IMPROVEMENT OF GHIRKA SPRING WHEAT. 
17 
Table V. — Milling and baking data for Ghirha wheat, used as a check, and 25 pure lines 
selected therefrom, grown at the Dickinson (N. Dak.) substation in 1913 and 1914. 
Variety. 
C.I. 
No. 
Crude 
protein 
in 
wheat 
(NX 
5.7). 
Yield 
of 
flour. 
Loss in 
mill- 
ing. 
Loaf. 
Plat 
No. 
Vol- 
ume. 
Color. 
Tex- 
ture. 
2 
Season of 1913: 
Selections- 
No. 4 
4413 
4414 
4415 
Per ct. 
14.36 
13.45 
14.42 
14.99 
15.28 
13.97 
15.28 
16.07 
14.82 
14.36 
14.54 
15.16 
15.62 
15.28 
15.16 
14.54 
14.54 
14.88 
14.71 
14.48 
14.76 
15.50 
14.99 
14.71 
13.88 
12.94 
14.54 
13.22 
13.97 
14.36 
14.71 
14.36 
14.19 
14.02 
Per ct. 
71.2 
69.6 
68.7 
67.1 
69.9 
68.5 
69.1 
68.9 
70.5 
69.8 
67.2 
70.3 
' 67.5 
70.1 
69.8 
70.4 
72.0 
70.7 
69.2 
68.9 
72.4 
67.2 
72.2 
71.7 
69.6 
67.2 
69.0 
66.9 
66.0 
65.7 
68.0 
67.9 
66.5 
67.3 
Per ct. 
3.35 
5.65 
4.75 
5.78 
7.39 
5.14 
4.50 
5.10 
2.85 
4.50 
5.98 
4.01 
7.10 
4.17 
4.32 
4.57 
3.10 
4.77 
5.73 
5.17 
1.46 
7.68 
3.49 
4.21 
5.51 
3.06 
1.39 
2.67 
2.06 
2.60 
1.80 
.80 
1.73 
2.80 
C.c. 
2,450 
2,300 
2,320 
2,130 
1,860 
2,200 
2,265 
1,885 
2,155 
2,150 
2,350 
2,065 
1,790 
1,985 
2,030 
1,895 
2,120 
2,110 
2,080 
2,050 
2,097 
1,825 
1,975 
1,895 
2,011 
2,685 
2,660 
2,675 
2,590 
2,320 
2,405 
2,520 
2,470 
2,648 
Per ct. 
96 
94 
92 
84 
92 
99 
96 
90 
94 
89 
89 
89 
94 
90 
91 
86 
95 
96 
93 
94 
95 
89 
92 
90 
93 
90 
89 
94 
90 
93 
93 
93 
91 
91.5 
Per ct. 
94 
3 
No. 5 
93 
4 
No 12 
94 
5 
No 13 
88 
7 
No 15 
4416 
4417 
88 
8 
No 17 
92 
9 
No 19 
93 
10 
No 20 
90 
12 
No 21 
92 
13 
No. 23 
4418 
4419 
4420 
4421 
90 
14 
No 24 
94 
15 
No. 25 
90 
17 
No 29 
86 
18 
No. 31 
92 
19 
No. 36 
90 
20 
No. 37 
90 
22 
No. 40 
4422 
93.5 
23 
No. 47 
93 
24 
No. 61 
93 
25 
No. 65 
4424 
4425 
4426 
4427 
94 
26 
No. 66 
93.5 
27 
No. 68 
85 
28 
No. 72 
92 
30 
No. 74 
89 
21 
} Ghirka 
1517 
4413 
4414 
4419 
4421 
4422 
4423 
4425 
4427 
151V 
91.5 
29 
2 
Season of 1914: 
Selections — 
No. 4 
95 
3 
No. 5 
94 
9 
No. 24 
92 
11 
No. 29 
92 
15 
No. 40 
89 
17 
No. 50 
90 
27 
No. 66 
92.5 
29 
No. 72 
90.5 
13 
} Ghirka 
93 
25 
A comparison of these three pure lines with standard varieties will 
serve to show their relative values. Five such varieties have been 
grown and a comparison is made of their annual and average yields 
per acre, percentages of straight flour, and volumes of loaf in Table 
VI. While the data on yield are not strictly comparable, owing to the 
difference noted in the size of plats, they show that the selections 
possess the ability to produce comparatively high yields. In per- 
centage of straight flour the average shows that selection No. 66 ex- 
ceeds any of the other varieties studied, while selections Nos. 5 and 4 
exceed the Haynes, Marquis, and Red Fife. In volume of loaf the 
Haynes slightly exceeds selection No. 4, which, in turn, is superior to 
the Red Fife, Preston, Marquis, and Kubanka, while selection No. 5 
is superior to the Preston, Marquis, and Kubanka, and selection No. 
66 is superior to the Kubanka. 
These selections and several others are being further tested to 
determine more accurately their true value before any are dis- 
tributed. 
