REPORT OF TEE CHEMIST 



189 



SESSIONAL PAPER No. 16 



preparation of the soil, so that by a favourable tilth or mechanical condition of tho 

 soil and a generous supply of available plant food the young plant may make a rapid 

 growth during the spring and early summer months. It is not desirable, as is well 

 known, to grow a large beet, as that would mean a poor beet for factory purposes, 

 but the size should be controlled by the system of sowing rather than by lack of plant 

 food or an xinfavourable condition of the soil. The elaboration of sugar — the aim 

 orf growing the crop — does not take place to any large extent while the beet is yet 

 young, it occurs rather during the maturation of the plant. For a large production 

 of sugar there must be an abundance of foliage, and this cannot be obtained unless 

 the plant has access to large stores of soil food, both mineral and nitrogenous, during 

 that earlier period in the beet's history, when the foliage is more particularly de- 

 veloped. 



THE EFFECT OF BUST ON THE STEAW AND GEAIN OF WHEAT. 



The prevalence of rust this season in certain districts of Manitoba has led to in- 

 quiries regarding the general effect of this fungus upon the wheat plant — both straw and 

 grain — and more particularly as to how it may influence their feeding value. To 

 obtain data on this subject, samples of both rusted and rust-free wheat have been 

 obtained and analysed. 



In order that the results should be strictly comparable, it was important in pro- 

 curing these samples that the clean and the affected wheat should be of the same age 

 and grown on the same soil. Through the kind offices of the editor of the ' Nor-West: 

 farmer,' we were able to secure such specimens. In the letter accompanying them 

 (under date of September 15), it is stated that both wheats were collected by hand 

 tin the same day in the same field, on the farm of Sir William Van Home at East 

 Selkirk, Manitoba. 



There was a marked difference in appearance between them, both in straw and 

 grain. The rust-free wheat had a clear, bright yellow, well-ripened straw; a normal 

 ear, both as to size and colour, and plump, well-filled grain. On the other hand, the 

 rusted wheat straw presented in general a dirty greenish-brown appearance and on 

 closer inspection showed many spots or patches of infection, while its ears were smaller 

 than normal and the k«imels light and much shrivelled. 



Analysis of Rusted and Rust-free Wlieat — Straw and Grain. 



Straw from rust-free wheat . 



II rusted n 



Grain from rust-free wheat . 



If rusted >i 



° a 



Grams. 



30504 

 1 4944 



7-92 



7 -92 



12 •20 



10-66 



a 

 'o 

 o 



■^^ 



3 



u 



2-44 



7-69 



10-50 



13-69 



as 



3 



1-65 

 1-97 

 2-56 

 2 35 





39 00 

 38-44 

 70-55 

 68 03 



01 



39-95 



36-78 



2-29 



3 03 



9 04 

 7-20 

 1-84 

 2-24 



The Straw. — We first notice that in crude protein the rusted straw is much the 

 richer. Under the term crude protein is included all those nitrogenous compounds of 

 a food that go to repair waste, form blood and build up muscle and tissue. The high 



