662 EXPEKIMENT STATION RECORD. /^ 



Durum ivheat of the 1911 crop (pp. 298-305 ) .—The results of milling and bak- 

 ing tests reported in this comparison of durum wheat of the crop of 1911 with 

 the same variety grown in previous years and with hard red winter wheats of 

 the crop of 1911 led to the conclusion that the 1911 durum wheat " was superior 

 in practically all tests of quality to that of any of the preceding years since the 

 beginning of our tests. Considering the products to be of equal value it would 

 yield as large, if not liirger, commercial returns to the miller and baker than 

 any other type of hard wheat tested during the year." 



It was also " superior to hard red spring wheat, grown upon the same farms, 

 in grade, flour yield, texture, water absorption, and protein content. The hard 

 red spring wheat excelled in color and baking strength. 



" Durum wheat requires more care in baking than hard red spring, as it 

 does not absorb the necessary water as readily. It has a shorter fermentation 

 period. The durum bread is more yellow in color. 



" The patent flour of durum wheat is superior to the hard red winter straight 

 when considering 1911 samples. Winter wheat is decidedly lower in protein 

 content and water absorption of flour than the durum." 



The influence of the amount of rainfall on the yield and quality of wheat 

 (pp. 305-324). — Data are given regarding the amount of rainfall together with 

 the results of studies of the grade, chemical composition, and milling and bak- 

 ing qualities of wheat crops of 1911 in comparison with earlier years. The 

 authors point out that wide variations in the rainfall in North Dakota are 

 noted. 



" The yield of wheat per acre is greatest in regions with a good rainfall and 

 very low where the rainfall is slight. Wheat grown in the dry sections ranks 

 higher in grade. Wheat grown in the dry sections produces a slightly higher 

 percentage of flour. Wheat grown in wet regions yields flour of greater bak- 

 ing strength but varying more from sample to sample. Wheat from the dry 

 region yields flour of slightly better color on the average. The lower grades 

 of wheat, which are shrunken, rank high in protein content. Wheat from dry 

 regions has a higher protein content than that of the same grade from a region 

 of higher rainfall." 



Strains of Fife and Bluestem wheats (pp. 324-328). — Data are brought to- 

 gether regarding a number of samples of Fife and Bluestem wheats grown in 

 different years. The figures, according to the authors, do not indicate any im- 

 portant difference between these two sorts of w^heat or between the strains, 

 though, judging by the available figures, " it appears that Bluestem is some- 

 what more subject to variation in quality." 



The relation of the amount of moisture in the soil at the time of maturity and 

 the protein content of hard red spring wheat (pp. 329-331). — As a part of this 

 study the moisture content of the soil was determined. A number of samples 

 of wheat were compared and the range in water content was found to be from 

 4.60 to 33.22 per cent and in protein content from 9.14 to 18.72 per cent. From 

 the data regarding moisture the conclusion was reached that "it takes con- 

 siderable change in moisture content of the soil ... to make much of a change 

 in the protein content of the wheat." 



Hard red spring wheats scoring loiv in color and texture (pp. 332-336). — The 

 authors note that in milling the same wheat at different times variations in the 

 color and texture score of the product were noted which were attributed to 

 differences in climate, in tempering, and in milling. Scores for a number of 

 samples low in color were brought together and compared to see whether more 

 definite information could be gathered. According to their conclusion, the data 

 presented were not sufiicient to determine the effect of the various inseparable 



