99 



lliiiii tilt' lined hoai'd wiill lillcd with sjiwdii^t. hut the latter was as 

 warm as the l>rick wall with one dead air space. 



{•2) The wannest brick wall was that made of brick and hollow tile 

 with three air spaces. 



('\) The hollow wooden wall with a brick veneer was warmer than 

 the hollow brick wall. 



(4) The hollow bi-ick wall with a r)-inch air space was nearly as 

 Avarm as the l-J-iiich solid brick wall. 



(5) The warmest wooden wall was that made with the interior lin- 

 ing and filled with 4 inches of dried sawdnst. 



(6) The wall built of a single well-made wooden covering- Avith 

 tarred pai)er under the clapboards and inside was nnicli colder than 

 the same wall when well sheathed on the inside. 



( 7) Pi'obably the cheai)est warm wall for general fann purj)oses is 

 one made of wood with a 4-incli air space filled with dry sawdust or 

 some othei' good non-conducting material. 



K.\ri:i;i>ii:xTS with potatoes, S. B. Gkekx, B. 8. (pp. 51-64). — 

 'J'his contains a record of a four-years' test of one hundred and eight}' 

 varieties of [potatoes and a list of over one hundred and fifty other 

 varieties considered unworthy of further exi)eriment. Details are 

 given in two tables with additional notes on varieties worthy of spe- 

 cial mention. The tests seem to show that it is impracticable to grow 

 the same \ariety year after year in Minnesota, and that the European 

 varieties are not likely to be as good as the best kinds originating in 

 this country. 



The CIIEMISTKY OF WHEAT, D. X. HaRPER, Ph. D. (pp. ()0-84). — 



The analyses here recorded were made to determine the effects of frost 

 and rust (m the chemical composition of wheat, and belonged to the 

 investigation on wheat already jiartially reported in Bulletins Xos. 5 

 and ('). 'I'he article is introduced with an explanation of technical 

 terms employed in the statement of analyses. TAvelve samples of 

 graded Avheat and thirteen of ungraded were analyzed. The ungraded 

 sjiecimens were injiu'ed by frost and rust. Notes are given for each 

 ( xi)eriment on the grade (as established by the State grain insi)ection 

 de[)artment ), relative color ami hardness, specific gravity and general 

 ai)pearance. The record of analyses includes j)ercentages of water, 

 water-free substance, ash. oil (fats, etc.), fiber, carbohydrates, protein, 

 total and albuminoid nitrog(Mi. and glutt'n. The term "gluten," as 

 here used, includes dill'erent nitrogenous compounds of com])lex and 

 not Avell-under.stood constitution, as well as variable (|uantities of 

 fatty and mineral substances, etc. It is the material which gives 

 tenacity to wheat floiu". A method foi- determining apj)roximately 

 the (juantity is described. Comparisons are nuule with analyses of 

 other American and a few foreign wheats. The danger of basing 

 conclusions ui)on too few observations is insisted upon. 



