IMPEOVEMENT OP GHIEKA SPRING WHEAT. 15 



3 bushels over the parent variety. No definite conclusions can be 

 drawn from the results of only two years, but the data indicate that 

 improvement in yield is possible and that progress is bemg made. 

 Diu-ing the years covered by these data rust was not prevalent and 

 no data were obtained on the rust-resisting ability of the different 

 selections. 



The average data for the four highest yielding pure lines and the 

 parent mass variety are shown graphically in figure 7. The data 

 given for the pure lines each year are an average of one millmg and 

 two bakings and for the parent variety are an average of these data 

 from two plats, or an average of two milUngs and four bakings. 



In 1913-, Ghirka selections Nos. 4 and 66 exceeded the original Ghirka 

 in crude-protein content and in yield of straight flour, gave a smaller 

 loss in milling, and produced loaves of greater volume, which also 

 scored higher in color and texture. This was an improvement in all 

 of the characters here studied. Nos. 5 and 72 exceeded the original 

 in some characters but failed to equal it in others. 



In 1914, No. 4 gave the highest volume of loaf, but was low in crude 

 protein and yield of straight flour, had a high loss in milling, and 

 scored low in color. No. 66 scored low in volume of loaf and in 

 texture, but otherwise exceeded the check. For the second year it 

 showed an unusually low loss in milling. 



Selection No. 5 led in crude protein and yield of straight flour, was 

 superior to the original in volume and texture of loaf, and lost less 

 in milling. Selection No. 72 was low in yield of flour and in volume, 

 color, and texture of loaf. None of the four highest yielding pure 

 lines exceeded the original variety in all characters in 1914. 



The average for the two years shows that selection No. 4 was 

 superior to the unselected Ghirka in all characters except crude- 

 protein content and No. 66 in all characters except volume of loaf. 

 No. 5 shows a decrease in crude protein and in color of loaf, while 

 No, 72 shows a decrease in the volume, color, and texture of loaf. 

 While none of the four best yielding selections has exceeded the mass 

 variety in all of the characters studied, a gain in some of the characters 

 offsets the loss in others, and the data thus far obtained indicate that 

 at least the first three selections mentioned are superior in quality 

 to the parent mass variety. 



