U. S. DEPARTMENT OF AGRICULTURE. BUREAU OP PLANT INDUSTRY—BULLETIN NO. 100, PART III. B. T. GALLOWAY, Chief of Bureau. GARLICKY WHEAT J. W. T. DUVEL, Assistant in the Seed Laboratory. Issued April 5, 1906. WASHINGTON: GOVERNMENT PRINTING OFFICE. 1906 . 13 TL’l C YUXujvx- PkjJLt, Co , CONTENTS. Page Introduction. 5 Wheat containing garlic. , . 5 Experiments in separating garlic from wheat. 6 Lot A. 7 Lot B... 8 ^ Lot C. 9 The total cost of drying and cleaning garlicky wheat. 10 The net cost of removing garlic. 12 The effect of the drying on the milling qualities of the grain. 12 The effect of the drying on the vitality of the wheat... 13 Machinery used for drying and cleaning. 14 Summary. 14 Description of plates. 16 3 I ILLUSTRATIONS. Plate I. Wheat kernels and the aerial bulblets of wild garlic. Natural size. 16 II. Figs. 1, 2, and 3. One-pound samples of garlicky wheat, Lots A, B, and C, respectively, as received; the quantity of garlic in 1-pound samples when received and the amount of garlic remaining in 1-pound samples after drying and cleaning. 16 4 B. P. I.—204. GARLICKY WHEAT. INTRODUCTION. Wild garlic, Allium vineale L., was introduced into the United States from Europe considerably more than a century ago. Since its introduction it has made a slow but steady advance, and is now found growing*more or less abundantly throughout the greater part of West Virginia, Virginia, Maryland, Delaware, Tennessee, North Carolina, the northern part of South Carolina, the southern part of Pennsylvania, New Jersey, and Connecticut, and locally in almost every State east of the Mississippi River. In all places where it has become well established it is a veritable pest to farmers, millers, grain dealers, and dairymen. Wild garlic is one of the worst weeds to eradicate after it has once gained a foothold, being propagated by underground bulbs, aerial bulblets, and in some sections by seeds. WHEAT CONTAINING GARLIC. The presence of wild garlic in the grain fields of the central eastern States and in other sections where it is locally abundant has caused a very great loss to agriculture. Farmers have been obliged to sell their garlicky wheat at greatly reduced prices, principally because foreign markets will not buy it except at a low price, and millers as a rule refuse to handle it, for they have been able to grind garlicky grain only at a much' increased cost. The garlic bulblets gum the rollers, neces¬ sitating the stopping of the mills and the washing of the rollers before the grinding can be resumed. The frequency with which the washing must be done depends on the quantity of garlic present. In extreme cases the washing must be repeated every two or three hours, the operation requiring from ten to fifteen minutes for each set of rollers. Furthermore, flour made from wheat mixed with garlic bulblets is of inferior quality, as bread made from such flour has Jhe garlic odor so disagreeable to most people. This is especially noticeable if the bread is eaten warm. Moreover, on boards of trade, wheat containing garlic bulblets in considerable quantity is graded as u Rejected, ,J and is then sold only on sample. Wheat of this character is generally sold at a price ranging from 20 to 40 per cent lower than No. 2 Red. IIow- 5 6 GARLICKY WHEAT. ever, if the garlic bulblets are present only in comparatively small quantity (usually less than one-fourth of 1 per cent) it may pass as No. 2 Red, depending largely on the other foreign substances present and the amount of water in the grain. At present there are no available data showing definitely the extent of the loss due to the presence of garlic in grain; but in wheat alone this loss is known to be very great. In many sections the growing of wheat has been almost wholly abandoned as a result of the reduced price at which garlicky wheat must be sold. An annual loss of $1,500,000 is undoubtedly a very conservative figure. It has been estimated by members of the Chamber of Commerce of Baltimore that 60 per cent of the wheat grown in that section of the United States contains more or less garlic. The three States in which garlic does the greatest injury to the wheat crop are Maryland, Virginia, and Tennessee. The average yield of wheat from these three States during the five years from 1900 to 1904, inclusive, was just short of 29,000,000 bushels. Allowing that 50 per cent of this wheat contains garlic, we have 14,500,000 bushels of garlicky wheat in these three States alone. But granting that only one-half of this amount con¬ tains garlic in sufficient quantity to throw it out of grade, we still have 7,250,000 bushels of wheat which must be sold at a greatly reduced price. A reduction of only 15 cents per bushel means more than a million dollars