Il8 MAIN^ AGRICUIvTURAI^ i:XPERIMI:nT STATION. I903. 



The Lamona suffered a large falling oft* in protein and a still 

 larger loss in the gluten content. On he other hand, both the 

 other varieties gained in gluten, the Maine wheats being stronger 

 than the western seed. Even the Fife, which lost .73 per cent 

 protein, gained .36 per cent dry gluten, showing that the usual 

 relations between protein and gluten are reversed. These results 

 are somewhat surprising and fail to confirm the conclusions 

 reached from the comparison of flours previously made. It 

 should be remarked, however, that the loss of gluten in the 

 Lamona is much larger than the combined gains of the other 

 varieties. 



SECOND EXPERIMENT IN GROWING NORTHW^ESTERN WHEAT IN 



MAINE. 



The results of the first trial were so contradictory that a second 

 series was planned under other and more favorable conditions. 



Through the courtesy of Mr. John Watson the Station grew in 

 1902 five one-fourth acre plots of wheat on his farm in Houlton. 

 In 1 901 E. Merritt & Sons miported a car of Blue Stem wheat 

 from the Northwest, part of which they sold for seed. A mill- 

 ing test (described beyond) was made with this original wheat 

 and with its Maine grown progeny, and both this original wheat 

 and the Maine grown were selected for the experiment. Profes- 

 sor W. M. Hays of the Minnesota Experiment Station kindly 

 furnished us with two strains of Blue Stem wheat bred bv them 

 and also grew plots of the same on the Minnesota Station farm 

 for comparison. The relation between the parent wheats and 

 their progeny is shown in the table at the top of page 119. 



The composition of these wheats, both parent and progeny, is 

 given in the tables on pages 119 and 120, w^here the wheats are 

 classified according to the locality in which they were grown. 

 Beyond these tables of composition are given the more character- 

 istic figures arranged in order of growth. 



