| Dpezbeebepbenteame teva! Grading Grains Examining and Grading (rains BY ee ONS Pin). Professor of Agriculture University of Nebraska AND E. G. MONTGOMERY Assistant in Field Crops University of Nebraska ~ PUBLISHED BY THE AUTHORS 1904 LIBRARY of CONGRESS Two Copies Received DiC 15 i904 Sopyiignt entry Pev. 29, 1 Fe ef CLASS GF XXca Noi PCOSIOZ COPY &B COPYRIGHTED, 1904 BY THE AUTHORS CONTENTS. PAGE VV Aine biis Uist ran eHaIDN UT ATS ELAN) Ma Vale Ba Uae Taste Walaones Mi rat aiavalal eV si ak oaeuerhaya) sau anislatalaly 5 Classification! of Species ANGEVATIELIES se ners crcis-e[-on!ciaisi eislecvehelscveletelntele!3 5 JG MOO AHO AT Oly, CH OMA codéGasdy lagbabadobasodcus Oho ondouc 6 MermsforidescribineyChanraccersie setts settee leer eversisickelarsaclsots 8 Onblinestor GescribimP wie ash ccleteromtavcheicle cls rae neta eleleleNalerelevelssle i velatayers/= 15 EY Xe MANN eI Le ete eh CUA We Bain. .yoyay okey stoualej lates «tsielayeie!eycrcllelevalsierelovel sal etel ee 16 JEON Wo) 10S, ClO ARON Sas NAM ono dsibabonagoca nobus dbooppooemsdoo 16 Hardness, texture, weight, soundness, mustiness, color........, 16-18 Wihlea tims peChlaMerulesisivelsnarers cio hee vere rales cies avers mveseeevehoteictee pete ley tenons cars 18 Testing wheat for purity...... AB OREO EU a GERD ESAISTROt Gos Ree Rie noon ege <20 MestinoywheatMoryviaollity ec aekeiste a tiers ce eine soe a oeioasiate eretaiene aie 20 DOL eu eaters eeetelareetat tetas ale totes sel tters soe tore Louataitha ais eRenele se cat pese counts blenare ie sitters 21 Glaeser tiom OLS PECles eit cee ays lascls: ec Se a ye ku aed MEE he loots eo atae 21 Laboratory study of species and of characters.....................-8- 22 EXAM bLOM,OLSPeCHES|: msveiyel-ucihieisiere cis vs) eis letarate aveyol ste) apaeialevehefatenenst se ..22 Mermsrormaescribinc Characters acres sketteieeion crereteds eietr eherelals 245238 Ouchinetorn descr iouasye orm sever vvershet-teie cette) <)efece teeter sloieney st avare preted Oublime for Comparing variety by PES sire cies es + eeislelelelololeters Peace Uwe Gory sagachocnoadge amoccooUMbde a Onoor OOo B OOnOeoOodD ocongicnas 29 FZ OMNES OPDeEHODSEL VEO Seeyaccesioc in si ccad leier avers masons oheleinei eters besveko faye aiays tena fistsre 29 Uniformity of exhibit, shape of ears, color of cobs, color of kernels, market condition, tips of ears, butts of ears, uniformity of kernels, Shape of kernels, space between kernels, proportion of COMMION Ar welshivvol SralMyONleatas sa: cloaereeiele starestere/cile els sais 29 SCORELCALG LOL COLM ais rereia eis lapetar heed oy tetas eesti ta) al evatle lal eta elle fovea elieyav alice oh aves 34 Rees Ors Ucietne ex OVDS EOL) COLT ./5)4..s)ele evel claus svete) ateyelle allie sedaei #2 34 INESEIASIC OLNBLO LE VLR ULI Cyan seis shay ayn eyelet ale rapshaavsieus) cies otsl anefals|@iopal.evel sate) sila 36 CRAG LA CORME pra ierarcseescts ops eens stototebe rate eka etel Wye, ct cherepets aketvice hetetepevel Brsraveleyovene 36 OINUES LOMDEPODSCEVECM Rat steer ta fete ciency oreltiale ls oe eA trevecnmnanetovetccnteta ait cataicts 37 ColorMSOUNG MESS aMIOTSUUME ev. Nevsve oy eteneeeie sielaserene ct sreteleretennleyetalsicls aests 37 Cornringspecbromlm ule syste iates -fepoyn axsvsiat spe taty chen eeske atel wire lene) au svisicis o,sirmieiaishs 38 Oita en Atte seat cei sies ca syaitct oer ans, aeltshel ene) steteyshle bauipapdsy storey allel Siaverein’ cus heletetsrs) clot 38 GVASSifiG AUTOM MOT ASE CLES a caterers a cia dnote eae stewie tere sice esis aie nece ee clcl stessiol skaisiiare 38 Laboratory study of characters.............. SPEAR abet as Pa PA AM ATA ALA 40 PermcoulorG@escribing CArAaGhEnrsscrjwcapout later cialeveta. cha craysteletelseyeel sive verse 42 OuGlimesor GeseribIMe Owes sere sews acciepaveoars arshees oneness crs yearn ey aietatiteesys 45 EXAMUMIMN ey aay ox alin CeO AeSey. aielereyacelapeloteeehey eh bevel siete erehcniace aieloicielelcvectess 45 PoiMiswtombesODSERVE dist oy etencert) che olelnatsicusremctsnct a enenstetotete e's; ett laymiaiele araucle 45 Mustiness, purity, plumpness, soundness, weight.............. 