868 



EXPERIMENT STATION KKCOKD. 



The f(illi)\viii<,' table j^Ikiws tlie differences in coiniMisitioii of wheats j^rowii in 

 different sections of the country: 



Avera<ic compositiim and }ieat of combustion of Maine and iredeiii grown nheul.s, aUcu- 



laied to a ivater-free bams. 



Two expcriinentH in growing northwestern wheat in Maine are reported. In the 

 first seed of I^aniona wheat from Washington and Welhnan Fife and Bhie Stem 

 from ^Minnesota was sown. The resulting crop showed an increase in the weight of 

 kernel in every case, amounting to almost 50 per cent with Blue Stem. Ijumona, 

 which has a heavy kernel, was only slightly affected in this particular but showed a 

 marked decrease in protein, amounting to 21 per cent of the original. Fife also lost 

 in protein, while Blue Stem made a slight gain. These 2 varieties also gained in 

 gluten, but this gain was much too small to offset the loss in Lamona. The results 

 in this first test were regarded as contradictory, and a second experiment on a larger 

 scale was made under more favorable conditions. In this second test plats of some 

 of the wheats were also grown in Minnesota for comparison. The results ol)tained 

 again proved inconclusive. The principal differences appeared in the protein con- 

 tent and the weights of the kernels. The average protein content for the north- 

 western-grown wheats was 35.28 per cent and for the Maine-grown wheats from the 

 same seed 14.27 per cent. 



Milling tests w'ere made to study the loss in Maine milling. The results show that 

 it is possible to obtain from 72 to 75 per cent of the wheat in the form of flour. In 

 one of the tests with Minnesota-grown wheat only 57.4 per cent of the wheat was 

 recovered as flour, while in an exj)eriment with Minnesota wheat at Minneapolis 

 73.1 per cent was recovered. The flour obtained in the first test carried 51 per cent 

 of the nitrogen of the grain, and that obtained in the other, 69.0 percent. The 

 yield of fiour in the other milling tests ranged from 70.2 Y>er cent to 72.4 per cent in 

 tlie Maine-grown wheats, 72.S per cent in No. 1 Northwestern, and 68.4 per cent in 

 No. 2 Northwestern wheat. Baking tests of the flours from these experiments 

 revealed imperfections in the product, due to milling. Notes on the improvement 

 of wheat are given. 



HORTICULTUEE. 



Improvements in vegetables, J. O. Thilow {Ajner. Florist, 2-2 {1904), ^^o. 824, 

 pp. Sm, 317,Jiij.^. G). — The author enumerates the various improvements which have 

 taken place in recent years in the form, color, and quality of the following vege- 

 tables: Artichoke, asparagus, beans, beets, cabbage, celery, sweet corn, cucumbers, 

 endive, lettuce, melons, onions, peas, radish, squash, and tomatoes. Some illustra- 

 tions are given which show in outline the improvements which have been made with 

 ])eans, l)eets, carrot.'-, peppers, parsnips, and peas. 



Standard varieties and interesting novelties {Amer. Agr., 73 {1904), No. 6, p. 

 140). — The experiences of a number of growers are here summarized as to the results 

 secured with a number of vegetables, field crops, and small fruits. Varieties espe- 

 cially commended and described are the Brittle Wax beans, Fordhook Famous 

 cucumber, Halbert Honey watermelon. Dwarf Stone and Early Trojan tomatoes. 

 Mammoth Yellow Flint corn, White Evergreen and Troy Market sweet corn. Great 

 White Maine oats, Iowa raspberry, and Hartford pear. 



