662 abstracts: technology 



This would seem to indicate that the amount of sunshine is an impor- 

 tant factor in bringing sorghums to maturity. 



The conformance of the sorghums at Chilhcothe, Bard, and Chula 

 Vista to Linsser's Law of Growth was remarkable. The "physio- 

 logical constant" according to this law, for the period from planting 

 to maturity was for Chilhcothe 0.539, Bard 0.530, and Chula Vista 

 0.526. 



Vegetative characters which are ordinarily considered stable, such 

 as the number of leaves per plant, varied with the climatic conditions. 

 Blackhull kafir had 3 arid Sumac sorgo 6 more leaves at Bard than at 

 Chula Vista. The varieties also showed decided differences in height 

 and diameter of the stem and in the size of the leaf at these two places. 



Studies on the effects of different dates of planting at Bard, indicate 

 that "more favorable conditions are obtained if the date of planting is 

 regulated so that the early stages of the plant's development coincide 

 with a period of high temperatures and the later stages, when the plant 

 is nearing maturity, come when moderate temperatures prevail." 



H. N. V. 



TECHNOLOGY. — The milling and baking tests of einkorn, emmer, 



spelt, and polish wheat. J. A. LeClerc, L. H. Bailey, and H. L. 



Wessling. Journ. Amer. Soc. Agron. 10 : no. 5. 1918. 



A description of these various rare wheats is given, and likewise the 



composition of the flours and characteristics of the bread made from 



the flours of these rare wheats. It is shown that the rare wheats', 



emmer and spelt (both free of hulls) and polish wheat can be milled 



into a satisfactory flour and the flour used in baking a good loaf of 



bread. The results obtained from einkorn (free of hulls) are not so 



encouraging. J- A. L. 



TECHNOLOGY. — The chemical analysis of wheat-flour substitutes and 

 of the breads made therefrom. J. A. LeClerc and H. L. Wessling. 

 U. S. Dept. Agr. Bull. 701. 1918. 

 The work embodied in this bulletin was started in 1912. Included 

 are found the chemical analysis of some 30 substitutes which may be 

 used in combination with wheat flour in the making of bread. There 

 is also found the analysis of the various breads made from a combina- 

 tion of three parts of wheat flour and one part of substitute. Photo- 

 graphs of the different breads as well as certain descriptive physical 

 characteristics of these breads are given. J. A. L. 



