May, 1922 



SCIENTIFIC AGRICULTURE 



Table VII. Milli-.g; ard 5akirg "ests. 1919 Crop. 



299 



Influence of the Time of Seeding on the 



Milling and Baking Value of 



Marquis Wheat. 



For a period of three years (1914-1916) 

 a series of tests were made on wheat seed- 

 ed at five different dates. 



The results of these tests, given in 

 Table X are apparently not very conclu- 

 sive. The averages of the relative values 

 for each of the five different dates, be- 

 ginning with the first, are as follows, $1.08 

 $1.05, $1.08, $1.09 and $1.04. The aver- 

 age for tlie last date is pulled down very 

 considerably by the 1916 sample which 

 Avas probably very badly rusted. It had 

 a relative value of only $0.93. The loaf 

 volume varied in much the same manner ; 

 first date 202 cu. in. ; second date 193 

 cu. in. ; third date, 200 cu. in. ; fourth date 

 202 cu. in.: fifth date 193 cu. in. The 

 fifth date again suffered from the poor 

 ([uality of the 1916 sample. An inspec- 



tion of the results by years will show that 

 the flour from the later dates was inclined 

 to be dull, creamy, or greyish. 



The conclusions to be arrived at from 

 these tests are fairly obvious. The time 

 of seeding has very little influence on the 

 (juality of the wheat grain produced, prov- 

 ided that tlie crop is early enough to es- 

 cape rust and frost damage. The results 

 give no further information than those 

 made directly on wheat which has been 

 injured due to lateness of maturity. 

 Importance of the Milling and Baking 

 Test in Breeding Work. 



The plant breeder who undertakes the 

 improvement of any particular strain or 

 variety of wheat uses in his procedure of 

 rigid selection only those characteristics 

 which are outwardly apparent. The mill- 

 ing and baking quality of his selections, 

 he is not in a position to judge with ac- 

 curacy as he cannot de]:»end upon the ap- 



