12 BULLETIN 450, TJ. S. DEPARTMENT OF AGRICULTURE. 
The Haynes lias the highest average yield of flour, volume of loaf , 
and texture of loaf. The Rysting-Glyndon has the highest average 
crude-protein content and color of loai The Kubanka shows the 
smallest loss in milling. 
The data given show that the Haynes is superior to the Ghirka in 
all of the six characters studied. The Rysting-Glyndon is superior 
in all characters except loaf volume, and the Kubanka is superior in 
all characters except volume and color of loaf. 
IMPROVEMENT BY SELECTION. 
The high-yielding and drought-resistant power of the Ghirka wheat 
was early recognized at the Dickinson substation. A f urther improve- 
ment hi the yield and quality of the variety was sought through 
isolating a large number of pure hues and comparing them with the 
Fig. 5. — Pure-line selections of Ghirka Spring wheat growing in eightieth-acre plats at the Dickinson 
substation in 1913. 
original. This work was started in 1909, when about 300 heads 
were selected from a plat of the Ghirka wheat. 1 The kernels from 
these were sown in head rows in 1910. Yield data were obtained, 
and all the best, a large number of the medium, and some of the 
poorest were selected for sowing in 1911. Of these selections, 104 
were sown in 17-foot rows for comparative yields, with the original 
Ghirka mass variety used as a check every third row. Eighty of 
the selections were sown also hi rows of varying length to increase 
i The experiments to improve the Ghirka Spring variety by pure-line selection were suggested by Supt. 
L. R. Waldron, of the Dickinson substation, who has maintained his interest in the work throughout 
the entire period. The original selections were made by Mr. Charles H. Clark, who was in charge of 
the cereal work at the Dickinson substation in 1909 and 1910. From 1911 to July 25, 1914, the writer was in 
direct charge of the cooperative cereal experiments at Dickinson. On the latter date he was succeeded 
by Mr. Ralph W. Smith, who continues in charge of the work as Scientific Assistant in Cereal Investiga- 
tions. 
