276 DRY-FARMING 



header straw of high feeding vahie, for it represents 

 the upper and more nutritious ends of the stalks. 

 Dry-farm 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 the 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 jjlant ]3roducts induced by differences in 

 the water-sup]jly and climatic environment appear 

 in the manufactured products, such as flour, bran, 

 and shorts. Flour 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 ]\Iaine and the ]\Iiddle 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 respectivel}'. 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 



