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lately put together the results. We found for a Dumber <>f years In success! i 
■ Steady increase ii; the amount of nitrogen in the average of the whole until 
we came to the year 1903, when there was a sudden drop to a point below the 
lowest of the previous years* record If we had been making experiments to 
increase the nitrogen in our wheats we would have felt for a half do/en years 
that we were securing important results, .-ill to ho thrown to tin- wind i:i licit 
one year. 
C. G. Hopkins, of Illinois, i want to call attention to the fact that Professor 
[yon is breeding in two directions, and in that he is independent of seasonal 
influence. In other words, he is breeding for both high and low protein: so 
that in a year that produces itigh-protein wheat both levels are raised, hut the 
difference keeps increasing. We have had the same experience with corn, in 
our high-protein cornfield, for example, we do not find that the increase is 
constant ; it may rise for three years and then fall and then rise again. Similar 
fluctuations are also observed with the low-protein corn, hut the difference 
between the two is more constant. 
It is of importance in breeding for high protein to maintain a supply of 
nitrogen in the soil. The supply of nitrogen is just as important in breeding 
wheat or corn as in breeding animals. The question frequently arises whether 
growing high-protein corn or wheat does not more rapidly leduce the fertility 
of the soil. Nitrogen is a peculiar element; it is made available for food as it 
passes into nitrate form. With this process of nitrification the corn plant or 
wheat plant has nothing to do. Once in the form of nitrates, so far as we know, 
the nitrogen is either taken up by crops or it is lost ; and the point brought out 
by Professor Lyon that in the wet seasons the nitrogen content was low may be 
attributed to the fact that his nitrogen passed off in drainage waters, and was 
Jost to the crop. It would seem, therefore, that the growing of high-protein 
wheat or high-protein corn is more likely to result in a saving of nitrogen than 
in any extra draft upon the nitrogen content of the soil. If it is not taken up 
by the crops it is almost sure to pass off before the next crop is grown. 
In reply to a question as to the possibility of judging of the quality of wheat 
by means of a physical examination. Professor Lyon said: "I suppose that the 
quality of the wheat is indicated to a considerable extent, at least, by the 
-appearance of the kernel — thai is, by its hardness and by the color." Professor 
Snyder brought out in one of his recent bulletins the difference between the 
appearance of glutenous wheat and starchy wheat, as shown by the cross- 
section of a kernel, and I have no doubt that that could be used to a considerable 
extent as a guide to the quality of wheat in planting. 
W. M. Hays, of Minnesota. I am \ery much struck with the wide variation 
reported. It is much more than I would expect with the method followed, bur 
dealing with the product of a single mother plant for several generations I 
would expect to get very much greater variation. 
M. A. Scovell, of Kentucky. I am afraid that in the next fifty years 
scientists will not accept our analyses for proteid compounds any more readily 
than we accept the analyses of fifty years ago. If we could find out the relation 
between nitrogen and gluten content, baking qualities, etc., of wheat, the total 
nitrogen would be the most satisfactory basis of judgment, because it is so 
easily and accurately determined. 
W. Saunders, of Canada. What surprises me very much in this paper is the 
fact that the composition of the grain from different sides of the same head 
varies so widely. It shows how very careful we have to he in drawing any 
conclusions with reference to this subject. Certainly this paper throws a light 
on the subject that we have never had before. 
The motion to appoint a committee on this subject was carried. 