annually to the farmers of Maryland, Virginia, and Tennessee. The members of a prominent firm of grain exporters in Baltimore state that the depreciation for the Maryland crop alone, which amounts to about 12,000,000 bushels annually, will be fully 5 to 10 cents per bushel, or an equivalent of $600,000 to $1,200,000. A large quantity of garlicky wheat, however, does not get into the ele¬ vators, being fit only for feeding purposes. Mr. R. L. Wells® states that, in Tennessee, wheat containing garlic bulblets has been sold as low as 15 cents per bushel to feed stock. EXPERIMENTS IN SEPARATING GARLIC FROM WHEAT. The presence of the aerial bulblets of wild garlic in wheat has always been objectionable, principally because of the extreme difficulty of separating them from the wheat. While some of the lighter, imma¬ ture bulblets can be blown out by a good fanning mill, the greater quantity are of practically the same size and weight as the wheat ker¬ nels. Plate I shows wheat kernels and the aerial bulblets of wild gar¬ lic of natural size. This similarity in size and shape makes it impos¬ sible to separate them during the autumn or early winter by the use of the ordinary cleaning machinery usually found in the majority of flour mills and elevators, i. e., by screening and fanning. If the bulblets a The Wild Onion, Bulletin, Tennessee Agricultural Experiment Station, July, 1895. EXPERIMENTS IN SEPARATING GARLIC FROM WHEAT. 7 are allowed to freeze, they afterwards become dry and are then quite readily blown out, but this is not always practicable. In view of this fact experiments were undertaken in June, 1905, in order to ascertain whether the mixture of garlic and wheat could not be dried artificially, thereby reducing the weight of the bulblets to such an extent that they could be satisfactorily removed as soon as the grain is ready for market. The detailed results of these experi¬ ments® are given in the following pages. LOT A. Lot A consisted of approximately 44 bushels of “ rejected” wheat furnished by the Baltimore Chamber of Commerce. When received it contained 16.55 per cent of water and 2.17 per cent of garlic. The amount of foreign seed and chaff present was not determined. The value of this wheat was placed at 65 or 70 cents a bushel. Experiment No. 1 .—A portion of this wheat was dried in the small grain drier of the Seed Laboratory at a maximum temperature of 136° F. for two hours. During this time the moisture content of the grain was reduced from 16.55 per cent to 9.5 per cent, or from 2| to 4J per cent less than good American wheat normally contains. But this degree of drying proved insufficient, as 0.28 per cent of garlic still remained in the sample after a preliminary cleaning. This same lot of wheat was therefore dried for an additional half-hour and the mois¬ ture content was reduced to 8.94 per cent. Experiment No. 2 .—Another portion of seed from Lot A was dried a few days later for nearly four hours, the maximum temperature reading 140° F. At the termination of the drying a moisture deter¬ mination of a sample of this wheat showed only 5.87 per cent of water. The wheat from experiments Nos. 1 and 2 was then mixed and cleaned, and the average percentage of water in the mixed sample was found to be 7.41 per cent. After cleaning, an analysis of this wheat showed, that the amount of garlic had been reduced from 2.17 to 0.05 per cent, 97.6 per cent of the garlic having been removed. Plate II, figure 1, shows a 1-pound sample of this wheat as received, the quantity of garlic in 1 pound when received, and the quantity of garlic remaining in 1 pound after drying and cleaning. Concerning this lot of wheat the secretary of the Baltimore Cham¬ ber of Commerce wrote as follows: The wheat which you cleaned and returned was the source of a great deal of interesting comment upon the floor of the chamber, and the general idea is that a very vast change was accomplished by running it through the drier. The sample sent originally was of such low “Acknowledgments are due to the members of the Baltimore Chamber of Commerce and to Mr. Walter Roberts, of Alexandria, Va., and Mr. E. H. Darby, of Seneca, Md., who kindly supplied the garlicky wheat for these experiments. 8 GARLICKY WHEAT. and inferior grade as to prohibit it from going into the elevators, and the drying and cleaning to which it was subjected made it No. 2 Red, the contract grade, a difference in value of fully 17 cents per bushel. An increase of 17 cents per bushel was equivalent to 24.6 per cent of the value of this wheat before drying and cleaning. LOT B. A second sample of approximately 38 bushels of “ rejected’’ wheat furnished by Mr. Walter Roberts, Alexandria, Va., contained 0.56 per cent of garlic and 15.08 per cent of water and weighed only 57.5 pounds per bushel. The lot was divided into three parts for treatment, as follows: Experiment No. 3 .