20 
The Coeorado Experiment Station 
I am strengthened in my surmise that the Californian wheats 
belong to this class of yellow-berry wheats by the description of 
Californian wheats given by Mr. Henry F. Blanchard in Bulletin 
178 of the Bureau of Plant Industry, U. S. Department of Agricul¬ 
ture, in which he describes thirty-six varieties, all of which are char¬ 
acterized as spotted or starchy. In this description as well as in that 
given by Dr. Shaw and Mr. Gaumnitz, we are strongly reminded 
of our yellow-berry. 
I' have mentioned this for no other reason than to suggest 
that the condition) of yellow-berry is not a local phenomenon to be 
explained by some local condition of climate, coastal or continental. 
There is ample evidence in the literature of wheat that this 
condition is neither new nor confined to this country. This is true 
even after we make allowance for possible misapprehensions due 
to accidental coincidences in description. Reference has already 
been made to mention of starchy berries as early as 1870. In 1904 
we find starchy berries mentioned by H. von Feilitzen in Jour. 
Eandw., also by F. Moertlbauer., Ills. Landw. It is further men¬ 
tioned by Dr. Thomas Kosutany in his work on Hungarian wheats 
and flour, Der Ungarische Weizen und das Ungarishe Mehl, 
printed in 1907. In discussing the quality of wheat produced on 
large estates, and that produced on small estates, and by the 
peasant farmer, he says: 
“I take the weight per hectolitre, thei weight per 1,000 kernels and 
the degree of mealiness, together with the protein and gluten content into 
consideration in making the comparison.” 
Dr. Kosutany again refers to this subject in discussing the 
effects of the weather. After stating that very significant varia¬ 
tions in the gluten content of grains were to be attributed to the 
weather conditions, he explains that the weight of 1,000 kernels of 
the weaker wheats is greater than that of 1,000 kernels of the 
strongest wheats, which he also considers as an effect of the 
weather conditions. He adds : 
“The mealiness in the weaker wheats is 3 6.78 per cent; in the better 
wheats 2 3.25 per cent, from which it follows that the protein-rich wheats 
are altogether the glassier which is intimately connected with that which 
I have already discussed and considered necessary to mention in connec¬ 
tion with the weight per 1,000 kernels.” 
The occurrence of starchy and spotted kernels is evidently 
very common in the Hungarian wheats. Dr. Kosutany gives the 
record of mealy kernels in the harvests of seven years, for 1890, 
and from 1899 to 1905. Out of eighty-three samples given in the 
harvest of 1890 there is only one sample entirely free from mealy 
or half-mealy, starchy or spotted kernels, and only 24 out of the 
