Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1908-02-04

AZ the state Normal on Monday Frot'
,,.,a,,son of the Agricultural College
continued his interesting series OF dem
orstratlons in practical agriculture for
the schools. The topics were how to
distinguish and iden ify, how to plant
and rear, and how to prepare the sou
Cor the successful growing of grains
l., the west: also how to give these eN-
orcises ms lesson work. The lectur
embodied the most recent results oil
governmental research along these lines,
and was substantially as follows
THE CEREALS.
ANY grass grown for its eatable grain
&c called cereal The FIVE great ce-
resIs of the world are wheat, oats. bar
ley. rye and corn. In all ages and IN
nil countries, the cereals have con
stantly formed the main part OF the
diet OF the eople. rs well ne tut
Ing an important part OF the food OF
domestic animal Ky !e
tbe leading cereals of Europe while in
the United states. corn, wheat an
oats are by far the m st important
Wheat has been cu.tiN atcu siuce nis-
tory hogan. Its native home is be ievec
Asia. The Chinese also grew wheat in
200 b. c. and considered it direct
gift from heaven
DEVELOPMENT OF ROOTS.
When a grain OF wheat terminates,
II first swells by absorbing soil mois-
ture, and then throws out a number
of temporary roots. the radicles, winch
always go downward The plumule,
thp Dghinn The ner-
manent roots are developed from the
first node, or Joint. which is always UNI
der the ground. The distance between
the seed and these permanen' roots will
depend somewhat upon tn nature of
the soil but mainly upon the depth OF
planting. The temporary roots are
nourished from the seed itself, and
soon die. The permanent roots usual
ly develop at such a depth in the soil
that they can obtain an abundance of
air and moisture. These roots curve
gently outward and downward. They
are at the same distance from the soil
surface, under the same moisture con-
ditions and therefore they are at vari-
Gus distances from the seed
sTooLING OR TILLERING.
The nodes. or joints, of the wheat
stem have the power of throwing out
both roots and new stems. To begin
with, only one joint is found beneath
the surface of the soil. From this Joint
the permanent roots and a number of
new branches start. These new
branches may form joints under the
surface, and from these again. new
stems and roots may develop 80 that
we may sometimes have as many as 100
stems developing from one kernel,
Surprising, then, that each straw ma
lures 90 kernels Cthis Is not unusuaD
and we get 1000 Kernels from one that
we planted. In order to stool well
wheat must have (1) an abundance of
moisture (2) tirmness of SOIL for the
sake of moisture, (3) food, and %
room. If there Is not an abundance OF
moisture and plant food, the develop
ment of the main stem requires all the
nourishment furnished by the roots,
and little or no stooling takes place.
a cool spell in the spring promotes
stooling. The roots have then begun
gathering in food material and have
started 1t up towards the leaves. If,
now, the atmosphere cools the evapora-
ton from the leaves ceases, the growth
of the main stem Is checked and the
food material is used in producing new
shoots.
PROTEIN AND GLUTEN.
Tho nitrogen compounds of wheat are
called protein compounds. They vary
81 amount from 10 Is 90 per cent, and
are the flesh forming clements For
feeding we should choose wheat varie-
ties that are high in protein. Another
Ingredient the one that causes flour
TO form dough when mixed with
water Is gluten. On leavening with
yeast and baking 1t produces "A porous
bread. The gluten imprisons the car
homie acid gas formed by the action OF
me yeast. The expanding of this gas
causes the bread to become porous and
llght, The gluten of wheat is a mixture
or gliadln and glutenin. is light yellow
In color and is sticky and elastic.
KINDS OF WHEAT,
According to the time Of planting
wheats may be classified into spring
and winter Tor falD Wheats. each of
which may be bearded or beardless in
the head. Both are then sub-divided as
follows:
Bearded-Gumes white. berry red
berry white; glumes bronze, berry red
berry white.
Beardless -Glumes white. berry red,
berry white.
The reds may all be either hard, me-
dium or soft I'm texture; but the white
berries or kernels, are always soft.
by glumes we mean the chaff that
surrounds the wheat grains. The beard
are the long brstles, or awns
The qualities most desired In wheat
are % high yield, 90 density of grain.
go high quality, "a early mntIilty.
tb) resistance TO drouth 90 resistance
10 diseases, 90 stiffness OF straw, 10
prevent the wheat from lodging on ly-
Ing down
CHOICE VARIETIES.
The wheuts mostly grown In this stlte
on Inc arid linda L. lpfr IL, al