—In this test the drying was continued for three hours, the temperature of the air varying from 153° to 158° F. and the temperature of the wheat from 117° to 155° F. The moisture was re¬ duced from 15.08 to 7.92 per cent. The weight per bushel was in¬ creased from 57.5 to 59.25 pounds on drying and to 60.6 pounds after cleaning. The quantity of garlic was reduced to 0.05 per cent, the same as the combined results of experiments Nos. 1 and 2. Experiment No. 4 .—The period of drying in this experiment extended over three and one-half hours, the temperature of the air being the same as in experiment No. 3, 153° to 158° F., the tempera¬ ture of the wheat gradually increasing from 95° F. at the end of the first half-hour to 145° F. During the three and one-half hours’ drying the water content of the wheat was reduced to 6.88 per cent and the weight per bushel increased to 59.5 pounds. After cleaning, the weight per bushel was increased to 60.7 pounds and the quantity of garlic reduced from 0.56 per cent to 0.06 per cent. Plate II, figure 2, shows a 1-pound sample of this wheat as received, the amount of garlic in 1 pound when received, and the amount of garlic remaining in 1 pound after drying for three and one-half hours and cleaning. Experiment No. 5 .—The last portion of Lot B was dried for two and three-fourths hours, the temperature of the wheat reaching 122° F. in three-quarters of an hour, and 138° F. after one hour, which tempera¬ ture was maintained for one-half hour, gradually decreasing during the last one and one-quarter hours to 117° F., when the experiment was concluded. The moisture content of the wheat was reduced from 15.08 to 8.48 per cent and the weight per bushel raised from 57.5 to 58.6 pounds. After cleaning, the weight per bushel was 60 pounds and the garlic present 0.07 per cent. After drying and cleaning, the wheat from Lot B graded No. 2 Red, having at that time a value of 85 cents per bushel. As in its original condition the wheat was purchased for 55 cents per bushel, the drying and cleaning increased its value 54.5 per cent. EXPERIMENTS IN SEPARATING GARLIC FROM WHEAT. 9 LOT C. A consignment of approximately 30 bushels of “rejected” wheat, containing 2.04 per cent of garlic, 16.2 per cent of water, and weigh¬ ing only 56.5 pounds a bushel, was lent to the Department of Agricul¬ ture by Mr. E. H. Darby, of Seneca, Md. This lot of wheat was divided into two parts and treated as experi¬ ments Nos. 6 and 7. Experiment No. 1 This wheat was subjected to an air temperature of 113° F. for one hour and of 154° F. for two hours, the maximum temperature of the grain for the last half hour being 149° F. The mois¬ ture content was reduced from 16.2 per cent to 8.2 per cent. The weight per bushel was raised to 57.8 pounds after drying and 60.6 pounds after cleaning, and the amount of garlic was reduced to 0.17 per cent. Experiment No. 7 .—This experiment continued for three hours, as in experiment No. 6, but the temperature of the air current decreased gradually from 146° to 122° F., the maximum temperature of the grain being 131° F. Samples taken at the termination of the experi¬ ment showed a moisture content of 8.83 per cent. The weight per bushel was increased to 57.5 pounds after drying and 60.2 pounds after cleaning. Plate II, figure 3, shows a 1-pound sample of this wheat as received, the amount of garlic in 1 pound when received, and the amount of garlic remaining in 1 pound after drying for three hours and cleaning. A sample of this cleaned wheat was examined by the chief inspector of the Baltimore Chamber of Commerce and graded as No. 2 Red, giv¬ ing it a value of 84.5 cents per bushel. The highest price offered for the original lot of wheat was 60 cents per bushel. The removing of the garlic and the cleaning consequently enhanced the value 40.8 per cent. In experiments Nos. 6 and 7 the drying was not continued quite long enough for the best results, although the quality of the wheat was raised to “contract” grade. At temperatures from 150° to 158° F. the drying should continue for two and one-half to three hours, or until the moisture content of the wheat is reduced to about 8 per cent. In none of the experiments was it possible to remove all of the garlic, but in every case the quantity was reduced considerably more than was necessary to make the wheat grade as No. 2 Red. Moreover, the quantity of garlic present after the cleaning was not considered suffi¬ cient to interfere with the milling of the wheat or to injure the quality of the flour. 