[RECOMMENDATION III.]

FIG. 2.

Unless these recommendations be complied with the Inspector will charge for the labor necessary to put the flour in proper position for inspection.

RULES

GOVERNING THE INSPECTION OF GRAIN

White winter.

Long red winter.

Hard winter.

Red winter.

Mixed wheat.

(STATE INSPECTION)

IN THE CITY OF CHICAGO.

The following are the Rules adopted by the Board of Railroad and Warehouse Commissioners, establishing a proper number and standard of grades for the inspection of grain, as revised by them:

RULE I-WINTER WHEAT.

No. 1 WHITE WINTER WHEAT shall be pure white winter wheat, or red and white mixed; sound, plump and well cleaned.

No. 2 WHITE WINTER WHEAT shall be white winter wheat, or red and white mixed, sound and reasonably clean.

No. 3 WHITE WINTER WHEAT shall include white winter wheat, or red and white mixed; not clean and plump enough for No. 2, but weighing not less than fifty-four pounds to the measured bushel.

No. 4 WHITE WINTER WHEAT shall include white winter wheat damp, musty, or from any cause so badly damaged as to render it unfit for No. 3.

No. 1 LONG RED WINTER WHEAT shall be pure red winter wheat of the long-berried varieties; sound, plump and well cleaned. No. 2 LONG RED WINTER WHEAT shall be of the same varieties as No. 1, sound and reasonably clean.

HARD WINTER WHEAT.-The grades of Nos. 1, 2, 3 and 4 hard winter wheat shall correspond in all respects with the grades of Nos. 1, 2, 3 and 4 red winter wheat, except that they shall be of the Turkish variety.

In case of mixture of Turkish red winter wheat with red winter wheat, it shall be graded according to the quality thereof and classed as hard winter wheat.

No. 1 RED WINTER WHEAT shall be pure red winter wheat of both light and dark colors, of the shorter-berried varieties; sound, plump and well cleaned.

No. 2 RED WINTER WHEAT shall be red winter wheat of both light and dark colors; sound and reasonably clean.

No. 3 RED WINTER WHEAT shall include red winter wheat not clean and plump enough for No. 2, but weighing not less than fiftyfour pounds to the measured bushel.

No. 4 RED WINTER WHEAT shall include red winter wheat damp, musty, or from any cause so badly damaged as to render it unfit for No. 3.

Red Winter Wheat containing a mixture not exceeding 5 per cent. of White Winter Wheat shall be classed as Red Winter Wheat.

Red Winter Wheat containing more than 5 per cent. of White Winter Wheat shall be graded according to the quality thereof and classed as White Winter Wheat.

68

wheat.

No. 1 COLORADO WHEAT shall be sound, plump and well cleaned. Colorado No. 2 COLORADO WHEAT shall be sound, reasonably clean, and of good milling quality.

No. 3 COLORADO WHEAT shall include Colorado wheat not clean and plump enough for No. 2, but weighing not less than fifty-four pounds to the measured bushel.

RULE II.-SPRING WHEAT.

No. 1 NORTHERN SPRING WHEAT must be northern-grown Spring wheat. spring wheat, sound and reasonably clean and of good milling quality, and must contain not less than 50 per cent. of the hard varieties of spring wheat.

No. 2 NORTHERN SPRING WHEAT must be northern-grown spring wheat, not clean enough or sound enough for No. 1, and must contain not less than 50 per cent. of the hard varieties of spring wheat.

No. 1 SPRING WHEAT shall be sound, plump and well cleaned. No. 2 SPRING WHEAT shall be sound, reasonably clean, and of good milling quality.

No. 3 SPRING WHEAT shall include all inferior, shrunken or dirty spring wheat, weighing not less than fifty-three pounds to the measured bushel.

No. 4 SPRING WHEAT shall include spring wheat damp, musty, grown, badly bleached, or for any cause which renders it unfit for No. 3.

WHITE SPRING WHEAT.-The grades of No. 1, 2, 3 and 4 white spring wheat shall correspond with the grades of Nos. 1, 2, 3 and 4 spring wheat, except that they shall be of the white variety, or shall contain 5 per cent. or more of such white wheat.

BLACK SEA AND FLINTY FIFE WHEAT shall in no case be Black sea and flinty fife. inspected higher than No. 2, and rice wheat no higher than No. 4. FROSTED WHEAT shall in no case be graded higher than No. 4, except that the grade of No. 3 may contain as much of said frosted wheat as it is customary to allow of wheat damaged in any other way.

RULE III-MIXED WHEAT.

The grades of Nos. 2 and 3 Mixed Wheat shall be equal in quality to the grades of Nos. 2 and 3 Red Winter Wheat, except that they shall include mixtures of Spring and Winter Wheat.

RULE IV.-UNCLEANED SPRING WHEAT.

The department will, in addition to grading Spring Wheat under Rule II, give dockage and grade if cleaned.

RULE V.--CORN.

No. 1 YELLOW CORN shall be yellow, sound, dry, plump and Yellow. well cleaned.

No. 2 YELLOW CORN shall be three-fourths yellow, dry, reasonably clean, but not plump enough for No. 1.

No. 3 YELLOW CORN shail be three-fourths yellow, reasonably dry and reasonably clean, but not sufficiently sound for No. 2.

No. 1 WHITE CORN shall be sound, dry, plump and well cleaned. No. 2 WHITE CORN shall be seven-eighths white, dry, reasonably clean, but not plump enough for No. 1.

White.

