860 EXPERIMENT STATION RECORD. 



Varieties of tobacco seed distributed in 1905-6, with cultural directions, 

 A. D. Shamel and W. W. Cobey (U. 8. Dept. Agr., Bur. riant. Indus. Bui. 91, 

 !>}>. 'i<>- pis. 9). — This bulletin treats of the tobacco seed distribution by tbis 

 Department conducted for the purpose of testing the adaptability of the dif- 

 ferent varieties to conditions of soil and climate in various tobacco-growing 

 sections. Descriptions are given of varieties of cigar wrapper, cigar filler. 

 pipe, and plug tobaccos, and directions for the culture of these different classes 

 of tobacco are presented. Directions for saving seed and securing good seed 

 are also given. 



Comparative values of different grades of wheat of crops of 1903 and 

 1904, R. Habcoubt (Ann. Rpt. Ontario Agr. Col. and Expt. Farm. .11 (1905), 

 pp. 76-82). — In tbis study tbe percentage yield of flour; the weight per meas- 

 ured bushel ; the percentage of moisture, acidity, proteids, and gluten, and the 

 yield of bread per 100 lbs. of flour was determined in samples of wheat graded 

 as No. 1 Hard and Nos. 1. 2. 3, and 4 Northern. 



The percentage of protein in the flour from the various grades of the 1903 

 crop ranged from 9.98 to 11.13. while in the 1904 samples the extremes were 

 9.29 and 12.15. In the baking test a sample of No. 4 Northern produced the 

 quickest working dough and also made the largest loaf, while a sample of No. 1 

 Hard made the smallest. This corresponded with the strength of the flour as 

 indicated by the gliadin content. In the production of a white loaf No. 4 

 Northern, the lowest grade, was not equal to the higher grades. 



In general the milling, chemical, and baking tests did not show any very 

 wide differences in the products of the samples, but in yield of flour and in color 

 of bread the lower grades were inferior while in strength and yield of bread no 

 great variation was apparent 



The total proteids and the alcohol soluble proteids iu samples of varieties 

 of spring and 20 varieties of winter wheat are reported. It is considered that 

 although the data secured give a comparison of the probable strength of the 

 various wheats, actual baking tests are required to show definitely the relative 

 value of the different varieties. 



Determination of the germinative power of grains, O. Qvam (Landw. Vers. 

 Xtat.. 62 i 1905), Wo. a. pp. >,<).;->, >,3, fig. 1. dgm. J).— The sources of error in the 

 common method of determining the germination in grain samples, which con- 

 sists in basing the results on the number of sprouted grains in a sample, are 

 pointed out and a new method, considered more accurate, is described. 



This new method, called the weight method, is based upon the weight of the 

 dry matter in the young plants exclusive of the roots and is believed to be 

 more accurate and reliable in showing the quality of the seed. Comparisons 

 of the two methods were made and the variations in the results noted. The 

 weight method gave, in general, quite uniform data. In seed of poor quality 

 the variations were much greater in determinations by the common method 

 than in those by the new method, but as the quality of the samples improved 

 the differences between the two methods were reduced. 



The grains, like all grasses, develop their permanent roots from the crown. 

 The first roots thrown out by the seed are only temporary, and hence the devel- 

 opment of the plant depends upon the permanent roots. The author points 

 out that the stooling of grains botanically considered is the branching of the 

 plant, and concludes from this and the foregoing facts that the stem controls 

 the growth of the roots as well as the number of shoots, and that for this reason 

 the value of the seed should be judged by the vigor of the portion of the plant 

 above ground. 



Different varieties of the same species were found to vary in the amount 

 of plant substance produced on the surface of the ground. It was noticed that 



