200 



STATE BOARD OF AGRICULTURE. 



New kinds of wheat. 



One most important question to be considered in regard to these for- 

 eign wheats is whether their excellent qualities are so inherent in the 

 grain that they will persist through long periods of cultivation, or are 

 they mainly climatic, and to disappear in a few years of cultivation? 

 This is a question of vital importance to the farmer and the miller. We 

 can afford to import seed, but not climate. The Buda-Pest wheat and 

 Dawson's Golden Chaff stand this test well, as will be seen by a glance 

 at the tables. This testing of the lasting quality of these wheats must 

 be vigorously followed up for a number of years until they become accli- 

 mated and their persistent excellence well established. If they soon 

 run down in our soil and climate, that's enough, no matter how good 

 when they first arrive. 



So also the productiveness must be well established. If the wheat 

 tillers well and sends up a large number of fruitful stalks, like the Claw- 

 son and Dawson's Golden Chaff, well; but if it sends up only a few stalks 

 and a moderate crop like the Lancaster, no matter how good the grain for 

 the miller, the farmer will not continue to sow it. 



COMPARISON OF RELATIVE STRENGTH OF WHEATS. 



Tables of analysis ofte^i convey little information except to those who 

 are accustomed to study tabular results. To enable a person to readily 

 compare the most important element in the composition of these several 

 wheats, the following diagrams have been prepared to show at a glance 

 the relative strength or quality of albuminous materials in the kinds 

 of wheats named, both the older varieties and the newer kinds now 

 being tested on the College farm. 



In both diagrams the same scale is used. 



