160 EXPERIMENT STATION RECOED. 



section the preeediug year, and in tliis rof^ard averaged higher than those from 

 the other sections of the State. The samples from the central section averaged 

 lowest in baking quality, followed closely by those from the southeastern section. 



" The average baking quality and protein content of the spring wheat sam- 

 ples of the crop of 1913 were about intermediate between those of the two pre- 

 ceding crops. The relative plumpness, accompanied in most instances by a rela- 

 tively dense endosperm, resulted in a higher average yield of total flour. The 

 difference in the average baking quality of the flours milled from wheats ob- 

 tained from the several sections of the State was slight. The samples gi-owu 

 in the southwestern section were poorest in that regard, while those from the 

 western, northwestern, and eastern sections averaged about the same. 



" The winter wheat samples of the crops of 1912 and 1913 were inferior in 

 baking quality to the spring wheats grown under the same conditions in almost 

 every instance. The difference was less in the crop of 1913 than in that of 

 1912. Many of the winter wheat samples were decidedly poor in quality, while 

 others were equal to the average of the hard spring wheats. 



" The variations in the comjiosition and quality of wheat of the same varieties 

 and types grown in different seasons, or in different localities the same year, 

 are attributable principally to varying climatic conditions rather than to the 

 fertility of the soil. 



" The beai'ded spring or velvet chaff wheat samples tested were slightly in- 

 ferior on the average to the bluestem samples with which they were compared, 

 so far as baking strength was concerned. In many instances individual sam- 

 ples were superior to the average of the bluestem samples. On the other hand, 

 the Marquis wheat samples were, in most instances, superior to the bluestem 

 samples, and, it is therefore concluded, to the bearded spring wheats as well. 

 Instances, however, have been noted where these relations did not prevail. 



" Bearded Bluestem or Humpback wheat was decidedly inferior to wheat of 

 the other types grown in this State, and in no instance of good baking quality." 



Hard red spring wheats from the demonstration farms. — Studies of wheat 

 quality under North Dakota conditions, W. L. Stockman (Xorth Dakota 

 8ta. Spec. BuL, 3 (191.'i), No. 9, pp. 129-140, figs. ^).— This article discusses 

 factors that seem to influence the milling and baking qualities of wheat grown 

 on about 25 demonstration farms as studied by the station in cooperation with 

 the Office of Grain Standardization of this Department. Topics taken up In- 

 clude the influence on quality of climate, temperature, moistui'e, yield per acre, 

 crops grown with wheat the preceding crop, and manure. The findings are sum- 

 marized as follows: 



" Differences in temperature alone produce some differences in quantity of 

 wheat but very little in quality. Moisture conditions determine largely the 

 relative yield per acre, composition, and baking strength variations. They de- 

 termine what parts of the plant shall matui'e. The larger quantities of moisture 

 at maturity produce on the average higher yields per acre, lower percentage of 

 protein, higher milling yields, but lower baking strength. In this State the 

 percentage of protein and soil nitrogen do not parallel each other. The higher 

 yielding wheats have relatively less baking strength, but produce more flour 

 than those yielding less. The baking strength follows protein content fairly 

 well, except that with the extreme low yields under dry conditions the baking 

 strength suffers. Differences in flour yield are usually differences in quantities 

 of patent flour. Yeai's of low state production are years of relatively high 

 baking strength. Difference in yield on adjacent fields with similar climate and 

 general conditions produce but very little difference in quality. 



" Crops grown with wheat (clover and timothy especially) consume part 

 of the moisture and produce wheat of lower milling quality but of slightly 



