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harvested the previous fall. In the majority of cases, however, the 

 frozen seed germinated and produced wheat having the characteristics 

 of the seed from which it sprung. " The results of this year seem to 

 show that here we have an example of the transmission to the ofispring 

 of a characteristic developed in the parent by accidental outside in- 

 fluences. I have not attempted to establish this by the product from 

 individual frozen grains, but wherever 1888 wheat containing frozen 

 grains has been used for seed, there are so many grains in the crop 

 similar in appearance and properties to these frozen grains, and with- 

 out a repetition of the conditions which originally produced them, that 

 it can be explained only in this way." 



A number of instances are cited in which frozen, blistered, or rusted 

 wheat of the crop of 1888 was used for seed in 1889 on farms in different 

 parts of Minnesota and Korth Dakota. The condition of the seed used 

 in each case is described, and analyses of the seed and in many cases 

 of the crop of 1889 are reported. The desirability of cleaning the "poor 

 wheat" to be used for seed is enforced by illustrations drawn from the 

 actual experience of farmers. "Indeed, in many cases seed from very 

 poor wheat when cleaned has yielded better than wheat originally good 

 but uncleaned. The density of wheat must largely determine its value 

 for seed." The importance of a change of seed every three or four years 

 is also urged, though "in many cases it can not be clearly shown why a 

 change of seed produces better results." In one instance cited, wheat 

 from seed grown on the same farm for several generations — some of it 

 frozen — gave relatively less protein and gluten and the gluten was of 

 poor quality, while wheat from fresh, sound seed brought from outside, 

 gave more protein and gluten and the gluten was of excellent quality. 

 "Here, again, as everywhere that frozen wheat was planted, the dif- 

 ereuce between the crop from sound seed and the crop from frozen was 

 not marked until after the wheat had been harvested." 



From the cases above cited, and many others, I draw the following general con- 

 clusions : 



CI) A vast difference as to their seed value exists between the various kinds of 

 ''poor wheat." 



(2) Rusted and blistered (frosted) wheats, if well cleaned, are safe to use for seed. 



(3) Frozen wheat which is utterly worthless for milliug is likewise of no value for 

 seed. It can not produce a good crop. 



(4) The more thoroughly wheat is cleaned the better the seed resulting and the 

 better the crop, particularly in yield. And by cleaning I mean besides separating 

 the dirt, also casting out the weaker grains of wheat. Thus poor milliug wheat may 

 be made vastly better for seed than wheat of high milling value if the latter is 

 uncleaned. 



(5) Wheat should invariably be tested as regards its gluten and percentage of ger- 

 mination before being seeded. It seems absolutely necessary that the seed shall con- 

 tain good gluten if the gluten is to be in the crop. * » * 



To most successfully carry on the mechanical operations of milling it is first neces- 

 sary to have plump wheat in which the hull has not been injured. Then the best 

 flour, after the liull is gotten rid of, is made of that wheat which contains the most 

 gluten and the least water. Other conditions of the wheat also enter as a factor. 



