432 EXPERIMENT STATION RECORD. 



which cover crops should be srown :uul have persevered in planting them, each 

 year correcting previous mistakes." 



Development of the culms of grasses, II. S. IIolk {[Indiufi] Forest Bui. 25 

 (191.'t), pp. 13). — In this study two periods of growth of the grass culms have 

 been recognized, (a) a preparatory period of slow growth usually character- 

 ized by short internodes carrying scales or undersized leaves, (b) a subsequent 

 period, of vigorous growth characterized as a rule by long internodes carrying 

 M'ell-devoloped leaves. With these growth periods in view the experiments here 

 described have brought out the following results : 



"In wheat the periods of iireparatory and vigorous growth, respectively, are 

 well distinguished by the lengths of the internodes. In the average primary 

 culm the same number of leaf-bearing internodes is produced in both these two 

 stages of growth, but the period of preparatory growth is approximately three- 

 fourths of the period of vigorous growth. 



" The average number of long leaf-bearing internodes produced in the primary 

 culms is approximately equal to the number of months in the iieriod of vigorous 

 growth, [and] is practically the same whether calculated from the primary 

 culms alone, from the axillary culms alone, or from a mixture of these as found 

 in the final crop. 



"In the older axillary culms both growth-periods (but more especially the 

 preparatory period) are shorter than those of the primary culms, and there is 

 little difference between the two classes of culms as regards the date of ripening 

 grain. The number of leaf-bearing short internodes is approximately half the 

 number of the long leaf-bearing internodes and the preparatory period of growth 

 is ai»proximately half the vigorous growth-period." 



The composition and quality of wheat grown in mixtures with oats, C. H. 

 Bailey {Jour. Amcr. Soc. Agron., 6 {1914), A^o. 4-5, pp. 215-211). — This article 

 gives some results of an experiment carried on at the Minnesota Station and 

 shows that " wheat grown in mixtures with oats did not vary in composition 

 and quality from that grown alone. The flour milled from such wheat con- 

 tained practically the same percentage of crude protein and gluten, and ex- 

 hibits nearly the same baking strength. The slight variations in these prop- 

 erties which were found are no greater than were found in duplicate samples 

 from adjacent plats of wheat treated identically alike." 



Percentage of protein in nonlegumes and legumes when grown alone and 

 in association in field mixtures, J. M. Westgate and R. A. Oakley {Jour. 

 Amer. See. Agron., 6 (1914), No. ^-5, pp. 210-215). — Analyses of 19 samples of 

 nonlegumes obtained from fields of normal fertility in several different States, 

 and under the conditions tyi^ical of the surrounding sections, when grown \vith 

 legumes showed variations in protein content ranging from 2.02 per cent above 

 to 2.G1 per cent below that when grown alone. 



A study of the protein content of wheat and clover grown in the same field 

 but mixed in different proportions showed that under the particular conditions 

 present not only was the protein content of the wheat slightly reducetl by the 

 association with clover, but that the percentage of protein in the clover itself 

 was decreased as the proportion of wheat in the mixture increased. The authors 

 therefore concluded " that the phenomenon of increased protein content in the 

 nonlegume by reason of its association with the legume is not so universally 

 true as to make it safe to advocate the method unreservedly as a means of in- 

 creasing the production of protein upon the farms of this country." 



The cultivation of legumes, C. Fruwihth {Anhau der Hiilscnfriichte. 

 Berlin, 1914, 2. rev. ed., pp. IX+253, figs. 73). — The first part of this book 

 treats of the general characteristics of legumes and conditions affecting their 

 growth. The second part gives descriptions and cultural methods of 24 legumes. 



