |.ra,ti.»I!.v l,t«,vi. 41 .iikI 4.i 
 
 In im-^ur t„ a l.tUr of .M.iuir.v r.,.Mr.Hn.,' tl.,. Klia.lin rati.. .,f tlo„rs I'r..f.--or 
 Nnv,I, r urit.s „,„, „,„!..r .jato of May jn. VMC, a. follows: ' A.s onr work on this point 
 • Xttiuls over if ' ■■■' ■■' '■' .1 . ■ . . ' 
 
 <•( nlil !><■ (h.siriil, sMj.'fjcsfin<f quite 
 tion of jjliailiii dnriiijr (liffcrrnt vcars.' 
 
 oiisiili-rallo i-haii^i-j in the conipusi- 
 
 It shouM 1... Stat. ,1 lliat tlw n>,.tho,l w hnvo follow..! in tin. .I,.t,.nninati.,n of ^lia 
 
 tl l;;^^''";';'!'>- :''■",;':"' ^'>: ^'^-f--- >^">'I"'% - tl-^^i >.- r,.^ar,ls r..,,!,. oU,Un... 
 our .lata and Ins cli..ul.l lo strutly .-onii 
 
 1 1... 
 
 . Mo. 
 Uh- ,,MV,.nta;.,s .,f ^lia.lin in tl... .orL-s ..f ll ,;,rs ;„„!, r invv,t:^ation ai*.. with 
 '"■'^'■'■'" 'f -^"- - '•^-''. •^'•'"lingly clo-,, sh..win,ir that in r.^spcc-t to this i, 
 
 portant (■..n>til.i..nt tli.> fl..i.rs ar.. oxtn-nRly nnitorni. 'ih.. pr,.p..rtions of prot.-in 
 i!ir f..nn „t >x\uuhn arc also (with tii. ,.x.-,rti..n ..t \o. -2 r,-,-.!) d.,,: tho .liff.ro,.. 
 not L. insi- snoh as to alL.w any niark.-.l inf. rcnoi.s l„ in^r drawn as t.) th. 
 
 1 la- 
 in 
 
 ITS 
 
 ,. .1 • . , • , , . — .-. I... ..lativo values 
 
 troni till- sfan.lpomt, th..!,jrh it may ho p..int<.,l ont that in this r.sp.vt X.i. ;i X.,rtlKTn 
 
 an.l I-...I a!ip.'ar to io s..ni<what intVriur t.i th.' .ahtr gra.h- 
 
 It is hi'rhly .-i^-niti.ant that th,. tl..ur of X... •_' F.,,] falls consl.lorahlv Wow any 
 
 of tho ..th. rs .,f this s,ri,.s in th.' f:lia.lin n.nt.nt. n.s it also .1.,,., in wot an.l .Irv cliitwn 
 1 li.iiif,'li f..ntainin- tho lar;.'. st prrccntajfo of prot.'in in tho .s..Tios. it woul.l i.r.'.hahly Ic 
 
 vahul.ss f..rhr(a.l-niakinfr. I'part from tho la.t that it is disqnaliti -d ly .-.iloni 
 
 To awortain li.iW far ..iir .lata as r<-ar.ls p, r-Mntajrc an.l pn.porth.n of Klia.lin 
 
 nii-ht .•.iniparo with th..s;. , l.tain-.l fr,,m stan.lard hramls of flonr upon tho nirrk.t 
 
 niillo.1 larK.ly if n<,t . x.Iii-iv.ly from \orth-w. -t. rii whoat. wo havo analy«..,I • Fiv,' 
 
 R..SO.S ' (Lak. of th.- W., .I.S Mminr Co.) an.l • Str.ii}; IJakors ' (Tho I).,w.l Millinfr f.i ) 
 
 an.l apiKii.l ro-iilts. 
 
 Thiso nsiills show that tho flours , f th.- present series are fairly uniform with 
 
 those upon tl«- Cana.lian market at the pr.sent time In r.-.spoet n.^t only as r.jrir.ls 
 
 prnt-iu hut alsa as to gHndin- r.r.fnu an.] th,- proportion of this .•..usliluent in' the 
 
 protein. 
 
