A Study ot Colorado Wheat 
119 
we have sugg^ested that frequent light rains and heavy dews may have 
a different action on the plant than many times their volume applied 
to the soil. We have shown in Bulletin 2171, that the transfer of nitro¬ 
gen from the plant to the head is practically inhibited by an attack of 
rust. We have shown in this bulletin tliat the protein content of the 
grain is greatly depressed by such an attack. We have also pointed out 
that the composition of the shriveled wheat is not different from plump¬ 
er wheat produced under similiar conditions, and that the protein and 
starch are transferred to the kernel at the same time. Further, that 
the period of rapid transfer is brief; in 1913 it apparently extended 
over a period of five days. Further, that in 1915 this transfer did not 
take place, not directly because of the weather, but because of the rust, 
Piiccinia graminis, which attacked the plants severely at this time. We 
have given the gluten, especially the true gluten, to show its intimate 
relation to the crude protein, also the phosphorus and potassium in all 
the samples to show their dependence upon and relation to the compo¬ 
sition of the wheats. We have said nothing about the effects of phos¬ 
phorus for the reason that in our soils, under our conditions, it has 
failed to produce such effects that we believe can be interpreted; in 
other words, its effects upon the growth of the plant, the ripening of 
the grain, and the character of the wheat produced have not been de¬ 
cided enough, that is, they have not been of sufficient magnitude, to 
justify us in entertaining even tentative judgments relative to them, 
in fact, we are compelled to doubt whether this element has exerted any 
influence at all. We have carefully avoided, and even disclaimed, 
any opinion relative to the milling and baking qualities of these wheats, 
though we have found it convenient to give the gluten for the purpose 
stated above, and have given the gliadin, glutenin, etc., for future ref¬ 
erence. In regard to the hardness and softness of the varieties experi¬ 
mented with, we have given their crushing strength in considerable 
fullness. The statement of these results is possibly due the reader, 
but he must put his own value on them. I cannot see that any useful 
fact has been established by the data acquired. 
We have shown in grams the difference in the crushing strength 
of the flinty and mealy berries as given by this method. This differ¬ 
ence varies from 3,000 to 5,000 grams, but it is doubtful whether this 
corresponds to the differences in composition or quality of the wheat. 
The suggestive fact that I have in mind is this: The Kubanka, as 
grown on our land with irrigation, is a hard wheat, i.e., has a high 
crushing strength; the averages obtained vary from 17,000 to 19,000 
grams. The Red Fife, for samples grown in the same season on ad¬ 
jacent plots, yields a crushing strength of 10,000 grams. The Kubanka 
was lower in its protein content than the Red Fife. This difference 
does correspond to a difference in the deportment of the two wheats 
