14 
BURBANK'S 1920 NEW CREATIONS IN SEEDS 
wheats will generally yield nearly double those of most of the rest of the world. 
The best wheats of the world I find are raised in Australia, Italy and Canada; the 
most inferior wheats are raised in the Argentine Republic and in the United 
States, Mexico, China and Africa. The very poorest wheats by actual tests were 
received from select Argentina kinds and from Oklahoma. The wheats of the 
United States are often very far from uniform, though there are most notable 
exceptions. If my new wheats were in general use today there should be no 
deficiency, as the crop through the whole country would be enormously increased 
in quantity and value without one dollar more of expense for land, labor or 
fertilizer except the first outlay for the purchase of the improved kinds of seed. 
This early, hardy "Quality" wheat which I offer this season will not yield as much 
as some of the coarse macaroni wheats in some warm, dry sections, but for general 
culture, with its unusual hardiness and extreme earliness, uniformity, superior 
milling and bread-making qualities, it stands alone. It most resembles in all these 
respects the hard Northern wheat "Prize Marquis," but has a vitreous white berry 
of quite different appearance and quality and of about the same specific gravity 
as of granite. The heads are of medium size, tapering to a point, beardless, and 
on ordinary land stand three and one-half to four feet in height. No trace of 
disease of any nature so far has ever affected it here. 
The chemical analysis and baking test of the new "Quality" wheat given below 
shows its unusual value. 
"QUALITY" WHEAT 
CIII-MICAL EXAMINATION BAKING TliST 
Per cent Moisture 11.00 Date baked 9-l.'i-17 
Per cent Total Protein 11.20 Yeast Flcishman.s 
Per cent N. G. Protein 1.12 Per cent Absorption 62 0 
Per cent G. Protein 12.78 Per cent wet Gluten 38.2 
Gliadm No 69 Color of gluten Very good 
Glutenin No ,31 Quality of gluten Very soft 
Per cent Gliadin 8..32 Time to rise 1-19 
Per cent Ash 03 Time to bake :25 
Expansions 2 
"Weight of dough 574 
Weight of loaf 518 
Loss 56 
Loaves per barrel 301 
Vol. of loaf 2225 
Color Excellent 
Texture Excellent 
All Prepaid bu Mail or Express 
One-half pound % 2.75 
One pound 5.00 
Five pounds . .' 23.00 
Ten pounds 15.00 
Have also a small lot of "Quantity," a late, heavy yielding wheat at same prices. 
HiLLsnoRO, Nkw Mexico, Nov. 12, 1919. — The .Burbank "Quality" wheat yielded a wonderful crop 
of smutless, plump, hard wheat; the cleanest-looking sacks I ever saw and the best d bread 
1 ever ate. If you had never done any other thing, you would live forever. • J., A. 
Hamel, West Australia, Sept. 12, 1919. — Just a line regarding your new "Quality" wheat sown 
here 26th day of May. It is now fully headed, early, and very promising for culture in the 
drier parts of this state. G. G. B. 
Pabkdale, Ore., Nov. 1, 1919.^0n my raw land just cleared up, from one-half pound of your 
new wheat "Quality," I threshed out twenty-four pounds, or about the rate of seventy-five bushels 
to the acre. j. r. a. 
California, Ky., March 4, 1919. — The one-half pound of "Burbank" wheat I ordered of you in 
the Fall of 1917 produced 42% pounds of wheat, which I planted last Fall and it looks fine. 
That was the most wonderful turnout I ever heard of in Ibis part of the country. E. B. T. 
Methven, Canterbury, N. Z., June 16, 1919. — I received both samples of wheat and oats in good 
order, also the wonderful head of oats which the farmers here call a marvel, for which I thank 
you. I sowed about ten ounces of the "Wizard" wheat last season and got in return i20 pounds 
of good sound wheat. I have planted for this season three acres of "Wizard" wheat; have ex- 
hibited the heads of wheat far and wide and they are pronounced wonderful. I got an average 
of ten heads to every grain I sowed, and every head had 77 grains of good wheat. Three of the 
heads are on exhibition in the Department of Agriculture at Christchurch. We had wonderful 
yields ol wheat last season here in patches, up to 100 bushels per acre, but at the rate tlie 
"Wizard" wheat turned out, it would run about 180 bushels to the acre, which is a record for 
tlie world. I have three acres planted this season. A. McK. 
Oklahoma City, Okla., Oct. 23.— On the 24th and 25th of February, 1919, I planted the 
"Quality" Wheat in drills. This was a month after the oats were sown in this country and the 
hard wheat was virtually covering the ground. Tliis wheat was cut from three to seven days 
before any of the other wheat In the country was cut, showing its extreme earliness over the 
other wheat, and another proposition that took everybody's eve that had seen it was the strong 
vigorous straw with a line foliage and not a sign of rust where all of our wheat tliis year 
was covered with rust. I have been ofTcred good prices for part of the wheat but I Iiave put it 
out in small patches distributed around over the state as far as I possilily can to learn the 
value of this wonderful grain, and there is no doubt in my mind liut that it is tlie coming 
wheat for Oklahoma. J. A. S., President Oklahoma Thrcshcrmcii's Association. 
Kelowna, B. C, July 30, 1919.— I enclose sample of "Quality" Wheat grown from seed sup- 
plied by you to my partner and myself last Fall. We got five pounds of this seed and sowed 
