FIELD CROPS. 



1073 



nitrate was applied with the potash, the increase was greater, and still more so when 

 ])h(isphorif acid and potash were used together. The omission of potash consider- 

 al)ly reduced the yield. The results with 2,400 11)S. of lime per acre corresponded 

 somewhat closely with the results from potash alone. 



The composition of dried pulp and dried pulp and molasses is given and the sugar- 

 ])eet industry of the province is briefly reviewed. 



Composition of an ancient Eg-yptian wheat, H. Snyder {^[wnrsotn Sla. Bui. 

 85, pp. ^11, 21J, fuj. 1). — A saniijle of emmer 3,700 years old was examined. After 

 the removal of the chaff it showed well formed though somewhat dry and shriveled 

 kernels, some of which were more perfectly preserved than others and had highly 

 polished surfaces. As a whole the kernels looked as if they had been slightly parched. 

 This, however, may have been due to slow oxidation. The chaff contained 11.79 

 and the kernels 3.94 per cent of ash. The phosphoric acid content of the ash was 

 41.1 percent. These values indicate, in the author's ojiinion, that little oxidation 

 had taken place. The total nitrogen in the wheat was found to be 3.5 per cent, 

 equivalent to 21.87 per cent protein. The fuel value was 4.086 calories per gram. 



" From the chemical examination of this sample, it does not appear to be materially 

 different from modern wheat of the spelts variety. 



"A microscopic examination of the wheat kernels showed the presence of starch 

 grains identical in form and structure with the starch in modern varieties of spelt." 



The germinating powers of the Egyptian wheat were tested, but none of the kernels 

 showed any indications of germ activity. 



Wheat and flour, R. Harcourt ( Ontario Agr. Col. and Expt. Farm Ejd. inOS, pp. 

 41, 4J). — Samples of wheat grown in Manitoba and the Northwest Territories in 1902 

 were tested for their gliadin content and were compared in this resi>ect with samples 

 of the previous year. The samples of the year before contained from 63.3 to 67.3 

 per cent of the total nitrogen in the form of gliadin, as compared with 48.5 per cent 

 for the wheat grown in 1902. 



Macaroni wheat; its milling- and chemical characteristics, J. H. Shepard 

 (tSoiiUi Dakota St((. Bid. cSV, pp. S-S4, pl>f. 6). — A description of the samples of maca- 

 roni wheats analyzed in connection with these experiments is given and the method 

 of milling the samples is discussed. The samples represented Russian and Mediter- 

 ranean varieties, together with several varieties from various sources. The milling 

 and chemical characteristics of macaroni wheat are considered, and the data obtained 

 in the investigation are tal)ulated at some length. A summary of these data, which 

 are calculated to the air-dry sample, is given in the following talile: 



Principal milling anil chemical data for macaroni irlicat.'t. 



