Yeeeow-berry in Wheat 
19 
properties of these samples and some samples of Colorado wheats 
which I fear must be acknowledged to present samples of wheat 
badly affected by yellow-berry. As I think many of our wheat 
growers will be interested, I will state these cases a little more 
fully. Our Colorado Defiance, a spring wheat, is normally a 
medium-amber colored wheat with a rather short, plump, flinty 
kernel. I have a number of samples of this wheat every kernel 
of which is almost white, wholly opaque, and has a dead, porous 
appearance, and when broken between the teeth simply crushes 
down and does not break with any life, and creates a sensation of 
mealiness on the tongue. When such kernels are cut they appear 
to be a mass of starch. Such samples scarcely bear any resemblance 
at all to normal Defiance wheat. I have samples of Red Chaff of 
which this is true in a very high degree. I have also seen just 
as extreme cases in kernels of Turkey Red and Kubanka. While I 
have samples of Turkey Red in which it is difficult to- find 
a single kernel that is not affected, I have no samples of 
either '.Turkey Red or of Kubanka as bad as the Defiance and Red 
Chaff samples described. I have samples of Dicklow Spring- 
wheat from Idaho which, if possible, are even worse than our Colo¬ 
rado samples of Defiance and Red Chaff. The kernels of these 
samples are plump, white, opaque, soft and starchy. I also have 
samples of Marquis grown in Idaho and also elsewhere in which 
it is very difficult, if not quite impossible, to find any kernels en¬ 
tirely free from the affection. It is for such reasons that I am 
convinced that if we find the cause of yellow-berry we will find 
at the same time the cause for the whiteness, opaqueness, starchi¬ 
ness and softness of all of the western wheats whether they grow 
in Colorado or in California. 
In this place it should be emphasized that under yellow-berry is 
understood a condition indicated by yellow or white spots which 
may involve the whole kernel, with a greater or less degree of 
opacity, starchiness and softness. There may he soft wheats which 
do not shozv this condition at all, but this softness is another thing 
which is distinct from the softness of these kernels. Our Colorado 
Defiance is a softer wheat than the Red Fife, whether it 
should be classed as a soft wheat or not, is not my purpose 
to decide, but even in its best condition, it is a softer wheat 
than some others. It is not in this sense that we use the term soft 
as applied to these yellow-berry wheats. When we speak of soft¬ 
ness due to yellow-berry, we mean that they are yellow or white, 
opaque, starchy and easily crushed; more easily crushed than flinty 
berries of the same variety of wheat grown under the same con¬ 
ditions. 