10 GAKLICKY WHEAT. The following diagrammatic figures show the relative quantity of garlic in the wheat before and after treatment: Percentages, by weight, of garlic in wheat, Lots A, B, and C, before and after drying and cleaning Original sample: 2.17 per cent of garlic. Lot A. Experiments Nos. 1 and 2, combined after drying for 2^ and 4 hours, respec¬ tively, and cleaning: 0.05 per cent of garlic. Lot B. Original sample: 0.56 per cent of garlic. Experiment No. 3, after drying for 3 hours and cleaning: 0.05 per cent of garlic. Experiment No. 4, after drying for 3| hours and cleaning: 0.08 per cent of garlic. Experiment No. 5, after drying for 2| hours and cleaning: 0.07 per cent of garlic. Lot C. Original sample: 2.04 per cent of garlic. Experiment No. 6, after drying for 3 hours and cleaning: 0.16 per cent of garlic. Experiment No. 7, after drying for 3 hours and cleaning: 0.17 per cent of garlic. Garlic bulblets as found in wheat contain from 35 to 70 per cent of water, while the water content of fresh garlicky wheat usually varies from 15 to 20 per cent. During the drying the amount of water in the wheat is decreased, but at the same time the kernels become more com¬ pact and the specific gravity is increased, as is shown by the weight per bushel before and after drying. On the other hand, the specific gravity of the garlic bulblets is lowered by the drying. The outer membranous coverings of the bulblets remain distended and the shrinkage takes place in the inner portion, thus leaving a small air space between the bulb proper and the outer protecting layers. This increased air space, together with the decreased weight due to the loss of water, makes it possible to separate most of the bulblets from the wheat by ordinary cleaning machinery. THE TOTAL COST OF DRYING AND CLEANING GARLICKY WHEAT. The total cost, including the shrinkage, of drying and cleaning any given lot of wheat for the removal of garlic depends on four factors: (1) The amount of garlic removed; (2) the amount of chaff and other TOTAL COST OF DRYING AND CLEANING. 11 foreign substances, aside from the garlic, removed; (3) the percentage of water removed from the wheat; (4) the cost of operating the machinery. The amount of garlic removed. —In the experiments with the three lots of wheat herein described practically all of the garlic was removed, and this must be considered as a loss in weight. The average loss for each of the three lots of wheat due to the removal of garlic was 2.12 per cent, 0.50 per cent, and 1.88 per cent for Lots A, B, and C, respectively. The amount of chaff and other foreign substances , aside from the garlic , removed. —The loss in weight due to the cleaning, aside from the quan¬ tity of garlic, depends entirely upon the amount of light, immature wheat, chaff, and other foreign substances removed. This loss bears the same ratio for any lot of wheat. Consequently, strictly speaking, this additional decrease in weight can not be considered as an extra expense in the treatment of garlicky wheat. Moreover, the quantity of foreign substances present has an important bearing on the grading of the grain. The following summary shows the percentages of screenings, includ¬ ing the garlic, obtained from the wheat treated as experiments Nos. 3, 4, 5, 6, and 7: Experiment No. 3 gave 611 pounds of clean wheat and 28 pounds, or 4.4 per cent, of screenings. Experiment No. 4 gave 548.5 pounds of clean wheat and 15.5 pounds, or 2.8 per cent, of screenings. Exper¬ iment No. 5 gave 736.5 pounds of clean wheat and 26.5 pounds, or 3.4 per cent, of screenings. The average percentage of screenings from experiments Nos. 3, 4, and 5 (Lot B) was 3.54 per cent. Deducting from this the amount of garlic removed from Lot B, 0.50 per cent, there is left 3.03 per cent, the proportion of immature wheat, chaff, and other foreign substances removed. In experiments Nos. 6 and 7, 1,536 pounds of dried wheat gave 135 pounds of screenings, an equivalent of 8.8 per cent, of which 1.88 per cent was garlic, leaving 6.92 per cent of immature wheat, chaff, and other foreign substances removed. The percentage of water removed from the wheat. —Garlicky wheat almost invariably contains a high percentage of water, and the greatest loss in weight is probably due to the liberation of water during the dry¬ ing process. In these experiments the quantity of water was reduced from 16.55 per cent, 15.08 per cent, and 16.20 per cent to an average of 7.41 per cent, 7.76 per cent, and 8.52 per cent for Lots A, B, and C, respectively. In order that the garlic may be removed satisfactorily it is necessary to reduce the water content to approximately 8 per cent, which is from 4 to 6 per cent less than No. 2 Bed wheat normally con¬ tains. However, the dried wheat will again absorb water from the atmosphere, and after the lapse of a few days the water content will be 12 GARLICKY WHEAT. practically the same as that of air-dried wheat. Likewise the clean, dried wheat can be mixed with any garlic-free lot of wet wheat and the grade of the latter improved in this way. For this reason, only the difference between the water content of the wet garlicky wheat and that of No. 2 Red, which averages about 13 per cent during the first few months after harvesting, should be considered as actual loss in weight due to drying. On this basis the loss due to the removal of water was 3.55 per cent for Lot A, 2.08 per cent for Lot B, and 3.20 per cent for Lot C. The cost of operating the machinery .