860 EXPERIMENT STATION EECORD. 



the varieties most commonly grown Bluestom again headed the list with the 

 highest protein content. Red Allen being next in protein content, gluten test, 

 and high yield of flour, while Turkey Red showed considerably lower average 

 protein content compared with other varieties than in previous years, although 

 the average wet gluten tests of the flour did not show so marked a falling off. 

 The continually lower rank held by Turkey Red wheat in protein content over 

 the 5 years the investigations have been carried on indicates that this variety 

 grown longer under local conditions " tends to lose its relatively high protein 

 content as comi)ared with other fall-sown varieties." 



II. The composition ami milling quality of Washington wheats, R. W. 

 Thatcher (pp. 25-44). — The subject is discussed on the basis of the analyses 

 of 431 samples of wheat reported in this and earlier bulletins, of which 349 

 samples represent the 7 varieties most commonly grown in eastern Washington, 

 namely, Bluestem, Little Club, Turkey Re<l, Jones Winter Fife, Fortyfold, Red 

 Allen, and Red Russian. Thirteen represent macaroni or durum wheat, and 8 

 each Sonora and White Amber, the remainder being varieties grown in small 

 quantities or in limited areas. 



Considerable variations were noted in the water content and the nutrients 

 present in the different varieties and in different samples of the same variety. 

 This subject, and particularly the effect of rainfall and climatic conditions on 

 protein content, is discussed with reference to the wheats grown in different 

 parts of the State and with reference to the broader question of the effect of 

 climatic conditions on the composition of wheat. In general, the author be- 

 lieves that there are certain definite variety differences in composition which 

 can be " correlated with the habits of each variety as to rapidity of ripening, 

 and that these variations are due to the relative length of ripening period, as a 

 variety characteristic, and, therefore, come under the same general rule as do 

 all other observed variations in type or composition. Final conclusions on this 

 matter must be suspended until sufficient data as to the ripening habits of the 

 different varieties have been secured." 



III. A simple apparatus for determining the milling qualities of wheats, G. A. 

 Olson (pp. 45-52). — An inexpensive outfit for milling wheat is described and 

 tests reported in comparison with a commercial experimental mill which showed 

 that it gave accurate results, the largest variation recorded being 2.6 per cent 

 less bran and shorts with Bluestem wheat than was obtained with the com- 

 mercial experimental mill. On an average 119 samples representing different 

 varieties of Washington wheats gave 27.37 per cent bran and shorts and 72.77 

 per cent flour. Owing to the absorption of water some of the samples gained 

 weight during milling, the average amount being 1.01 per cent, and either 

 owing to drying or unavoidable losses other samples lost in weight, the average 

 being 1.21 per cent. The wide variations observed in the yield of bran, shorts, 

 and flour " show the importance of milling samples of wheat in order to deter- 

 mine the relative value of different wheats which are sold." 



Milling tests of wheat and baking tests of flour, J. T. Willard and C. O. 

 SWANSON (Kansas Sta. Bui. 177, pp. 29-153, figs. 25).— Information is sum- 

 marized regarding methods of cleaning wheat followed in some Kansas mills, 

 and the results are reported of experimental studies on the milling of wheat, 

 chiefly of the crops of 1906 and 1907, and of baking tests with the resulting 

 flours. In addition, germinated wheat was compared with sound wheat, and 

 the milling and baking qualities of wheat as affected by moisture and heat 

 were studied. The general purpose of the investigation has been to trace, if 

 possible, connections between the chemical compositions of wheats and flours and 

 their milling and baking qualities. The investigations include detailed analyses 



