408 REVIEW QUESTIONS 



scribe the kind of wheat produced in each. What reasons are 

 there for this condition ? Why do buyers of wheat on the market 

 pay so much attention to where the wheat was grown ? 



XI. What conditions of climate and soil are best suited for 

 the production of wheat ? Are these factors as important in 

 the distribution of wheat as they are in the distribution of com ? 

 How does climate affect the quality of the wheat produced ? 



XII. What place does wheat usually occupy in the rotation ? 

 Where is continuous culture of wheat in common practice? 



XIII. What general principles of preparing the seed bed 

 discussed in the chapter on Corn should be considered in pre- 

 paring land for wheat ? What important difference is to be 

 considered in preparing land for corn and for wheat ? How 

 would one prepare an oat stubble for, seeding wheat? A corn 

 field ? 



XIV. How should seed wheat be prepared for sowing ? 

 Describe the formalin treatment for smut. Upon what factors 

 does the time of seeding wheat depend ? Does deep seeding 

 protect wheat from freezing out during the winter? At what 

 stage of development should wheat be harvested ? What effect 

 has exposure to weathering upon the crop ? 



XV. Why is the problem of wheat improvement so important ? 

 What methods may be employed ? How should a variety test 

 be conducted ? What is the practical value of such a test ? 

 How does the head-row test of wheat differ from the ear-row 

 test of corn ? What points are considered by the miller in valu- 

 ing wheat for the making of flour? 



XVI. Give the life histories and methods of controlling the 

 insect enemies of wheat. The fungous diseases. 



CHAPTER VI 



I. Tell something of the history of the cultivation of oats. 



II. (a) Compare the botanical characteristics of oats with those 

 of wheat, (b) What is a panicle ? (c) What different type of 

 panicles do we find in the oat plant? (d) Are oats likely to 

 become mixed when two varieties are grown side by side ? 



III. (a) How does the thrashed grain of oats differ from that of 

 wheat ? (b) About what percentage of the total weight is hull ? 

 (c) What factors influence the percentage of hull ? (d) What is 



