32 
Colorado Experiment Station 
Rainfall and dews sufficient to keep the plants wet, together with 
poor ventilation, are accompanied by a development of rust which se¬ 
riously interferes with the maturation of the plant. 
Fallowing the land has the effect of increasing the nitrates, and 
under normal conditions will produce hard wheat. 
There is a close relation between the physical quantities of the 
wheat and its composition. 
The milling qualities of the wheat are closely related to the phy¬ 
sical and chemical qualities. 
The baking qualities of the flour are related to the hardness or 
softness of the wheat. 
The process of milling is of very great importance in determining 
the quality of the flour produced. 
Colorado wheat is mostly hard enough to produce good bread¬ 
making flour. 
Flour produced in Colorado from Colorado wheat is usually good 
flour. 
Some of the better grades of Colorado flours compare favorably 
with the best commercial flours. 
Flour made from dry-land wheat is identical in quality with flour 
made from the same kind and quality of wheat grown with irrigation. 
Dry-land wheat yields more bran than irrigated wheat. 
Shrunken wheat yields more bran than plump wheat. 
Flour made from shrunken wheat is not poorer in quality than 
that made from plump wheat. The quality of such flour depends 
upon the cause of the shrunkenness; if it be caused by the presence 
of nitrates the quality will be high, it may be higher than that of flour 
made from plump grain of the same variety. 
