MONTANA-GROWN WHEAT. 



25 



County; c, Turkey, Yellowstone County; (^, Bluestem, Valley County; 

 e, Fife, Gallatin County, described as hard winter wheat ; /, durum, 

 Valley County. 



WESTERN RED AND WHITE WHEAT. 



Under the head of western wheat is properly classified the wheat 

 of the soft varieties, both red and white. Commercially these wheats 

 are conveniently separated under two classes. The western red class 

 includes a number of varieties, of which Crail Fife is principally grown, 

 and is an especial favorite in irrigated districts because of its large 

 5delds under this treatment. In general properties, the flour produced 

 therefrom resembles flour from soft red wheat. A number of other 

 varieties are grown within the State. Of these, one called Velvet 

 Chaff resembles the Crail Fife wheat very closely in milling and baking 

 quaUty. Galgalos is a pecuUar variety which mills much hke a soft 

 wheat, producing a characteristic light, fluffy flour, but, on the other 



Fig. 15. — Comparison of bread from Montana-grown wheat with that from a composite sample of Minne- 

 apolis No. 1 'northern wheat, crop of 1912: a, No. 1 northern, Minneapolis; 6, Fife, Gallatin County, 

 Mont.; c, Turkey, Yellowstone County; d, Bluestem, Valley County; e, Fife, Gallatin County, described 

 as hard winter wheat; /, durum. Valley Coimty. 



hand, it is more glutinous and usually has better baking qualities. 

 Crimean spring and Pringle Champlain are varieties which perhaps 

 should be classified as hard spring wheat, but such results as so far 

 have been secured indicate that they are inferior to the standard 

 varieties, such as Fife and Bluestem. Complete milling and baking 

 results with samples of these wheats are given in Table VII. Further 

 information as to the condition of the individual samples and the com- 

 mercial classification is given in Table VIII. 



In Tables IX and X are presented similar results with Montana- 

 grown white wheats. These varieties of white wheat are also largely 

 grown upon irrigated lands and are of even a more starchy and softer 

 character than the Crail Fife. Because of the Hght, fluffy nature of 

 the flour it was very difficult to estimate accurately the quantity of 

 flour that could be produced from this wheat with the milling machin- 

 ery which was available. The yield figures should be considerably 

 higher than those given in the tables. The flour of this wheat is 

 very low in crude protein and in baking strength. 



