G62 



STATE BOARD OP AGRICULTURE. 



In the first column, Red Rock is considered 100%. This is the average 

 for the years mentioned above. During the same j^ears Red Rock has 

 averaged about forty bushels per acre. It will be noticed that several 

 of the varieties yielded less than 75% of Red Rock, that is, less than 

 thirtj' bushels per acre when compared on the same basis. These, too, 

 include such high quality Michigan wheats as American Banner, Shep- 

 herd's Perfection, Plymouth Rock, and Early Windsor, these being the 

 best wheats that the College had to offer before Red Rock came on the 

 scene. 



The three columns to the right give the results of analysis for protein 

 content and of the baking tests. The flour used as the standard in these 

 tests was produced by blending equal amounts of Michigan wheat flours 

 obtained from sixteen representative mills. This composite flour was 



Fig. 3. 



termed the "Michigan Standard," representing 100%. It will be noted 

 that on this basis Red Rock flour contains 123% as much protein as the 

 Michigan Standard and that the volume of the loaf is 112% of that 

 of the standard, showing the flour from this wheat to be of a much 

 higher grade than the average Michigan wheat flour. 



WHAT FARMERS THINK OF RED ROCK WHEAT. 



"I think the Red Rock is the coming wheat as soon as the farmers find out the 

 difference between it and other varieties." — L. H. Remus, Adrian. 



"Red Rock is the best wheat that I have ever raised, yielding 42 bushels per 

 acre and weighing 61 pounds per bushel." — Horace Bliss, Chesaning. 



"Very much pleased with Red Rock wheat. It yielded 12 bushels more per acre 

 than my old variety and ripened a little earlier." — B. W. Cade, Haslett. 



"Red Rock wheat looks very good to me, being a much hardier wheat than 

 our Red Wave."— W. G. Boyd & Sons, Waldron. 