45-46 OatpMspectromerwMlesyss. vaielesejoctocis ela ays seta aletene cl osmiarsseusielsveleie, sisal sel Shays tis ate 46 NESTIMGFOATS MOL PULL rete ets yerele clave ciate Sav otaeetalnerefataben taleva sieneebar sr neie 47 BS AELOY So hviod te red eosans reieta ou nea Ae dU aI EAU HARA On CREE Aaa yA CRMMM MR a aS 48 Classificationofispecies/iand.varietics.: (aca nics ae elie ciara 48 Merms) for describing charactersecno cscs va cece hoe oer .50 Outline) for'describingbarleysass.e ees eee eee eee oee 54 Examining and, grading “Darley. d2 (ts: 5,0-s cso lejeisaa espe a oetoe eee 54 Points; to; beobserved (2) nis 2 eae, curate lle ae ated ted ala ney 55 Color; texhure brew gy ciulealitl See Were ick anise teva is tere etna ay ahaa eel npn ee 55 Barley inspection PUlesa! icici ats eyes spe etalevs asters tevure 'eseitve Ou teke Peis auaacanane 56 Pestine barley for) purity, and wialbilityel.qa cee cietiae ec een ee ee 56 Hay plants) corns ita oieie act's RAN eahel sts ofa sah ass erecilatys Sip Panels ded hea 57 Outline for describing (erasseseeyaelue eerie ee a nile eee miele ee eee 57 Examination iol orass Seeds. tions shanks ec ce nets SENN Oe eine Lina ae ae 57 Hay.and: straw: inspection: ralesic: is... oj waits Moonee ea he Rey hea 58 Identification oficlover/and) grass (seeds: se 2.4 ss. e cess alae emiseo oes 59 Clovercseedsits cick cad tiavs, a tte ila Gs Meira, Vso, IC RU Se, 59 Key for identification: ) vac cides ae tecn ee cert pee eee eeetioee 59 GEASS) SCOGS. ai ssaccrelaie sesh ie laarelescrae shdpaterai st ouaiarsis @ Giephe shear aeume are CRI cee 60 Keysforidentificatione i: eid) alin (art ih ie aman nen ata) arate Gees 60 Millet seed........... BNE MEM Hae Vere sale cape lull ale net eva halle ateye dat atau ea ies aaa 61 Key, foryidentificatiom ys cc eter ios Scie circ omnivore Goatees 61 Apparatus forigerminatingeyseeds ec orale casein entice cer eee 61 Determination/of weigh tiper bushel 2s vee scale ciate ee aleleelstelteene 62 Pest Lor! Molsture MM Sram sale tla wevaeueetsl nie acclae ayaa inns erotem cheer 63 Table of grain weights per bushel................ stagnate ate oa Oe Shae a iene 64 WHEAT CLASSIFICATION OF SPECIES AND VARIETIES. The wheats are classified into several species and vari- eties, founded on distinct differences. Wheat belongs to the family of plants known as the Gramineae which includes all of our cereal crops and meadow grasses. All of these plants are readily distinguished by having only one seed leaf and are technically known as monocoty- ledons. Wheats seem to be most properly classified into species and races, as follows: Triticum monococcum (one grained wheat), spikes com- pact, spikelets 3 flowered but 1 grained, bearded. Very old, belongs to Stone age, grown in Spain, Ger- many, Switzerland. Not much of a bread wheat. Triticum Polonicum (Polish wheat), large, open heads, spikelets 2 to 3 seeded, bearded. Seeds long, bright and glossy. Cultivated in parts of Eastern Europe and Northern Africa. Triticum sativum, divided into races, as follows: Tr. sat. vulgare (common wheat), 4 flowered spike- lets, 3 grained, both bearded and beardless. Our common bread wheats, many varieties, almost ex- clusively grown in this country. Tr. sat. compactum (“Hedgehog wheat,” “Dwarf wheat”), spikes short, dense, distinctly 4 sided, both bearded and beardless. Grown in Switzerland and neighboring region, also in Turkestan and Chili. Tr. sat. turgidum (“English wheat,’ “Egyptian wheat’), spikes large, dense, 4 sided, 2 to 3 seeded, poe eee bearded. Largely grown in Mediterranean coun- tries. also in Egypt, England and Germany. Tr. sat. durum (True bearded, or Hard wheats), spikelets 3 to 4 seeded, long stiff awns; seeds large, bright and glossy. This race comprises the so-called Macaroni wheats which are at present being ex- tensively tested in the semi-arid portions of the country. They are widely grown in Eastern Europe and Northern Africa. Tr. sat. Spelta (Spelt), spikes long and very loose, darkish colored when ripe, spikelets 3 seeded at base, 2 at top of spike. Chaff adheres to grain. Little grown in this country. At home in the moun- tain regions of Europe and Asia. Tr. sat. dicoccum (Emmer), spikelets 2 seeded, rather compactly arranged in 2 rows, generally dark col- ored, grain very hard, enclosed in chaff. Little erown in this country. More common in Central Europe. The varieties of Triticum durwn, commonly known as “Macaroni wheats” because of the excellent quality for the manufacture of macaroni and similar pastes, are consid- ered very hardy and drought-resistant and give promise of becoming valuable wheats for the semi-arid regions of this country. Emmer (7. dicoccum), commonly