ALASKA AND STONER, OR " MIRACLE," WHEATS. 13 
Table II. — Baking report on sample of Alaska tali eat. 
Data and mark. 
Water 
used. 
Loaf. 
Color. 
Texture. 
Remarks. 
Weight. 
Volume. 
Nov. 12, 1908: 
C.c. 
185 
162 
172 
180 
184 
183 
196 
209 
Grams. 
459 
427 
439 
455 
475 
473 
488 
498 
C.c. 
2,433 
1,049 
1,195 
1,098 
2,368 
1. 155 
1,320 
1,270 
Per cent. 
97 
99 
91 
82 
100 
99 
91 
82 
Good 
Poor 
...do 
...do 
Good 
Poor 
Fair 
...do 
Alaska- 
Patent 
First clear 
Second clear 
Dull and ashy. 
Dec. 2, 1908: 
Standard patent 
Alaska- 
Patent 
Dull. 
First clear... . 
Second clear 
The test on November 12 showed that the water absorption was 
lower, the weight was less, and the volume of loaf was less by half 
than that of hard spring patent. The color and texture were both 
quite poor. The test made on December 2 merely showed the im- 
provement which was to be expected as the result of aging. 
Fig. 2. — Whole loaves (above) and cut loaves (below) baked from patent flours : 1, 
" Standard," from hard spring wheat ; 2, from durum wheat ; 3, from Alaska wheat. 
Photographs of the loaves obtained in the first baking aid in in- 
terpreting the data given. Figure 2 shows whole and cut loaves 
baked from the patent flour of (1) hard spring wheat, (2) durum 
wheat, and (3) Alaska wheat The hard spring loaf is used as the 
