288 



SCIENTIFIC AGRICULTURE. 



May, 1922 



volume was rather low. In 1918 and 1919 

 (Tables VI and VII) it dropped slightly in 

 loaf volume and considerably in color and 

 texture. These results with regard to the 

 relative milling and baking qualities of 

 Marquis and Bed Fife wheat are com- 

 pletely in accord with those reported by 

 other investigators. Ball and Clark (1)* 

 make the following statement in this res- 

 pect, "Numerous milling tests show that 

 Marquis is equal or slightly superior to 

 similar samples of Fife and Bluestem 

 wheats". Sanderson (2) of North Dako- 

 ta and Arny and Bailey (3) of Minnesota 

 report similar results. Birchard (4) ar- 

 rives at the following conclusions from a 

 large number of tests. "These tests fail- 

 ed to establish any marked difference in 

 the milling and baking values between 



Marquis and Red Fife wheat. The very 

 slight differences found, however, were in 

 favor of Marquis wheat, but it should be 

 noted that the general quality of the 

 Marquis samples as graded by the inspec- 

 tor was slightly better than that of Red 

 Fife, and it is believed that this would 

 account for the slight differences in qual- 

 ity obtained.*' These tests were made 

 on the 191,'>-16 crop. 



'^'■tchener 



■RedTife 



Re;i Bobi 



GROUP I 

 Kitchener Red Fife Red Bobs 



"Wheats of excellent milling quality. 



GROUP I — Marquis 

 A wheat of excellent milling quality. 



* (1) Marquis wheat — C. R. Ball and J. 

 A. Clark, U. S. Department of Agricul- 

 ture, Washington, D. C, Farmers' Bulle- 

 tin No. 732. 



(2) Milling and Baking Test Results of 

 Marquis vs. Bluestem and Fife wheats — 

 T. Sanderson, North Dakota Agricultural 

 Experiment Station, Special Bulletin, 

 Volume 2, No. 22, Food Department. 



(3) Marquis Wheat — A. C. Arny and C. 

 H. Bailey, Minnesota Agricultural Experi- 

 ment Station, Bulletin No. 137. 



(4) Report of the Dominion Grain Re- 

 search Laboratory, Winnipeg, Man., 1920 

 — submitted by F. J. Birchard, Chemist. 



