24 BULLETIN 522, U. S. DEPARTMENT OF AGRICULTURE. 
In Table VI and figure 14 a comparison is made of the average 
baking values of Montana spring wheats of the 1911 and 1912 crops. 
with average commercial Nos. 1, 2, and 3 northern wheat. The com- 
mercial samples were secured at large terminal markets and represent 
in each case the average of 20 to 30 car lots for each of the grades. 
From the figures given here, the conclusion may be drawn that the 
Fig. 14.—Comparison of bread from three grades of Minneapolis spring wheat with that of Montana-grown 
wheat, crop of 1912: a, b, and c, Nos. 1, 2, and 3 northern, Minneapolis; d, Fife (hard spring), Gallatin 
County; e, Fife, said to be hard winter, Gallatin County; f, Bluestem (hard spring), Valley County. 
Montana wheat about equals average spring wheat in quality, except. 
that as a rule the flour will’not be found to rank as high in baking 
strength. What has been said of the winter wheat relative to strength 
applies equally well to the spring wheat, for, although the average is 
somewhat lower, about the same range in quality is observed in the 
spring wheat of other sections as is found in that grown in Montana. - 
TasLe VI.—Baking tests of Montana hard spring wheats compared with average com- 
mercial Nos. 1, 2, and 3 northern, crops of 1911 and 1912. — 
Tests of straight flour. 
Crude 
Num- : 
ber wee Strength. | Crude ae Mois- 
Class or type. © of straight] Co] Ab- ‘ett pro- | Mois-| ture in 
SAN aerial a sorp- tein | ture |wheat.| Wheat. 
Dies. foe q,|tion of} Vol- | Tex- | in in INX5.7, 
‘| water.) ume | ture | flour, | flour. | 
of loaf.| of loaf.|N X 5.7. 
Crop of 1911: Per ct. | Score. | Perct.| C.c. | Score.| Perct.| Perct.| Perct.| Perct. 
Montana hard red spring. - 6 Clea 99} 58.8] 2,376 96 | 11.46 | 10.52 | 12.03 14.4 
Average commercial 
spring wheat— 
Nomienorthernes--- 2: 17 71.9.}. 99] 56.9 | 2,517 7 | 12.22 | 10.67 | 13.11 12.5 
No. 2 northern.....-.. 15 70. 4 99 | 57.0] 2,561 97 | 12.18 | 10.41 | 13.17 13.0 
No. 3 northern....-.--. 10 68. 6 98 | 56.7 | 2,631 97 | 12.47 | 10.68 | 12.98 13.1: 
Crop of 1912: 
Montana hard red spring. - 9 71.5 94] 58.4] 2,129 93 | 12.05 | 10.46 } 12.40 13.1 
Average commercial 
spring wheat— ‘ 
No. 1 northern........ 5 72.6 93 | 56.3 | 2,228 94 | 11.53 | 10.75 | 11.97 13.1 
No. 2northern....-.-.--. 5 71.3 92} 56.4 | 2,246 93 | 11.69 | 10.99 | 12. 34 13.1 
No. 3 northern........ 5 71.9 91| 56.7 | 2,210 93 | 11.70 | 10.56 } 12. 52 12.8 
Figure 15 shows a comparison of the bread from Montana-grown 
wheat and that from a composite sample of Minneapolis No. 1 north- 
ern, crop of 1912: a, No. 1 northern, Minneapolis; b, Fife, Gallatin 
