HOME AND SCHOOL EXERCISES 



79 



Flours of diSerent kinds may be tested as to the relative 

 amounts of gluten by the plan used in this exercise. Wheat 

 flour containing much glut.en holds together better when made 

 into the form of dough. Bread made from it will be "lighter " 

 than if made from flour containing more starch and less gluten. 

 Flour with little gluten is best for pies and other pastry, as 

 the dough will be tender when baked. 



19. Better Seed Potatoes. — When potatoes are bein^'dug, l&t 

 some student keep a rpcord of the yields of good marketable potatoes 



Via. 51. 



-In selecting seed potatoes the hills that yield the most marketable tubers 

 are the best. (U. S. D. A.) 



fpoTu each hill. Potatoes from the largest yielding hills shoiild 'jtie 

 kept separate from the rest to use for seed. These may be puf'ih 

 sacks and a record of yield placed upon the sack or label. They may 

 be stored in the usual way and used for seed next season. 



Some hills of potatoes yield several times as much as others 

 (Fig. 51). By selecting in this way, the future yields may 

 be greatly increased. If the seed, potatoes from the best 

 hill are planted together in a row, or, portion of a row, and 

 labelled with a stake, the best may again be selected the next 

 year. Thus, improvement may be kept up indefinitely. This 