confused with spelt, also gives promise of a wider usefulness. Of these wheats we are principally concerned with the varieties of Triticum Satiwwm vulgare. LABORATORY STUDY OF CHARACTERS. In the study of wheats in the head, specimens of several varieties should be examined, including specimens of the four principal types of wheat, viz., Triticum vulgare; T. durum; T. spelta, and T. Polonicum. — : Sterile 1a / ) | | LF | ie glower Nuter glume RN! Wf ff it | Sprkelet Puate 1 ' wn mt Vert ee ged Yestile aycme N On Wy b ie ZZ . y { Leo V/) Nog The above cut shows a spike of ordinary wheat. On the right a single spikelet is first shown. Below this the spikelet is torn into its sev- eral parts and each part named, Ney Cross-Section Empty glume Py Ah Drawings: Make a drawing from a spike of each of the four types as follows: First, the spike as a whole, then removing a spikelet, draw this entire, showing the embricated view. Then dis- sect the spikelet, drawing each part out separately, being careful to arrange the parts in their proper relative posi- tion. The method of cross-fertilizing wheats may now be eas- ily explained by the teacher. The Wheat Spike and Descriptive Terms. The follow- ing is a list of descriptive adjectives which apply to the wheat head. The student is supplied with two or three heads of the wheat to be described, and proceeds to fill out the blank used in describing wheats, using the list of de- scriptive terms as a reference: TERMS FOR DESCRIBING CHARACTERS SPIKE (Beardless (Pl. 2, Fig. 3) | 1. {Partly bearded (Pl. 2, Fig. 4)+ [Bearded (Pl. 2, Fig. 2) J 2. Length, inches (Very open (Pl. 2, Fig.3) |Open 3. 4 Medium OP pay Fig. 1) Roe are sce {Compact (PI. 2, Big. i) \Crowded (Pl. 2 | Fig. 4, tip) | Shape Tapering toward apex, Heads which taper gradu- ie ally from the middle toward the tip. | Tapering both ways, Heads which are spindle Ad shaped or largest. in middle. Cem (Pl 2, Fig. 1), Heads same diameter throughout. jClul bed. (Pl. 2, Fig. 4), Heads larger at tip than below. ‘Tip acne (Pl. 2, Fig. 2), Tip spikelets not devel- oped. ; jTip blunt (PI. 2, Fig. 4), Tip spikelets well filled out. i a Shai (Base abrupt (Pl. 2, Fig. 2), Basal spikelets well 3. 4 developed. |Base tapering, Basal spikelets not well developed. PLATE 2 Three types of wheat heads. No. 2, macaroni wheat; No. 3, a common type of bald wheat; No. 4, club wheat. (Square. Refers to cross-section. |Flattened with spikelets (Pl. 1, Fig. 1). Diameter 4.4 of head through spikelets least. |Flattened across spikelets (PI. 2, Fig. 2),Diameter | through spikelets greatest. 5 | Sterile spikelets, 1, 2, 3, 4. Sterile spikelets at tip j [ and base of spike. biguits Color ( Whitish | Yellow | Yellowish brown 1. {Rosy | Red | Bluish | Brown | Black AWNS (Long, 4 in. or more in length. 1. { Medium, 2 in. to 4 in. in length. |Short, 2 in. or less in length. PLATE 3 Two types of wheat spikelets. (Parallel (Pl. 2, Fig. 2) Has reference to the relative position of awns and spike. 2. {Spreading (Spreading widely (Pl. 1, Fig. 1) (Deciduous. Awns falling as soon as grain is mature. 3. {Partly deciduous} Persistent. Awns not falling off naturally. Color (Whitish 1. { Brownish [Yellow Black SPIKELET (Spreading widely (PL. 3, Fig. 2) Refers to the relative 1. {Spreading width of the spike- (Narrow (Pl. 3, Fig. 1) let. 2. Number of grains, 1, 2, 3, 4, 5, 6, T. Outer glume (Hairy (Pl. 5, Figs. 2 and 3) 1, {Partly hairy e (Smooth (Pl. 5, Figs. 1 and 4) Glossy 2. «Medium [Dull | Uniform in color * (Streaked Size 1 ee (PI. 4, Hig. 2) | Boe saene Grete epee. of ° um of the glume, an le way it [Narrow (PI. 4, Fig. 1)] fits about the grain. ; PLATE 4 Wide and narrow outer glumes In comparison with rest of spikelet. 9 {Short j | Long Attachment 1 {Firm F | Weak Keel (Broad : The keel is the central nerve, most prominent in 1. 