70 
Colorado Experiment Station 
to give an explanation of these facts. It is, however, clear that both 
the plants and grain grown with the application of nitrates are diflferent 
in chemical composition as well as in physical properties from those 
grown without them. These latter, and, in fact, the former also, are 
those ascribed to hard wheats, small, translucent, dark amber, flinty 
berries with high nitrogen content, at least, higher nitrogen content 
than wheat of the same variety grown under otherwise identicail condi¬ 
tions, including both soil and climate. 
COMPARISON OF STANDARDS ADOPTED AND RESULTS GIVEN 
It may now not only be permissible, but advisable, to point out 
some of the relations between the standards adopted and the results 
given by our general samples, as well as with our wheats grown under 
more definitely known conditions. 
I take it that the average given by Leach in his work includes both 
spring and winter-wheat, and some allowances should be made for this 
fact, though it does not appear from our general samples that there is 
any distinction to be made in regard to nitrogen content or degree of 
mealiness. Nevertheless, it is proper to remember that the wheats ex¬ 
perimented with are all spring-wheats, though I do not believe that 
emphasis should be laid upon this fact. The weight per i,ooo kernels 
varies with the varieties. The average for the Defiance grown without 
nitrate is 39.18, for Red Fife 35.29 and for Kubanka 44.42 grams. 
Two of them are higher than the averages given for domestic wheats 
and one lower. The Red Fife is a smalLkerneled wheat and the Ku¬ 
banka, as it ordinarily grows with us, a large-berried one. In these 
counts all kernels were taken, and the wheat had not been screened 
after threshing. Carefully screened wheat should give a higher weight 
per thousand. The chief feature in the statement of the composition 
is the close agreement between the standards given and our averages, 
even the protein differs less from that given in the standards than some 
of our individual samples not grown withl the application of nitrogen 
differ from one another. The standard for domestic wheats is 11.16 
percent (N x 5.7), for foreign wheats 11.02 (N x 5.7) ; we obtain 12.53 
percent- The starch is quoted from Villier and Collin as 64.08; we 
obtain 62.20 percent. The wet gluten is so dependent upon the manip¬ 
ulator that its value is but small; the dry gluten is a much better cri¬ 
terion and this we find given as 10.31 percent for domestic wheat, ours 
gives 10.68 percent. If we average the six crops of Hungarian wheat 
given by Kosutany, we obtain for protein 12.10 (N x 5.7) and for dry 
gluten 10-241 figures very close to those given by our Colorado wheats, 
12.53 and 10.68 respectively. The Hungarian wheats do not average so 
high in their absolute weight as ours, 1,000 grains averaged for the 
six years 32.83 grams. One of these six years yielded grain apparently 
somewhat smaller in kernel than usual and was, perhaps, an abnormal 
