WHEAT, OATS, AND BARLEY IN SOUTH DAKOTA. 17 



ties because they did not yield well in a season of early drought. 

 The next season they planted late varieties, only to find that in that 

 year the drought came later and was equally injurious to the late 

 varieties. As is shown by the yields reported in Table II, the Haynes 

 Bluestem (Minn. No. 169) has yielded less than the Red Fife (S. Dak. 

 No. 67) at Highmore in four seasons and more in two, the average 

 being 0.2 bushel in favor of the Red Fife. 



THE DTJKTJM GROUP. 1 



The durum wheats have smooth yellowish white glumes, with long 

 awns. The principal varieties are the Kubanka and the Arnautka^ 

 the former with large, dark-amber kernels, the latter with large 

 kernels of a clear amber and longer in proportion to their thickness 

 than those of Kubanka. The heads of Kubanka are also shorter than 

 those of Arnautka. The Kubanka durum wheats include South Da- 

 kota Nos. 73, 75, 152, and 356 (C. I. Nos. 1516, 1440, 1541, and 1354, 

 respectively), while South Dakota Nos. 148, 149, and 151 (C. I. Nos. 

 1494, 1493, and 1547, respectively), and South Dakota No. 150 are of 

 the Arnautka variety. 



Kubanka.— The Kubanka (S. Dak. No. 75, C. I. No. 1440) is con- 

 sidered the best durum wheat for South Dakota. It is one- of the best 

 yielding varieties in our tests, averaging 0.1 bushel more per acre 

 than the Red Fife at Brookings and 3.3 bushels more at High- 

 more. It also compares favorably with the bluestem wheats in mill- 

 ing quality, producing 1 per cent more flour, 4.4 per cent less bran, 

 2.7 per cent more shorts, and 0.8 per cent more low-grade flour, as 

 shown in- Table VI. The loaf made from this flour is of better 

 quality than that made from the bluestem wheats, as will be seen by 

 examining the photographs of the cross sections of the loaves shown 

 in Plate I. It does, however, have a yellowish tinge, which is usually 

 considered objectionable by those accustomed to a snow-white flour. 

 Milling quality is a very important consideration in determining the 

 value of a variety of wheat. During some seasons durum wheat has 

 been quoted at as much as 15 per cent below bluestem wheat in price. 

 This difference has gradually disappeared, and from September, 1912, 

 to September, 1913, the price per bushel for durum wheat was higher 

 than the price of bluestem wheat. 



There is great variation in milling quality among durum-wheat 

 varieties, as reported by Shepard. 2 Of all the varieties tested Ku- 

 banka (C. I. No. 1440) was the best in milling quality. The trials 



1 For a more complete discussion of durum wheat see Salmon, Cecil, and Clark, J. A. 

 Durum wheat. U. S. Department of Agriculture, Farmers' Bulletin 534, 16 p., 4 figs., 1913. 



2 Shepard, J. H. Macaroni wheat : Its milling and chemical characteristics and its 

 adaptation for making bread and macaroni. South Dakota Agricultural Experiment Sta- 

 tion, Bulletin 92, 39 p., 4 pis., 1905. 



13129°— Bull. 39—14 3 