—The cost of the actual drying and cleaning alone is very small. With the low pressure boilers avail¬ able for use with the small grain drier in the Bureau of Plant Industry the maximum temperature possible is only 158° F. At this tempera¬ ture it is necessary to continue the drying for from two and one-half to three hours in order that the weight of the garlic may be sufficiently reduced so that it can be removed. With the high pressure boilers such as are found in most grain elevators and flour mills an air temperature of 170° to 180° F. can be readily maintained, at which temperature the time factor can be greatly reduced. By careful calculation it is be¬ lieved that the actual cost of operating the machinery for the drying and cleaning should not exceed one-half cent per bushel. This factor, however, will vary with the capacity of the drier and the number and size of the other kinds of machinery being operated simultaneously by the same boilers. THE NET COST OF REMOVING GARLIC. To ascertain the net cost of removing garlic bulblets from wheat in order to bring it up to “contract” grade, only the following items need be taken into consideration: (1) The cost of operating the machinery; (2) the loss in weight due to the quantity of garlic actually removed, and (3) the difference in the amount of water normally contained in good air-dried wheat, which is not far from 13 per cent, and the amount of water in the garlicky wheat before it goes into the drier. On this basis the cost of drying and cleaning the garlicky wheat discussed in the foregoing pages was 6.3 per cent, 3.2 per cent, and 5.7 per cent, or an equivalent of 5§ cents, 2} cents, and 4f cents per bushel for lots A, B, and C, respectively, as governed by the prices current at that time. THE EFFECT OF THE DRYING ON THE MILLING QUALITIES OF THE GRAIN. No flour was made from any of the wheat after drying and cleaning; but the consensus of opinion of the majority of the millers to whom samples of the dried wheat were submitted was that the milling quali¬ ties of the wheat had not been injured by the drying. Such wheat, EFFECT OF DRYING ON VITALITY. 13 however, is not fit for milling until it has absorbed water from the atmosphere, or has been mixed with damp grain, or steamed, in order to toughen the bran. If the milling is attempted while the wheat is exceptionally dry, the bran will be easily broken, resulting in the production of coarse, dark flour. THE EFFECT OF THE DRYING ON THE VITALITY OF THE WHEAT. The objection has frequently been made that the high temperature ordinarily used in the commercial drying of grain will destroy the germinating power. In the majority of cases the vitality of the grain after drying is of little importance, as such grain is seldom used for sowing or planting. The foregoing objections, however, are not well established, as the vitality of grain is not injured by drying in com¬ mercial grain driers at the temperatures commonly employed. The grounds for the belief that temperatures as high as 140° to 175° F. for periods of short duration will destroy the vitality of grains are based on laboratory tests in which no provision was made for the cir¬ culation of air. Under such conditions the life-giving principles are readily destroyed, especially when considerable moisture is present. But when the drying is done in such a way that the moisture liberated will be readily carried away, as in commercial grain driers, there is little danger of destroying the vitality of the grains, even though the duration of drying be several times greater than that given for the foregoing experiments. The following table shows the effect of the drying on the germinat¬ ing capacity of the samples of garlicky wheat from lots B and C, already discussed: Percentages of germination of wheat from lots B and C before and after drying. Sample mark. Dura¬ tion of drying. Tempera¬ ture of a'r current in drying. Maximum tempera¬ ture of wheat. W ater content of wheat. Germi¬ nation. Hours. Degrees F. Degrees F. Per cent. Per cent. Original sample. 15.08 80 Experiment No. 3. 