A Study of Colorado AAifat 
9 
as separate samples and used the flour for baking. The flours on the 
market are not often made from a single variety of wheat and are 
seldom straight flours. Our home-ground samples are hardly com¬ 
parable with the better-brands of flour on the market, but as stated, 
they serve our purposes. We milled the wheat with the rolls set too 
close all of the time and practically produced a straight flour. 
The wheats yielded in our different crops varied in their com¬ 
position as is set forth in detail in Bulletin No. 219 but for any given 
year they are clearly and naturally divided into two classes those grown 
with and those grown without the application of nitrogen in the form of 
sodic nitrate. Any attempt to distinguish any differences between 
the wheats grown with the application of phosphorus, potassium and 
the check plots would be based upon small and irregular differences 
to such an extent as to have no value. This is not true of the physical 
properties of these samples; the differences in this respect being 
usually very plain, even strikingly so. The wheat grown with the ap¬ 
plication of nitrogen in the form of nitrates on the other hand differed 
in an easily recognized manner both physically, in that it was always 
flinty and often more or less shrunken, and in its chemical composition 
in that it was always higher in protein and lower in starch and phos¬ 
phorus but fully as rich as the other samples in potassium. While the 
differences in the amount of starch present may be less than the dif¬ 
ferences in the physical appearance of kernels might lead one to ex¬ 
pect, they are marked and constant enough to justify their mention 
as distinctly characteristic effects, attributable to the nitrate applied. 
These differences are shown by the average composition of the gen¬ 
eral samples for the three years, 1913, 1914 and 1915 which follow: 