4 Medium ls varieties of 7. Durum. (Narrow } Beak (Long (Pl. 5, Fig. 3) 1. {Medium : The beak is the extended midrid [Short (Pl. 5, Fig. 1) of the empty glume, which, on the flowering glume when more a 4 Acute (Pl. 5, Fig. 3) extended, is called an awn. [Blunt (Pl. 5, Fig. 2) | aS tes Shoulder {Broad CP) 55 ie.) 3) [Narrew (PS rie) (Square (PI. 5,’ Pig. 3) 2) J Sloping (Plo, dig, al) [Round (Pl. 5, Fig. 2) PuatTE 5 Types of outer glumes, showing typical beaks and shoulders. GRAIN (Very hard | Hard | This point is determined by biting or cutting 1. {Medium t open several grains and comparing with | Soft standard samples. \Very soft Size Wt. 100 av. seeds, grams...... cag Shape (Long (Pl. 6, Fig. 3) | Medium 1. Short (Pl. 6, Fig. 2) |Curved (Pl. 6, Fig. 1) | Straight |Pear-shaped (PI. 6, Fig. 5) (Thin 2. {Medium |\Plump (Flat-cheeked (Pl. 6, Fig. 7) 3. {Plump-cheeked (PI. 6, Fig. 8) [Angular-cheeked (Pl. 6, Fig. 9) 4 | Pointea at tip i j Blunt at tip { Pointea at base k | Blunt at base PLATE 6 Types of wheat grains and cross sections. a | Color (Whitish | Yellowish 1. {Clear amber | Dull amber |Clear red [Dull red Crease { Deep oO 4 Medium (Make cross section and compare.) [Shallow (Wide 2. {Medium | Narrow Cross-section (. . Refers to appearance. When the grain in Very horny cross-section is hard and vitreous in texture, il 4 Horny it is ‘‘very horny,’’ but when there is no ; (eee horny portion, but the cross.section is all white and starchy in appearance, it is called [Starchy starchy,” GENERAL CHARACTERISTICS {Hardy } [Delicate (Early | ; a 4 Medium These points can only be determined by {Late referring to field notes on the variety. 3. Days maturing (Autumn-planted | |Spring-planted | ah yo OUTLINE FOR DESCRIBING WHEAT a a Mariehy NAMIC, ON Mig bcd Number of Sample.... SPIKE Keel A EN GK ieby eve Mape! stele Uae s 7 Te SEP ARPS co eS Oa RD CA Ee OMe AU es et ER eS EER A Beak: SSOP ahs cutie Canna Joleen oaebeene Ate RGA Kala ORBAN RG Shape PAA) ih Sen NaI LN TRO a i Re eH nates bal OP ace Ge: cit 6 Shoulder NRE yi eet A iT aR DNV anata a airah a aan Metals aha Aw aR Tek BI cate Sa tts hia Loe ag fal at ate tins yee eae nite senate Rese: mira 5 oo OA at Ue Seale Ra ea GRAIN Color y UIP ERIE Pe a aA TE AER Pe ese Nclic| a atalcava) Mane fabape Shape AWNS BL oor ere eee eee eee eee eee PN pei MUN A eae Poh apace. ENC a) Catt LEY PAAR SRR AN EY oe SRR S CA ie Lat) ‘ Sec ade as BS hy mike Coury VA 4 CaS Rae cana ea an 3L A an ee Color SPIKELET Mh ade a toate caters & tans yaneuraie knekes fae Re eS US A Crease Ci VRP AROS AE Sl cco Outer Glume 2 ©: a) le’ a -@) 0) ) (eo (e, 0118) 6) eB, 8 (ea) 6 ee Meera ts Note et eae ose Cross-section Be eh WI MOG ven Me Ae TR UMAR ay hammer tere: 3 B66) © 50 © (6/8 (e:\2 6,6) ee @ 8's 8 0 2% GENERAL CHARACTER- Size ISTICS LAGOA NOPE teeta aor LESAN URS Doers secre eee ee eee UA Sh AE LUT EL UNRATE) Attachment PSP ai PAA a AN Buia tes age Pertenece tel ae ara Sere cela A NAAT tara Nal tats eins Scag ay we LU OEMU Sr INAMIG (ie Sols 2 cian aes POA VAR iGo cini a uper aye ib EXAMINING AND GRADING WHEATS. The object of this work is not primarily to learn what constitutes a grade, but rather to give the student a knowl- edge, based on critical examination, of the qualities and characteristics of the common varieties and grades of wheat, both good and bad. For this purpose, have in hand a copy of the following: “Points to be Observed in Judging Wheat” together with the “Inspection Rules.” About 25 samples are provided as before, each to be graded and examined carefully as to “Hardness”, “Tex- ture’, “Weight”, “Color”, etc., as described in “Points to be Observed.” As this course is concurrent with a course of lectures on field crops, the significance of these points should be understood. POINTS TO BE OBSERVED Hardness. The hardness of wheat varies greatly in dif- ferent sections of the country. This is due to the definite effect of environment. Wheats grown in a region of abun- dant rainfall and under humid conditions, are usually softer and lighter colored and lower in protein content than wheats grown under dryer conditions. Winter wheats grown in most of the states east of the Mississippi river are of the softer type and known as “red” winter wheats, while those grown in the belt of country bordering on the semi-arid and running through Nebraska, Kansas, and Oklahoma, are generally of the hard, dark red type and known as “hard” winter wheats. The hard winter wheats are mostly of the Turkish Red variety. The characteristics however which mark it as a hard winter wheat, are due to environment, since this Same variety if grown in Illinois for example, soon loses its hard qualities and grades instead as a “red” winter wheat. The same is also true of spring wheats, the famous “No. pel fa, 1 Hard Spring” coming from the somewhat dry climate of the Dakotas, Minnesota, and the Northwest. Northern wheats are generally somewhat harder than southern, though this quality seems to depend