204 ESSAYS ON WHEAT 



Agricultural Experimental Station in 1913, and tlie re- 

 sults have been summarized by Messrs. Ball and Clark ""^ 

 as follows : 



" The published data show that the Marquis wheat sam- 

 ples tested were equal or slightly superior in most re- 

 spects to the samples of Fife, Bluestem, and Preston (Vel- 

 vet Chaff) wheats raised under similar conditions. A 

 higher total yield of flour was obtained from the Marquis. 

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

 greater from the Marquis than from the three standard 

 groups of spring common wheats. 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 con- 

 tains more crude protein than the flours of the three prin- 

 cipal 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 determining 

 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 dif- 

 ference in the color, texture, and crumb of the Marquis 

 ■and of the other spring common wheats. 



" In short the data show the Marquis to be a first-class 

 milling wheat." 



XXII. The Origin of Hard Red Calcutta 



Hard Eed Calcutta, the female parent of Marquis, is a 

 wheat which was imported into Canada by Dr. William 

 Saunders some thirty years ago for experimental pur- 

 poses. It was grown in plots at the Central Experimen- 



II • I 



75 0. E. Ball and J. A. Clark, Experiments with Marquis Wheat, 



Bulletin No. 400, Bureau of Plant Industry, U. S. Department of 



Agriculture, Washington, 1916, p. 40. 



