20 BULLETIN 33, U. S. DEPARTMENT OF AGRICULTURE. 
ing Indian wheat (Hard Red Calcutta) and Red Fife. One of the 
varieties isclated from the progeny by Dr. C. E. Saunders, cerealist 
of the Central Experimental Farm at Ottawa, Canada, was named 
Marquis. This was first grown as a pure line in 1904. The plants are 
shghtly shorter than the Red Fife, as are also the heads (fig. 4). 
The spikelets are more nearly square at the base and the grain is 
shorter and plumper. Experimental trials in Canada showed it to 
be especially well adapted to Saskatchewan, and its early ripening 
habits gave it an immense advantage over other varieties. Milling 
and baking tests showed that the flour was of excellent color and that 
it had high bread-making strength. Seed of this variety has been 
increased rapidly and distributed widely. It was first introduced into 
the trials at Dickinson in 1912, but the crop was destroyed by hail. 
Tn 1913 another lot of seed was obtained from the experimental farm 
at Lethbridge, Alberta. It yielded about 4 bushels per acre less than 
Red Fife. Milling and baking tests showed that it ranked first in 
color, fourth in loaf volume, eleventh in yield of straight flour, and 
thirteenth in percentage of crude protein in the wheat when com- 
pared with-15 other samples of common wheats. 
THE PBEARDED-FIFE GROUP. 
All of the varieties in the bearded fife group included in the | 
trials at Dickinson have been tested for only a short period. The 
leading varieties are Bearded Fife (C. I. No. 3081), Huron (C. I. 
No. 3315), and Preston (C. I. No. 3328). They are quite similar 
in appearance, all being bearded, with dark-red kernels. The chaff 
of Huron is light brown, while that of the others is white. They 
are known commercially in the hard spring-wheat district as “ velvet 
chaff.” This term, however, is wrongly applied, as the chaff is 
smooth. 
Bearded Fife——The Bearded or “ Red ” Fife wheat (C. I. No. 3081) 
has yielded next to the Ghirka during the three years, 1910, 1911, and 
1913, in which yields have been obtained. The plants are shorter 
than the common fife wheats, as are also the heads, which have wide 
spreading awns (fig. 4) and glumes more open at the point. The 
Bearded Fife ripens earlier than the durum and bluestem wheats. 
but later than the Marquis and Ghirka. The origin of this variety 
is unknown. The stock used in the trial at Dickinson was obtained 
from the Dakota Improved Seed Co., of Mitchell, S. Dak. Milling 
and baking tests for a period of three years show it to possess good 
bread-making qualities. 
Huron-—The Huron wheat (C. I. No. 3315) during a 2-year trial 
has yielded better than the Bearded Fife. It is slightly taller and 
earlier than that variety. The Huron was originated by Dr. A. P. 
