BUEBANK'S 1921 NEW CREATIONS IN SEEDS 
15 
I have tested the best wheats, barleys, ryes and oats from all over the world 
side by side with my new grains and on averaging all these I find that my new 
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 now 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 
milhng 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 
show its unusual value. 
"QUALITY" WHEAT 
CHEMICAL EXAjMINATION BAKING TEST 
Per cent Moisture 11.60 ■ Date baked 9-13-17 
Per cent Total Protein 14.20 Yeast Fieislimann's 
Per cent N. G. Protein 1.42 Per cent Absorption 62 0 
Per cent G. Protein 12.78 Per ccnl wet Gluten ' ' ■38'2 
Gliadin No 69 Color of Gluten Very' good 
Glutemn No. 31 Quality of Gluten Very soft 
Per cent Gliadin 8.32 Time to rise 1-49 
Per cent Asb 63 Time to bake !25 
Expansions 2 
Weigbt of dough 574 
Weight of loaf 518 
Loss 50 
Loaves per barrel 301 
Vol. of loaf 2225 
Golor Excellent 
Texture Excellent 
Half-pound, $1; pound, $1.75; five pounds, $8; ten pounds, $15. 
All Prepaid by Mail or Express 
Kelowna, B. C, Jan. 26, 1920. — You may be pleased to know that the wheat "Quality" yielded 
at the rate of seventy-two bushels per acre. j. c. B. 
Kelowna, B. C, Sept. 13, 1920. — Enclosed are a few heads of "Qualitv" wheat which I got from 
you two years ago, and now it is yielding in good order this year, and have seven tons for sale. 
Three acres sown in spring of this year on May 5 and harvested on August 9 yielded 541/2 bushels 
per acre. An excellent crop. Just a few sample heads to let vou see the result of your labors. 
highly of this new wheat. j. m. C. 
Kelowna, B. C, Feb. 25, 1920.— I herewith enclose copy of the score card of "Quality" wheat 
which took first prize at the British Columbia Provincial Seed Fair held at Kamloops last month, 
showing a score of 96 points out of a possible 100. J. C. B. 
Mazenod, Sask., Canada. — I ordered some of your new wheats and oats, but was too late except 
lor Quality wheat. I got one-half pound, and it produced the biggest surprise I ever got in 
wheat. I had grown on each side of it the finest wheat produced in Canada, such as registered 
Marquis, Red Bobs, Supreme," "Kitchener" and some of my own new strains from the 
above, and it proycd superior to any in early ripening qualities and firm and plump berry. Had 
a severe drought followed by wet. Some wheat fired and then rusted in low spots, but "Qualitv" 
wasnt faized" in any way. "Quality" Wheat was sown about the first of June, ten days to two 
weeks later than the rest, and it headed out first and ripened first. Your new "Quality" stands 
drought better than anything I have found yet, and is the earliest. C. W. F. 
Emmett, Idaho Feb. 18, 1920. The Burbank "Quality" wheat that I received from you last year 
did certainly yield fine, and the remarkable part of it was that after the grain was matured the 
stalks stayed quite green and made forage. H C W 
..^"^^V^?,^Vir,^'V' O^^^'A-' August 17, 1920.— Enclosed I am sending you a small sample of my 
Quality' Wheat. It was sown on January 1, 1920, and harvested 19 days earlier than the "Red 
Turkey" sown December last, and 7 days ahead of wheat sown in October, 1919. It tests 62 
pounds to the bushel cleaned. The Acme Milling Company's Laboratories give the following test: 
protein, 15%; moisture, 10.8%; ash, 62%. And it was a surprise \o them. I will have about 265 
bushels, and am putting it out same as last year — not selling a pounrl. J. A. S. 
Erin Vale, Warre Warral, N. S. W., Australia, Oct. 5, 1920.— Please send me your latest catalog 
on new wheats and oats. "Quality" has done well here despite droughty conditions. F. J. A. F. 
