IMPROVEMENT OF GHIRKA SPEIISTG WHEAT. 



17 



Table Y. — Milling and taking data for Ghirha wheat, used as a check, and 25 pure lines 

 selected therefrom, grown at the Dickinson {N. Dak.) substation in 1913 and 1914- 



Plat 

 No. 



Variety. 



C.I. 

 No. 



Crude 



protein 



in 



wheat 

 (NX 

 5.7). 



Yield 



of 

 flour. 



Loss in 

 mill- 

 ing. 



Loaf. 



Vol- 

 ume. 



Color. 



Tex- 

 ture. 



Season of 1913: 

 Selections — 

 No. 4 . . . 

 No. 5 . . . 

 No. 12.. 

 No. 13 . . 

 No. 15.. 

 No. 17.. 

 No. 19.. 

 No. 20.. 

 No. 21 . . 

 No. 23 . . 

 No. 24.. 

 No. 25 . . 

 No. 29 . . 

 No. 31 . . 

 No. 36.. 

 No. 37.. 

 No. 40.. 

 No. 47.. 

 No. 61.. 

 No. 65.. 

 No. 66.. 

 No. 68.. 

 No. 72 . . 

 No. 74 . . 



\ Ghirka 



Season of 1914: 

 Selections — 



No. 4 . . . 



No. 5... 



No. 24 . . 



No. 29 . . 



No. 40.. 



No. 50.. 



No. 66.. 



No. 72.. 



h Ghirka 



4413 



4414 

 4415 



4416 

 4417 



4418 

 4419 

 4420 

 4421 



4424 

 4425 

 4426 

 4427 



1517 



4413 



4414 

 4419 

 4421 

 4422 

 4423 

 4425 

 4427 



1517 



Per ct. 

 14.36 

 13.45 

 14.42 

 14.99 

 15.28 

 13.97 

 15.28 

 16.07 

 14.82 

 14.36 

 14.54 

 15.16 

 15.62 

 15.28 

 15.16 

 14.54 

 14.54 

 14.88 

 14.71 

 14.48 

 14.76 

 15.50 

 14.99 

 14.71 



13.88 



12.94 

 14.54 

 13.22 

 13.97 

 14.36 

 14.71 

 14.36 

 14.19 



14.02 



Per ct. 

 71.2 

 69.6 

 68.7 

 67.1 

 69.9 

 68.5 

 69.1 

 68.9 

 70.5 

 69.8 

 67.2 

 70.3 

 67.5 

 70.1 

 69.8 

 70.4 

 72.0 

 70.7 

 69.2 

 68.9 

 72.4 

 67.2 

 72.2 

 71.7 



69.6 



67.2 

 69.0 

 66.9 

 66.0 

 65.7 

 68.0 

 67.9 

 66.5 



67.3 



Per ct. 

 3.35 

 .5.65 

 4.75 

 5.78 

 7.39 

 5.14 

 4.50 

 5.10 

 2.85 

 4.50 

 5.98 

 4.01 

 7.10 

 4.17 

 4.32 

 4.57 

 3.10 

 4.77 

 5.73 

 5.17 

 1.46 

 7.68 

 3.49 

 4.21 



5.51 



3.06 

 1.39 

 2.67 

 2.06 

 2.60 

 1.80 

 .80 

 1.73 



2.i 



C.c. 



2,450 



2,300 



2,320 



2,130 



1,860 



2,200 



2,265 



1,885 



2,155 



2,150 



2,350 



2,065 



1,790 



1,985 



2,030 



1,895 



2,120 



2,110 



2,080 



2,050 



2,097 



1,825 



1,975 



1,895 



2,011 



2,685 

 2,660 

 2,675 

 2,590 

 2,320 

 2,405 

 2,520 

 2,470 



2,648 



90 

 89 

 94 

 90 

 93 

 93 

 93 

 91 



91.5 



Per ct. 

 94 

 93 

 94 



92 



93 



90 



92 



90 



94 



90 



86 



92 



90 



90 



93.5 



93 



93 



94 



93.5 



85 



92 



89 



91.5 



95 



94 



92 



92 



89 



90 



92.5 



90.5 



93 



A comparison of these three pure Imes with standard varieties will 

 servo to show their relative values. Five such varieties have been 

 grown and a comparison is made of their annual and average yields 

 per acre, percentages of straight flour, and volumes of loaf in Table 

 VI. While the data on yield are not strictly comparable, owing to the 

 difference noted in the size of plats, they show that the selections 

 possess the ability to produce comparatively high yields. In per- 

 centage of straight flour the average shows that selection No. 66 ex- 

 ceeds any of tlie other varieties studied, while selections Nos. 5 and 4 

 exceed the Ilaynes, Marquis, and Red Fife. In volume of loaf the 

 Ilaynes sliglitly (jxceeds selection No. 4, which, in turn, is superior to 

 the Red Kiff!, Preston, Marquis, and Kubanka, while selection No. 5 

 is sup(5rior to the Preston, Marquis, and Kubunka, and selection No. 

 66 is supcirior to the Kubanka. 



Tliese scdc^dions and several others are being further tested to 

 d(!t(!rnune more accurately their true value before any are dis- 

 tributed. 



