65 g EXPERIMENT STATION EECOED. 



from 3 to 15 per cent of barley and with from 3 to 15 per cent of rye, the bread 

 being compared with bread made from barley and from rye alone. The gam- 

 pies containing from 3 to 15 per cent of barley all showed a loss, while those 

 containing from 10 to 15 per cent barley and all samples containing rye showed 

 widely varying gains in weight. No explanation of these variations is sug- 

 gested, though the author does not believe that the barley or the rye had any- 

 thing to do with it, as the amount of moisture added by these grains to the 

 total originally present was very small. The baking test did not show "any 

 material difference in either case, except in the color of the last baking of the 

 rye blend which is noticeable owing to the low color score received by the 5 

 per cent rye mixture." 



[Food analyses and other pure food and drug topics], E. F. Ladd and 

 Alma K. Johnson (North Dakota Sta. Spec. Bui., 3 (1914), No. 2, pp. 16, figs. 

 S), — Sugar vinegar is briefly discussed and other food and drug data presented. 



In studies of wheat, which are reported. Velvet Chaff is compared with Fife 

 and Bluestem. The different types of hard red spring wheats grown in North 

 Dakota were considered from the milling and baking point of view, on the basis 

 of data furnished by T. Sanderson, and the rank of Velvet Chaff among other 

 spring wheat varieties in baking strength and protein content, in 1913, on the 

 basis of material furnished by W. L. Stockham. 



The conclusons drawn from the work were substantially as follows : 



It has not been shown that the disparity in price between Minneapolis and 

 Chicago markets for wheat is to be attributed to Velvet Chaff, but to the law 

 of supply and demand. 



Velvet Chaff appears in the past to have been used for mixing to raise the 

 grade of other wheats and this to the disadvantage of the farmer. This wheat, 

 lying between Fife and Bluestem in shape, is admirably adapted for mixing 

 purposes, and in a mixture is hard to identify with any great degree of 

 accuracy. 



It would appear from the milling and baking records reported that some of 

 the evils in flour attributed to Velvet Chaff, owing to seasonal conditions, are 

 in reality chargeable to other standard varieties of wheat, namely, Fife and 

 Bluestem. In general Velvet Chaff wheat of average quality ranks well with 

 Bluestem one year with another, and in some seasons has averaged better than 

 Bluestem. The authors are of the opinion that if all the Velvet Chaff wheat 

 were to be uniformly blended with hard spring wheats, Fife and Bluestem, the 

 quality of the bread could at the most be but slightly affected. 



" Velvet Chaff has always stood above hard red winter wheat, considerable 

 quantities of which are reported to be used in Minneapolis mills, especially 

 when there is a shortage of hard red spring wheats. 



"An examination of all the data shows that the variation in Fife and Blue- 

 stem wheats is just as great as that for Velvet Chaff wheat, and individual 

 samples have been shown to be inferior to Velvet Chaff." 



It has not been proved that Marquis wheat is well adapted to all parts of 

 North Dakota, and there is evidence to indicate that for the drier part of the 

 State it may not be well adapted. 



" The effort being put forth to induce the farmers to take up the growing of 

 Marquis wheat can only be justified when it is found that Marquis wheat 

 does well in all parts of the State and produces a good milling and bread- 

 producing flour." 



Report of the work of the bakery laboratory, Mohs (Ztschr. Gesam. 

 Getreidevy., 5 {1913), No. 9, pp. 258-261) .—This report, which covers the first 

 half of the current year, gives information regarding the samples of various 



