MONTANA-GROWN WHEAT. Oi. 
MONTANA HARD SPRING WHEAT. 
Montana-grown spring wheat of the common varieties of the Fife 
and Bluestem groups when received at primary markets is as a rule 
classified and graded on the same basis as the hard spring wheat 
grown in the Dakotas and Minnesota; that is, as northern spring 
wheat. Spring wheat, like the winter wheat grown within the State 
of Montana, has asomewhat larger and plumper kernel, but in milling 
quality and general characteristics it does not seem to differ materi- 
ally from the general run of the spring wheat of the Dakotas and 
Minnesota, except that the tendency toward lower baking strength 
as a corollary to the plumper kernels seems to exist here also. 
The same variations in baking strength of the crops of 1910, 1911, 
and 1912 are apparent with the spring wheats as were observed with 
the winter wheats. Drawing conclusions from Tables IV, V, and VI, 
it appears that the spring wheat of the crops of 1908 to 1910, inclu- 
Sive, was of a quality much superior to that of the two succeeding 
years, and that the wheat of the 1912 crop, like that of the northern- 
erown wheat, was generally low in strength, as shown in figure 4. 
Complete information in regard to the spring-wheat samples is to be 
found in Tables IV and V. 
Table V shows some of the characteristics and quality of each 
sample and the relationship of these factors to their commercial 
rating and milling quality. It will be noted that the dry, sound, and 
plump samples are usually high in milling quality, though no very 
great range is observed. The classification and grading of these 
samples were quite uniform. The grade appraised is more nearly 
dependent upon the external appearance of the samples than upon 
other factors as would be expected, bleached, sprouted, and ‘‘frosted”’ 
samples being the only ones grading lower than No. 1 northern. The 
tendency of throwing into the western red class samples which are 
not up to the standard is noted in connection with sample No. 1057. 
