14 



BULLETIN 357^ U. S. DEPARTMENT OF AGRICULTUEE. 



standard for comparison. Fig\ire 3 shows "whole and cut loaves 

 baked from (1) durum first-clear flour, (2) durum second-clear flour, 

 (3) Alaska first-clear flour, and (4) Alaska second-clear flour. 



Fig. 3. — Whole loaves (above) and cut loaves (below) baked from first-clear and sec- 

 ond-clear flours : 1, First-clear flour from durum wheat ; 2, second-clear flour from 

 durum wheat ; 3, first-clear flour from Alaska wheat ; 4, second-clear flour fi'om 

 Alaska wheat. 



The results of these tests show that Alaska wheat is clearly not 

 in the same classland does not deserve to be compared with the hard 

 red spring, the hard red winter, or the durum wheats. The reason 

 for this becomes more apparent on considering the results of the 

 chemical analyses given in Table III. 



Table III. — Chemical analyses of flour made from Fife, bhiestem. and other 

 iclicats, compared iciih flour made from Alaska wheat. 





Sam- 

 ples 

 aver- 

 aged. 



Patent flours. 



First-clear flours. 



Second-clear floors. 



Kind of wheat. 









11 



5& 







^X 



i.5 



Fife and bluestem.. . 



12 

 13 



4 



12.00 

 11.33 



9.60 



7.64 



6.70 

 6. 58 



5.55 

 3.99 



P.ct. 

 .56. 06 

 58.35 



58.80 

 52.24 



12.92 



12.61 



11.03 

 8.72 



6.95 



6.77 



5,84 

 4.39 



p.ct. 



53.865 

 53.98 



53.105 

 50.313 



13.71 

 13.23 



11.16 

 9.75 



7.10 

 6.97 



5.89 

 4.61 



p.ct. 

 51.17 

 52.91 



Preston and winter 

 wheats 



53 19 



Alaska 



47 39 









STONER, OR "MIRACLE," WHEAT. 



In the last 10 years a variety of wheat has been widely advertised 

 in the United States under the name "^Miracle"' wheat. Some very 

 valuable characters have been claimed for it, and for that reason its 

 history, characters, and value, as determined from experiments, are 

 presented in this paper. 



