18 
BULLETIN 877, U. S. DEPARTMENT OF AGKICULTURE. 
Table VI. — Water requirements of Hard Federation and Early Baart varieties of wheat 
at Moro, Oreg. } in 1919. 
Variety and pot number. 
Water requirement 
(pounds) based on — 
Total crop 
(pounds). 
Grain 
(pounds). 
Early Baart: 
Pot No. 1 - 
550 
530 
2,400 
Pot No. 2 
2. 225 
Pot No. 3 
574 2,640 
Average 
Hard Federation: 
Pot No. 1.... 
Pot No. 2.... 
Pot No. 3.... 
Average... 
Difference. 
551 ±9 
2,422±87 
485 
550 
580 
1,246 
1,618 
1,789 
538±21 
13 ±23 
1,551 ±120 
. 871 ±148 
The results indicate that there is no difference in the water require- 
ments of the two varieties based on the total crop, but that there is 
a significant difference in the water requirement based on grain 
production. 
MILLING AND BAKING EXPERIMENTS. 
Samples of the varieties of wheat grown at Moro, Oreg., and Chico, 
Calif., listed in Tables III and V, have been milled and the flour 
baked in the milling and baking laboratory of the Bureau of Mar- 
kets, United States Department of Agriculture, at Washington, D. C. 
Samples grown at Moro in 1919 have been sent to a grain company 
and milling and baking experiments also have been conducted by 
them in their laboratory at Portland, Oreg. Samples grown at 
Chico in 1919 also have been furnished another company. These 
have been milled and baked in their laboratory at Vallejo, Calif. 
The results obtained from experiments conducted in cooperation 
with the Bureau of Markets are given in Tables VII and VIII. 
RESULTS FROM SAMPLES GROWN AT MORO. 
Until recent years a premium has been paid by millers for Pacific 
Blues tern wheat grown in the Columbia Basin of Oregon because of 
its superior milling value over other white wheats. This premium 
is now paid for grain of Early Baart because it is recognized as a 
better milling wheat than Pacific Bluestem. Millers also have been 
active in increasing the acreage of Marquis, a red wheat, in this section 
that they might obtain a supply of better milling wheat. The 
Turkey and Kharkof hard red wheats are recognized as the best fall- 
sown varieties for milling. Fortyfold is considered about the aver- 
age for milling and bread-making of the white wheats of poorer qual- 
ity. The results of milling Federation, Hard Federation, and White 
Federation in comparison with these wheats, from samples grown 
in 1918 and 1919, are presented in Table VII. 
