. The book of wheat : an economic history and practical manual of the wheat industry. THE WHEAT GRAIN AND PLANT 17 weight of water. It loses per cent of its own weight in 24hours, per cent in 90 hours, and per cent in 144 the loss in weight, marked chemical changes take placeAvhich greatly decrease its value for bread baking purposes,and probably also as a food for stock. Great loss may thus beoccasioned by the sprouting of wheat in field, shock, stack orbin. Experiments indicate that sprouted wheat will regermi-nate and form healthy sprouts until the stem (plumule)

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. The book of wheat : an economic history and practical manual of the wheat industry. THE WHEAT GRAIN AND PLANT 17 weight of water. It loses per cent of its own weight in 24hours, per cent in 90 hours, and per cent in 144 the loss in weight, marked chemical changes take placeAvhich greatly decrease its value for bread baking purposes,and probably also as a food for stock. Great loss may thus beoccasioned by the sprouting of wheat in field, shock, stack orbin. Experiments indicate that sprouted wheat will regermi-nate and form healthy sprouts until the stem (plumule) hasreached a length of %-ineh in the first germination, and anaverage of 80 per cent of all sprouted wheat with the lengthof the stem not exceeding i^-inch will again germinate.* Stooling or Tillering.—Wheat, like other cereals, has thecharacteristic of throwing out side shoots after the plumulelias appeared above the surface. These branches or culms mayform at any node covered with soil. The num-ber of such stalks from one seed varies muchwith conditions. There are usually at l

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