SPRING CEREALS AT MORO, OEEG. 



23 



months after harvest, and the (lour was made into bread about two 

 weeks after milling. Miss 11.. L. Wcssling, of the Plant Chemical 

 Laboratory, conducted the baking experiments. 



It will be observed from the analyses and photographs of loaves 

 that all of the varieties appear to be equally as good as, and most of 

 them better than, the Pacific Bluestem, which is the standard spring 

 wheat of the Columbia Basin. All the samples from which the flour 

 was made were from the varietal plats and therefore were grown under 

 similar conditions. 



Table XIII. — Characteristics of grain and of flours from spring wheats grown at the 

 Mow substation in 1913, 1914, and 1915. 



Kernel Characters, Chemical Analyses, Kernel Weights, and Bushel Weights of the Grain. 



Variety. 



Grown in 1913. 

 Kernel soft. 



Beardless: 



Pacific Bluestem.. 

 Bearded: 



Heine Squarehead. 



Rieti 



Koola 



Kernel hard. 



Beardless: 



Marquis 



Karun 



Bearded: 



Aulieata 



Yantagbay 



Talimka 



Grown in 1914. 

 Kernel soft. 



Beardless: 



Pacific Bluestem. . 



Bobs 



Bearded: 



Early Baart 



Heine Squarehead. 



Rieti 



Koola 



Kernel hard. 



Beardless: 



Marquis 



Karun 



Bearded: 



Aulieata 



Chul 



Yantagbay 



Saumur 



Talimka 



Grown in 1915. 

 Kernel soft. 



Beardless: 



Pacific Bluestem... 



Bobs 



Bearded: 



Early Baart 



Koola 



C. I. No. 



2669 



2793 



2203-2 



4158 

 2200-1 



2407-2-1 



2404-1-1 



2495-1 



4067 

 2826 



1697 



2669 



2793 



2203-2 



4158 

 2200-1 



2407-2-1 



2227 



2404-1-1 



2346 



2495-1 



4067 

 2826-1 



1697 

 2203-2 



Kernel 

 color. 



White. 



Red.. 

 ..do.. 

 ..do.. 



...do.... 

 Amber. 



Red.... 

 ...do.... 



Amber. 



White 

 ...do.., 



...do.. 

 Red... 

 ...do... 

 ...do... 



...do... 



Amber 



Red... 

 ..do... 

 ...do... 

 Amber 

 ...do... 



White. 

 ...do... 



...do. 

 Red.. 



Water. 



Perct. 

 7.62 



7.61 

 7.74 

 8.00 



7. S3 

 8.39 



8.06 



8.66 

 9.04 



8.05 

 8.72 



8.51 



8.24 

 8.32 



8.32 

 8.16 

 7.92 

 8.61 

 8.24 



6.50 

 8.52 



8.42 

 8.60 



Per ct. 

 1.73 



1.80 

 1.99 

 1.92 



1.80 

 1.59 



1.70 



1.47 

 1.55 



2.54 

 1.91 



1.92 



2.04 

 1.93 

 1.99 



2.10 



1.74 



1.83 



1.87 

 1.79 

 1.98 

 1.89 



1.86 

 1.72 



1.95 



2.14 



Nitro- 

 gen. 



Perct. 

 2.39 



2.51 

 2.54 

 2.52 



2.44 

 2.36 



2.41 

 2.25 

 2.34 



3.34 

 2.98 



2.86 

 3.13 

 3.41 



2.97 



3.26 

 2.68 



2.87 

 2.95 

 2.91 

 3.02 

 2.97 



2.60 

 2.97 



Pro- 

 tein 

 (NX 

 5.7). 



Perct. 

 13.62 



14.31 

 14.48 

 14.37 



13.91 

 13.45 



13.74 

 12.83 

 13.34 



19.04 

 16.98 



16.30 



17.84 

 19.44 

 16.93 



IS. 58 

 15.28 



16.36 

 16.81 

 16.59 

 17. 21 

 16.93 



15.30 

 15.95 



Alco- 

 hol- 



solu- 

 ble 



nitro- 

 gen. 



Perct. 

 1.04 



1.19 

 1.22 

 1.11 



1.03 

 .99 



1.01 

 .94 

 1.00 



1.3S 

 1.25 



1.11 



1.42 

 1.50 

 1.2S 



1.16 



1.12 

 1.14 

 1.14 

 1.18 

 1.23 



14.80 28.7 



16.90 24.3 



Weight. 



1,000 

 ker- 

 nels. 



Grams, 

 28.4 



24.6 

 28.4 

 31.3 



21.7 

 32.9 



34.3 

 30.5 

 31.4 



25.7 

 26.7 



25.0 



27.8 

 26.6 

 26.8 



22.6 

 27.5 



35.3 

 2S.6 

 31.2 

 19.8 

 27.3 



26.7 

 27.6 



Bushel. 



Pounds. 

 57.4 



55.5 

 55.0 

 56.4 



55.5 

 55.7 



58.3 

 57.2 

 56.5 



55.0 

 58.7 



60.8 

 56.4 



58.6 

 55.7 



55.7 

 61.2 



59.7 

 55.0 

 56.4 

 54.9 

 56.8 



52. S 

 60.3 



59.4 

 52.5 



