IMPROVEMENT OF GHIRKA SPRING WHEAT. 
11 
tent and yield of straight flour, and it showed the greatest loss in 
milling. The low yield of flour and the loss in milling are especially 
pronounced. This is partly due to a peculiar nuffiness of the Ghirka 
flour. The Haynes gave the highest yield of straight flour and tied 
Kubanka for the highest score in texture of loaf. The Kysting had 
the highest percentage of crude protein in the wheat and the best 
color of loaf. 
The data for 1914 show that the Ghirka is the poorest in crude- 
protein content and color and texture of loaf and shows the greatest 
loss in milling. The Haynes leads in crude-protein content and tex- 
ture of loaf. The Glyndon yields more straight flour, produces the 
best volume of loaf, and ties with the Haynes in color of loaf. 
The 3-year average of these data shows that the Ghirka variety 
has not compared favorably in quality with standard Bluestem, Fife, 
and durum wheats. It ranks relatively low in market grade, in 
crude protein, color and texture of loaf, and yield of straight flour, 
and has a large loss in milling. The volume of loaf is usually good, 
although averaging less than that of Blues tern. 
Table III. — Milling and baling tests of Ghirka and three other varieties of wheat qrovn 
at the Dickinson (N. Dale.) substation in 1911, 1913, and 1914- a 
Variety. 
C. I. No. 
1913 
Aver- 
Crude protein (N X 5.7) in wheat (per cent): 
Kubanka 
Ghirka 
Rysting 
Glyndon 
Haynes 
Yield of straight flour (per cent): 
Kubanka 
Ghirka 
Rysting 
Glyndon 
Haynes 
Loss in milling (per cent): 
Kubanka 
Ghirka 
Rysting 
Glyndon 
Haynes 
Volume of loaf (cubic centimeters): 
Kubanka 
Ghirka 
Rysting. 
Gly - 
lyndon 
Haynes 
Color of loaf (per cent): 
Kubanka 
Ghirka 
Rysting 
Glyndon 
Haynes 
Texture of loaf (per cent): 
Kubanka 
Ghirka 
Rysting 
Glyndon 
Haynes 
1440 
1517 
&3022 
b2873 
2874 
1440 
1517 
&3022 
&2S73 
2874 
1440 
1517 
& 3022 
6 2873 
2874 
1440 
1517 
&3022 
*>2873 
2874 
1440 
1517 
&3022 
f>2873 
2874 
1440 
1517 
6 3022 
&2873 
2874 
71.2 
}» 
1,970 
2,150 
2,060 
2,320 
83 
85 
97 
95 
86 
85 
15. 50 
14.36 
15.80 
14.99 
69.7 
65.3 
70.6 
71.2 
2.57 
5.94 
3.22 
2.68 
1,985 
2,270 
2,000 
2,260 
93 
96 
99 
96 
94 
93 
14.99 
13.52 
15.33 
15.50 
66.9 
67.3 
68.4 
66.6 
.82 
2.80 
1.80 
2.37 
2,435 
2,648 
2,945 
2,900 
93. 
91.5 
97.0 
97.0 
95.0 
93.0 
95.5 
96.0 
15.25 
13.94 
15.57 
15.25 
69.3 
67.1 
70.1 
70.4 
1.70 
4.37 
2.51 
2.53 
2,130 
2,356 
2,335 
2,493 
90.7 
90.8 
97.7 
96.0 
91.7 
90.3 
90.8 
92.0 
a The grain was milled and the bread baked at the North Dakota Agricultural Experiment Station. 
b Results for 1911 and 1913 are from Rysting (C I. No. 3022); for 1914, from Glyndon (C I. No. 2873). 
