26 
Colorado Experiment Station 
of the wheat or the baking qualities of the flour produced is con¬ 
cerned, we failed to observe any difference. The one is as good as 
the other provided they are of the same grade. These statements will 
■of course not apply if a strongly yellow-berried or starchy wheat grown 
on dry land be compared with a flinty wheat grown under irrigation 
or vise versa. The flinty wheat would in each case be the better 
wheat or flour. Dry-land wheat is frequently grown after 
fallow cultivation. Sometimes, however, it is not. In this case the 
kernels will be small in size with probably a large percentage of mealy 
ones, in the former case they will be medium to small in size with but 
few or no mealy ones. We interpret the small size of the kernels and 
their high vield of bran in milling as characteristic effects of the dry¬ 
land conditions in which there is simply a lack of sufficient water to 
complete the proper or normal activities of the plant in filling out the 
grain. Otherwise they do not differ from wheat grown under irri¬ 
gation. 
APPLICATION OF NITRATES PRODUCES BETTER FLOUR 
We present in the tables given in this bulletin the composition 
of the flour yielded by the crops of 1913. 1914, 1915 and 1917. The 
composition of the crops of 1913, 1914 and 1915 may be found in 
Bulletin No. 219, Colorado Experiment Station, while that of the crop 
of 1917 is given in this bulletin. These tables, giving the composition 
of the crops grown, show that under our soil conditions nitrate, in this 
case sodic nitrate, produces hard wheat rich in nitrogen. This is 
true in everv case without regard to the variety used in the experi¬ 
ment. This is not to be understood as stating that one can convert a 
soft variety of wheat into a hard one by applying sodic nitrate to the 
soil. We cannot change the variety characteristics, but we can grow 
flinty berries of this variety which are richer in nitrogen than berries 
grown without it and to this extent we modify the wheat produced, 
and the flour obtained from this flinty wheat is better flour than such 
as is prepared from mealy berries of the same variety. This fact ap¬ 
pears in every one of the tables giving the composition and baking 
qualities of the products from the wheats grown on our experimental 
plots. 
MILLING AND BAKING TESTS MUST BE COMPARABLE 
In this connection the manner of milling must be considered and 
the grades of flour compared must be as nearly alike as is possible to 
prepare, also the process of baking must be as nearly alike as is feasible 
to apply or the results will not be comparable. These facts are evident, 
especially to persons who have done anv of this kind of work, but the 
necessity of keeping the conditions as nearly uniform as possible in 
