Barn and Field Experiments in 1917. 41 



in the subsequent analysis of the merits of each pure line than 

 when only one or 2 plots to each strain are used. In the latter 

 case the real differences in the character of a strain may be 

 obscured by soil irregularities. Out of the 100 strains grown 

 in 1916 only 20 pure lines were continued in 191 5 in 1-20 acre 

 plots. In 1918 about 10 of these pure lines will be tested and 

 propagated under field conditions using triplicate plots 1-10 

 acre to each strain. 



The hybridization work with oats, while primarily con- 

 ducted in the interest of scientific investigations regarding the 

 mode of inheritance of the various characters of oats, promises 

 also results of commercial value. The relatively short growing 

 season prevailing in Aroostook has led the farmers to grow 

 early maturing oat varieties. The majority of these early vari- 

 eties, however, are light yielding oats. Consequently, in the 

 breeding work the attempt is being made to combine, through 

 crossing, the high yielding qualities of medium late and late 

 varieties with the character of earliness of the Aroostook grown 

 varieties. Since 191 5 several crosses have been made which 

 will be tested in 1-2000 acre plots in 191 8. In addition to hybrid 

 oats originated in the breeding work at Aroostook Farm, oat 

 crosses between varieties which appear promising for Aroostook 

 conditions, have been taken from Highmoor Farm, and tested 

 in garden rows and small plots at Aroostook Farm. 



Wheat. 



The object of this work is to secure a wheat of good quality. 

 The quality of wheat is principally determined by the milling 

 or flour yield and the flour strength. The flour strength is 

 closely correlated with the gluten content of wheat, and is 

 measured by the volume and texture of the bread loaf pro- 

 duced from the flour. The hard wheats furnish, as a rule, flour 

 of high strength. The majority of Aroostook grown varieties 

 of wheat develop soft grain producing flour of inferior grade. 

 Wheats imported from the Northwest after one season's growth 

 in Aroostook lose their character of "hardness". These con- 

 ditions have led the Station to undertake some definite breeding 

 work with wheat at Aroostook Farm. The principal aim of 

 this work is to secure a hard wheat that would maintain its 

 hardness under Aroostook conditions. The methods followed 



