10 



BULLETIN 522, U. S. DEPARTMENT OF AGRICULTURE, 



Table II. — BaHng tests of Montana hard wintn- ( Turkey) wheat, showing sources of sofrri- 

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



Sample No. 



Crop of 1912: 



1424 



1421 



1423... 



Chouteau. . . 



Cascade 



do.. . 



1487 



...do 



1490 



1572 



1425 



1426 



do 



do 



Fergus 



.....do 



1427 



.. .do.. .. 



1430 



do 



1431 



1482 



do 



do 



1483 



do 



1484 



1525 



do 



do 



1526 



do 



1559 



do 



1455 



1156 



1459 



Gallatin 



do 



do 



1491 



1462 



1485 



do 



Yellowstone 

 do 



1486 



do. 



1454 



1458 



Average 



Rosebud 



do 



(1912). 



Crop of 1912: b 



1974 



1975 



Crop of 1913: 

 1973 



Fergus 



do 



do 



Yield 

 County in of 



which grown, straight 

 flour. 



P.ct. 



75.3 

 74.0 

 68. 4 

 72.7 

 72.5 

 72.4 

 72.3 

 70. S 

 75.2 

 75.6 

 73.7 

 68.3 

 71.9 

 74.7 

 71.6 

 72.4 

 74.4 

 76.6 

 74.7 

 76.8 

 70.3 

 72.4 

 68.3 

 64.7 

 74.5 

 72.3 



72.5 



70.8 



72.7 



72.4 



Loss 



mill, 

 ing. 



P.ct. 

 2.4 



2.47 

 3.55 

 1.89 

 1.62 

 2.63 

 3.35 

 3.55 

 4.05 

 1.23 

 1.84 

 4.97 

 1.12 

 a .11 

 4.48 

 2.12 

 2.93 

 .24 

 .52 

 a. 14 

 4.17 

 4.59 

 4.65 

 3.73 

 ,1.54 

 1.21 



Tests of straight flour. 



Color 

 of 



bread. 



2.40 



4.6 



1.8 



Score. 

 92 

 94 

 92 

 96 

 92 

 94 

 93 

 90 

 90 

 90 

 92 

 94 

 90 

 93 

 92 

 92 

 98 

 90 

 94 

 94 

 95 

 95 

 95 

 95 



Ab- 

 sorp- 

 tion 

 of 

 water. 



P.cf. 

 59.4 

 61.8 

 59.7 

 57.9 

 61.2 

 57.9 

 59.7 

 55.9 

 57.9 

 57.4 

 59.1 

 58.5 

 57.9 

 50.6 

 57.4 

 57.9 

 56.2 

 54.4 

 63.8 

 53.5 

 59.1 

 58.8 

 57.9 

 54.1 

 53.8 

 56.2 



Strength. 



Vol- 



Tex- 



ume 



ture 



of 



of 



loaf. 



flour. 



C.c. 



Score. 



1,920 



88 



2,020 



90 



1,960 



98 



2,220 



94 



1,885 



92 



2, 1.30 



92 



1,970 



92 



2,020 



92 



1,940 



85 



1,940 



88 



1,945 



88 



2,080 



94 



2,265 



94 



2,000 



94 



2,160 



93 



2,050 



90 



2,005 



93 



1,860 



90 



1,905 



90 



1,825 



90 



2,100 



93 



1,940 



94 



2,110 



92 



l,9ii5 



92 



2,220 



95 



2,230 



90 



Crude 

 pro- 

 tein 

 in 

 flour, 

 NX5.7. 



P. ct. 

 11.00 

 12.77 

 10. S3 

 11.00 

 10.20 

 12.60 

 11.23 

 12.20 

 12.83 

 12.83 

 12.20 

 10.03 

 12.08 

 10.55 

 10.55 

 11.34 

 10.26 

 11.63 



9.80 

 10.09 

 11.17 

 11.40 

 12.77 



8.95 

 12.14 

 11.40 



57.2 



2,063 



91 



60.6 

 60.6 



2,120 

 2,280 



92 

 91 



61.8 



2,070 



92.5 



11.30 



10.72 

 12.77 



Mois- 

 ture 



flour. 



P. ct. 

 10.16 

 10.73 

 10.89 



9.61 

 10.46 

 10.60 

 10.01 

 10.95 



9.97 

 in. 45 

 10.90 

 11.19 

 10.24 

 10.45 

 11.08 

 10.92 

 10. 74 

 10.61 

 10.56 

 11.45 

 10.64 



9.81 

 10.48 

 10.46 

 11.29 

 11.38 



10.62 



11.71 

 11.38 



n.55 



Crude 

 pro- 

 tein in 

 wheat 

 NX5.7 



P.ct. 

 12.43 

 13.85 

 12.08 

 12.08 

 10.72 

 13.34 

 12.43 

 13.00 

 13. 51 

 12.94 

 13.85 

 10.77 

 12.77 

 11.17 

 11.63 

 12.48 

 11.17 

 11.51 

 10. 60 

 10.83 

 11.80 

 11.97 

 13.57 

 9.06 

 13.74 

 13.05 



12.16 



11.. 57 

 14.54 



13. 40 



Mois- 

 ture in 

 wheat. 



P. ct. 

 10.8 

 12.2 

 12.5 

 12.6 

 12.0 

 13.1 

 12.0 

 13.0 

 10.9 

 11.2 

 11.5 

 12.4 

 13.0 

 13.3 

 14.8 

 12.4 

 14.0 

 12.7 

 12.4 

 12.6 

 12.8 

 12.6 

 12.2 

 13.7 

 13.0 

 14.1 



12.6 



13.0 

 13.1 



12.5 



a Gain in milling. 



b Tested in 1913. 



Typical loaves from the flour of the 1912 wheat crop are shown in 

 figure 3. The Montana wheat of the 1912 crop showed certain char- 

 acteristics that were peculiar to most of the northern-grown wheats 



llllll 



Fig. 3.— Loaves of bread from Turkey wheat grown in Cascade and Fergus Counties, Mont., crop of 

 1912: a, From Cascade County; b, c, d, c, and/, from Fergus County. 



that year. The wheat was quite uniformly plump and gave a good 

 yield of flour, which, however, was not of the best color, being for the 

 most part quite creamy. Likewise, the wheat of this year was not 



