EXPERIMENT STATION BULLETINS. 



661 



The yield of Red Bock has been from a third to a fifth better (on the 

 average) than any other wheat tested with it during the years 1912 to 

 1915. This fact is brought out forcibly in Table I entitled "Some Wheat 

 Comparisons on a 



Percentage Basis." 



Fig. 2. 



table 1.— some wheat comparisons— on precentacxe basis. michigan 



experiment station, 1912-1915. 



Variety 



American Banner 



Buda Pesth 



Shepherd's Perfection. . . . 



Plymouth Rock 



Early Windsor 



Red Rock 



Mealy 



European Century 



Craig's Favorite 



Stoner " Miracle " 



Berkley 



Rock 



Babcock 



Early Ripe 



Michigan Standard Flour. 



Yield 



% Red Rock 



74.3 

 68.3 

 58. S 

 73 A 

 76.9 

 100,0 

 57.8 

 87.1 

 86.9 

 73.4 

 79.1 

 67.3 

 84.7 

 72.7 



Milling 

 Test 



% Flour 



60.0 

 64.8 

 63.7 

 65.7 

 61.5 

 62.6 

 61.2 

 63.5 

 67.3 

 68.9 

 65.8 

 61.7 

 65.1 

 58.3 



Baking Test 

 % Michigan Standard Flour 



Protein Wt. Loaf Vol. Loaf 



107.1 

 110.3 

 107.9 

 101.2 

 103.5 

 123.0 

 114.4 

 112.5 

 121.7 

 117.3 

 124.3 

 122.5 

 125.6 

 110.4 

 100.0 



100.5 

 99.4 

 101.2 

 100.7 

 101.2 

 100.0 

 101.3 

 98.7 

 102.0 

 100.0 

 102.4 

 102.7 

 102.3 

 99.5 

 100.0 



96.6 



,1 

 .4 

 .2 

 ,1 



97. 



96. 



87. 



94. 

 112.0 



97.5 

 106.7 

 108.4 



93.1 

 100.4 

 106.1 

 102.4 

 109.8 

 100.0 