 •To nve grams of flour In an Erlcnnipytr flask. 250 p.c. of 70 nor rent (hv wpl^hti „rr.r.t. . 
 wore added and the whole aKitatrd at Interval, for ..neral hourJ! A?ter^4'ho,.r» the ,o uUo, 
 of gliadin 13 separated by filtration and an aliquot portion acidified with BulDhurir«r.i.i „.^ 
 its alcohol evaporated. The gliadin nitrogen li then determined by {he KJeldahl^ priees. 
 
19 
 
 Pk'UKIn anu IIi.iam.s in ' Fivk 1{i»sk.>« ' ami ' STimsd Bm<i.i 
 
 FiJtf 
 
 l>>«ignutiiin ol .Sniii|ilcit. 
 
 Mtroiif; Ititk'M. 
 
 Iltiadin 
 
 (N<8 7.) 
 
 4 .v. 
 
 4 11:! 
 
 I'l-rcfiiUg* 
 
 Pnitfin 
 in th(< form 
 of (iliadin. 
 
 II 3 
 
 i)i t) 
 
 Wei nn<l Dry f/'/i//.n.— With rc~|>c(l to tliis.t <k't<Tniii:iitii)iH, if may \^ m\t\ thut 
 they indiciifc, ii|)|in>xiiiiutily, jt miy nito from thp pnictieal !*turi(li>.iiii', tlu- n-l.itive 
 vi'liiis iif llic Hours fur linail-makiiiK punioMw, tluiush tlio cliaria-t^'r as well .is tha 
 niniiiiiit of till- Kli'tt'ii !-• >' .iio^l iiii|iortiiiit fui'tor in lliis ooiisiili'rnlion. 
 
 It is (;, iicrally ii.liiiitlc.l llrit the iiri'iid vi Id is dt'iK-iidolit lurKcly u|>im lli<; so- 
 cidli'd • >lr.iiKlli ' of llii' floiir—lliat is, tlio powir to idworh and ri'tiin water — (a 
 c|,inlity tint is diici-tly related to tile KJiiteneontent). The 'ei-paeity for produeiiM 
 n well ri.siii iuaf wliieh will nlaiti its moisture un<l elasticity under a crisp crust 
 ii. ratli.r du. In tile nature or pliysieal ehiirneter of the (fluteii. 
 
 ■J'he esliiniili:::; of the jrluten is a nieelianieal ratlirr than a eheniieal process, 
 iiiu' heiiei' ihi' data obtained arc in a measure deiK^mlent upon tlie metiiod adopted. 
 We niii.v, therefore, (jivo in oiitlino the proi ess u-im| : 
 
 TiMi Kratuinis of flour are p!a<i-(l in a pfircelain dish, neii^tened witii a sufficient 
 iiuaritity of water an<I carefully l<neade,| into a hail. Care is exereiseil that each pa'- 
 tielc of flu- tlour ha.s l)ceoniu fhorouKhly •noisti'iied and tliat none adheres to ths 
 .>ides of tin dish. 'I'he hall of doufrh is then allowed to staiicl f^r one hour at the 
 end (d' \.hitli time it is t ra ns f eriod to the palm of the haml and there carefully knead- 
 ed while a small gtream of wi ' r is allowed to play on il. The .starch is thereby 
 completely eliminated and the otxration eonsiderod finished when no more turbidity ia 
 noticed in the w:i.sli water. The hall of gluten havinR l«'eti free-l from starch M 
 placed in the |K>reelain dish, covered with distilleil water and alloweii to stand for 
 one hour. It is then pre-ssed Ix-tweeu the palms of the liaiids in onler to exclude as 
 much water as p'.s^ihle and immediately weifjiied in a tint ho{t.)i,i phitinum dish. 
 The weinht obtained multiplied by ten i.s rtH>op<led as wet Klufeii. 
 
 Tile dish is immediately plaet'd in a wati-r-oven and dried at a temperature 
 approximating W ('. for forty hours and re-wilKhi'd. From this weight the per- 
 centage of dry gluten is easily ealcuhiteil. 
 
