May, 1922 



SCIENTIFIC AGRICULTURE. 



289 



The remaining members of this group 

 are undoubtedly high quality wheats. 

 They were first tested in 1915 and since 

 then have been continued in the tests 

 each year. 



In 1915 (Table III) Red Bobs stood 

 highest as regards relative value but this 

 is due chiefly, as will be seen by an ins- 

 pection of the table, to the exceptionally 

 high flour yield which it gave in that test. 

 It fell slightly below Marquis in loaf vol- 

 ume but was superior in amount of glu- 

 ten, weight of loaf, and absorption. In 

 1916 (Table TV) as compared with Mar- 

 quis, Red Bobs was somewhat lacking in 

 loaf volume but was higher than Red Fife 

 in the same test. The flour was a "little" 

 grey but this "may easily have been due, 

 either to damage to the sample (frost or 

 immaturity) or to its being slightly over 

 milled. In 1917, 1918 and 1920, this wheat 

 gave very good tests but in 1919 (Table 

 VII) it fell unusually low. Marquis was 

 "the only wheat from the 1919 crop which 

 gave a really satisfactory test. The sam- 

 ples from this crop were of a peculiar 

 nature, due probably to climatic condi- 

 tions; therefore, to much importance 

 should not br attached to the results ob- 

 tained. 



The first test made on Kitchener, 1915, 

 indicated it to be almost if not quite equal 

 to Marquis. In 1916 (Table IV) it fell 

 below Marquis in loaf volume but was 

 higher than Red Fife and equal to Red 

 Bobs. In 1917 it was about equal to Mar- 

 quis in loaf volume and was superior in 

 texture of loaf. The flour was slightly 

 dark in color but this maj^ easily be ac- 

 counted for by its having been slightly 

 over-milled. Practically all the tests on 

 the samples for that year were satisfact- 

 orj^ In 192(> Kitchener excelled and we 

 now consider it as one of our best milling 

 wheats. 



Group II.— White Bobs, White Fife, 

 Taylor's Wonder. 



This group is represented by those var- 

 ieties which a^e commonly known as white 

 wheats. The white color is in most cases 

 entirely due to a lack of red pigment in 

 the bran and bears no relation whatever 

 to the composition of the interior of the 

 kernel. Some of these wheats, however, 

 such as Taylor's Wonder, are not only 

 white in color of bran, but the interior of 



the kernel is of a starchy nature, lacking 

 in the translucent, glutinous characteris- 

 tics of most of our high quality wheats. 

 Wheats of this nature are usually called 

 "soft wheats'" and the kernel is much 

 easier to crush than those of the "hard" 

 types. White Bobs and White Fife are 

 not at all starchy in appearance and can- 

 not be classed with the soft wheats. 



The necessity of this explanation arises 

 from the fact that the soft wheats usually 

 3'ield a flour which is somewhat lacking 

 in baking strength, and such white wheats 

 as White Bobs and White Fife are often 



1tf . if 



White Bobs WITH PIFE TAYLOT^S WONDES 



GROUP II 



White Bobs White Fife Taylor's Wonder 



The first two of these are white wheats but are 



of excellent milling quality. Taylor's Wonder is 



a starchy wheat and yields a flour which is 



lower in baking strength. 



confused with them. As a result, there 

 has arisen a decided prejudice against 

 white wheats regardless of their actual 

 milling and baking value. That such 

 should not be the case is plainly evident 

 from the tests on White Bobs. It is 

 evidently a? high in quality as any of 



