22 BULLETIN 877, U. S. DEPARTMENT OF AGRICULTURE. 
White Federation produced unfavorable results. The large yield 
of 50 bushels per acre would ordinarily reduce the milling value of 
the grain somewhat. This is possibly one cause for the unfavorable 
results. 
In 1919 Hard Federation exceeded the commercial varieties in"* I 
crude protein content of both wheat and flour, in absorption of water, 
and in weight, color, and texture of loaf. It was exceeded in weight 
per bushel by Sonora, in yield of flour by Early Baart and White 
Australian, and in volume of loaf by Early Baart. White Federation 
gave very favorable results, indicating a milling and bread-making 
value equal to that of Hard Federation. Federation also produced 
a high percentage of flour and a good loaf volume, but was lower than 
Hard Federation and White Federation in crude protein in the flour, 
in absorption of water, and in weight, color, and texture of loaf. 
Both Hard Federation and White Federation yield a higher per- <\ 
centage of shorts and a smaller percentage of bran than Early Baart. 
Hard Federation and White Federation are slightly exceeded in 
yield of flour by Early Baart and White Australian, but the higher 
percentage of crude protein, absorption of water, and weight, color, 
and texture of loaf obtained from both Hard Federation and White 
Federation offsets this advantage. 
The experiments for two years, 1918 and 1919, indicate that Hard 
Federation grown in the Sacramento Valley of California will produce 
grain of better milling and bread-making quality than the white- 
kerneled varieties now grown there. Hard Federation also is a 
better milling and bread-making wheat than Marquis and Kharkof 
when the latter are grown in California. 
SUMMARY OF MILLING AND BAKING RESULTS. 
Milling and baking results from samples of Hard Federation flour 
representing four station years are available by combining C. I. No. 
4733 and C. I. No. 4980. These can be compared with comparable 
samples of Early Baart, Kharkof, and Marquis and also of Pacific 
Bluestem by combining the results of White Australian with it. 
For other varieties data from only two or three station years are 
available. In the three station years in which the Hard Federation 
can be compared with White Federation and in the three station 
years when Hard Federation can be compared with Federation, 
Hard Federation evidently was the best milling and bread-making 
wheat of the three. All three are much superior in milling and 
baking value to the Fortyfold and Sonora varieties. White Federa- 
tion and Federation both compare favorably in milling and baking 
value with Early Baart and Pacific Bluestem. The averages of the 
more important factors in the value of the varieties that can be 
directly compared in the four station years are shown in Table IX. 
