20 
BULLETIN 1172, U. S. DEPARTMENT OE AGRICULTURE. 
Table 9. — Yields and results of milling and baking tests of wheat varieties grown afthc 
Plant Introduction Station, Chico, Calif., in the five-year period from 1917 to 1921, 
inclusive. 
[Data obtained in cooperation with the Bureau of Agricultural Economics (formerly Bureau of Markets), 
United States Department of Agriculture. Crude protein (column 6) equals nitrogen X 5.7 computed to 
a basis of 13.5 per cent moisture in the wheat. Abbreviations in column 4: C= common, Cl= club, D= dark, 
Du=durum, H=hard, N=northern, R=red, S=soft, Samp=sample, Sp=spring, Wa= walla, Wh= 
white, Wn= winter, Y= yellow. Those samples marked with a star (*) were smutty.] 
Season and 
variety. 
Season of 1917. 
common wheats. 
Soft white spring: 
Dicklow 
Galgalos 
Pacific Bluestem 
Semihard white 
spring: 
Baart 
Hard white spring: 
Talimka 
Hard red spring: 
Chul 
Koola 
Marquis 
Hard red winter: 
Kharkof 
CLUB WHEATS. 
White winter: 
Hybrid 128. . 
White spring: 
Little Club.. 
DURUM WHEAT. 
Kubanka 
Season of 1918. 
common avheats. 
Soft white spring: 
Dicklow 
Galgalos 
iiic Bluestem 
Sonora 
White Austra- 
lian. 
Semihard white 
spring: 
Baart 
Hard white spring: 
Hard Federa- 
tion. 
Talimka , 
White Federa- 
tion. 
Hard red spring: 
Chul , 
Koola 
Marquis 
Hard red winter: 
Kharkof 
3663 
2398 
4067 
1697 
2495 
Bu. 
46.7 
39.4 
45.0 
47, 
40.5 
CLUB WHEATS. 
White winter: 
Hybrid 128... 
White spring: 
Little Club... 
Red spring: 
Hybrid 123... 
2227 
2203-2 
4158 
36.6 
39.9 
36.0 
1442 
37.1 
4326 
47.8 
4066 
50.1 
1440 
34.7 
3663 
2398 
4067 
3622 
3019 
30.7 
25.1 
21.1 
IS. 7 
22.6 
1697 
19.7 
4980 
45.1 
2495 
4981 
28.4 
50.0 
2227-2 
2203-2 
4158 
20.6 
30.6 
30.5 
1442 
25.0 
4326 
30.3 
4066 
4511 
32.8 
Grade. 
Milling tests. 
Samp H Wh . . 
*1S Wh 
*1H Wh 
*lWhC1 
*2HWh 
*3 H Wh. 
*2 H Wh. 
1H Wh. 
*2 H Wh. 
*2R Wa... 
*2RWa... 
INSp 
2D H Wn. 
*2 Wh CI. 
2WhCl.. 
*lRWa. 
Lbs. P.ct. P.ct.P.ct. 
58.0 8.9 71.9 12.4 
61.5 11.2 74.4 15.7 
61.0 10.7 72.1 15.5 
11.8 72.7 14.6 
11.6 74.7 12.9 
61.0 10.3 69.91 18.7 
63.0 10.9 73.3 15.7 12.7 
17.0 
Baking tests. 
10 
Loaf. 
12 
P.ct. P.ct. C.c. Gms. 
15.1 55.0 1,710 472 
10.1 1 58.8 2,000 499 
11.3 55.0 1,810 482 
11.9 55.5 2,290 
13.8 60.3 2,000 
62.0! 11.2 73.5 
61.0 10.7 76. S 
58.0 
59.0 
62.0 
57.6 
61.9 
60.9 
63.0 
59.7 
56.9 
58.4 
61.8 
58.7 
59.0 
61 
62.0 
58.1 
58.9 
59.4 
8.0 71.8 
10.4 72.9 
11.5 74.3 
14.8 
15.1 
13.0 
14.1 
13.3 63.0 
4 
10.1 58.8 
10.3 60.3 
11.1 
13.0 
55.3 
55.0 
11.5 60.0 
8.4 72.4 10.5 18.1 52. 
9.1 72.9 13.3 15.2 58.2 
10.3 70.3, 9.5 20.1 55.0 
10.3 73.0 16.5 10.6 57.6 1,850 
12.: 
75.4 12.7 11.1 57.9 
11.2 67.9 
11.6 74.4 
10.7 
10.9 
74.3 
73.1 
12.9 70.7 
13.6 69.2 
10. 3 i 76.4 
14.1 1 69.8 
8.3 
8.9 
10.1 
12.8 
13.5 
14.7 
13 
20.0 
14.1 
12.6 
17.0 
72.1 
.72.7 
70.51 14.8 
11.8 
11.5 
2,050 
2,200 
2,260 
1,520 
1,700 
1,900 
1,720 
1,800: 
13 
P.ct 
90 
95 
92 
498 92 
495 96 
480 96 
14 
P.ct. 
96 
98 
100 
98 
94 
477 88 
471 86 
478 88 
13.5 
10.6 
11.7 
10.4 
57.6 
60.0 
12.0 63.8 
17.7 58.5 
11.2 59.1 
11.4 67.7 
16.9 
16.1 
15.2 
52.9 
55.3 
55.3 
2,100 
473 89 84 
498 90 94 
482 88.5 93 
479 86 85.5 
480 87.5 85. 5 
1,710 497 
1,960 497 
87.5 
92 
1,535 488 79 
1,610 497 82 
1,780 
1,970 
2,000 
1,770 
1,880 
1,800 
509 89 
502 92 
481 92 
514 87.5 
480 83 
91.5 
93.5 
88.5 
92.5 
