655 



Michigan Station, Bulletin No. 71, February, 1891 (pp. 10). 



SUGATi BEETS, R. C. Kedzie, M. D. — Brief .stateinents regarding 

 the climate, soil, and methods of cultivation suitable for the cultivation 

 of the sugar-beet, and the outlook for the establishment of the beet- 

 sugar industry in the United States. Temperature and rain-fall charts 

 for Lansing, Michigan; Halle, Germany; and Cambrai, France, are 

 given, which iaidicate that "the southern two thirds of the lower peu- 

 iusula of Michigan has a climate admirably adapted to the growth of 

 sugar-beets." The bulletin also contains the outlines of a plan for 

 CO operative experiments in raising sugar beets in dilferent localities of 

 Michigan, which the station i)roposes to undertake during the coming 

 season. 



Michigan Station, Bulletin No. 72, February, 1891 (pp. 6). 



Six worst weeds, W. J. Beal, Ph. D. — Descriptive notes on the 



Canada thistle {Cnicufi arrensls), red-root {Lithospcrnum arvense), nioth- 

 nuiUein {Verha.scum hlatfaria), toad-flax {Linaria rtilgaris), rib-grass 

 {Plantago lanceolata), and curled dock {Rumex crispiis), with sugges- 

 tions as to means for their repression. Specimens of the seeds of each 

 species accompany the bulletin. 



Minnesota Station, Bulletin No. 15, February, 1891 (pp. 10). 



Wheat experiments, D. K Harper, Ph. D. (pp. Go-72). — Brief 

 account.? of experiments with wheat in 1890, in the following lines : 

 tests of native and foreign (liussian and Hungarian) varieties; mixtures 

 of different varieties; seeds of different densities; efl'ects of cleaning 

 the seed; and the continuous seeding of the same wheat on the same 

 land. There is also an outline of proposed co-operative experiments 

 with Scotch Fife wheat in 1891. The following statement of conclusions 

 is taken from the bulletin : 



The hesfc wheats for our conditions .are the varieties of pure Scotch Fife and pure 

 Blue Stem. For the Red River Valley, particularly the udrthern portion of it, Scotcli 

 Fife is for all reasons the best. It ripens earlier than Blue Stem and makes better 

 flour, for the reason that the broad made from it is of lighter color than bread made 

 from Blue Stem flour. I have made some analyses of the best Blue Stem wheat, 

 where the amount of j^liiten and the strength of the dough were equal to the best 

 Scotcli Fife, and where milling tests showed it to give as great a yield, but in all 

 cases the color of the dough made from Blue Stem flour was noticeably darker. 



From many analyses made on last year's crop I observed that Blue Stem stains 

 more rea^lily than Fife. Much of the wheat of last year's croji was discolored, an 

 effect of the excessive heat in July. In all cases I examined it w.as the Blue Stem 

 grains which were most injured. Wheat which was idump, rich in gluten, and weli 

 enred would have been of liigh milling value had it not been for discolored grains 

 and these were mostly grains of Bine Stem. » » » 



Selection of seed. — The most important points to be considered in the selection of 

 ■wheat for seed are as follows; Secure (1) a pure variety of wheat — the best being 



