SPKItfG WHEAT OH THE NORTHEBH GREAT PLAINS. 
43 
Table XIX. — Crude protein in 20 varieties of spring wheat grown at 11 experiment 
stations in the northern half of the Great Plains area during three or more of the six years 
from 1913 to 1918, inclusive, compared with the Marquis variety for the same station 
years. 
d 
d 
m 
03 
a 
o 
03 
02 
Crude protein (per 
cent). 1 
Class, group, 
and variety. 
6 
d 
03 

>> 
a 

CO 
Crude protein (per 
cent). 1 
Class, group, and 
variety. 
i 
03 
> 
I" 
"I 
w a 
1" 
Difference 
from 
Marquis. 
a 
03 
PI 
i 
> 
It 
U 
03 K) 
Difference 
from 
Marquis. 
1 
m 
CO 
0) 
1-3 
<2 
Hi 
COMMON. 
Fife: 
Marquis 
Ghirka Spring 
Glyndon 
Power 
Red Fife 
Bluestem: 
Haynes 
Preston: 
Pioneer 
Preston 
Ladoga: 
•Huron 
Manchuria... 
Miscellaneous: 
Galgalos 
Prelude 
3641 
1517 
2873 
3697 
3329 
2874 
4324 
3081 
4935 
2492 
2398 
4323 
36 
30 
25 
30 
4 
32 
27 
36 
4 
5 
3 
28 
15.3 
14.2 
15.2 
15.3 
14.3 
15.3 
16.0 
15.2 
12.8 
14.2 
17.0 
16.2 
DURUM. 
Kubanka: 
Acme 
Arnautka. . 
Buford 
Kubanka. . 
Kubanka 
No. 8 
Monad 
Red Durum: 
D-5 
Peliss: 
Peliss 
5284 
4064 
5295 
1440 
4063 
3320 
3322 
1584 
5 
35 
3 
33 
24 
5 
4 
11 
16.0 
15.6 
13.4 
15.1 
14.9 
15.4 
15.3 
16.6 
15.6 
15.3 
13.7 
15.3 
15.3 
14.1 
15.1 
16.4. 
0.4 
.3 
"i."§" 
.2 
.2 
15.2 
15.2 
15.1 
14.1 
15.3 
15.3 
15.3 
13.6 
13.5 
17.6 
15.3 
'6.' 2* 
.2 
.7 
..„. 
""."9" 
1.0 


...... 
.8 
.6 
"6*3 
.2 
.4 
..... 
1 Crude protein equals nitrogen X 5.7 computed to a basis of 13.5 per cent moisture in the wheat. 
YIELD OF FLOUR. 
Samples containing about 1,500 grams of wheat are ground in a 
series of small roller mills to determine the percentage of flour. The 
bran, shorts, and flour are separated by bolting. Only one grade, 
called straight flour, has been separated in the experimental milling. 
fr The flour obtained is weighed, and the percentage is determined from 
the quantity of wheat milled. The flour yield of a wheat sample 
depends largely on the plumpness of the kernel. Marquis wheat 
shrunken from rust has yielded as low as 56.4 per cent of flour, 
whereas under favorable growing conditions it has produced as 
high as 75.8 per cent of flour. There is a wide difference in the flour 
yield of different varieties of wheat grown under the same condi- 
tions. This is sometimes due to the seasonal effect on the plumpness 
of kernel of certain varieties. A few varieties, however, produce 
significantly low or high average percentages of flour. The flour 
yields of 20 varieties of spring wheat grown at 11 experiment 
*^ stations in the northern half of the Great Plains area during three or 
more station years are shown in Table XX. 
The average yield of flour obtained from 37 samples of Marquis 
wheat was 70.2 per cent. Ghirka Spring, Manchuria, and Galgalos 
produced distinctly lower percentages of flour than Marquis. They 
are all softer wheats. Preston and Haynes produced about the 
