MONTANA-GROWN WHEAT. 25 
County; c, Turkey, Yellowstone County; d, Bluestem, Valley County; 
e, Fife, Gallatin County, described as hard winter wheat; /, durum, 
Valley County. 
WESTERN RED AND WHITE WHEAT. 
Under the head of western wheat is properly classified the wheat 
of the soft varieties, both red and white. Commercially these wheats 
are conveniently separated under two classes. The western red class 
includes a number of varieties, of which Crail Fife is principally grown, 
and is an especial favorite in irrigated districts because of its large 
yields under this treatment. In general properties, the flour produced 
therefrom resembles flour from soft red wheat. A number of other 
varieties are grown within the State. Of these, one called Velvet 
Chaff resembles the Crail Fife wheat very closely in milling and baking 
quality. Galgalos is a peculiar variety which mills much like a soft 
wheat, producing a characteristic light, fluffy flour, but, on the other 
Fic. 15.—Comparison of bread from Montana-grown wheat with that from a composite sample of Minne- 
apolis No. 1 northern wheat, crop of 1912: a, No. 1 northern, Minneapolis; 6, Fife, Gallatin County, 
Mont.; c, Turkey, Yellowstone County; d, Bluestem, Valley County; e, Fife, Gallatin County, described 
as hard winter wheat; f, durum, Valley County. 
hand, it is more glutinous and usually has better baking qualities. 
Crimean spring and Pringle Champlain are varieties which perhaps 
should be classified as hard spring wheat, but such results as so far 
have been secured indicate that they are inferior to the standard 
varieties, such as Fife and Bluestem. Complete milling and baking 
results with samples of these wheats are given in Table VII. * Further 
information as to the condition of the individual samples and the com- 
mercial classification is given in Table VIII. 7 
In Tables IX and X are presented similar results with Montana- 
grown white wheats. These varieties of white wheat are also largely 
grown upon irrigated lands and are of even a more starchy and softer 
character than the Crail Fife. Because of the light, fluffy nature of 
the flour it was very difficult to estimate accurately the quantity of 
flour that could be produced from this wheat with the milling machin- 
ery which was available. The yield figures should be considerably 
higher than those given in the tables. The flour of this wheat is 
very low in crude protein and in baking strength. 
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