MONTANA-GKOWN WHEAT. 9 



Table II. — Baking tests of Montana hard winter ( Turkey) ivheat, showing sources of sam- 

 ples, milling quality, protein, and moisture content, for stated years. 



Sample No. 



Crop of 1908: 



297o Cascade. 



Crop of 1909: 



507 do. 



508 1 Gallatin. 



5676........ 



County in 

 which grown. 



Crop of 1910: 



733 



734 



Cascade 



do 



737 



Fersus 



738 



do 



739 



do 



742 



. ...do 



743 



745 . . 



do 



do 



747 



do 



748 



do 



749 



.do 



750 



.....do 



756 



do 



T26 



Gallatin... 



730 



do 



722... 



Yellowstone 



723 



do 



724 



...do 



Avera!;e 

 (1910). 



Crop of 1911: 



1071 



947 



1075 



1076 



Flathead.... 



Cascade 



do...... 



do 



1050 



1051 



1052 



1053 



Fergus 



do...... 



do 



do 



1054 



1066 



do 



... .do 



1078 



. 1107 



do 



do 



1108 



do 



1109 .. 



do 



1110 



... .do. 



nil 



do 



1112 



. . do 



1113 



do 



1114 



do 



1115 



do 



1116 



1117 



do 



do. . 



1118 



do 



1119 



do 



1062 



1056........ 



1046 



1048 



1069 



1058 



1049 



Average 



Lewis-Clark. 



Ravalli 



Gallatin 



do 



Park 



Meagher 



Custer 



(1911). 





Yield 



of 



straight 



flour. 



P. ct. 

 71.6 



70.6 

 69.4 

 72.9 



72.6 

 72.0 

 73.0 

 72.2 



72.8 

 74.2 

 72.1 

 71.9 

 72.8 

 72.3 

 74.4 

 70.8 

 72.9 

 73.4 

 72.0 

 67.7 

 70.9 

 70.5 



72.1 



69.2 



72.8 

 '.3.6 

 69.4 

 70.9 

 68. 6 

 64.4 

 70. 3 

 74.4 

 66.9 



68. 3 

 71.1 

 69.0 

 70.2 

 71.9 

 70.2 

 70.1 

 74.2 

 67.9 

 71.2 

 71.2 

 66.5 



73. 4 

 73.2 

 78.2 

 78.4 

 72.2 

 73.6 

 74.6 

 72 1 

 74.0 



ri.i 



Loss 



in 

 mill- 

 ing. 



P. ct. 

 4.4 



3.6 

 4.1 

 2.0 



.9 



.7 



1.3 



2.4 



.6 







2.2 



c.l 



.4 



.1 



.4 



1.7 



c2.7 







1.3 

 3.8 

 1.0 

 1.2 



.84 



4.1 

 1.1 

 1.1 

 3.1 

 1.8 

 2.3 

 4.6 

 2.6 

 cl.i. 

 1.1 

 1.1 

 2.4 

 2.8 

 4.7 

 1.6 

 4.0 

 2.2 



.7 

 3.9 



.4 



2.3 



1.4 



cl.7 



.7 



1.6 



C3.1 



1.1 



.2 

 1.6 

 1.8 



.3 



1.6 



Tests of straight flour. 



Color 

 of 



bread. 



Score. 

 98 



97 

 99 

 105 



98 



96 

 98 

 101 

 99 

 98 

 97 

 101 

 98 

 100 

 94 

 95 

 94 

 101 

 98 

 98 

 103 

 103 

 102 

 105 



94 

 97 

 100 

 101 

 100 

 101 

 98 

 94 

 98 

 98 



Ab- 

 sorp- 

 tion 

 of 



water. 



P.ct. 

 58.8 



51.5 

 51.2 

 61.8 



54.4 

 52.4 

 66.5 

 53.8 

 64.7 

 64.1 

 63.2 

 54.7 

 56.5 

 64.7 

 56.5 

 56.2 

 64.1 

 52.6 

 62.4 

 53.8 

 53.2 

 52.9 



54.3 



55.3 

 60.0 

 68.2 

 67.6 

 59.7 

 58.2 

 58.2 

 58.2 

 58.5 

 56.8 

 65.0 

 61.5 

 69.7 

 61.8 

 68.8 

 61.5 

 69.1 

 60.6 

 59.1 

 68.8 

 61.2 

 60.2 

 57.9 

 58.6 

 57.9 

 57.6 

 67.9 

 67.9 

 58.2 

 58.5 

 56.5 



59.0 



Strength. 



Vol- 

 ume 



of 

 loaf. 



C.c. 