3 153-158 155 7.92 83.5 Experiment No. 4. 153-158 145 6.88 85 Experiment No. 5. 2| 155-108 138 8.48 79.5 Original sample. 16.20 82 Experiment No. 6. 2h 113-154 149 8.20 83 Experiment No. 7. 3‘ 146-122 131 8.83 85 With but a single exception the percentages of germination were higher after the drying than before, and such is generally true. In all cases the germination was low, due to the damaged condition of the grain when received. While the tests made are few in number, the results given in the foregoing table are sufficient to show that a good quality of garlicky wheat can be dried and afterwards cleaned and used for sowing with entirely satisfactory results. The garlic bulblets, as found in wheat, 14 GARLICKY WHEAT. contain from 35 to 70 per cent of water. With this high percentage of water the greater quantity of the bulblets are partially cooked or scalded during the drying process, thus rendering growth impossible. MACHINERY USED FOR DRYING AND CLEANING. The drying was done in a small grain drier. In the absence of a good fanning and screening machine for the larger grains, the wheat was first run through a fanning mill specially constructed for cleaning clovers, alfalfa, and timothy. The greater quantity of the garlic was blown out, but many of the larger bulblets could not be removed in the absence of screens, and for this reason the wheat, for the final cleaning, was put through a “shaker” such as is commonly used for cleaning rice. It is not desired to place any special emphasis on the particular machinery used for these experiments. Any of the good commercial driers with any good cleaning machinery should give satisfactory results. SUMMARY. The presence of the aerial bulblets of wild garlic in a large quantity of the wheat grown in the central eastern United States causes a great depreciation in its value. The loss to agriculture from this cause alone is very conservatively estimated at more than $1,500,000 annu¬ ally. The wheat kernels and the garlic bulblets are very similar in size and weight, which makes their separation by the methods ordinarily in use next to impossible as long as they are fresh. If wheat containing garlic is artificially dried, the wheat kernels increase in specific gravity and the garlic bulblets decrease in specific gravity, so that practically all of the latter can be removed by good cleaning machinery. Garlicky wheat is usually wet, often containing as much as 20 per cent of water, and the drying should be continued until the moisture is reduced to approximately 8 per cent. In estimating the total cost of the treatment of a lot of garlicky wheat, only the amount of garlic removed, the excess of moisture above that which good No. 2 Red wheat usually contains, and the cost of operating the machinery need be considered. The cost of removing the chaff, immature wheat, etc., is the same as for the clean¬ ing of any sample of wheat free from garlic. The commercial drying of wheat in a good commercial grain drier does not injure its vitality, while most of the garlic bulblets are killed, owing to the higher percentage of water in the latter. It has not been definitely determined, but the more general opinion is that the drying does not injure the milling qualities of the wheat. Any of the good commercial grain driers, together with any good wheat-cleaning machinery, should give satisfactory results. PLATES. DESCRIPTION OF PLATES. Plate I. Wheat kernels and aerial bulblets of wild garlic. (Natural size.) Plate II. Fig. 1.— A, 1-pound sample of garlicky wheat, Lot A, as received; B, amount of garlic in 1-pound sample when received, 2.17 per cent; C, amount of garlic remaining in 1-pound sample after drying and cleaning, 0.05 per cent. Fig. 2.— A, 1-pound sample of garlicky wheat, Lot B, as received; B, amount of garlic in 1-pound sample when received, 0.56 per cent; C , amount of garlic in 1-pound sample after drying and cleaning, 0.06 per cent. Fig. 3.— A, 1-pound sample of garlicky wheat, Lot C, as received; B, amount of garlic in 1-pound sample when received, 2.04 per cent; C, amount of garlic remaining in 1-pound sample after drying and cleaning, 0.16 per cent. Bui. 100, Pt. Ill, Bureau of Plant Industry, U. S. Dept, of Agriculture. Plate I. Wheat Kernels (A) and Aerial Bulblets of Wild Garlic (B). (Natural size.) Bui. 100, Pt. Ill, Bureau of Plant Industry. U. S. Dept, of Agriculture. Plate II. Fig. 1 . —Wheat and Garlic from Lot A. Fig. 2.—Wheat and Garlic from Lot B. Fig. 3.—Wheat and Garlic from Lot C. One-pound Samples of Garlicky Wheat as Received (A, A, A); the Quantity of Garlic in One-pound Samples when Received IB, B, B); the Amount of Garlic Remaining in One-pound Samples after Drying and Cleaning (C, C, C). 3 0112 0732 5357