I'M 



STATE BOARD OF AGH [CULTURE. 



From the (Jala secured from these bakinj; tests, it has been possible to 

 eliminate six of the varieties of only nicdinni yielding quality because of 

 inferior baking qualities. 



TABLE III. 



Results of Baking Tests on 1910 Crop. 



c 

 o 



u 



Michigan 



Agricultural 



College. 



Names of 

 varieties. 







60602 



60101 



60501 



60401 



7S60.5 



8 



61801 



61001 



78501 



61201 



60201 



7 



15 



61302 



60301 



78508 



28 



40 



41 



Early Windsor 



American Banner 



♦Early Ontario 



♦Dawson's Golden Chaff. 



Plymouth Rock 



Genesee Giant 



Shepherd's Perfection. . . 



♦Harvest Queen 



♦Goings 



♦Beechwood Hybrid 



Btida Pesth 



♦European 



Berkley 



Mealy 



♦Century 



♦Awnless Goings 



♦Turkey 



♦Silver Queen 



♦Babcock 



■i. w 



593 

 589 

 598 



578 

 580 

 582 

 588 

 588 

 590 

 600 

 589 

 586 



0) 



£ . 



> 



Ohio 



State 



University. 



m 



'o «3 



C 



> 



1873 

 1744 

 1631 

 1659 

 1688 

 1761 

 1654 

 1716 

 1706 

 1716 

 1829 

 1698 



84 

 74 

 71 

 83 

 82 

 88 

 91 

 71 

 85 

 69 

 80 

 84 



592.6 

 581.8 

 611.8 

 618.9 

 597.1 

 609.2 

 587.2 

 620.6 

 621.4 

 611.0 

 603 . 9 

 591.9 

 639 . 5 

 641.2 

 612.4 

 609.1 

 609.4 

 591 . 



2133 

 2020 

 1796 

 2096 

 2080 

 2285 

 2354 

 2180 

 2342 

 2190 

 2322 

 2300 

 2392 

 2350 

 2449 

 2310 

 2284 

 2170 

 2265 



o 



OS 



80 

 83 

 62 

 65 

 79 

 92 

 93 

 75 

 85 

 70 

 86 

 84 

 95 

 83 

 75 

 91 

 91 

 75 

 84 



Average. 



^ O Ml 



« 



s . 



592.8 

 585.4 

 604.9 

 598.4 

 588.5 

 595.6 

 587.6 

 604.3 

 605.7 



605 . 



596. 



588. 



613. 



608. 



594. 



590.5 



588.2 



583.5 



596.4 



2003 

 1882 

 1713 

 1877 

 1884 

 2023 

 2004 

 1948 

 2024 

 1953 

 2075 

 1999 

 2163 

 2147 

 2104 

 2068 

 1989 

 1992 

 2026 



u 

 O 

 u 



82 

 78 

 66 

 74 

 80 

 90 

 92 

 73 

 85 

 69 

 .83 

 84 

 94 

 83 

 76 

 86 

 91 

 74 

 84 



♦Dropped from work in 1912. 



The extremely low yielders which are to be found at the bottom of 

 Table III were dropped because of their low yield in the field. Others 

 were dropped for other reasons, for instance, the Goings (78501) lodges 

 easily and usually has a fifth to a sixth of the ]>lants effected with the 

 loose smut. The European has a weak straw and is not a hardy winter 

 variety. The remainder of the discarded varieties are below To^o on 

 bread score. 



It will lie noticed that ilie baking tests at M. A. O. and O. S. U. agree 

 closely in score. Genesee Giant (Ac. No. S|, ^Nhepherd's l*erfection 

 (01801), and Berkley (Ac. No. 15), are the best bread producing wheats 

 among the medium and good yielders in the field. Turkey (Ac. No. 28) 

 might have fallen into this class had it not been such a low yielder. The 

 Berkley (Ac. No. 15), ho\\ever. is a wheat of similar type but Ix'tter in 

 every way. 



MILLING TESTS OF WHEATS IIAUVESTEI) I\ 1011. 



hi Febniary, 1912. milling tests were made with the dirterent strains 

 nf wheat grown in 1!H1. The A\heats were fii-st scoured to remove the 

 dust ]iarticles and the small hairs <ui the ends of the grains. In each 

 case a ten pound sample was taken after scouring. Then it was temjiered 

 with the amouiil (d' moisture considered necessary to toughen the bran. 



