14 
BULLETIN 357, U. S. DEPARTMENT OF AGRICULTURE. 
standard for comparison. Figure 3 shows whole and cut loaves 
baked from (1) durum first-clear flour, (2) durum second-clear flour, 
(3) Alaska first-clear flour, and (4) Alaska second-clear flour. 
Fig. 3. — Whole loaves (above) and cut loaves (below) baked from first-clear and sec- 
ond-clear flours : 1, First-clear flour from durum wheat ; 2, second-clear flour from 
durum wheat ; 3, first-clear flour from Alaska wheat ; 4, second-clear flour from 
Alaska wheat. 
The results of these tests show that Alaska wheat is clearly not 
in the same class and does not deserve to be compared with the hard 
red spring, the hard red winter, or the durum wheats. The reason 
for this becomes more apparent on considering the results of the 
chemical analyses given in Table III. 
Table III. — Chemical analyses of flour made from Fife, blnestem, and other 
lolieats, compared with flour made from Alaska wheat. 
Sam- 
ples 
aver- 
aged. 
Patent flours. 
Firs 
>clear flours. 
Second-clear flours. 
Kind of wheat. 
oX 
is 
.2 3 
oX 
£5- 
Sx 
OB ^ 
H 
Fife and bluestem.. . 
Durum 
12 
13 
4 
12.00 
11.33 
9.60 
7.64 
6.70 
6.58 
5.55 
- 3.99 
P. et. 
56.06 
58.35 
58.80 
52.24 
12.92 
12.61 
11.03 
8.72 
6.95 
6.77 
5.84 
4.39 
P.ct. 
53.865 
53.98 
53.105 
50.313 
13.71 
13.23 
11.16 
9.75 
7.10 
6.97 
5.89 
4.61 
P. ct. 
51.17 
52.91 
Preston and winter 
wheats 
Alaska 
53.19 
47. 39 
STONER, OR "MIRACLE," WHEAT. 
In the last 10 years a variety of wheat has been widely advertised 
in the United States under the name "Miracle" wheat. Some very 
valuable characters have been claimed for it, and for that reason its 
history, characters, and value, as determined from experiments, are 
presented in this paper. 