on soil and climatic conditions more than on latitude. Texture. Texture and hardness are closely correlated. The texture is examined by making cross sections of the grain and is described as horny, when it is found to be dark and vitreous in appearance, with no starch show- ing. Opposed to these are the grains which are white and starchy throughout. This is the characteristic appearance of the soft white wheats of the Pacific coast and Australia, while the horny texture is characteristic of the macaroni, all hard winter and spring wheats. Wheats of a horny texture are generally higher in protein content, and pro- duce a stronger flour. Weight. The weight per measured bushel has always been regarded as of the greatest importance in judging the quality of wheat. In a general way, it is true that a good wheat never has a low weight per bushel, while a poor wheat is never high in weight. Light weight may be due to immaturity, to premature dry weather or hot winds, or the attacks of insects. The skin is wrinkled and not well filled out with starch. The weight of good wheat may be reduced by exposure to inclement weather when part of the grain is sprouted or is swelled and soaked by water until it never quite regains its normal size, or is overheated in the stack, called stack burning, or piled up in bins when too damp, causing heat and mould. Soundness. A good No. 1 wheat should have no sprouted, decayed or injured grains from any cause, as exposure, stack burning, or moths. A No. 2 wheat might have a few discolored grains, but none sprouted. ALOUD Pe) AE abe vee ATR 9 i ni Tt ae EAR BURA Ca ee TR a SE Een Oris” BAe NY. EVAN MMe Ne Rew Omen E EN 4 i ONS Ca Color Benes, Alen hcl hia LL ae ace i DED PUA CU RD ODN aL AWNS lea TOA RAN UIP nN ULNAR E An EYAL aa URRNCuS SMM ROM MMU TVG) yyy” CAMCAOE Ne AER LH SRR AP UA Cross-section SON ROWAN ae 1 ale a Color When Seed is Enclosed IIR TS Re SL AR Dorsal Side SPIKELET De A Ste MN cals aa Br ea ka ee ul aaa Tu Diieiaiesl shale e Mia Ce es ae ae DANE BRANDS Hh CATA OR Peal We Ke urenatvedzatroltey le When Seed is Free Size Color AD) Shrek ae LE NI Aiea a Dy fave A ioyee lore (ete Dee ee a Stndent’s UN aime gy ie siete a cnatele man enews Dave Ue eae EXAMINING AND GRADING BARLEYS. For this work some 25 or more samples of barley are provided, covering all grades. In judging barley from the brewer’s standpoint, only good unbleached samples can be used, while from a feed- er’s standpoint a slight discoloration would be no objec- tion. The price of white barley is governed by the brewing qualities of the grain. Any discoloring or bleaching dis- qualifies it for this purpose. A. few points to be observed in grading barleys are as follows: POINTS TO BE OBSERVED Color: White barleys should be a clear, light color with no tint of yellow or brown. Bleaching and discoloring caused from exposure to weather is probably the most common cause of injury to white barleys. Bleaching not only disqualifies barley for malting purposes by injuring the color of the product, but the wetting and drying which the grain is subjected to when bleached, injures its malting properties. Black barleys when fully matured are usually a blue- black, but if harvested before fully matured, many of the grains will be brownish, with varying degrees of purple or blue, shading to almost black. Texture: The texture of barleys varies from quite hard, and horny, (vitreous in appearance) to a crumbly texture, white and very starchy. A good way to examine both the texture and hardness of a barley at the same time is to bite several grains in two. The difference in hardness and texture is directly correlated with the variation in proteid content. The very seft and starchy barleys contain the least proteids, about 8 per cent or 10 per cent, while barleys with a hard, horny texture, and usually vitreous appearance, sometimes con- tain as high as 15 per cent proteids. Brewing Qualities: German brewers generally prefer barleys of very low proteid content, from 7 per cent to 9 per cent, claiming that barleys containing a high per cent of proteids not only give a less per cent of extract, but a beer subject to turbidity. However, American brewers are using with good success, many western and northern bar- leys containing as high as 12 per cent to 14 per cent pro- teids. The two-rowed barleys are generally known as “brew- ing barleys” and in the past have