2 Maine Agricultural Experiment Station. 1920 



kernels — ranging from 26.541 to 44.789 grams — as well as a 

 marked deviation from the average of their respective parent 

 varieties. The strains with the highest weight per 1000 kernels 

 produced the greatest percentage of yellow berries and yielded 

 flours of poor baking quality. The environmental conditions 

 prevailing in Aroostook brought the low kernel weight of the 

 original Minnesota seed up to the level of the Aroostook strains 

 within a single season. This change, however, was not found to 

 be progressive. 



The data on the yield, though very limited, show a number 

 of strains of high yielding capacity. Each variety furnished 

 high and low yielding strains the differences in yield between 

 the lines of the same variety being greater than between varie- 

 ties. 



The average protein content of the Aroostook lines was 

 13.81 and 12.62 per cent for the season of 1917 and 1918, re- 

 spectively. The Canada Red (Ladoga type) and Preston strains 

 yielded the highest, the Marquis the lowest protein content. 



A study of the relationship between the protein content of 

 the pure lines in 1917 and 1918 revealed a tendency for the 

 varieties as well as for the strains to retain their relative rank 

 with respect to protein content from one year to the next. The 

 coefficient of correlation between the protein content of the pure 

 strains in 1917 and 1918 was found to be 0.381 ±.092. 



Certain strains of bread wheats introduced from Minne- 

 sota retained their high protein content under Aroostook con- 

 ditions. The average protein content of the Aroostook grown 

 Minnesota bread wheats was somewhat higher than that of the 

 Aroostook pure lines for two successive seasons. The durum 

 strains, however, showed a very rapid deterioration. The Min- 

 nesota grown durum strain, Speltz Marz, headed the list of the 

 Minnesota introductions in regard to protein content; at the 

 end of a single season's growth in Aroostook this line showed 

 the second lowest protein content of all 99 strains analysed. The 

 second durum strain, Hedge Row, showed the lowest protein 

 content of all lines at the end of the first season under Aroos- 

 toook conditions. The low protein content was accompanied 

 by the production of a very high percentage of yellow berries. 



A number of the pure lines showed a high gluten content, 

 the Preston strains ranking highest being followed by the Min- 

 nesota, Red Fife, Canada Red, Bluestem, and Marquis lines in 



