Arizona Agricultur-\l ExpkrimivXT Station 



457 



that this loaf is ahiiost equal to that arising from the blended fiours. 

 The loaf at the left was produced from White Sonora wheat. This 

 was also grown at the Yuma station in a plot adjacent to that on 

 which the wheat giving the loaf at the right was grown. It is here 

 introduced to show how strikingly the bread-making qualities of 

 some varieties may differ, although grown under identical condi- 

 tions. Realizing as early as 1899 that the product of the flour mills 

 of the state could not long compete with flovtr imported from the 

 hard wheat districts of the middle west and north, so long as they 

 used locally grown White Sonora wheat, the Experiment Station 

 began casting about for a higher grade wheat, which would yield 

 well in Arizona. To this end a number of foreign wheats were 

 imported and tested. As a result of these tests the best variety. 

 Early Baart, was introduced to the farmers in 1902. During the 

 interim before the Early Baart was widely distributed, the milling 

 industry suffered greatly, to such an extent that several of the mills 

 were compelled to close. Early Baart, however, pro^^ed so much 

 superior to the old W^hite Sonora in quality that the remaining 

 active mills are now urging that their constituent farmers grow no 

 other than Early Baart wheat. The superiority of the Early Baart 

 in milling and baking qualities is clearly exhibited in plates II and 

 III. Plate II is from the crop harvested in the spring of 1915 and 

 Plate III from that harvested in 1916. The wheats giving rise to 

 these loaves were grow^n each year on adjacent plots and were 

 given identical treatment as to culture and irrigation. In both 

 plates, the loaf baked from Early Baart flour is placed at the center, 

 with the Sonora loaf at the left. On the right in Plate III is shown 

 a loaf from Arizona grown Turkey Red whea/. This is the stand- 

 ard hard winter wheat of the middle j)lains region. Results for 

 two years (1915 and 1916) indicate that for Arizona conditions at 

 least the Early Baart is a better milling wheat. 



T.vnLE XII. — YIELDS, MILLING AND BAKING TESTS OF ARIZONA GROWN 



W H EATS 



