EXPERIMENT STATION BULLETINS. 197 



conditions. IMans have been perfected for the testing of these wheats 

 on the farm and to increas^e in 1ho linnds of the farinei" tliose varieties 

 tliat prove to lie valuable. 



6. The farmer can keep his wheat from "running out" by use of a 

 fanning mill, by the proper care in threshing and by occasional selection 

 of a few heads at harvest time to be planted in a seed plot. 



7. A large number of the varieties may be classed as soft white and 

 soft red wheats; they are apt to be yellow, yellow spotted or bleached in 

 color. 



S. The best varieties among the white wheats have a clear pearly ap- 

 pearance. The pearl wheats are apt to be good millers, usually better 

 than the ordinary red wheats. 



9. The ordinary red Avheats usually produce better bread than the 

 pearl wheats. 



10. The best milling wheats and usually the best bread producers are 

 found in the hard red wheats. These wheats, however, make only a 

 medium yield per acre in this state. 



11. The best resisters to the winter conditions of 1911-1012 are the 

 American Banner, Craig's Favorite, Bearded Rock, Berkley, Harris. 

 Stoner's Miracle, Gypsy. Ohio 5300, White Eldorado, Awnless Berkley 

 and Canadian Hybred. The first is a pearl wheat, the next two are 

 common red wheats and the next three are hard red wheats. The Gypsy 

 and the Ohio 5309 are soft red wheats. The White Eldorado is a spotted 

 pearl and the last two are high grade red wheats. 



12. Among these better winter resisters, American Banner and Berk- 

 ley are the only ones that have been tested long enough to report results. 

 Some of the others may yet prove to be valuable wheats for Michigan. 

 The American Banner is a high yielding Avlieat of medium good quality. 

 It is the best white wheat that the Experiment Station can recommend 

 to date. The Berkley is the best miller and best bread maker but has a 

 weak straw and is only fair in yield. 



13. The Shepherd's Perfection has been the Station's highest yield- 

 ing red wheat and is also among the best in bread making qualities but 

 it does not take a high rank in winter resistance. The winter conditions 

 during the past winter have, however, been more severe than have been 

 experienced since 1885 and it may be said in favor of this wheat that it 

 has survived the winter in good condition during all the other seasons 

 it has been tested. While an attempt will be made to combine the good 

 qualities of this wheat with the winter resistance of some of the other 

 wheats, this variety' is the best all-round red wheat for general recom- 

 mendation to the farmers thus far discovered by the Experiment Station. 



