IMPROVEMENT OF GHIEKA SPEING WHEAT. 9 



The yield data presented are based on 182 actual determinations 

 (crops destroyed b}^ hail not considered). Yields have been com- 

 puted in six other cases where the varieties were not sown and actual 

 yields, therefore, were not obtained. This makes a total of 188 

 tests, or 47 tests for each of the four varieties. In three of these 

 tests no yields of grain were obtained from all or from at least three 

 of the varieties. In five other tests, either two or three of the varie- 

 ties were equal in yield. 



In 39 tests the four varieties can be definitely ranked. There are 

 24 possible combinations in which four varieties can rank. The 

 varieties actually ranked in 15 of the possible 24 ways in the 39 tests. 

 In annual yield, averaged for all stations, the varieties ranked in the 

 same order only twice during the seven seasons. This shows con- 

 flicting annual results under varying seasonal conditions. 



The varieties ranked first or equaled another variety for first rank, 

 as follows: Kubanka 24 times, Ghirka 17 times, Rysting or Glyndon 

 6 times, and Haynes 2 times during 44 tests. 



The average acre yield in 47 comparative tests at seven stations 

 was 18.1 bushels for Kubanka, 16.4 bushels for Ghirka, 16 bushels 

 for Rysting-Glyndon, and 14.9 bushels for Haynes. This shows a 

 rather definite agreement of average results under varying seasonal 

 conditions. 



It is beheved that the data presented fairly indicate what may be 

 expected in yield from these four wheats in the northern Great 

 Plains during a series of years. 



The Ghirka variet}^ has compared favorably with standard durum, 

 Fife, and Bluestem varieties, yielding less than the durum but more 

 than the Fife and Bluestem varieties on an average at seven stations 

 during a 7-year period. While it is susceptible to rust in moist sea- 

 sons, it has proved more drought i-esistant than the other wheats 

 hero studied, outyielding all others in th<^ (]rj seasons. 



MILLING AND BAKING QUALITY. 



Quality as w<sll as ^aeld is an important consideration in deter- 

 mining the value of a variety. Quality of wheat is thought of in 

 many different ways. To the farmer it means grade; to the miller 

 and baker it is the alnlity of a wheat to jmxluce a high percentage of 

 flour and a loaf of largo volume. Kclativcly few data, have been gath- 

 ered on lli(f f|iiality of the Ghirka wheat as compared with those on 

 yiei\(\. 



Hard spi'iiig coninicii wlwsils gradd as No. 1 ]liiTd,N(>. 1 Nortluvrn, 

 No. 2 Northern, etc Tlu* (iiiiika wluijil wlicii nnii'k<^ted lias been 

 iii<duded iri tlu? Northern gradr;. The sonu^what soft k<»rnel ])r<vvents 

 its i-ivcv gruding as No. 1 Hard. No e.\leiisiv<i tests ]iav(^ Ixkiii 

 niiidc (if tlui cnisliiiig point of the (iliij'ka kcnicl coniparcid with 

 noi'i;'/-' \r, -2 