No. 1.

No. 2.

No. 3.

No. 4.

White.

No. 1.

No. 2.

No. 3.

No. 4.

No. 1.

No. 2.

No. 3.

No. 4.

No 3. WHITE CORN shall be seven-eighths white, reasonably dry and reasonably clean, but not sufficiently sound for No. 2.

No. 1 CORN shall be mixed corn, of choice quality, sound, dry and well cleaned.

No. 2 CORN shall be mixed corn, dry and reasonably clean, but not good enough for No. 1.

No. 3 CORN shall be mixed corn, reasonably dry and reasonably clean, but not sufficiently sound for No. 2.

No. 4 CORN.-Corn that is badly damaged, damp or very dirty, shall be graded no higher than No. 4.

Corn that is wet or in heating condition shall not be graded.

RULE VI.-OATS.

No. 1 WHITE OATS shall be white, sound, clean and reasonably free from other grain.

No. 2 WHITE OATS shall be seven-eighths white, sweet, reasonably clean and reasonably free from other grain.

No. 3 WHITE OATS shall be seven-eighths white, but not sufficiently sound and clean for Standard Oats and weighing not less than twenty-two pounds to the measured bushel.

No. 4 WHITE OATS shall be seven-eighths white, damp, badly damaged, musty, or for any other cause unfit for No. 3.

STANDARD OATS shall be seven-eighths white, but not sufflciently sound and clean for No. 2 White, and shall be reasonably free from other grain, and weighing not less than twenty-eight pounds to the measured bushel.

No. 1 WHITE CLIPPED OATS shall be white, sound, clean, reasonably free from other grain, and shall weigh not less than thirty-six pounds to the measured bushel.

No. 2 WHITE CLIPPED OATS shall be seven-eighths white, sweet, reasonably clean, reasonably free from other grain, and shall weigh not less than thirty-four pounds to the measured bushel.

No. 3 WHITE CLIPPED OATS shall be seven-eighths white, not sufficiently sound or clean for No. 2, and shall weigh not less than twenty-eight pounds to the measured bushel.

No. 1 OATS shall be mixed oats, sound, clean and reasonably free from other grain.

No. 2 OATS shall be sweet, reasonably clean, and reasonably free from other grain.

No. 3 OATS shall be mixed oats not sufficiently sound and clean for No. 2.

No. 4 OATS shall be all mixed oats that are damp, badly damaged, musty, or for any other cause unfit for No. 3.

Inspectors are authorized, when requested by shippers, to give weight per bushel instead of grade on Clipped Oats shipped from private elevators.

RULE VII.-RYE.

No. 1 RYE shall be sound, plump and well cleaned.

No. 2 RYE shall be sound, reasonably clean and reasonably free from other grain.

No. 3 RYE shall be reasonably sound, reasonably dry, free from must, and not good enough for No. 2.

No. 4 RYE.-All rye, damp, musty, or for any other cause unfit for No. 3.

[RULES VIII.-IX.-X.-XI-XII.]

RULE VIII.—BARLEY.

No. 1 BARLEY shall be sound, plump, bright, clean and free No. 1. from other grain.

No. 2 BARLEY shall be of healthy color, not sound enough and No. 2. plump enough for No. 1, reasonably clean and reasonably free from other grain.

No. 3 BARLEY shall include slightly shrunken and otherwise No. 3. slightly damaged barley, not good enough for No 2.

No. 4 BARLEY shall include all barley fit for malting pur- No. 4. poses, not good enough for No. 3.

No. 5 BARLEY shall include all barley which is badly damaged, No. 5. or from any cause unfit for malting purposes, except that barley which has been chemically treated shall not be graded at all.

SCOTCH BARLEY.-The grades of Nos. 1, 2 and 3 Scotch barley shall correspond in all respects with the grades of Nos. 1, 2 and 3 barley, except that they shall be of the Scotch variety.

Scotch.

BAY BREWING BARLEY.-The grades of Nos. 1, 2 and 3 Bay Bay Brewing Brewing barley shall conform in all respects to the grades of Nos.

1, 2 and 3 barley, except that they shall be of the Bay Brewing

variety grown in the Territories and on the Pacific Coast.

CHEVALIER BARLEY.-The grades of Nos. 1, 2 and 3 Chevalier Chevalier. barley shall conform in all respects to the grades of Nos. 1, 2 and 3 barley, except that they shall be of the Chevalier variety grown in the Territories and on the Pacific Coast.

RULE IX.--"NEW."

The word "new" shall be inserted in each certificate of inspec- New grain. tion of a newly harvested crop of oats until the fifteenth day of August; of rye, until the first day of September; of wheat, until the first day of November, and of barley, until the first day of May of each year.

This change shall be construed as establishing new grades for the times specified, to conform to the existing grades of grain in all particulars, excepting the distinctions hereby established between the new and the old crop; and shall apply to grain inspected from store for two months after the times respectively above specified.

RULE X.-HEATING.

condition.

All grain that is wet, warm, or in a heating condition, or grain Grain out of containing weevil or wild onions, or grain that is burnt and smoky, or otherwise unfit for warehouses, shall not be graded.

RULE XI.-REASONS.

All Inspectors shall make their reasons for grading grain, when Reasons for necessary, fully known by notations on their books. The weight inspection. alone shall not determine the grade.

RULE XII.--TEST WEIGHT.

Each Inspector is required to ascertain the weight per measured wheat to be bushel of each lot of wheat inspected by him, and note the same on weighed. his book.