COMPAKISON OF AMERICAN WHEATS. 
13 
the result of environment. Similar variations are found to exist to 
some degree within each class, and especially is this true of the hard 
red spring wheat. In this class there are three important varietal 
groups — namely, Fife, Bluestem, and Preston, or Velvet Chaff. 1 
While between the first two groups no marked differences are 
noted, the Velvet Chaff wheat, although usually having a high weight 
per bushel, does not show milling quality superior to the Fife and 
Bluestem; in fact, it seems to be somewhat inferior. Consequently, 
when Velvet Chaff is mixed indiscriminately with Fife and Bluestem 
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Fig. 10. — Diagram showing the relation between the weight per bushel and the flour 
yield of hard red spring wheat and the difference in this relation between the so- 
called Velvet Chaff and the wheat of other varieties. Samples from 1908 to 1913 
crops, inclusive. 
the weight per bushel is a precarious guide to follow. This is illus- 
trated in figure 10. In the upper part of this diagram all hard red 
spring samples have been grouped, and it will be noted that there is 
here no definite relation of flour yield to weight per bushel. When 
1 The term " Velvet Chaff " as applied to this group of varieties of spring wheat is 
unfortunate from a botanical standpoint, because of the fact that the chaff or glumes are 
not velvety or pubescent. This group consists of what are supposedly a number of 
different varieties, many of which are thought to have originated from the Canadian 
wheat known as Preston. Nearly all varieties of bearded spring wheat having smooth 
or glabrous chaff are included. As this paper is written from the commercial stand- 
point, and as the entire grain trade and most farmers know this wheat as Velvet Chaff, 
this designation for this variety group will be adhered to in the following pages ; but 
it should be borne in mind that the term Preston is preferable from a technical standpoint. 
