DISCOVERY OF MARQUIS WHEAT 203 



actual baking trials as soon as sufficient wheat is obtainable 

 for that purpose." 



Dr. Saunders' application of the chewing test has a 

 definite historical importance, for he thereby obtained the 

 clew to the excellent milling and baking qualities of Mar- 

 quis wheat. He selected the first head of Marquis in 

 1903 because, in addition to having other good qualities, 

 it passed this test. The progeny of the first head of Mar- 

 quis successfully withstood the chewing test in 1904 and 

 1905 ; and it was not until the close of this period that, 

 having set up a small experimental mill, a fermenting 

 cupboard, and an oven in his laboratory, Dr. Saunders 

 was able to grind the wheat into flour and bake the dough 

 into bread in the usual manner. Rigorous milling and 

 baking tests made with the new apparatus completely con- 

 firmed the judgment of Marquis which he had made three 

 seasons previously from the examination of the little glu- 

 ten pellets taken from his mouth. 



Marquis wheat, since being generally introduced into 

 Canada and the United States, has been subjected to a 

 great number of tests for its milling and baking qualities 

 in the laboratories of cerealists and millers; and every- 

 where it has been pronounced to be, as regards these quali- 

 ties, a first-class wheat. 



Comparative milling and baking experiments made with 

 Marquis and other standard varieties of hard spring wheat 

 were carried out by Professor Ladd '^^ of the ^North Da- 

 kota Agi'icultural Experiment Station in the years 1913 

 and 1914, and by Professor Bailey '^'^ of the Minnesota 



T3 E. F. Ladd, Chemical and Physical Constants for Wheat and 

 Mill Products, N. Dakota Agr. Exp. Sta., Bulletin No. 114, 1916, 

 pp. 273-297. 



74 C. H. Bailey, Marquis WTieat, II, The Milling Quality of 

 Marquis Wheat, Minn. Agr. Exp. Sta., Bulletin No. 137, 1914, 

 pp. 9-14. 



