IMPROVEMENT OF GHIRKA SPRING WHEAT. \) 
The yield data presented are based on 182 actual determinations 
(crops destroyed by hail not considered). Yields have been com- 
puted in six other cases where the varieties were not sown and actual 
yields, therefore, were not obtained. This makes a total of 188 
tests, or 47 tests for each of the four varieties. In three of these 
tests no yields of grain were obtained from all or from at least three 
of the varieties. In five other tests, either two or three of the varie- 
ties were equal in yield. 
In 39 tests the four varieties can be definitely ranked. There are 
24 possible combinations in which four varieties can rank. The 
varieties actually ranked in 15 of the possible 24 ways in the 39 tests. 
In annual yield, averaged for all stations, the varieties ranked in the 
same order only twice during the seven seasons. This shows con- 
flicting annual results under varying seasonal conditions. 
The varieties ranked first or equaled another variety for first rank, 
as follows: Kubanka 24 times, Ghirka 17 times, Rysting or Glyndon 
6 times, and Haynes 2 times during 44 tests. 
The average acre yield in 47 comparative tests at seven stations 
was 18.1 bushels for Kubanka, 16.4 bushels for Ghirka, 16 bushels 
for Rysting-Glyndon, and 14.9 bushels for Haynes. This shows a 
rather definite agreement of average results under varying seasonal 
conditions. 
It is believed that the data presented fairly indicate what may be 
expected in yield from these four wheats in the northern Great 
Plains during a series of years. 
The Ghirka variety has compared favorably with standard durum, 
Fife, and Blues tern varieties, yielding less than the durum but more 
than the Fife and Bluestem varieties on an average at seven stations 
during a 7-year period. While it is susceptible to rust in moist sea- 
sons, it has proved more drought resistant than the other wheats 
here studied, outyielding all others in the dry seasons. 
MILLING AND BAKING QUALITY. 
Quality as well as yield is an important consideration in deter- 
mining the value of a variety. Quality of wheat is thought of in 
many different ways. To the farmer it means grade; to the miller 
and baker it is the ability of a wheat to produce a high percentage of 
flour and a loaf of large volume. Relatively few data have been gath- 
ered on the quality of the Ghirka wheat as compared with those on 
yield. 
Hard spring common wheats grade as No. 1 Hard, No. 1 Northern, 
No. 2 Northern, etc. The Ghirka wheat when marketed has been 
included in the Northern grade. The somewhat soft kernel prevents 
its ever grading as No. 1 Hard. No extensive tests have been 
made of the crushing point of the Ghirka kernel compared with 
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