effect of the additoin of the mineral manures has been to increase 

 the amount of fermentable material by nearly thirty per cent while 

 the nitrogen content of the grain has undergone but little change. 



It is true that the Rothamsted and Woburn wheats were judged 

 by actual baking trials or by experts, while these samples were tested 

 only by fermentation. Still the results obtained by Wood show such 

 a close connection between the " strength " and the amount of gas 

 evolved on treatment with yeast that it is difficult to believe that 

 such 'a great variation as that shown above would not' cause a differ- 

 ence in the baking qualities of the flour. 



Actual baking tests should certainly be made with flour from 

 wheat grown under similar conditions to those in the above-mentioned 

 experiment. 



