25 



These remarks must be regarded as suggestions only, as any abso- 

 lute interpretation of the results is impossible. They serve, however, 

 to show the constancy of the average composition of an average head, 

 and of the average of the crop. 



CHARACTERISTICS OF THE WHEAT GRAIN. 



From observations in this and previous reports it may be said that of 

 all grain wheat is probably the most susceptible to its environment. 



Oats in certain directions are more variable, but in their general char- 

 acteristics are much more permanent, as will appear in subsequent 

 pages. The inherent tendency to change which is found in all grains 

 is most prominent in wheat. It may be fostered by selection and by 

 modifying such of the conditions of environment as it is in the power of 

 man to affect. 



The most powerful element to contend with is the character of the 

 season or unfavorable climatic conditions. The injury done in this way 

 is well illustrated in Colorado, and it would seem advisable in such cases 

 to seek seed from a source where everything had been favorable, and 

 begin selection again. 



It must be borne in mind that selection must be kept up continuously, 

 and that reversion takes place more easily than improvement. It took 

 but one season to seriously injure Professor Blountfs wheats, but it will 

 be two or more years before they have recovered from that injury. Hal- 

 lett in England was able to make his celebrated pedigree wheat by se- 

 lection, carried on through many years, but the same wheat grown by 

 the ordinary farmer under unfavorable conditions for a few years with- 

 out care has reverted to an ordinary sort of grain. 



The effect- of climate is well illustrated by four specimens of wheat 

 which are to be seen in the collection of the chemical division. Two of 

 these were from Oregon and Dakota some years ago, and present the 

 most extreme contrast which can be found in this variable grain. One 

 is light yellow, plump, and starchy, and shows on analysis a very small 

 proportion of albuminoids; the other is one of the small, hard, and dark- 

 colored spring wheats of Dakota, which are rich in albuminoids. Be- 

 tween these stand two specimens from Colorado, which have been raised 

 from seed similar to the Oregon and Dakota wheat. They are scarcely 

 distinguishable except by a slight difference in color. The Colorado 

 climate is such as to have modified these two seed wheats, until after a 

 few years' growth they are hardly distinguishable in the kernel. 



All localities having widely different climates, soils, or other condi- 

 tions produce their peculiar varieties and modify those which are brought 

 to them. 



The result of these tendencies to change and reversion from lack of 

 care in seed selection or other case has led to the practice of change of 

 seed among farmers. A source is sought where either through greater 

 care or more favorable conditions the variety desired has been able to 