 Authors usually recommend ilo'ing for a [HTiod of twenty hours only. It was 
 found, however, that an additional period of twenty hours produced a decrease in 
 weiiihf, thus indicjitinjr that the ball of pluten was not comple'ely dry. Periods of 
 desiec-ation ioUKer than forty hours did not result in any appreciaide decrease. 
 
 With the exception of No. 2 Feed, the data present groat uniformity, including 
 a very elosi- aftTicment among the flours of the .series in bro.nd-making capacity. Mr. 
 A. T. Charrim. .\.ssistant Chemist, who made these estimations repi>rts that, with the 
 exception of the gluten from No. 2 Feed, all were firm, clastic and resilient and evi- 
 dently of excellent quality. The gluten from No. 2 Feed was not soft, flabby and 
 sticky as is usually the ease with jioor flouns, but rather of a pulv-jrulcnt cliaract-ir. 
 showing l.ick of cohesion and acting as if there were a deficiency of cfliadin. It is of 
 jM euliar interest to not'', tbrrefnre, fbfif it is tbi?: sample and this s.-implc only which 
 shows an exceptionally low proportion of protein in the form of f;1iadin. 
 
 Acidity. — The first seven grades have given practically the same figures. These 
 arc quite normal for flours from sound wheat.s, showing that no heating or fermentation 
 of the grain or flour had occurred. In the case of No. 2 Feed there is a well marked 
 rise and it is also of interest to note slightly increased p rientages in Feed and No..S 
 rrosto-l 
 
CON«"LUS10NS. 
 
 In roiu'ludirnr the fli«c\iMinn on this piirt if tlio iiivi«t!Kntinn, we niny en<Ieii»oiir 
 to l:fi«flj- miMwcr the qufotioii": How fur fltxii tho compoNitioii of tlic wlieat« n^ r* 
 vrnlod ly iluiniistry agree «illi tlic oft., iiil (fnulinui Cuii we pntlict from hikIi wheat 
 oiialj>o« the i|iiuiitity or qualify of flour to W oltaiiio'l tliori from ? 
 
 Wo fiiul u jtri'Ut 8iiiiih\rity in ^•onl|'o^ilioll lotwcon tlicse whontt*, eKpeciully among 
 tho hiphir ninnK'r^ of tho wricH, a« nviinln all tho more imporbint eonstiturntti, i.e., 
 tlirwc which I'Jeot tho brcad-ii;i;l;ii.K qimlity, iinil wc ohould pn-furmine, thorofore, thiit 
 thojjrniliiiK h.is hooii bwod upon tlio rolalivo yiolil of tirst quality flour (of whioli eolmir 
 is nn itiip(prtaiit factor) rntla r iIkiu upon tli,' t-ivntial ijifterencon in what inijsht Iw 
 temnil the rolativo strengths of t'lc wIk ats. 
 
 As rojrn.-ibi quHTitity of flour, wc have ^hown that in »uch a serieo tho weiyht of tho 
 kornel ninl tho wciRht per hn-^hol, mul to n minor degree, the fibre, indicate the relative 
 Hour yiolil. Our result* in those dotorminiitit ns are in exoellent neeord, eupp<^>rtinK tho 
 s.ippo-iition that the gradinK of tho wheats has boiii ma.Iu primarily from the stand- 
 point of yield of first quality flour. 
 
 The percf'ntagc of protein in the wheat undoubtedly is a im'asure of the strength »t 
 the nsultant flour, but if we exiK'pt No. 2 Fwd and No, 5 Frosted we gearcely think it 
 Would be justifiable to \ise difforonces in pntoin e( nteiit «uch as we ha>'€ Tiiot with bo- 
 iwoon tlicso wheats (fre(inently less than 'i.'i per cent), as a baHis for tlie urratige- 
 nient of the wheats in their order of merit. And tho same holds true for the data 
 regarding gluten and gliadin. It is highly significant, therefore, that the rceultnnt 
 flour.s were found so uniform in quality for bread-making. 
 
 Grateful fleknowlodgnunt must be made to Mr. A. 'i'. Cliarron and Mr. II. \V. 
 Charlton, Assistant Cliemists, for much valuable assistance in carrying out the analy- 
 tical work of this iiivest!t;atio/<. 
 
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