May. 1922 



SCIENTIFIC AGRICULTURE 



301 



Influenca of the Time of Cutting on the Milling and Baking Value 

 of Marquis Wheat. 



Table IX- 



is decidedly the better in loaf volume and 

 somewhat similar in color and texture. 

 Red Fife 4814 has excelled the mother var- 

 iety in almost every particular in both 

 years of the tests. In 1917 good tests 

 were obtained from nearly all fair quality 

 wheats but this strain shows its superior- 

 ity by the excellent results obtained. The 

 following tests in 1918 were not as good 

 as the average but again this particular 

 strain proved better than its progenitor. 

 The other two strains Red Fife 1914 and 

 •Red Fife 3714 as indicated by the results 

 have consistently proven themselves of ex- 

 ceptionally poor quality. 



Similar results have been obtained with 

 selections from other varieties. In Table 



XIT the results of the tests on the 1917 

 crop of selections from Red Bobs are given. 

 It will be observed that there is a great 

 deal of variation in the milling and bak- 

 ing quality : practically every stage be- 

 tween excellent and poor being represent- 

 ed. 



In conclusion, it may be stated that the 

 making of milling and baking tests on 

 strains under trial is of great value. It 

 gives an accurate indication of any im- 

 provement in the quality which is being 

 made, and furthermore it enables the 

 breeder to eliminate the poor quality 

 strains with a considerable degree of cer- 

 tainty, thus saving a great deal of labor 

 and expense, and eliminating the chance 

 of distributing a poor quality wheat. 



