CEREAL EXPERIMENTS AT DICKINSON, N. DAK. 



T6 



si&eratJly longer than those of the Kubanka. Figure 4 shows the 

 heads of some of the more important varieties. The average number 

 of heads to the plant produced by the different varieties is two, with 

 an average of' 25" kernels. each. 



MILLING . AND BAKING ! TESTS. 



Although for four years milling andl baking; tests have been made 

 from grain of the wheat varieties grown at Dickinson,, the same size 

 of mill was used only two years — 1911 and 1913- — and: the results for- 

 the other two years are not directly comparable. The more impor- 

 tant data from the milling tests for 1911 and 1913 are given in Table • 

 X. This table shows the yield of straight flour and the volume of 

 loaf baked from the flour of several varieties of bluestem, durum, 

 bearded fife, and fife wheats, together with the yield of grain per 

 acre. The groups and varieties are arranged according to their 

 average yields of straight flour. 



Table X. — Annual and average yields, percentages of straight flour, and volumes 

 of loaves obtained from 15 varieties of wheat grown at the Dickinson, N. Dak., 

 substation in 1911 and 1913. 



[The groups and varieties are arranged according to their average yields of straight flour.] 



C.I. 



No. 



3314 

 3020 



4063 

 1440 

 4064 



3315 

 3081 

 3316 

 3328 

 3318 



3329 

 3319 

 3022 

 1517 

 3641 



Yield per acre 

 (bushels). 



Group and variety. 



Bluestem: 



Crossbred (N. Dak. No. 318). 



Haynes (Minn. No. 169) 



Durum: 



Kubanka No. 8 



Kubanka 



Arnautka6Pl 



Bearded fife: 



Huron 



Bearded Fife 



Pringles Champlain 



Preston 



Bearded Fife (Velvet Chaff). 

 Fife: 



Red Fife 



White Fife 



Rysting 



Ghirka 



Marquis 



SUMMARY OF GROUPS. 



Bluestem . . . 



Durum 



Bearded fife 

 Fife 



6.9 



8.6 



3.5 

 3.8 



13.7 

 9.7 

 6.4 

 9.2 



6.4 

 8.6 

 7.7 

 9.5 



7.75 

 3.65 

 9.75 

 8.05 



27.1 

 24.8 



31.2 

 26.7 

 30.9 



26.9 

 25.6 

 24.8 

 26.2 

 27.8 



28.3 

 24 8 

 28.1 

 26.6 

 24.2 



25.95 

 29.6 

 26.26 

 26.4 



Aver- 

 age. 



17 

 16.7 



17.4 

 15.3 



16.85 

 16.63 

 18 

 17.23 



Yield of straight 

 flour (per cent). 



72.5 

 73.5 



75.1 

 71.2 



20.3 



72.9 



17.7 



71.9 



15.6 



71.5 



17.7 



70.1 



17.4 



73.8 



16.7 



72.8 



17.9 



71.2 



18.1 



68.7 



73 



73.15 

 71.6 

 71.62 



73.1 

 71.2 



72.7 

 71.8 

 60.7 



72 

 70.7 

 70 5 

 68.9 

 C6.6 



71.8 

 71.6 

 70.6 

 65.3 

 69.2 



72.15 

 71.4 



69.74 

 69.7 



Aver- 



72.8 

 72.4 



Volume of loaf 



(cubic centimeters). 



1911 



2,320 

 2,320 



73.9 



1,950 



71.5 



1,970 



72.5 



2,080 



71.3 



2,275 



71 



2,150 



69 



2,080 



72.8 



2,150 



72.2 



2,400 



70.9 



2,060 



67 



2,150 



72.58 

 72.28 

 70.67 

 70.66 



2,320 

 1,960 

 2,146 

 2,190 



1913 



2,213 

 2,260 



1,995 

 1,985 

 1,980 



1,970 

 2,170 

 2,0?0 

 2,020 

 2,135 



2,220 

 2,340 

 2,000 

 2,270 

 2,250 



2,2-57 

 1,987 

 2,065 

 2,216 



Aver- 



2,267 

 2,290 



1,973 

 1,978 



2,025 

 2,223 

 2,090 

 2,055 



2,185 

 2,370 

 2,030 

 2,210 



2,278 

 1,973 

 2,106 

 2,203 



The bluestem group averaged the greatest percentage of flour, with 

 the durums a close second. The bearded fife and fife varieties aver- 

 aged practically the same, the yield being considerably less than 

 that of the bluestems. The durum variety Kubanka No. 8 gave the 

 highest average percentage of flour for any one variety, 73.9 per cent. 

 Bakings, which were made in duplicate from these flours, showed the 

 volume of the loaf of the bluestem varieties to be the largest, that 



