836 EXPERIMENT STATION EECORD. 



of potash, and the use of large amounts of phosphates ; shaded tobacco ; curing 

 with artificial heat; fermentation of tobacco in case; fermentation of tobacco 

 in bulk; tobacco breeding; insects which injure tobacco; and fungus diseases. 



A bibliography of publications relating to tobacco of wrapper leaf type 

 grown in New England, containing 92 titles, is appended. 



Studies upon influences affecting the protein content of wheat, G. W. 

 Shaw (Univ. Cal. Pubs. Agr. ScL, 1 {1013), 2\^o. 5, pp. 63-126).— In this publi- 

 cation data are given of the results obtained in studying the seasonal, varietal, 

 and individual variations in the protein content of wheat. 



These experiments cover a period from 1906 to 1912, inclusive, and have 

 shown that " in general the physical appearance of durum and red wheats is a 

 fair indication of their relative protein content; kernels having a distinctly 

 horny or glutenous appearance being higher in protein than those of a more or 

 less dull or starchy appearance. There is a wide seasonal fluctuation in 

 protein content of wheat which may become so great as to overbalance almost 

 entirely any heriditary tendency of starchy originals to produce the same char- 

 acteristics in their progeny. The protein content of wheat in a locality is 

 undoubtedly largely dependent upon the seasonal precipitation in such locality. 

 The use of perfectly typical glutenous seed is invariably followed under Cali- 

 fornia conditions by a lowering of the gluten content, as indicated both by the 

 physical appearance of the grain and by its protein content. If the original 

 carries a considerable percentage of starchy kernels the progeny usually shows 

 an increase toward the typical character to a degree determined by the char- 

 acter of the season in the locality. This is especially so with reference to the 

 precipitation, which in some instances may have such a strong influence as to 

 cause a practically perfect grain to result from an original seed carrying 100 

 per cent of starchy kernels. [It is also noted that] the character of the seed 

 used has quite a marked influence upon the progeny, and that the quality of 

 the seed used, to some degree at least, determines the character of the resultant 

 crop, for, as the originals decrease in both percentage of typical kernels and 

 protein the progeny in each case decrease in the same order, although the effect 

 of this is materially lessened and sometimes almost entirely overcome by the 

 character of the season. . . . 



"There are important seasonal, varietal, and individual variations in wheat 

 plants with respect to protein content. The principal factor causing the most 

 pronounced variation in the protein content of wheats is climate, particularly 

 the moisture supply in the later growing period of the crop. The tendency of 

 wheat kernels to change from a glutenous to a starchy condition is not a con- 

 stant one, but is mainly dependent upon the individuality of the plant and upon 

 seasonal influences, particularly moisture supply in the latter part of the grow- 

 ing period of the plants. In wheats 100 per cent of which are entirely starchy 

 there may be a reversion to an entirely glutenous condition in a single season, 

 or the reverse may occur, dependent upon the seasonal condition. 



"Allowing the grain to stand on the straw in the field until fully ripe does 

 not materially affect the protein content. The protein content of wheat is 

 affected by the time of seeding, the product of late seeded grain having a higher 

 percentage of protein than that of early seeded grain. The protein content of 

 wheat is very largely influenced by the water content of the soil in the later 

 period of its growth, and the effect of either irrigation or rainfall during this 

 period is to lower its protein content. The percentage of sunshine which the 

 grain receives during its period of growth has a somewhat direct bearing upon 

 its protein content, but other seasonal conditions are more important. Re- 

 tarding the growth through cooling the atmosphere has a tendency to increase 

 the protein content. The quantity of available nitrogen in the soil either alone 



