CROP COMPOSITION 227 



the crude fiber remains practically constant in the leaves, 

 increases rapidly in the stalks, and increases slowly in the 

 underground parts. In hay crops the increase is not great 

 so long as moderate quantities of water are applied, but 

 when excessive quantities are applied, the crude fiber in 

 all crops increases very rapidly. Woody crops are usually 

 the result of over-irrigation. 



136. Color and flavor. It is the general experience 

 that lightly irrigated crops have the best color. Apples 

 or peaches, grown with moderate quantities of water, 

 are highly colored, while those receiving large quantities 

 of water are of a paler color. Under conditions otherwise 

 the same, the difference is not great, unless an excessive 

 quantity of irrigation water be applied. The flavor of 

 fruits is usually better when medium quantities of water 

 arc used. In some crops, as wine grapes, this is of great 

 importance. The flavor of the grape is transferred to the 

 wine, and often determines the value of the beverage. 

 When the irrigation water used is insufficient to produce 

 a commercial crop, it often happens that small quantities 

 of splendidly flavored fruit are obtained. In practice, 

 the best color and flavor are obtained when moderate 

 quantities of water are used hi irrigation. 



137. Flour. The composition of the wheat kernel 

 is strongly affected by irrigation. Much water produces a 

 soft wheat; little water a hard wheat. High protein wheat 

 is obtained with small irrigations; low protein wheat 

 with large irrigations. This difference in the composition 

 of the original kernel is transferred to all milling products 

 of the wheat bran, shorts and flour. For instance, 

 in flour made from wheat grown with much water, there 

 was 12.63 per cent of protein; with a medium amount of 

 water, 12.92 per cent, and with no irrigation water, 13.62 



