CEREAL EXPERIMENTS AT CHICO, CALIF. 19 
account of the use of the combined harvester in harvesting, which 
necessitates leaving the grain standing in the field until fully mature. 
A considerable acreage is sown to club varieties. They are grown 
mostly on the low fertile soils, where there usually is considerable 
lodging of the common varieties. Little Club is the most important 
variety. It is midlate, beardless, with white glumes and straw and 
soft white kernels. 
Milling and Baking Experiments. 
In order to determine the milling value of new varieties, milling 
and baking experiments have been conducted in conjunction with the 
varietal experiments. This work was begun in 1917, when milling 
and baking tests were made with 12 varieties, which included the 
best California wheats as well as the leading winter and spring vari- 
eties of the Central and Northern States, for comparison. During 
subsequent years varieties were added and dropped for various 
reasons. In the five years the milling and baking quality of 33 differ- 
ent varieties and strains has been tested. During the first three 
years these experiments were conducted at Fargo, N. Dak., in coop- 
eration with the North Dakota Agricultural Experiment Station 
and the Bureau of Markets of the United States Department of 
Agriculture. For the past two years the experiments have been 
conducted in the milling and baking laboratory of the Bureau of 
Agricultural Economics (formerly Bureau of Markets) at Washing- 
ton, D. C, in cooperation with the Grain Division of that bureau. 
The annual yields and data on the most important milling and bak- 
ing factors are shown in Table 9 for each of the five years from 1917 
to 1921, inclusive. A five-year summary of data on five varieties 
and a three-year summary of data on six varieties are presented. 
In considering the leading varieties the outstanding features are 
the consistently high percentages of crude protein, shorts, and water 
absorption of Hard Federation with generally high percentages of 
flour and good color and volume of loaf. Early Baart is consistently 
high in loaf volume and in crude protein and yields a good percentage 
of flour. In 1921, the only year the data are comparable, Bunyip 
showed itself to be a milling and baking variety of exceptional good 
quality. 
In the summary of Table 9, which gives the five-year average, 
Baart is shown as the best milling and bread-making wheat of the 
three important commercial varieties and is particularly superior in 
loaf volume. Pacific Bluestem is a fairly good milling and baking 
variety, although it is low in crude protein, water absorption, and 
volume. Little Club is of inferior milling value. 
Table 9 also gives three-year average data for six varieties, which 
include Baart, Pacific Bluestem, the three Federation varieties, and 
Sonora. Hard Federation is superior to Baart in all of the important 
milling and bread-making qualities except loaf volume, in which 
Baart excels. White Federation shows a slightly higher percentage 
of flour and loaf volume than Hard Federation. Federation yielded 
the largest quantity of flour and shows a loaf volume almost equal 
to Hard Federation. Sonora shows itself to be about equal in milling 
value to Little Club. 