been preferred by many brewers, especially in Europe, but most American barleys are of the six-rowed type, and American brewers do not —55— L. of G. seem to make any discrimination in favor of two-rowed barleys. BARLEY INSPECTION RULES* No. 1 Barley shall be sound, plump, bright, clean and free from all other grain. No. 2 Barley shall be of healthy color, not sound enough and plump enough for No. 1, reasonably clean and reason- ably free from other grain. No. 3 Barley shall include slightly shrunken and other- wise slightly damaged barley not good enough for No. 2. No. 4 Barley shall include all barley fit for malting purposes not good enough for No. 3. No. 5 Barley shall include all barley which is badly damaged or for any reason is unfit for malting purposes, except that barley which has been chemically treated shall not be graded at all. Black Barley. The grades Nos. 1, 2, 3 and 4 Black Bar‘ey shail conform in all respects to grades Nos, 1, 2,3 and 4 Barley, except they shall be of the black varieties of barley. In examining and grading barleys the brewing and feed- ing qualities should be kept in mind. Note with care the color, texture, brewing and feeding qualities of each sam- ple. Report on these points with the grade of the sample, after the following manner: NO. SAMPLE GRADE REMARKS 2 3 Plump but quite bleached; good feeding value. TESTING BARLEY FOR PURITY AND VIABILITY. In testing barley for Purity and Germination, follow the directions given for oats. *Rules adopted by the Board of Railroad and Warehouse Commission- ers for the inspection of grain at Chicago. —56— HAY PLANTS The following outline is used in the study of common cultivated grasses and millets. By following the outline, one’s attention is called to the distinguishing characteris- tics of each kind, giving not only a means of identifica- tion, but a good knowledge of the grass. OUTLINE FOR DESCRIBING GRASSES. THE STEM AND LEAVES. PESTO PORCH UNNI O PRL AMEoun SILL aM INN SMU al UL ISI NS SSaNe Ratan gs 1) POLO AS KEM Le Na Se INEM EN IRAm ELEN a Ne adiok epatel alate aus mtaltaie te ete ONO (Gy al Det inure, saga at A AC a A Jo! DTU Gro 5 Ein SES TCS AeA a PRE AA RI DONT HEAD PAG ILEK YORE VU WTENICS SS ayaa) os oa art el-ba Val c lod pelte Nothe) sileliepoan nas amielea COMMACE OF) SPUKEd a5 oli sey Ge ai\ajatoloila) slew lien Size—(Give length and .diameter)................ OCIGT BUI Re 11S Wu nels AR SR RR pa ne NM COOLS gat Ea o aE Rt AC ERG UA ea CRE RU ROOT EXAMINATION OF GRASS SEEDS Size— Give average Jenoth) tm inches cia iG sl ee Color— CEM ETHNy! COMO Hie Pe NOME oll MS eh a ah LOM General Notes— isseed) freejor enelosed im SCALES? sic) saad eele ele ale « herrea mPa 2 cha OLE ESTATE] MAE Ee D ETN nee ROIS Ro Ue ae ee VALOR TNL) SOIR) METH ACTON te a ONT eT aa AVR UCAE LEAN U SLR ny SN MOI LA as salie ah pian a wl hal'a ae laa -4ahetlayne Drawings—Make drawing from convex side—Make drawing of cross section. fy HAY AND STRAW INSPECTION RULES. The following are the rules and regulations adopted by the Chicago Board of Trade for the inspection of Hay and Straw: Choice Timothy Hay.—Shall be Timothy not mixed with over one-twentieth other grasses, properly cured, bright natural color, sound and well baled. No. 1 Timothy Hay.—Shall be Timothy not more than one-fifth mixed with other tame grasses, properly cured, good color, sound and well baled. No. 2 Timothy Hay.—Shall include Timothy not good enough for No. 1, not over one-third mixed with other tame grasses, sound and well baled. No. 3 Timothy Hay.—Shall include all Hay not good enough for other grades, sound and well baled. No. 1 Clover Mixed Hay.—Shall be Timothy and Clover mixed, with at least one-half Timothy, good color, sound and well baled. No. 2 Clover Mixed Hay.—Shall be Timothy and Clover mixed, with at least one-third Timothy, reasonably sound and well baled. No. 1 Clover Hay.—Shall be medium Clover, not over one-twentieth other grasses, properly cured, sound and well baled. No. 2 Clover Hay.—Shall be Clover, sound, well baled, not good enough for No. 1. No Grade Hay.—Shall include all Hay badly cured, musty stained, threshed, or in any way unsound. Choice Prairie Hay.—Shall be Upland Hay, of bright color, well cured, sweet, sound and reasonably free from weeds. No. 1 Prairie Hay.—Shall be Upland and may contain one-quarter Midland of good color, well cured, sweet, sound and reasonably free from weeds. No. 2 Prairie Hay.