20 
Colorado Experiment Station 
more than 11 percent belong to the higher grades of wheat. This 
is the principal thing that an analysis of wheat shows, so far as 
the, farmer is concerned. This, however, is just what, in the next 
place, we want to show the Colorado farmer about our wheats, 
and to show him further how he can grow better wheat, and wheat 
which is more uniform in quality than we are growing. 
P'irst, however, we shall give him some idea of how our wheats 
vary in quality, and, as we have shown why we use the amount of 
crude protein in wheat as the measure of its quality and that the 
other details of the composition of wheat are not material for the 
farmer’s understanding of the question with which he has to deal, 
we shall give only the crude protein, wet and dry gluten. While 
the ash and other constituents may be important from certain 
points of consideration, they do not play any big part in the 
questions interesting the wheat grower, and, besides, they will 
largely take care of themselves under our Colorado conditions. 
The only object in giving wet gluten and dry gluten is to show 
how much water the wheat proteids take up. Gluten washed out, 
as these glutens were, always contains some starch and other 
things, but we will not go further into these details. 
GENERAL SAMPLES OF COLORADO WHEATS, TAKEN IN 1913-1914 
SPRING WHEATS 
Crude Protein 
Wet Gluten 
Dry Gluten 
Variety- 
Locality 
Percent 
Percent 
Percent 
Defiance 
Ft. Collins 
13.46 
30.66 
11.74 
Defiance 
LaJara 
8.29 
14.33 
6.10 
Defiance 
Del Norte 
8.05 
13.73 
5.44 
Defiance 
Ft. Collins 
13.93 
35.33 
13.41 
Defiance 
Grand Junction 
13.92 
29.73 
10.90 
Defiance 
Clifton 
14.44 
28.74 
11.68 
Defiance 
Eckert 
11.25 
28.37 
12.49 
Defiance 
Ft. Collins 
14.92 
23.30 
12.89 
Defiance 
Ft. Collins 
12.04 
32.00 
12.99 
Marquis 
Ft. Collins 
16.00 
38.63 
15.06 
Marquis 
Ft. Collins 
14.06 
40.40 
16.40 
Red Fife 
Ft. Collins 
15.20 
38.00 
14.83 
Red Fife 
Ft. Collins 
17.14 
40.67 
15.58 
Red Fife 
Ft. Collins 
14.79 
43.20 
16.90 
Kubanka 
Limon 
12.99 
30.00 
12.49 
Kubanka 
Ft. Collins 
12.77 
25.40 
10.79 
WINTER WHEAT 
Crude Protein 
Wet Gluten 
Dry Gluten 
Variety 
Locality 
Percent 
Percent 
Percent 
Turkey Red 
Wellington 
10.99 
28.50 
10.34 
Turkey Red 
Wray 
10.14 
20.53 
7.87 
Turkey Red 
LaJara 
8.22 
16.07 
6.42 
Turkey Red 
Las Animas 
11.44 
24.63 
9.85 
Turkey Red 
Fruita 
13.31 
28.00 
10.98 
Turkey Red 
Clifton 
13.03 
32.67 
12.52 
Turkey Red 
Fruita 
9.65 
24.37 
10.06 
Turkey Red 
Fruita 
10.05 
26.66 
10.67 
