40 BULLETIN 400, U. S. DEPARTMENT OF AGEICULTUEE. 



The data are summarized briefly as follows: 



Wherever hard red winter wheat can be grown in the sections discussed, it out- 

 yields any spring wheat. 



In the northern Prairie States the Marquis is the best variety of spring wh^ at. In 

 the northern section of the Great Plains area durum wheats outyield spring ommon 

 wheats. Among the latter the Marquis is the highest yielding variety. 



West of the Rocky Mountains the Marquis is outyielded by the standard varieties 

 of soft white spring wheat and by several newly introduced varieties. Under irriga- 

 tion the Marquis has done fairly well in limited experiments east of the Rocky Moim- 

 tains, but has not proved a good yielder at two stations west of this range. 



MILLING AND BAKING QUALITY. 



Experiments in milling and baking the Marquis and other standard 

 hard spring wheats conducted by the North Dakota Agricultural 

 Experiment Station ^ in 1913 and 1914 and by the Minnesota Agri- 

 cultural Experiment Station ^ in 1913, have been published. An ex- 

 tensive series of experiments on the comparative milling and baking 

 value of the Marquis and other spring-wheat varieties is now being 

 conducted cooperatively by the North Dakota Agricultural Experiment 

 Station and the Offices of Cereal Investigations and of Grain Standard- 

 ization of the Bureau of Plant Industry. 



The published data show that the Marquis wheat samples tested 

 were equal or slightly superior in most respects to the samples of Fife, 

 Bluestem, and Preston ("Velvet Chaff") wheats raised under similar 

 conditions. A higher total yield of flour was obtained from the Mar- 

 quis. The percentage of bran was less, while that of shorts was 

 greater from the Marquis than from the three standard groups of 

 spring common wheat. Compared with durum wheat, the Marquis is 

 slightly lower in yield of flour and shorts but higher in yield of bran. 



The baking quality of Marquis flour is high. It contains more 

 crude protein than the flours of the three principal groups of spring 

 common wheat. The amount of water absorbed by the Marquis flour 

 in dough making also is high. These are important features in de- 

 termining the expansive quality of the flour or its gluten. The loaf 

 volume of the Marquis exceeds that of the other hard spring common 

 wheats. There is comparatively little difference in the color, texture, 

 and crumb of the Marquis and of the other sprmg common wheats. 



In short, the data show the Marquis to be a first-class milling wheat. 



1 Ladd, E. F. Chemical and physical constants for wheat and mill products. N. Dak. Agr. Exp. Sta. 

 Bui. 114, p. 273-297, 9 fig. 1916. 



2 Bailey, C. H. Marquis wheat. II. The milling quality of Marquis wheat. In Minn. Agr. Exp. Sta. 

 Bui. 137, p. 9-14, illus. 1914, 



o 