—Shall be Upland of fair color, or Sue QIN Midland of good color, well cured, sweet, sound and rea- sonably free from weeds. No. 3 Prairie Hay.—Shall be Midland of fair color, or slough of good color, well cured, sound and reasonably free from weeds. No. 4 Prairie Hay.—Shall include all Hay not good enough for other grades, and not caked. No Grade Prairie Hay.—Shall include all Hay not good enough for other grades. No. 1 Straight Rye Straw.—Shall be in large bales, clean, bright, long Rye Straw, pressed in bundies, sound and well baled. No. 2 Straight Rye Straw.—Shall be in large bales, long Rye Straw, pressed in bundles, sound and well baled, not good enough for No. 1. Tangled Kye Straw.—Shail be reasonably clean Rye Straw, good color, sound and well baled. Wheat Straw.—Shall be reasonably clean Wheat Straw, sound and well baled. Oat Straw.—Shall be reasonably clean Oat Straw, sound and well baled. IDENTIFICATION OF CLOVER AND GRASS SEEDS There is no work which requires more careful attention or is more valuable than the identification of grass and clover seeds and separating them from their adulterants. ‘or examining the seeds a small tripod lens is very use- ful. Use the following artificial key which is not intended to describe the seed but simply calls your attention to the most prominent characteristics of each variety. CLOVER SEEDS Key for Identification 1. Seed Free (Not enclosed in pod.) (A) Seed bean shaped. Color; pinkish. 4) ims) Tome es. Crimson Clover uit gia Color; mostly yellow; large seeds are kidney SL ie: f 1k ee Ee So Be WY ORO 24 OOO Alfalfa (Turkestan alfalfa is same but slate colored. ) Color; dark yellow to brown ........ Yellow Trefoil (B) Seed Oval-oblong. Color; yellow, seed notched near one end.... SFR te Drees eit Ree TON Sig MONS Shee cD Je a Bokarah Clover (C) Seed heart shaped. Colors vwellow 0 bTOwe out uel oe White Clover Color;' dark green'to black: <..222... 02344 Alsike Clover (D) Seed somewhat triangular. Color; yellow to brownish ......... 2.2% Red Clover 2. Seed Enclosed in Pod. (A) Pod; large and corrugated, + in. long. Color; brown, seed bean shaped .......... Sainfoin (B) Pod; whitish, 4 in. long. Color; yellow, seed oval, notched near end.... SENET TE RDNA SSIS, RAEN RT I ge Yellow Sweet Clover (C) Pod; brown, } in. long. Color; dark brown, seed mottled......Japan Clover GRASS SEEDS Key for Identification Seeds distinctly awned. Seed 4 in. or more in length. Very hairy or pubescent, flat, thin. . Meadow Fox-tail Awns attached at tip ............/ Annual Rye Grass Awns long, twisted, attached near base...... Bel ys Tea ap» alles, ii ek bel Tall Meadow oat-grass Seeds less than +} in. long. Siiall brOwiish! SCC (oc oe <4 Bee 25 Sheep Fescue Short awned or awn pointed. Small dark brown seeds, very rough near tip.... a Dahan See ER AE SCRE RO Te INE Si ea Crested Dog’s-tail 2 in. long, smooth, light colored........ Wheat grass J mn. or Tess “an Yength 2.5.6 coe jae oe Orchard grass Awnless. 2 in. long or thereabout, nerves very prominent. . i/o eal Som ee lacie selene blak Rremneohe Gee ea a Brome Grass About } in. long, ) Obscurely, 3-nerved, Perennial Rye grass light brown .. | Strongly, 5-nerved, Meadow fescue 4+ in. long or less. LEG OR Real MESS O28 I: eee Red Top Keel not commonly rough ....Kentucky Bluegrass Seed free from glumes, polished. Very small 1/32 in. length, polished ...... Timothy Hard, smooth seeds, about + in. long. .Johnson grass MILLET SEEDS Key for Identification Seeds ovoid, flattened on one side and enclosed in glumes; usually shiny, 1/10 in. to 1/20 in. in length. Seed! Feds OF PINK. 6). wise 5 eas ted ou Siete Siberian millet SSE EU Li 2) NIC a a BC, Mg gO German millet SECM TMOSELY DI AMNE) Sco 8 scl k Seka bk es Hungarian grass Seed dull brown, outer covering loose and rough Rea ate. AOL: OU. See Sapanese' Parnyard millet Seed brownish-yellow (Varieties of this millet are White and! ouhers Fed price Mi, os ea) a. Hog millet APPARATUS FOR GERMINATING SEEDS Germination tests are easily made, even with the sim- plest apparatus. A seed incubator is generally made on the plan of an oven, double walled and often covered with asbestos. The space between the double walls may be filled with water. This is usually heated with a gas jet or lamp so arranged that a fairly constant temperature can be maintained. The seeds are placed in trays, between moist blotting