 2,270 



2,270 

 2,. 3.50 

 2,350 



2,110 



2, 380 

 2,250 

 2, 130 

 2, 1.30 

 1,950 

 2.300 

 2, 380 

 2,150 

 2,250 

 2,100 

 2,150 

 2,220 

 1,900 

 2, 230 

 2,520 

 2,540 

 2, .350 



2,226 



2,190 

 2,100 

 2,190 

 2,170 

 2,. 340 

 2,230 

 2,380 

 2,100 

 2,080 

 2,190 

 2,100 

 2,230 

 2, 2.50 

 2,000 

 2,070 

 2, 130 

 2,210 

 2,040 

 2,160 

 2,150 

 2,270 

 2,370 

 2,020 

 2,130 

 2,190 

 2,080 

 2,030 

 1,890 

 1,S80 

 2,040 

 2,140 



2,140 



Tex- 

 ture 

 of 

 flour. 



Score. 



^4 

 96 

 96 

 100 

 100 

 100 



95 



Crude 

 pro- 

 tein 

 in 

 flour, 

 NX5.7 



P. ct. 

 12.54 



11.34 

 10.77 

 12.37 



13.40 

 12.77 

 12. ,37 

 11.57 

 11.51 

 11.17 

 12.14 

 11.97 

 14.59 

 14.08 

 14.54 

 14.54 

 14. 08 

 9.41 

 9.98 

 12.65 

 12.31 

 12.26 



12.56 



9.41 

 9.98 

 10.32 

 10.66 

 12.48 

 12.60 

 12.77 

 11.63 

 13.85 

 13.57 

 13.22 

 12.31 

 11.63 

 9.12 

 11.69 

 10. 03 

 10. 83 

 10.89 

 8.72 

 10.83 

 10. 83 

 12. 03 

 11.97 

 9.86 

 8.61 

 9.86 

 10.72 

 9.23 

 9.12 

 10.77 

 10.83 



10.98 



Mois- 

 ture 



flour. 



P.ct. 



8.85 



10.32 

 11.37 

 10.58 



9.69 

 10.43 

 9.61 

 9.27 

 10.01 

 9.45 

 9.92 

 10.11 

 9.81 

 10.10 

 10.11 

 10.84 



9.' 86 

 10.38 

 10.87 

 10.34 

 10.02 



10.06 



10.25 

 10. 05 

 9.49 

 9.68 

 10.89 

 10.54 



10.66 

 9.87 

 10. 13 

 10.43 

 10.18 

 10. 73 

 10. 29 

 10.47 

 10.65 

 10.93 

 9.69 

 10.49 

 10.07 

 10.61 

 9.72 

 9.07 

 9.50 

 9.67 

 9.30 

 10.19 

 9.95 

 10.01 

 10. 13 

 9.41 



10.09 



Crude 

 pro- 

 tein in 



wheat , 

 NX5.7. 



P.ct. 

 12.94 



11.80 

 11.12 

 13.40 



14.71 

 13.57 

 13.74 

 11., 34 

 12.03 

 12.08 

 13.51 

 11.80 

 15.96 

 15.68 

 15.33 

 1.5. 16 

 15. 68 

 10.26 

 11.17 

 12.71 

 11.74 

 12.94 



13.26 



10.20 

 10.15 

 11.40 

 11.57 

 13. 68 

 13.28 

 12.83 

 12.71 

 14.82 

 16.05 

 15. 28 

 12.60 

 12.31 



9.18 

 11.51 

 10.37 

 11.97 

 11.69 



8.72 

 12. 37 

 11.17 

 13.05 

 12.14 

 10.20 



8.32 

 10. 37 

 11.00 



9.92 



9.12 

 11.74 

 11.17 



11.61 



Mois- 

 ture in 

 wheat. 



P.ct. 

 12.0 



12.0 

 13.0 

 13.0 



10.3 

 11.9 

 10.2 

 12.0 

 12.9 

 9.8 

 11.6 

 12.1 

 11.0 

 11.3 

 10.2 

 12.0 

 12.8 

 10.8 

 10.5 

 12.3 

 11.2 

 11.2 



11.4 



13.6 

 11.5 

 12.6 

 13.0 

 14.3 

 13.6 

 17.2 

 14.0 

 11.9 

 13.4 

 13.4 

 12.5 

 13.6 

 14.2 

 14.6 

 14.4 

 15.4 

 12.0 

 14.7 

 13.0 

 14.0 

 12.0 

 11.5 

 11.4 

 11.8 

 10.2 

 12.2 

 11.1 

 13.9 

 14.0 

 11.2 



12*9 



a Baking test with patent flour. " 



6 Montana Turkey wheat secured at Chicago, 111., where it was classed as Pacific coast red. 



c Gain in milling. 



73682°— Bull. 522—17 2 



