556 THE SMALL GRAINS 



is transferred from irrigated land to arid land, its protein 

 content increases. 



602. Quality of different wheat varieties. Of par- 

 ticular varieties of wheat, those usually having the highest 

 protein content are Kharkov, Turkey, Kubanka, Fife, 

 Arnautka, Preston, Velvet Bluestem, and a few others. 

 Some of the most glutinous of the eastern semi-hard wheats 

 are Dietz, Lancaster, Fulcaster, and Mediterranean. In 

 Pennsylvania, Ohio, and Kentucky, the two best wheats 

 apparently from all standpoints are Dawson's Golden 

 Chaff and Fulcaster. Gardner (1910) reports that 

 (1) Fulcaster contains one fifth to one fourth more pro- 

 tein than the Golden Chaff; (2) that the gluten of Ful- 

 caster is relatively high in gliadin; (3) that bushel for 

 bushel these two varieties give practically the same yield 

 for flour ; and (4) that the dough of Fulcaster flour is fairly 

 tough and elastic, while that of the Golden Chaff flour is 

 short and brittle. 



Stewart and Greaves (1908) found that the protein 

 content of Gold Coin wheat is less than that of other 

 varieties grown on the arid farms. Ladd and Bailey 

 (1910) concluded (1) that the hard wheats yield flours 

 highest in baking strength; (2) that Turkey wheat 

 grown in the Northwest did not yield flour of as good 

 quality as the same wheat grown in sections of Kansas 

 and Nebraska, although the flours of the former contained 

 a higher average percentage of crude protein ; and (3) that 

 the quality of durum wheats is higher when grown in the 

 drier sections. 



603. The edible pastes (in France called pates alimen- 

 taires) made from wheat include macaroni, spaghetti, 

 and vermicelli, all of which are simply different forms 

 and sizes of the same product, and certain other pastes, 



