The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-03-24
IMPROVING QUE GRAINS.

A botanist, p. II. Nell, of the Ala.
bama Experimental Station has been
making efforts to improve the cotton
plant. To do this ne chose certain
well known and excellent varieties for
the mother and other strong healthy
ones for fertiliZing them. In twenty
eight cases there was remarkable i'm
provcment in tho result shown in the
size OF the seed, the strength of the
fiber aud also its length, weight, and
market qualities. The best new var
iety was produced by crossing Barnett
on Peerless, the average weight Of
cotton fiber in the parents being in.
creased rs per cent. in the cross, tho
bolis averaging nearly > grams of lint.
The average weight OF seed in the
parents was increased fifty-three per
cent. In the cross, while the number
OF seeds In each boil was increased
from an average OF 81. in the parents
TO thlrty-eight in the cross. The
length OF the simple was increased from
one inch in the Barnett, and 7-12 of
an inch in the Peerless to Ito inch
in the cross. The maturity OF the
fiber Is quite uniform throughout its
LENGTH, and its twist is excellent. The
average breaking strength of single
fiber is 1I.57 grams.
These experiments are full of inter
est and suggest to us that by Il similar
method We may also improve many OF
our grains. Tue particular improve.
ment most desirable now is to produce
variety OF wheat containing more
gluten than any we have, one which
can nc grown in all parts of the coun-
try where wheat IS now cultivated.
The reasons tor producing such var
lety OF wheat are as follows: This
grain IS IN very general use for bread.
lt Is superior IN every respect to corn,
oats, rye, barley, peas, or beans on ac-
count OF the ease OF digestion, there
beng less woody matter around the
cells, and on account OF the large pro-
portion OF heterogeneous matter in il,
Bat wheat does not furnish sufficient
heterogeneous matter for the require.
ments of nutrition and so n majority
OF people think il necessary to supple
ment 1t with II large amount of lean
meat which makes up the deficiency.
If variety o! wheat can be produced
which will have two or three times as
much gluten and smaller amount OF
starch than our present whents, and be
equally digestiblc, it will be of very
great advantage to us in furnishing, as
4 far less cost, n more perfectly
balanced diet with less flesh than we
are now able to do, and eventually
none Mt all.
Much has already been ACCOMPLISHED
10 improve the varieties OF whent, but
not in the particular line which we
suggest. Its starch has been increased
somewhat. but this has been of no
benefit as a food, starch being already
abundant. its heterogeneous matter mas
not been much added to, except, per.
haps, IN sorts grown in Minnesota and
Dako,a, where the soil and climate
favor wheat rich IN heterogeneous mat.
ter. This is a suggestion Tor ur,vege.
tartan friends to act upon. Men will
demand flesh food so long as they can
not easily and cheaply get balanced
food from vegetables. AT present
every form of nutrincnt exists in abun.
dance in vegetables, fats, starches,
sugar, minerals, except nitrogenous
matter. Furnish this in abundance
aud there will no longer be any excuse
for eating flesh.