120 MAINE AGRICULTURAI. EXPERIMENT STATION. I903. 



COMPOSITION AND HEAT OF COMBUSTION OF SPRING WHEATS GROWN 

 IN THE NORTHWEST COMPARED WITH THE SAME VARIETIES GROWN 

 IN AROOSTOOK COUNTY. CALCULATED TO A WATER-FREE BASIS. 



u 



o . 



■♦-' u 



.Q £ 



Variety of Wlieat. 



o . 



*jJ=> Sic 



S3 G . 



6622 

 6714 

 6774 

 671. "> 

 6775 



6617 

 6770 

 677-2 

 6769 

 6768 



Northwestern. 



Blue Stem... 



Minn. 181 



Minn. 181 



Minn. 851 



Minn. 851 



A verage of 5 



Aroostook County 



Blue Stem 



Blue Stem 



Blue Stem 



Minn. 181 



Minn. 851 



Average of 5 



Grms 

 2.751 

 2.254 

 1.960 

 2.196 

 2.036 

 2.239 



2.877 

 3.031 

 3.314 

 3.287 

 3.372 

 3.109 



Per 

 cent. 



2.86 



3.33 



2.57 



2.75 



2.71 



2.85 



2.18 

 2.73 

 2.73 

 2.75 

 2.82 

 2.71 



Calo- 

 ries. 



4.417 



4.361 



4.392 



4.442 



4.409 

 4.405 



4.425 

 4.494 

 4.412 

 4.465 

 4.461 

 4.451 



The results obtained in Aroostook county with the Blue Stem 

 and the Minn. i8i wheats would, if taken by themselves and for 

 a single season, seem to confirm the belief that the northwestern 

 wheats quickly deteriorate when grown in Maine, If, however, 

 these results are studied in connection with those obtained by a 

 second planting and also by the check trials in Minnesota, it will 

 be found that the results first obtained have lost much of their 

 apparent significance. 



The most important differences in these wheats is in the 

 amount of protein which they contain and in the weights of the 

 kernels. These differences are brought out more clearly in the 

 table on the following page. 



