acid. elc. Certain enzymes in the cell act on the protein, breaking 

 it down to simpler bodies less useful as food. Both these types of 

 change are destructive ; the conditions seem to preclude all con- 

 structive change. The rise of temperature is a result of the respira- 

 tory changes, and is in itself convincing evidence of the loss of dry 

 matter. These changes are fundamental, and take place in every 

 silo, no matter how perfect the conditions may be. 



In practice, however, the mass is never sterile, and certain 

 bacteria (but not moulds) produce decompositions which lead to 

 further loss. The softer tissues are broken down and converted into 

 a number of acids ; the nitrogen compounds are further decomposed 

 and rendered less valuable as plant food. These secondarv changes 

 can be kept down, but cannot in practice be entirely avoided. 



The net result is a loss of dry matter which may vary from 20 

 to 40 per cent., and a loss of feeding value which is even greater. 

 The process is therefore not economical as compared with other 

 methods for preserving fodder in use in this country, and should only 

 be resorted to when these methods fail. 



" On the strength and development of the Grain of Wheat," bv 

 Miss YV. E. Brrxchley, Ann. Bot., Jan. 190Q. Experiments were 

 undertaken from the biological standpoint to find out whether the 

 varying "strength" or bread-making capacity of the same or different 

 varieties of wheat, grown under the same or differing conditions, is 

 in any way associated with changes in the structures of the cells 

 forming the grain during the process of developmeut and ripening, 

 but only negative results were obtained. 



The development of the wheat grain was then investigated right 

 up to maturity. Special care was taken in collecting the material to 

 ensure that the grains should be comparable as to age. After passing 

 through the earlv stages of development the endosperm or starchy 

 reserve tissue is laid down, forming the bulk of the grain. The 

 starch fills into the cells in a regular manner, appearing first at the 

 end of the grain furthest from the germ, and gradually proceeding 

 upwards till the whole of the tissue is involved. As maturity 

 approaches the nuclei of most of these endosperm cells become dis- 

 organised by the pressure of the starch grains, and appear in the 

 form of networks. The embryo or germ develops normally along- 

 side the endosperm. 



