FIELD CROPS. 335 



content, the quantity of all ash components with the exception of phosphoric- 

 acid, the insoluble uitroj^en, albumin and albimiinoid nitrogen, nitrogen-free 

 extract, and the starch. All other constituents, as well as the specific gravity, 

 were reduced. Phosphoric acid increased the quantity of water, the ash con- 

 stituents with the exception of the soluble ash, which was greatly depressed, 

 the nitrogen com])ounds, nitrogen-free extract, starch, and crude fiber. An 

 application of nitrogen increased the (piantity of water, the total and soluble 

 ash, chlorin. and especially the nitrogen content, while it had no effect on the 

 starch content and reduced the specific gravity. 



Where lime and barnyard manure were used as a general dressing, potash 

 applied as a fertilizer favored an increase in si)ecific gravity, total ash, solui)le 

 ash, chlorin. jiotash. phosphoric acid, albuminoid nitrogen, and starch; showed 

 no eft"ect on the moisture and nitrogen-free extract content, and decreased the 

 (pumtity of all other constituents. Phosphoric acid had a favorable influence 

 on the water, total ash, chlorin. potash, phosphoric acid, total and albuminoid 

 nitrogen, nitrogen-free extract, starch, and cnide hiier. 'I'his i-esnlt was analo- 

 g<nis to its action where barnyard manure alone was given as a general api)lica- 

 tion. The use of a nitrogenous fertilizer increased the moistvu'e content, the 

 ash constituents, total and soluble nitrogen, albuminoid nitrogen, nitrogen-free 

 extract, and crude fiber, and reduced the quantit.v of the other substances. 



Trial tests with, rye, F. Hansen et al. (LanduiaiulKblade, 39 (1906), Xo. 

 2). i>i>- 2!)S-300). — Results secured at the state experiment stations for plant 

 cultiu'e in Denmark showed that during the period 1895-1904 Bretagne and 

 I'etkus rye were the most valuable varieties under test. — f. w. woll. 



Comparative tests with varieties of sugar cane, C. F. Eckart {Haxvaiian 

 Siiffar Planters' Sta.. Div. Affi: and Chew. Bid. 11, pp. 20). — The results of a 

 plant crop of 17 varieties of sugar cane were reported in Bulletin No. 12 of this 

 station (E. S. R., 17, p. 761), and the data given in this bulletin refer to the 

 ratoon ci-op of this same planting. Those results, including sugar yields and 

 the (luality of the .iuices, are compared with the plant cane results previously 

 reported. Tn addition, the results secured with introduced seedling canes 

 together v.-ith a few native and other varieties are also given. The tables pre- 

 sented also include information regarding the check of growth in the cane due 

 to the winter season and the relative rapidity of recovering normal development 

 under favorable conditions. All results are tabulated without comment. 



Macaroni or durum wheats, J. H. Shepard (South Dakota Sta. Bui. 99, pp. 

 105-115). — This bulletui is a continuation of Bulletin 92 of the station ( E. S. 

 R., 17, p. 2(>9). As heretofore, comparisons with Russian, Mediterranean, and 

 miscellanoous macaroni wheats were made, and the data secured are tabulatiMl 

 with brief conmients. 



Kubanka 5039 for 190-1: and 1905 yielded the largest ]ier cent of protein. It 

 was observed that the total protein was less in all varieties in a wet season than 

 in a dry one, but it is considered evident that the durum wheats will not suffer 

 protein dinunution in that climate. 



The bread and macaroni tests showed that tlu- loaf volume did not vary 

 greatly among the better varieties. Arnautka and Wild (Joose, two heavy 

 yielding varieties, were compared with the other soils, bnt they showed no 

 |iiirticular superiority in any of these tests. 



It is pointed out tliat the durum wheats carry iiior(> protein than the bread 

 wheats, but that the gliadin content is usually lower, and that apparently the 

 greater per cent of gluten offsets in a measure the lack of gliadin in bread 

 making. 



The results secured during the years 1904 and 1905 are regarded as reaffirm- 



