320 



SCIENCE 



[N. S. Vol. XXXVI. No. 923 



TABLE n 

 Deviations of the Tield of the Varieties from their own Means in Different Years 



Rivet (Red) 



White Chaff (Red) 



Club Wheat (Red) .... 

 Golden Drop (Red) 



Hallett's 



Bole's ProUfic (Red) . . . 

 Hardcastle (White) .... 



Red Rostock 



Red Langham 



Bristol Red 



Red Wonder 



Red Chaff (White) 



Browiok (Red) 



Casey's White 



Red Nursery 



Wooly Ear (White) . . . 

 Burwell (Old Red 



Lammas) 



Golden Rough Chaff 



(Red) 



Chubb Wheat (Red) . . 

 Original Red (Hallett's) 

 Victoria AVhite 



(Hallett's) 



White Chiddam 



Hunter's White 



(Hallett's) 



Number of Lots 



-10.2 



- 8.3 



- 6.2 



- 3.3 



- 8.2 



- 3.8 



+ 2.4 



+ 7.5 



+ 1.5 



+ 6.1 



+ 4.2 



+ 4.8 



+ 4.3 



- 2.0 

 + 1.9 

 + 4.0 

 + 7.4 

 + 5.0 



+ 3.5 



+ 2.0 



+ 3.4 



- 1.2 



+ 9.1 



+ 4.0 



+ 5.5 



+ 2.3 



- 3.6 



+ 4.0 



+ 1.9 



+ 3.9 



+ 1.6 



+ 6.2 



- 5.5 



- .1 



- 2.4 



- 3.7 



- 2.7 

 + 1.2 



+ 2.1 

 - 3.0 



+ 3.7 



+21.2 

 +12.8 

 + 4.2 



+ 9.5 

 + 6.8 

 + 9.2 

 +13.7 

 +13.5 

 +13.8 

 +15.6 

 + 9.8 

 +12.5 

 +14.0 

 + 3.2 

 +13.5 



+ 9.5 



+14.8 

 +13.9 

 + 7.1 



+ 8.1 



+ 7.2 



+11.1 



+ 2.6 



- 4.0 

 +16.2 



- 4.2 

 + 2.5 



- 6.5 



- 2.7 



- 4.7 



- 8.0 



- 6.3 



- 4.7 



- .1 

 + .9 

 + 1.1 



- 1.7 



+ .7 



+ 1.5 

 + 1.7 

 -10.5 



- 2.4 



- 2.4 



- 3.3 



+ 5.3 



+ 3.2 



+ 6.1 



+ .1 



+ 3.6 



- .1 



+ 2.9 



+ 2.8 



+ 4.7 



+ 4.8 



+ .5 



+ 7.4 



- .4 

 + 8.8 



+ .6 



+ 1.1 



+ 3.7 



+ 3.6 



+ 4.9 



+ 2.7 



+ 9.2 



+ 3.8 



+ 4.2 



+ 6.1 



+ 7.2 



+ 3.5 



+ 1.7 



+ 6.3 



+ 3.3 



+ 4.5 



+ 2.1 



+ 2.0 



+ 2.3 



+ 4.9 



+ 2.7 



- .3 



+ .6 



+ 4.9 

 + 7.9 



+ 6.4 

 + 2.8 



+ 5.7 



+20.3 



+14.8 

 +17.6 



+10.5 

 +11.5 

 +13.6 

 +16.9 

 +11.2 

 +12.5 

 +12.6 



+10.9 

 + 9.7 

 + 9.9 

 +10.5 



+ 8.5 



+ 9.5 

 +18.5 



+ 7.7 

 +15.0 



+ 8.0 



-29.8 

 -21.4 

 -19.9 



-21.3 

 -10.3 

 -18.9 

 -31.6 

 -13.8 

 -18.0 

 -17.5 



-14.6 

 -22.7 

 - 7.0 

 -17.8 



-22.9 

 -15.8 



-21.3 

 -22.9 



-23.4 

 -16.1 

 -27.0 



-23.4 

 -16.8 

 -16.0 

 -11.7 

 -11.0 

 - 9.0 

 -11.3 



-19.0 

 -14.0 

 -10.4 

 -16.8 



- 6.0 

 -21.7 



+ 6.4 

 +10.3 



+ 8.5 



+ 5.2 



+ 5.2 



+ 5.7 



+ 8.9 



+ 6.6 



+ 6.4 



+ 8.7 



+ 4.8 



+ 8.1 



+ 6.3 



+ 7.0 



+ 4.3 



-20.4 

 - 7.4 



+ 7.8 

 +12.3 



45.8 

 44.2 

 43.4 



42.3 

 41.3 

 40.4 

 40.1 

 39.6 

 39.6 

 39.5 

 39.0 

 38.6 

 38.1 

 37.9 

 37.8 



37.8 



37.3 

 36.6 

 36.5 



36.2 

 34.8 



19 



19 



22 



20 



20 



Is it not time for a concerted and syste- 

 matic effort on the part of those interested 

 in agricultural science to put this important 

 problem on a sound basis, biologically and 

 statistically ? 



J. Arthur Harris 

 Cold Spring Haeboe, L. I., 

 July 17, 1912 



THE VISCOSITY OP GASES AND THE BUNSEN FLAME 



In the long experience with the Bunsen 

 flame, which I had some years ago, when these 

 flames were still the only available approach 

 to high temperatures on a large scale, it al- 

 ways struck me as curious that a flame which 

 was quite colorless when the burner was cold 

 should turn whitish when coming from a hot 

 burner. The effect is marked when the com- 

 bustion gases issue from a long narrow slit, 

 cut from end to end of a horizontal tube 4 

 inches long. When the cap is removed from 

 the remote end of such a tube, the flame will 

 sputter, showing large excess of air; on clos- 



ing the tube, it is long narrow pure blue line, 

 burning quietly. When the tube gets hot the 

 flame shows an internal white margin, which 

 again vanishes when the tube is cooled, by 

 water, for instance. 



It is clear that for the hot tube there is a 

 deficiency of air, in spite of the excessive room 

 for ingress of air below. Since the gas sup- 

 plied to the jet remains constant, the intake of 

 air depends upon the rapidity of the escape of 

 gases at the flame. The more rapid the escape, 

 the greater the admixture for the same quan- 

 tity of gas, and the nearer the flame ap- 

 proached to that of a blast lamp. Hence when 

 the tube at the slot is heated, the escape of 

 gas is retarded owing to the increased viscos- 

 ity of air at high temperatures. Relatively 

 little air is taken in because the escape of 

 combustion gases is relatively small. This 

 simple experiment, therefore, has a direct and 

 interesting bearing on the viscosity of gases. 

 C. Barus 



Bbown Univeesitt 



