St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-07-11
Grades Of Grain Established by the Board
Of Railroad and Warehouse
Commissioners.
OPTICAL PUBLICATION
STATE OF MINNESOTA,

STATE OF MINNESOTA,
BOARD OF RAILROAD AND WAREHOUSE
COMMISSIONERS 81. PAUL, July 10, 1885.
The following are the grades OF grain estab-
lished by the Beard of Railroad and Ware
house Commissioners. and will be published
for one week, in compliance with the ware
house and grain law, entitled IAN act 20 reeu-
late warehouses, inspection. weighing and
which shall he known as Minnesota grades;
the same TO take effect and be in force on and
after August ].
MINNESOTA GRADES
No. Hard Spring wheat-No. hard spring
wheat must he sound. bright and wei cleaned,
must coatain rot less than - per cent. of hard
Scotch Fife, and weigh not less than nifty
eight pounds to the measured buShel.
No. Northern Spring Wheat-No. l North
ern spring wheat must be sound and well
cleaned, and must contain not less than 80 per
cent. or the hard varieties OF spring wheat
Note-It is TO be understood that the mini
mum test weight of this grade shall not be less
than fif;y-seven pounds 10 the measured
bushei.
No. Northern Spring wheat-No. . North
eTn spring wheat must be sound, reasonably
clean and of good milling quality.
Note-This grade 10 include all wheat not
suitable for the higher grades and TO weigh
not less than ffty-six pounds 10 the measured
bushel.
No. 8 Spring wheat-No. spring wheat
spring wheat weighing not less than fifty-fOur
pounds to the measured bushel.
Rejected Spring Wheat-Rejected spring
wheat shall include all spring wheat that is
grown, badly bleached, or for any cause unit
for No. wheat.
Note-wheat containing any admxture OF
Rice or GOoseNSheat viii in no case be graded
higher than rejected.
No Grade-All wheat that is in heating
condition, musty. or too damp to be safe for
ture of foreign grain or seeds, or Is badly ''bin
burnt" whatever grade it might otherwise be,
shall be pronounced mo grade, with inspec-
tors notations as 10 quality and conditions.
WINTER WHEAT.
No. White Winter-No. l white winter TO
be sound, well cleaned, reasonably plu-np and
composed of the white varieties.
No. White Winter-No. . white winter to
be sound. reasonably clean and composed of
the white varieties
;. No. Red Winter-No. l red winter to be
sound, wei cleaned, reasonably plump and
composed Of the red varieties.
No. > Red Winter-NO. red winter to be
sound, reasonably clean and composed of the
red varieties.
No. winter-No. winter to be sound, well
cleaned, reasonably plump and composed of
mixed white and rcd winter.
No. Winter-No. > winter to be sound. rea-
sonably clean and composed of mixed white
and red winter.
No. winter-No. winter shall comprise
all winter wheat 1t for warehousng, weighing
not less than ffty-four pounds TO the meas
ured bushel, not sound enough or otherwise
unit for No > of the other grades.
Rejected Winter-Rejected winter, fit for
warehouSing, but otherwise unht for No. 3.
CORN.
No. Yellow Corn-No. yellow corn shall
be yellow, sound, dry, plump and well
cleaned.
No. Yellow Corn-No. 2 yellow corn shall
be three-fourths' yellow, dry. reasonably
clean, but not plump enough for No. l.
No. Yellow Corn-No. yellow corn shall
be three-fourths yellow, reasonably dry and
reasonably clean, but not sufficiently sound
for No. ,.
No. White Corn-No. white corn shall
be sound, dry, plump and well cleaned.
No. White Corn-No.2 white corn shall be
seven-eights white, dry. reasonably clean,
but not plump enough for No. l.
No. White Corn-No. white corn shall
be seven-eights white, reasonably dry, and
reasonably clean, but not sufficiently sound
for No. 2.
No. l. Corn-No. 1 corn shall be mixed
corn of choice quality, sound, dry and well
cleaned.
No. 2 Corn-No. corn shall be mixed
corn, dry, reasonably clean, but not good
enough for No. L.
No. 3Corn-No. corn shall be mixed corn,
reasonably dry and reasonably clean, but
No. Corn-No. corn shall include all
corn not wet or in heating condition, that is
unfit to grade No. 3.
OATS.
No. l White Oats-No. / white oats shall be
white, sound, clean and reasonably free from
other grain.
No. White Oats-No. white oats shall he
seven-eights white, sweet. reasonably clean,
and reasonably free from other grain.
No. 3 White Oats-No. white oats shall
be seven-eights white, but not sufficiently
sound and clean for No. ..
No. Oats-NO. l oats shall be mixed oats,
sound, clean and reasonably free from other
grain.
No. 2 Oats-No. oats shall be sweet. reas-
ouably clean and reasonably free from other
grain.
No. 8 Oats-No. 3 oats shall be all oats that
are damp, unsound, dirty, or for any other
cause unfit for No. ?.
RYE.
No. 1 Rye-No. rye shall be sound, plump
and well-cleaned.
No. 2 Rye-No. 2 rye shall be sound, reas-
Onably clean and reasonably free from other
grain.
No. Rye-An rye, damp, musty, dirty or
graded as No. 3.
No l Barley-No. l barley shall he plump,
bright, clean, and free from other grain.
No Barley-NO. = barley ShaN he sound,
of healthy color. not plump enough for No.
l, reasonably clean, and reasonably free from
other grain.
No. Barley-No 3 barley shall include
slightly shrunken and otherwise slightly dam
aged barley not good enough for No. -
No. 4 Bsrley-No barley shall include all
barley lit for mailing purposes not good
enough for No. 3.
Nc. Barley-NO. barley shsll include all
barley which is badly damaged OF from any
cause unfit for mating purposes, except that
barley which has been chemically treated
shall not be graded at all.
Scotch Barley-Scotch barley, the grades
of Nos. !, . and 3 Scotch barley shall CORE
| spOnd in all respects with the grades of Nos.
1, 2 and barley, except that they shall be of
the Scotch variety.
The word ''new" shall he inserted in each
certificate of inspection of a newly-harvested
| crop as follows:
Oats, until the 18th day of August.
Rye. until the LIST day of September.
Wheat, until the LIST day OF October.
Barley, until the LIST day of October.
Corn. until the first day of January.
This change shall be construed as estab-
| fishing new" grade for the time specified,
TO conform in every particular TO the exist
ing grades of grain, except as the distinc-
| tions of ''new" and ''old."