Samples of wheat were exposed in the stook over winter and threshed in the spring in two seasons. These spring-threshed samples were compared with check samples from the same lots that had been threshed in the fall. The exposed samples lost grade in 50% of the cases, and decreased in weight per bushel in practically all cases. The flour yield was generally increased slightly as a result of the winter exposure. In respect to baking quality 22% showed improvement and 40% showed damage. The changes in grade and bushel weight do not correspond very closely with changes in baking behavior.