WHEAT, OATS, AND BARLEY IN SOUTH DAKOTA. 



13 



LEADING VARIETIES. 



Among all the varieties tested a few of outstanding merit should 

 be more widely known and more generally grown. By growing these 

 varieties the farmers of South Dakota can increase the quantity and 

 improve the quality of the wheat produced in the State. With a 

 full knowledge of each of the leading varieties the individual farmer 

 can decide which he prefers to grow. He can then endeavor to im- 

 prove the quality of his crop and keep it above the average. Among 

 the most promising varieties are the Red Fife, Haynes Bluestem, 

 Scotch Fife, Kubanka, and Arnautka. The fifes and bluestems are 

 common wheats, while the Kubanka and Arnautka are durums. 



The results of a milling test of several of these varieties of wheat 

 ure shown in Table VI. Further reference to this table will be made 

 in the discussion of the varieties, which follows. Cross sections of 

 loaves of bread made from these varieties are shown in Plate I. 



Table VI. — Results of a milling test of seven varieties of toJieat grown at the 

 Highmore, S. Dak., substation in 1910. 







3 



fi 



IN 



CO 



x 



o 

 o 

 o 



1 







B 





£ 



o 







6 

 d 



Variety. 



u 



03 

 >> 



| 



o 

 o 



<v 



5 



a 



03 



O 

 U 



Ph 



O 03 



Eh 



+2 03 



-St* 

 '3 



u 



03 

 & 



A 



'3 



Condition. 



a 



1 



03 

 c/3 

 U 

 03 

 O 

 O 



o 



CQ 

 03 



.a 



-9 



CO 



u 



M 



is 



o 



£ 



o 









Per 



Per 



Per 









Per 



Per 



Per 



Per 



Per 



Per 







cent. 



cent. 



cent. 



Gms. 



Lbs. 





cent. 



cent. 



cent. 



cent. 



cent. 



cent. 



3082 



Marvel Blue- 

 stem. 



100 



8.63 



18.56 



21.40 



60.5 



Plump 



5.4 



11.4 



1.9 



4.2 



71.5 



3.0 



3081 



Red Fife 







8.69 



18.37 



24.10 



63.0 



do 



6.7 



13.3 



2.9 



3.2 



69.6 



4.4 



2492 



Manchuria 







8.39 



21.00 



18.70 



62.5 



do 



11.7 



16.1 



1.9 



3.9 



65.6 



7.6 



1440 



Kubanka 



100 



8.60 



17.81 



30.20 



63.0 



do.... 



1.0 



13.0 



3.0 



5.0 



72.5 



3.1 



1354 



Do 



100 

 98 



8.52 

 8.40 



18.56 

 17.69 



26.80 

 27.30 



62.5 

 63.4 



Shriveled . 

 Plump 



3.3 

 3.2 



9.4 



8.4 



4.9 

 3.4 



6.8 

 10.4 



72.2 

 72.6 



5.1 



1516 



Do 



6.4 



3080 



Arnautka 



100 



8.96 



19.12 



26.20 



61.0 



do 



1.1 



14.8 



3.8 



5.0 



73.9 



7.6 



1 In this table, the data marked "Error" represent the moisture absorbed by the wheat in tempering, 

 which differs with the variety, as well as the actual error in grinding and weighing. All work was done 

 by the same method and the results are strictly comparable. 



THE FIFE GROUP. 



The fife group of common wheat is beardless with smooth white 

 glumes. These wheats are often known collectively as Scotch Fife. 

 The kernels are dark red, with sutures of varying shapes. Among 

 the principal varieties of this group are the Fife (Minn. No. 163), 

 Power Fife (Minn. No. 66, S. Dak. No. 142, C. I. No. 2989, and 

 S. Dak. No. 172, C. I. No. 3025), Rysting Fife (Minn. No. 171, 

 S. Dak. No. 136, C. I. No. 3022), and Saskatchewan Fife. The 

 Ghirka (S. Dak. No. 69, C. I. No. 1517) has longer and lighter col- 

 ored kernels than the other varieties of the group, but is otherwise 

 similar to them. 



