458 Tlllkl II'.TII AXNTAL Kkpokt 



WHEAT 



Work with wheat during the past year has included a compara- 

 tive field test of fifteen hybrid races and six pure races, including 

 Early Baart, two selections from Arizona 39, 36-51, Kanred, and a 

 Macaroni selection (1 E-88) ; and the selection and the growing of 

 the second plant generation of the Turkey-Sonora cross which was 

 made in the spring of 1917. 



The comparative field tests of hybrid and pure races were lo- 

 cated at both the Yuma Horticultural Station and the Salt River 

 Valley Experiment Station. Table XY gives the yield of hybrid 

 and pure races. 



T.\BLE; XV. YIELD OF HYBRID AND PURE: RACES OF WHEAT 



Number 



Hybrid 615 .. 

 Hybrid 650 ... 

 Hybrid 625 .. 

 Hybrid 713 .. 

 Hybrid 1088 .., 

 Hybrid 1C90 ... 

 Early Baart . . 

 Arizona 39 (5) 

 Arizona 39 (9) 

 36-51 



The yields of some of the hybrids exceeded that of the Early 

 Baart. These hybrids have been produced from a cross between 

 Sonora and Algerian Macaroni wheats made in the spring of 1913. 

 This was the first year these hybrids have been grown on a field 

 scale, and while the yield is rather high and the baking tests 

 (see Table XVI) show a good quality of gluten, there appeared 

 in each of these plots a number of different types of plants. For 

 this reason these wheats at present would not be satisfactory for 

 general field planting, and it will be necessary to repedigree each 

 of these hybrids by head selections. 



Early Baart, as usual, gave a rather high yield. No. 36 51, a 

 Turkey selection, also produced well. Mr. C. J. Wood, foreman of 

 the Salt River Valley Experiment P*arm, placed a sample of this 

 wheat (36-51) on display at the recent Kansas City Dry-Farming 

 Exhibition, where it took second prize as a hard winter wheat in 

 competition with all hard winter wheats displayed. The Arizona 

 39 wheats were low in yield this year. This is partly due to a 

 severe attack of smut which destroyed nearly half the heads. 



Milling and baking tests were made from these wheats and 

 the results are given in the following tables: 



