196 



STATE BOARD OF AGRICULTURE. 



better in niillin<,' qualities than the ordinary red wheats althou<ih the 

 latter are considered to be better bread producers. The hard red class 

 of wheats is the best of nil in niillinsr (inalities. There are. however, jjreat 

 diflerences between the varieties even in the same class. The Mealy, for 

 instance, is an odd variety in the hard red class of wheats. It is a low 

 yielder in the field because it is easily attacked by insects. It sh(.ws 

 an exceptional yield of patent flour at the mill but the flour is dark 

 in color and produces a poor, dark colored bread. 



TABLE VI. 



Analyses of wheals harvested in 1911. 



Table VI. shows the chemical analyses made on these wheats (Crop of 1911) by the Chemistry di- 

 vision of the Experiment Station. 



SUMMARY. 



1. The wheats grown throughout the state include many varieties* 

 which are poorly adapted to the conditions under which they are grown 

 as shown by the low yield, poor bread making qualities, lack of winder 

 hardiness, tendency to lodge, etc. 



2. Pure varieties have been originated at the Experiment Station from 

 single plants, found, as mixtures in old varieties. These types may have 

 been carried accidentally from other fields or may have been produced 

 from accidental crossing. 



3. At the Experiment Station hundreds of varieties or strains luue 

 been isolated and tested for yield, milling and baking qualities, hardiness, 

 etc., with the idea of finding the best all round wheats for sending out 

 to the farmers of the state. 



4. Finding no existing \ariety with a high excellence in all the 

 characteristics, the Ex})eriment Station has attempted to produce better 

 combinations of characters by means of crossing of the better types. 



5. In Older to make the immense amount of M'ork done at the Ex- 

 l^eriment Station in the breeding oC wheats of iniuli practical value to 

 the farmers of the state, these improved wheats must be thoroughly 

 tested in the different sections to learn their adaj)tability to the different 



