A Study of Colorado Wheat 
71 
one, still the maximum average is only a little above the maximum for 
our smallest grained variety, the Red Fife, i.e., 36.62 against 35.94. 
The general samples of winter-wheat average 13*31 percent pro¬ 
tein and 11.59 percent dry gluten, the general samples of spring-wheat 
average 13.32 percent protein and 11.74 percent of dry gluten. Each 
of these pairs of averages is higher than the corresponding data for 
our spring-wheats, but lower than for our samples grown with nitrates; 
14.18 percent protein, 12.56 percent dry gluten. Objection has been 
offered in previous paragraphs to accepting general samples, because 
it is practically impossible to ascertain a correct statement of the con¬ 
ditions under which they, were grown, and quite as difficult to learn 
the extent to which the samples are representative as the quality of the 
samples will depend upon the judgment of the sender. The averages 
given above for the general samples have but little value for these very 
reasons. The lowest percentage of protein found in the 1912 crop of 
winter-wheat, grown at Fort Collins, v/as 14.13, while Turkey Red, 
grown at La Jara, contained only 8.22 percent, and Red Chaff, grown 
at Eckert, contained 10.05 percent. These differences are indicated by 
the physical properties of the kernels, but this is not enough to make 
known the conditions under which the wheats were grown. These low- 
protein wheats are extreme cases of mealy wheats, whereas, our Fort 
Collins samples are fairly flinty wheats, though mixed. Could we but 
know the soil conditions under which the various samples were grown, 
these differences, in most cases, would be explicable, as I have pointed 
out in the case of three samples; of Turkey Red, grown in the same 
section of country, from the same lot of seed, under the same climatic 
conditions, and also, it is safe to assume, of irrigation, which, as we 
have already stated, has but little influence, provided the plants have 
a sufficient supply of Water at the critical period in their development. 
We shall come back to the question of the effect of irrigation, not to 
that of a critical period which is here refered to, perhaps, in too general 
a manner. I feel entirely justified in referring to such a period by the 
marked effects, which I have seen produced by a delay of a few days 
in the application of water, upon the development of the crop. Return¬ 
ing to the general samples, whl^h include some dry-land wheats, it is 
proper to state that these arc- not, as is often, if not usually, considered 
richer in protein than the irrigated wheats. The few samples that we 
have analyzed would rather support the opposite view. The same is 
true of the physical properties, for we find samples of dry-land wheat 
badly affected by mealiness, which is equivalent to saying relatively 
low in protein. 
COLORADO WHEAT EQUAL TO BEST IN CHEMICAL COMPOSITION 
So far as chemical composition is concerned, the data given indi¬ 
cates that our average wheat, which shows a varying percentage of 
