EXPERIMENT STATION BULLETINS. 



193 



middle elates, those of poor (|iKility have been dropped out of the work 

 to make room for the more promising. 



TABLE II. 



a 

 o 



E 



■Be 



CO 



60602 



60101 



60501 



60401 



78605 



8 



61801 



61001 



78501 



61101 



61201 



60201 



7 



15 



61302 



60301 



7S508 



28 



40 



41 



Names of 

 varieties. 



Early Windsor 



American Banner 



*Early Ontario 



♦Dawson's Golden Chaff. 



Plymouth Rock 



Genesee Giant 



Shepherd's Perfection. . . 



♦Harvest Queen 



♦Goings 



Hungarian 



* Beech wood Hybrid . . . . 



Buda Pesth 



♦European 



Berkley 



Mealy 



♦Century 



♦Awnless Goings 



♦Turkey 



♦Silver Queen 



♦Babcock 



Description and yield of varieties tested. 



Bearded 



or 

 awnless. 



Awnless . 

 Awnless. 

 Awnless . 

 Awnless. 

 Awnless. 

 Bearded . 

 Bearded. 

 Awnless. 

 Bearded. 

 Bearded. 

 Awnless. 

 Bearded . 

 Bearded . 

 Bearded. 

 Awnless . 

 Awnless. 

 AwTiless. 

 Bearded. 

 Bearded. 

 Bearded. 



Color 



of 

 chaff. 



Red... 

 Red . . . 

 White. 

 Red... 

 Red... 

 Red... 

 Red... 

 White. 

 Red... 

 Red .. 

 Mixed. 

 White. 

 White. 

 White. 

 White. 

 AVhite. 

 Red... 

 White. 

 White. 

 White. 



Per 

 cent. 



Color and 



Hardness of 



grain. 



Pearl . . . . 

 Pearl. . . . 



Pearl 



Pearl . . . . 

 Pearl . . . . 

 Pearl . . . . 



Red 



Pearl . . , . 

 Soft Red . 



Red 



Red 



Soft Red . 



Red 



Hard Red 

 Hard Red 



Red 



Red 



Hard Red 



Red 



Red 



<V 3 



o E 



o « 



2 

 4 

 1 



10 

 1 

 1 

 1 

 1 



20 

 

 3 

 4 

 8 

 

 3 

 3 

 1 

 6 

 2 

 3 



Co 



7 



7 



6 



5 



9 



4 



15 



6 



3 



10 



10 



10 



4 



8 



14 



10 



14 



9 



Yield in bushels 

 per acre. 



48.3 

 45.8 

 46.3 

 44.8 

 38.0 

 45.4 

 45.9 

 40.7 

 44.4 

 39.7 

 41.5 

 46.8 

 43.3 

 40.2 

 42.4 

 35.1 

 32.0 

 38 6 

 32.1 

 35.1 



MtoV 



43.7 

 42.8 

 41.9 

 41.5 

 40.0 

 39.7 

 39.3 

 38.1 



37 



37, 



36 



36.8 



35.3 



35.1 



34.9 



34.6 



33.7 



32.8 



31.4 



31.2 





40.1 



37.8 

 39.6 



36.7 

 39.2 



33.5 

 38.2 

 34.1 

 34.1 

 33.6 

 34.2 



33. 



31.6 



31.7 



♦Dropped from work for 1912. 



MILLING AND BAKING TESTS. 



In the summer of 1910 the Station obtained an Allis-Chalmers mill 

 with three pairs of rolls. Two pairs are corrugated and one is smooth. 

 The coarsely corrugated rolls are used to take care of the first three 

 breaks. The finer corrugated rolls finish the bran and shorts. The smooth 

 rolls are used to complete the process of pulverizing the flour. The mill 

 is fitted with a full set of bolting cloths so as to separate the products as 

 desired. 



In the winter of 1910-1911, samples of all the Station's wheats, then 

 in the variety series, were ground into flour, only" one grade being made 

 from each wheat. Baking tests were made by the Domestic Science de- 

 partment of the Michigan Agricultural College, a loaf being made from 

 each flour, using the same amount of flour, sugar, salt, and yeast in each 

 case. The kneading, rising and baking were as uniform as possible and 

 the breads differed only in the amount of water needed to make the 

 dough of the right consistency. Two such tests were made at the col- 

 lege in the winter and the loaves exhibited at the State Corn Show. 

 Two further tests were made at Columbus, Ohio, by the Domestic Science 

 department of the Ohio State University and these were exhibited at 

 the National Corn Exposition. Other tests were made at the college 

 early in June, 1911. and the bread was exhibited at the National Associa- 

 tion of Operative Millers in Detroit. 

 25 



