20 BULLETIN 877, U. S. DEPARTMENT OF AGRICULTURE. 
The results for 1918 show that Hard Federation excels all other 
white wheats in weight per bushel, percentage of moisture, crude 
protein in the flour, yield of flour, absorption of water, and in volume, 
weight, texture, and color of loaf. Marquis exceeded it in crude 
protein in both wheat and flour and in volume of loaf. Kharkof had 
a greater weight per bushel. Federation proved to be inferior to 
Hard Federation, but it compared favorably with Early Baart and 
Pacific Bluestem and was much superior to Fortyfold. 
In 1919 Hard Federation again ranked high in weight per bushel, 
crude protein content, yield of flour, absorption of water, and in 
volume, weight, texture, and color of loaf. It was exceeded by 
Marquis in volume and by Kharkof and Early Baart in weight per 
bushel. It was exceeded in crude protein content by Pacific Blue- 
stem because of the very low bushel weight of the latter. It was 
exceeded also by White Federation in weight per bushel, yield of 
flour, and in the texture and color of the loaf. Federation slightly 
exceeded Hard Federation in volume of loaf, but yielded a relatively 
low percentage of flour. Photographs of loaves of bread made from 
340 grams of flour of Hard Federation, White Federation, Early 
Baart, Pacific Bluestem, Marquis, and Kharkof wheats grown at 
Moro, Oreg., in 1919, are shown in Plate III. 
The two years' results would indicate that Hard Federation grown 
in the Columbia Basin of Oregon will produce grain of better milling 
and bread-making quality than the white wheats now grown and also 
better than Kharkof winter wheat and that it compares favorably 
with Marquis. Federation compares favorably with the commercial 
white wheats but is not significantly superior to them for milling 
and bread making. In the one year in which it has been grown White 
Federation has compared favorably with Hard Federation. 
RESULTS FROM SAMPLES GROWN AT CHICO. 
In the Sacramento Valley of California the wheat-growing industry- 
has declined in recent years, partly because of the poor milling quality 
of wheat grown. Millers have claimed that the White Australian 
wheat has deteriorated in milling quality, and it was largely for this 
reason that the Early Baart variety, was so extensively introduced 
into that section during the past year. The Sonora wheat is con- 
sidered a poorer milling variety than White Australian, and the flour 
is not much used for bread making. The results obtained from mill- 
ing Hard Federation, White Federation, and Federation in compari- 
son with these wheats and Marquis and Kharkof grown at Chico, 
Calif., in 1918 and 1919 are shown in Table VIII. 
In 1918 Hard Federation exceeded the commercial white wheats 
in absorption of water and in the texture and color of loaf. It was 
slightly exceeded by White Australian in yield of flour, crude protein 
content of wheat and flour, and volume of loaf, 
