WHEAT, OATS, AND BAKLEY IN SOUTH DAKOTA. 
13 
LEADING VARIETIES. 
Among all the varieties tested a few of outstanding merit should 
be more widely known and more generally grown. By growing these 
varieties the farmers of South Dakota can increase the quantity and 
improve the quality of the wheat produced in the State. With a 
full knowledge of each of the leading varieties the individual farmer 
can decide which he prefers to grow. He can then endeavor to im- 
prove the quality of his crop and keep it above the average. Among 
the most promising varieties are the Red Fife, Haynes Bluestem, 
Scotch Fife, Kubanka, and Arnautka. The fifes and bluestems are 
common wheats, while the Kubanka and Arnautka are durums. 
The results of a milling test of several of these varieties of wheat 
ure shown in Table VI. Further reference to this table will be made 
in the discussion of the varieties, which follows. Cross sections of 
loaves of bread made from these varieties are shown in Plate I. 
Table VI. — Results of a milling test of seven varieties of wheat grown at the 
Highmore, 8. Dak., substation in 1910. 
lO 
o 
o 
i 
w 
fl 
SO 
x 
% 
& 
t» 
3 
o 
6 
Variety. 
M 
3 
o 
o 
U 
o © 
pi 
2J2 
CD 
Condition. 
o 
m 
CD 
+2 
o 
CD 
ft 
— 
48 
-2 
w> 
bJO 
fl 
M 
O 
u 
S 
Q 
c3 
o 
CD 
CD 
03 
O 
o 
o 
a 
H 
Per 
Per 
Per 
Per 
Per 
Per 
Per 
Per 
Per 
cent. 
cent. 
cent. 
Gms. 
Lbs. 
cent. 
cent. 
cent. 
cent. 
cent. 
cent. 
3082 
Marvel Blue- 
stem. 
100 
8.63 
18.56 
21.40 
60.5 
Plump 
5.4 
11.4 
1.9 
4.2 
71.5 
3.0 
3081 
Red Fife 

8.69 
18.37 
24.10 
63.0 
do.... 
6.7 
13.3 
2.9 
3.2 
69.6 
4.4 
2492 
Manchuria 

8.39 
21.00 
18.70 
62.5 
do 
11.7 
16.1 
1.9 
3.9 
65.6 
7.6 
1440 
Kubanka 
100 
8.60 
17.81 
30.20 
63.0 
do 
1.0 
13.0 
3.0 
5.0 
72.5 
3.1 
1354 
Do 
100 
8.52 
18.56 
26.80 
62.5 
Shriveled . 
3.3 
9.4 
4.9 
6.8 
72.2 
5.1 
1516 
Do 
98 
8.40 
17.69 
27.30 
63.4 
Plump 
3.2 
8.4 
3.4 
10.4 
72.6 
6.4 
3080 
Arnautka 
100 
8.96 
19.12 
26.20 
61.0 
do ... 
1.1 
14.8 
3.8 
5.0 
73.9 
7.6 
1 In this table, the data marked "Error" represent the moisture absorbed by the wheat in tempering, 
which differs with the variety, as well as the actual error in grinding and weighing. All work was done 
by the same method and the results are strictly comparable. 
THE FIFE GROUP. 
The fife group of common wheat is beardless with smooth white 
glumes. These wheats are often known collectively as Scotch Fife. 
The kernels are dark red, with sutures of varying shapes. Among 
the principal varieties of this group are the Fife (Minn. No. 163), 
Power Fife (Minn. No. 66, S. Dak. No. 142, C. I. No. 2989, and 
S. Dak. No. 172, C. I. No. 3025), Kysting Fife (Minn. No. 171, 
S. Dak. No. 136. C. I. No. 3022), and Saskatchewan Fife. The 
Ghirka (S. Dak. No. 69, C. I. No. 1517) has longer and lighter col- 
ored kernels than the other varieties ot the group, but is otherwise 
similar to them. 
