300 



SCIENTIFIC AGRICULTURE 



Table VIII. billing; and BakinK Tests. 1920 Crop . 



May, 1922 



pearanee of the grain alone. Obviously, 

 a milling test must be made upon the grain 

 as soon as the selection has reached the 

 stage where a sufficient quantity is avail- 

 able for this purpose. Needless to say 

 the results obtained are very often sur- 

 prising. Some selections producing very 

 fine appearing samples of grain have been 

 known to give exceptionally poor results 

 in the milling and baking test. Others 

 show marked improvement over the moth- 

 er variety and it is this marked improve- 

 ment which we would like to emphasize. 



In the year 1914 a large number of 

 selections were made from Red Fife, some 

 of which have given very promising yields. 

 Every other year while these selections are 



being grown in the one-hundredth acre 

 plots for the purpose of obtaining compar- 

 ative yields, etc., samples are taken from 

 them for milling and baking tests. In table 

 XI are given the results of these tests on 

 two of the best and two of the poorest of 

 these strains. The tests on the mother 

 variety are also given for purposes of com- 

 parison. It will be noted that the two 

 strains Red Fife 4814 and Red Fife 3314 

 have consistently given better results than 

 the mother variety. In 1917 Red Fife 

 3314 fell slightly below the. mother var- 

 iety in both color and texture but was 

 higher in loaf volume. In 1919 it gave 

 much better results than the mother var- 

 iety and in the average for the two years 