papers and kept in the incubator which is closed up in order to produce a moist atmosphere, until germination is complete. The best temperature for germinating most seeds is between 80° and 90° F. Home Made Germinator. One of the simplest and most practical germinators can pa) a be made by taking two common dinner plates, and placing in the bottom of one, two or three layers of filter paper or other absorbent and thoroughly wetting it. Place the seeds to be tested on top of this. If the seeds are large as corn or wheat you may cover them with blotting paper or a cloth, though this is not necessary. Small seeds, such as clover or grass, do better if not covered. Now invert the second plate over the first, being careful that the edges touch evenly. This makes a moist. cham- ber, and gives the most favorable conditions for germina- tion. Similar moist chambers may be fixed up by using any shallow bucket or pan having a cover, or tin or wooden boxes may be used such as tobacco and cigar boxes, all of which when used properly will give satisfactory results. DERMINATION OF WEIGHT PER BUSHEL Grain testers are usually made in three sizes, pint, quart and two quart. When the measure is properly filled with grain and hung on the balance, the number of pounds the grain will weigh per bushe! can be directly read. The greatest care must be exercised in filling the meas- ure. The grain should not be shaken or pressed down but allowed to fall as loosely as possible into the tester. Do not dip the grain up with the measure, but take the meas- ure in both hands and force it bottom down until the top is level with the grain, then scoop the grain in with the hands, allowing it to fall as loosely as possible. Then being careful not to press or shake down the grain, stroke the top with a straight edge, and hang on the balance. A little practice will enable one to do fairly accurate work with the tester. Practice work with tester. Try taking duplicate samples until you can get the same results every time. Fill the sampler in various ways such as dipping it into ugo ul the grain, or shaking and pressing the grain down a little after the tester is filled, and compare weights with those obtained when tester is properly filled. TEST FOR MOISTURE IN GRAIN Use samples of corn of various grades, and kept under different conditions, such as corn too wet to grade, corn kept in open crib since husking, corn kept in dry seed room, ete. Also use samples of oats, wheat and barley. Sampling: After mixing up your sample carefully, take about two ounces and grind in a fine coffee mill, run- ning it through several times, reducing as fine as possible. Then take a 1 gram sample and dry in water oven to con- stant weight. The per cent of moisture is found by divid- ing the difference between weight of original sample and dry sample, by weight of dry sample. —§3— DEC 715 1904 TABLE OF GRAIN WEIGHTS PER BUSHEL LBs. PER Bu. 7e.4d G2 hie RIM Nene aa en ROL OL 60 NS NRG ie ON RIN RIN 60 Barley Cie Hane aaa a 48 Peans all dja hiite een ae 60 Buckwheat eee. ra 52 Broom) Coma oe. eae 46 Brome! Grass 12)2)4.. 9090, 14 Blue Grass, Kentucky. ..14 Blue Grass, English... .14 Grambet Ga Ona Tay it Wey 50 ©@lover, Alsike «2... .... 60 Olavers ed hue hy a ad 60 Clover, White Dutch... .60 CORD ON MA CUS, 56 Corn, on iear ie Coin 70 Cow Peasy sisi ie cls 60 Creeping Bent Grass... .20 Crested Dogtail ........ 21 English Blue Grass..... 14 English Rye Grass...... 14 1D} C0601 2) EAS A A eRe 40 Bescue, Hardy agi nie 14 Hescue, Sheep. eee 14 Vi Ee aA CTA NING MR PN 56 Le F101) CAME UE TR AM 44 Hungarian Millet ...... 48 Japanese Millet ........ 40 Johnson Grass ......... 25 Kadir Commi inal 50 LBs. PER Bw. Kentucky Blue Grass. ..14 Meadow Foxtail ....... ( Meadow Fescue ........ 14 Meadow Grass, Rough Stalked ily a ae ae 14 Fu IB es RRR GCA 50 eae) AR A ea 32 Orchard Grass ......... 14 PearliMillety yuugi 56 Peas, Field or smooth PAPden yy ie. Us hua alae 60 Peas wrinkled (oy aioe 56 Pean wuts 2. Vas te 24 Pencil aria i ce Ne 56 Potatoes, Irish, good MEASURE eu Linas 60 Potatoes, sweet... 2)2)./2% 50 Rape ees Ue aa 60 Red (Top ce Oem 14 Red: Clover ieee ened 60 | aac cA AONB Brey Mn a da Le 56 Rye Grass, English..... 24 Rye Grass, Italian...... 24 Speltz) or (immer. ie 40 Sweet) Viermeal i ice ou say 10 TMO Ty kre ale 45 Vetches or Tares....... 60 BTA' fh iY 2-2 FSM Ns 60 White Clover) canis 60 HegA Wnt