46 BULLETIN 878, U. S. DEPARTMENT OF AGRICULTURE. 
The durum varieties have smaller loaf volumes than the common 
hard red spring-wheat varieties. Buford and D-5 have the smallest 
loaf volumes of any of the durum wheats. The Kubanka strains, 
C. I. No. 1440 and C. I. No. 4063, have the highest average of all of 
the durum wheats. 
SUMMARY OF RESULTS. 
Following is a summary of the results from the 11 field stations 
in the northern half of the Great Plains area: 
(1 ) The average annual precipitation at the various stations during 
the 7-year period from 1913 to 1919, inclusive, has been between 
13 and 19 inches. Drought and diseases have occurred in several of 
the years, causing premature ripening, low yields, and poor quality 
of wheat. 
(2) No less than 75 varieties and strains of spring wheat have been 
grown in plats and yields and other important agronomic data ob- 
tained, such as height of plant, time of. maturity, rust infection, and 
bushel weight. Samples of many of the varieties have been milled 
and bread baked from the flour. 
(3) Two classes of wheat have been grown, common and durum. 
Common wheat, as here represented by hard red spring varieties, is 
best for bread making. The durum wheats have generally out- 
yielded the common wheats and also have been more resistant to 
rust and drought. The better varieties of durum wheat yield a higher 
percentage of flour than common wheat, are equal or superior to 
common wheat in crude protein, but have a weak gluten as revealed 
in a lower volume of loaf. 
(4) Of the common wheats the Marquis is the leading variety. 
Since 1913, when it was first introduced into the United States, it has 
become more widely grown than all other varieties of spring wheat. 
For this reason and because it has been grown at all of the 11 
stations each year, it has been used in this bulletin as the standard 
of comparison. In general, it has been the highest yielding variety. 
It is short strawed, early maturing, which sometimes enables it to 
escape rust, although susceptible, and has the highest milling and 
bread-making value. 
(5) Of the other commercial varieties of common wheat the Power 
Fife is better adapted than the Marquis in northwestern North Dakota 
and northeastern Montana, because of larger yields and greater 
height. Its milling value is only slightly inferior to Marquis wheat. 
The Haynes Bluestem has yielded less than the Marquis at all sta- 
tions, is later, has rusted severely, causing a low bushel weight, and 
is slightly inferior to the Fife varieties in milling value. The Preston 
yields less than the Marquis and rusts more, but matures nearly as 
early and has a greater bushel weight. In milling and baking value 
it is equal to the Haynes Bluestem. 
