Page:Indian Journal of Economics Volume 2.djvu/419

RELATIVE PliIOE$ OF FOOD GliAIN$ 408 moisture proportion. ?o ?he percentage grams is no? will reduce the constant, and an excess ot the food value of the grain in excess. The extent to which moisture in wheat varies may be of judged from the result of experiments made by Mr. Maxwell-Lefroy, Imperial Entomologist, shown in his contribution to the Iadia? ber 18th, 1909. He threshed 7.2 and straight and per cent of dried in the sun for cent of moisture. air The by Professor analyses found necessary ten per cent on sale in Europe, this country moisture than The cheaper and maize are Trade Journal of Novera- found that two from the field moisture. The samples just contained 6.7 same sample some days contained 4.7 per The same wheat left open in the July contained 14.1 of till average composition Professor Church was Church appears in England. In per cent of moisture.. Indian wheat as found 12.5 per cent of moisture. t? have conducted all his the case of maize it is to allow for dryage of from five to maize purchased indicages in this country for that the grain in which contains five to ten per the same grain in ?ngland. cent more kharif grains such as juar, generally consumed in basra India in the months immediately following harvest, when they may be expected to contain a considerable excess of moisture and their food values may generally be taken as being loss than that shown above. In the case of barley and gram, which are consumed l:,azsu. with wheat generally throughout the year, the variation in moisture, as far as it affects the pro- portionate price, will not be groat. (2) In the above proportionate values no allowance has been made for the cost of labor in preparing the foodgrain for consumption and the value of the bran and husk produced. The cost of labor involved