944 Summary of Agricultural Experiments, [feb., 



of wheat, soils of widely different types were obtained, and small plots 

 made with them at the experiment station, thus eliminating the 

 influence of climate. The experiment has been carried on for three 

 years, and two varieties, one a " high protein " wheat, the other a 

 "low protein" one, have been tried. 



Analyses of the soils and crops are given. From the results it 

 seems quite certain that the soil nitrogen has very little, if any, direct 

 influence upon the nitrogen content of grain grown upon such soil, and 

 that some climatic factor is sufficient to overshadow the soil factor 

 entirely. Further, it appears that the nitrogen content of an original 

 seed, when grown elsewhere than in a climate to which it has been 

 acclimatised, has little or no influence upon its progeny. For instance, 

 the original seed which had been produced on Kansas soil in Kansas, 

 and which contained 3*04 per cent, of nitrogen, when grown on Kansas 

 soil in California produced wheat containing only 1*91 per cent, of 

 nitrogen. 



In an addendum dealing with the 191 1 crops, the conclusion is again 

 emphasised that "the climatic factor is the chief one in producing 

 changes in the chemical composition of wheat." 



Varieties of Wheat (Somserset C.C., Report of Agric. Instr. Com. 

 for the period ending March 31st, 191 1). — A test with several varieties 

 of wheat was carried out at one centre in 19 10, with the special 

 object of comparing some of the new French wheats with older 

 varieties. The wheats were sown in November, but the French varie- 

 ties failed to come up, and had to be resown in spring. Notes on the 

 quality of the different samples of grain are given, in addition to 

 the weights of grain and straw r per acre. 



Milling and Baking Tests with Wheat (Kansas Agric. Coll. Expt. 

 Sta., Bull. 177). — This Bulletin describes at great length attempts 

 to trace the connection between the chemical composition of wheats 

 and flours, and their milling and baking qualities. Much attention 

 has been given to the control of the milling and baking tests so as to 

 improve them in regard to the uniformity of their results. 



The work done shows that baking results are influenced very 

 greatly by a large number of details, such as variation in the amount 

 of water or yeast used, differences in the extent of the rising, in the 

 working of the dough, in the fineness of the flour, in the initial 

 temperature of baking, &c. 



Detailed analyses of about sixty wheats, with the results of milling 

 and baking tests, are given. 



Heating of Hay Stacks (Arb. der Deut. Landw. Gesell., Heft 196). — 

 Investigations which have been carried on on the Continent with 

 regard to the heating of hay stacks seem to have resulted in some 

 differences of opinion as to the nature and cause of the changes 

 that take place. This publication contains an account of experiments 

 carried out by Dr. Hugo Miehe at the Botanical Institute of the 

 University of Leipzig, and the results are compared with those obtained 

 by previous experimenters. 



Dr. Miehe states that it is highly probable, when the grasses are 

 not quite dead, that the first rise in temperature of the hay can be 

 ascribed to the respiration of the living plants which is increased 

 on account of the wound caused by cutting. He found no absolute 



