276 DRY-FARMING 
header straw of high feeding value, for it represents 
the upper and more nutritious ends of the stalks. 
Dry-farin straw, therefore, should be carefully kept 
and fed to animals instead of being scattered over the 
ground or even burned as is too often the case. Only 
few feeding experiments having in view thc relative 
feeding value of dry-farm crops have as yet been 
made, but the few on record agree in showing the 
superior value of dry-farm crops, whether fed singly 
or in combination. 
The differences in the chemical composition of 
plants and plant products induced by differences in 
the water-supply and climatic environment appear 
in the manufactured products, such as flour, bran, 
and shorts. Tlour made from Fife wheat grown on 
the dry-farms of Utah contained practically 16 per 
cent of protein, while flour made from Fife wheat 
grown in Maine and the Middle West is reported by 
the Maine Station as containing from 13.03 to 13.75 
per cent of protein. Flour made from Blue Stem 
wheat grown on the Utah dry-farms contained 15.52 
per cent of protein; from the same variety grown in 
Maine and in the Middle West 11.69 and 11.51 per 
cent of protein respectively. The moist and dry 
gluten, the gliadin and the glutenin, all of which 
make possible the best and most nourishing kinds 
of bread, are present in largest quantity and best 
proportion in flours made from wheats grown under 
typical dry-farm conditions. The by-products of 
