l62 MAINIv AGRICULTURAL EXPERIMENT STATION. I903. 



COMPOSITION AN'I) IIKAT OF COMBUSTION OF SIMUNti WMIOATS GROWN 

 IN THK NOKTIIWKST UOMFARKI) WITH THESAMK VAIUKTIKS (iROVVN 

 IN AROOSTOOK COUNTY. CALCULATKD TO A VVATKR-FRKE BASIS. 



as g 



h1 a 



6622 

 6714 

 6774 

 6715 

 6775 



6617 

 6770 

 6772 

 6769 



Viiiietv of Wheat. 



Northwestern. 



Blue Stem 



Minn. 181 



Minn. 181 



Minn. 851 



Minn. 851 



Average of 5 



Aroostook County 



Blue Stem , 



Blue Stem , 



Blue Stem 



Minn. 181 



Minn. 851 



Average of 5 



Grnis 



Per 



cent. 



2.751 



2.86 



2.254 



3.33 



1.960 



2.57 



2.196 



2.75 



2.036 



2.71 



2.239 



2.85 



2.877 



2.18 



3.031 



2.73 



3.314 



2.73 



3.287 



2.75 



3.372 



2.82 



3.109 



2.71 



Per 



cent. 



16.32 

 18.98 

 14.65 

 15.65 

 15.46 

 16.22 



12.76 

 15.57 

 15.55 

 15.66 

 16.10 

 15.43 



Per 



cent. 



2.37 

 2.23 



2.87 

 2.48 

 2.86 

 2.55 



2.48 

 2.38 

 2.38 

 2.65 

 2.45 

 2.62 



Per 



cent. 



2.44 

 2.58 

 3.06 

 2.78 

 3.35 

 2.84 



2.48 

 2.10 

 2.39 

 2.31 

 2.50 

 2.41 



Per 



cent. 



Per 



cent. 



76.78 



2.09 



74.02 



2.19 



77.08 



2.33 



76.89 



2.21 



75.81 



2.52 



76.12 



2.27 



80.43 



1.85 



77.57 



2.38 



77.50 



2.18 



77.26 



2.12 



76.62 



2.33 



77.41 



2.23 



O 3 S 



Calo- 

 ries. 



4.417 



4.361 



4.392 



4.442 



4.409 



4.405 



4.425 

 4.494 

 4.412 

 4.465 

 4.461 

 4.451 



The results obtained in Aroostook county with the Blue Stem 

 and the Minn. 181 wheats would, if taken by themselves and for 

 a single season, seem to confirm the belief that the northwestern 

 wheats quickly deteriorate when grown in Maine. If, however, 

 these results are studied in connection with those obtained by a 

 second planting and also by the check trials in Minnesota, it will 

 be found that the results first obtained have lost much of th^eir 

 apparent significance. 



The most important differences in these wheats is in the 

 amount of protein which they contain and in the weights of the 

 kernels. These differences are brought out more clearly in the 

 table on the following page. 



