A Study of Colorado Wheat 
25 
observation in the field and analyses of the wheat produced show that 
the general inferences drawn are justified and that a study of more 
varieties, and especially of general samples, would have a cumulative 
value only and in many cases would have no value at all due to the fact 
that it would be practically impossible, as we have unfortunately 
found to be the case, to obtain reliable information about the con¬ 
ditions under which the samples were produced, without which the 
results would have no value for our purpose, in fact would simply be 
results with no possible rational interpretation. 
While vce willingly admit the possible advisability of a more ex¬ 
tended investigation of the features of our study which apply to those 
subjects which are incidentally applicable to the general questions 
pertaining to the properties of Colorado wheat, we are inclined to be¬ 
lieve that the results presented would be supported even in detail by 
a more extended series of experiments. 
The primary purpose of this study is to ascertain whether our 
wheats are soft, and if so to ascertain the causes. These questions 
have been answered in so far as they pertain to the plants and grain 
in the parts of this study previously published. In this part we have 
continued the study, extending it to the milling qualities of the wheat, 
also to the composition and baking qualities of the flour. 
We found that the prevalent notion that irrigation influenced the 
composition and character of the wheat, causing softness or starch¬ 
iness in the grain is not justified by the facts in the case, but that we 
can grow very hard, flinty wheat, applying at the same time an ample 
supply of water. On this subject we have confined ourselves to the 
grain produced and have not undertaken to find out whether there are 
any differences in the milling and baking qualities of irrigated wheat 
which can be attributed to this cause. We have assumed, and be¬ 
lieve ourselves justified in doing so, that the effect of irrigating the 
plants will express itself upon these properties in the same sense and 
to a corresponding degree that it affcets the composition of the wheat. 
This is not so much an assumption as a conclusion based on the 
results obtained, which show a very close relation between the com¬ 
position of the wheat and the properties of the flour produced. 
ONLY DIFFERENCE BETWEEN DRY-LAND AND IRRIGATED 
WHEAT IS IN BRAN YIELDED 
We have analyzed dry-land wheat, milled it and baked bread from 
the flour. The only difference that we have been able to detect b:- 
tween it and wheat of the same grade grown under irrigation is in 
the amount of bran that it yields. Turkey Red, for instance, growii 
with irrigation yields around 25 percent of bran. Grown under dry¬ 
land conditions it yields 4 to 5 percent more. So far as the composition 
