8 
Colorado Experiment Station 
as yellow-berry. Dry land planted to wheat continuously, produces 
wheat very badly affected by yellow-berry, which is the same effect 
that is produced on irrigated ground. 
A TEST OF THE BREAD-MAKING QUALITIES OF VARIOUS WHEATS 
These, briefly stated, are the most important conclusion presented 
in the previous statements of our work. We have further endeavored 
to ascertain whether the bread-making value of our flours and the 
milling qualities of these wheats have been as decidedly affected as 
the physical properties and the chemical composition of the kernels 
have been. It would have been almost impossible that it should be 
otherwise but as the whole subject of the bread-making quality of our 
flours has been an open question, concerning which a decided doubt 
has prevailed for many years, it seemed that to leave this feature of 
the study untouched would appear to be an evasion of a duty to avoid 
having to confirm the public in its bad opinion of Colorado flours for 
bread-making. This is the only weakness in Colorado' flours of which 
I have ever heard complaint. At the beginning I had a lack of con¬ 
fidence in the representative quality of flour made by grinding small 
samples, especially when the grinding was done by a person who was 
not an experienced miller. I still entertain these misgivings and be¬ 
lieve that samples should be ground only by an experienced and skill¬ 
ful miller on a commercial scale in order to determine the actual mill¬ 
ing qualities of a wheat. I am convinced that the quality of the flour 
depends to a very large extent upon the judgment and skill of the 
miller. The college employee has no time to acquire this judgment 
and skill and he might at best make but a sorry job of milling. This 
was our situation and there has been no intention of establishing a 
Section of Cereals and Milling which would justify us in establishing 
a larger plant. We had a definite object in view which we have al¬ 
ready stated but it has seemed advisable to extend it to include these 
additional features. 
We actually had large samples milled on a commercial scale but 
we stored these samples in 50-ponnd lard cans without previously 
drying them. We had more analytical work to do than our force 
could get done in the time at our disposal, so these flour samples were 
stored in the sample room. The lard can kept out the mice and in¬ 
sects but the flours became musty and rancid before we could take 
up the study of their baking qualities. For these reasons we were 
after all compelled to grind small samples in an Allis & Chalmers mill. 
These samples answer the purpose of our study very well but the 
flours that we made do not represent the commercial flours produced 
from our wheats by the mills of the State; they are decidedly inferior. 
We, of course, milled the wheat representing the different fertilizers 
