. Bulletin of the Department of Agriculture. Agriculture; Agriculture. DRYING DAMP AND GAELICKY WHEAT. 3 early as 1754 garlic was quite common in wheat in parts of Penn- The wild onion, or garlic {Allium vineale), is found in the Atlan- tic coast region from Massachusetts to Georgia and as far inland as Missouri (fig. 1), and in a large part of that territory it is the worst weed THE AMOUNT OF MOISTURE IN GARLIC BEFORE AND AFTER DRYING. Seven different lots of garlicky wheat, aggregating about 50,000 bushels, were followed through a commercial drier in order to note the
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. DRYING DAMP AND GAELICKY WHEAT. 3 early as 1754 garlic was quite common in wheat in parts of Penn- The wild onion, or garlic {Allium vineale), is found in the Atlan- tic coast region from Massachusetts to Georgia and as far inland as Missouri (fig. 1), and in a large part of that territory it is the worst weed THE AMOUNT OF MOISTURE IN GARLIC BEFORE AND AFTER DRYING. Seven different lots of garlicky wheat, aggregating about 50,000 bushels, were followed through a commercial drier in order to note the effect of the different operations on the garlic in the wheat. Sev- eral samples of each lot of wheat were taken before going into and after coming out of the. Fig. 1.—Sketch map of the United States, showing the distribution of the wild onion, or garlic. drier. The garlic was sep- arated from each of these samples and the moisture content determined by dry- ing to constant weight in a water-bath oven. The maximum amount of water in the garlic before drying- was per cent and the minimum per cent, while the average was per cent. The maximum amount of water found in the garlic after drying was per cent and the minimum per cent, with an average of per cent. The average reduction in the moisture content of the garlic during the drying was per cent. The average reduction in the moisture content of the wheat was per cent, the average moisture of the wheat before drying being per cent and after drying per cent. A great many of the garlic bulblets from the dried wheat were found to contain considerable moisture after a severe drying, while other bulblets from the same lot were shriveled and brittle. This was caused in part, no doubt, by the fact that the hot air was not equally distributed to every particle of wheat and garlic in the drier, and probably also by the fact that the garlic was in different stages of maturity, some of
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