The Utah station has conducted numerous experiments upon the effect of water upon plant composition. The method in every case has been to apply different amounts of water throughout the growing season on contiguous plats of uniform land. [Lengthy table deleated from this edition.] Even a casual study of . . . [the results show] that the quantity of water used influenced the composition of the plant parts. The ash and the fiber do not appear to be greatly influenced, but the other constituents vary with considerable regularity with the variations in the amount of irrigation water. The protein shows the greatest variation. As the irrigation water is increased, the percentage of protein decreases. In the case of wheat the variation was over 9 per cent. The percentage of fat and nitrogen-free extract, on the other hand, becomes larger as the water increases. That is, crops grown with little water, as in dry-farming, are rich in the important flesh-and blood-forming substance protein, and comparatively poor in fat, sugar, stareh, and other of the more abundant heat and fat-producing substances. This difference is of tremendous importance in placing dry-farming products on the food markets of the world. Not only seeds, tubers, and roots show this variation, but the stems and leaves of plants grown with little water are found to contain a higher percentage of protein than those grown in more humid climates. The direct effect of water upon the composition of plants has been observed by many students. For instance, Mayer, working in Holland, found that, in a soil containing throughout the season 10 per cent of water, oats was produced containing 10.6 per cent of protein; in soil containing 30 per cent of water, the protein percentage was only 5.6 per cent, and in soil containing 70 per cent of water, it was only 5.2 per cent. Carleton, in a study of analyses of the same varieties of wheat grown in humid and semi-arid districts of the United States, found that the percentage of protein in wheat from the semiarid area was 14.4 per cent as against 11.94 per cent in the wheat from the humid area. The average protein content of the wheat of the United States is a little more than 12 per cent; Stewart and Greaves found an average of 16.76 per cent of protein in Utah dry-farm wheats of the common bread varieties and 17.14 per cent in the durum varieties. The experiments conducted at Rothamsted, England, as given by Hall, confirm these results. For example, during 1893, a very dry year, barley kernels contained 12.99 per cent of protein, while in 1894, a wet, though free-growing year, the barley contained only 9.81 per cent of protein. Quotations might be multiplied confirming the principle that crops grown with little water contain much protein and little heat-and fat-producing substances. Climate and composition