432 
Keport of the Assistant Chemist of thb 
producer from whose soil these ingredients are removed, but to the 
consumer as well, who desires to know what proportion of these ele- 
ments of fertility he is returning to his own soil in the different 
products he may use as animal feed. 
It is desirable to determine what is the average composition of 
wheats and the flour made from them for this section of our country, 
and to see in what direction efforts should be turned to improve the 
present varieties in order to produce Jhe best quality of flour. This 
can only be done after we determine what variation there is for dif- 
ferent years due to meteorological influences and variation in soils, for 
it has been shown by Richardson that environment very largely influ- 
ences the quality of wheat. When these have been determined, then 
we may hope to be able to determine which factors, under our 
control, ontor in to permanently improve the better flour-producing 
quality of wheats. 
Wheat Straw. 
Our analyses for straw having already been given, No. 31, in the 
preceding tables, need not here be repeated, but straw having a com- 
position like the one we have examined, would contain in one ton, the 
following amounts: 
'Pounds. 
Water 357.2 
Ash 83.2 
Albuminoids 59 . 6 
Crude fiber 854.8 
Nitrogen free extract 620 . 8 
Fat (ether extract) 24.4 
Starch and sugars 44 . 84 
Nitrogen, N 11.20 
Phosphoric acid, P 2 O r , . 2 . 67 
Potash, K 2 13.76 
Lime, CaO 6.20 
Wheat Grain. 
For analyses of wheats, see preceding tables, Nos. 38 and 39. 
From the average of our analyses for New York grown winter wheat 
we find there Avould be removed per bushel, the following amounts: 
Pounds. 
Water 7.93 
Ash *. 94 
Albuminoids 7 . 08 
Crude fiber 1 . 86 
