MILLING AND BAKING EXPERIMENTS. 7 
obtained from 12 stations in the western United States during the 
five crop years from 1917 to 1921, inclusive, are shown in Tables 
3 to 7. Five of the more important grading, milling, and baking 
factors are shown : Test weight per bushel, crude protein, yield of 
flour, water absorption of flour, and volume of loaf. 
TEST WEIGHT PER BUSHEL. 
In Table 3 is shown the test weight per bushel of the mill-cleaned 
and scoured samples of five crops of Marquis wheat produced at 12 
experiment stations, or a total of 60 samples. The samples varied in 
test weight from 51.5 pounds from Archer, Wyo., in 1919, to 65 
pounds from Chico, Calif., in 1917. The average test weight per 
bushel for all of the 60 samples was 58.6 pounds. In 1917 the samples 
from the 12 stations had the heaviest test weight, averaging 60.1 
pounds, and in 1919 the lightest test weight, averaging only 57.4 
pounds. The heaviest average test weight per bushel for the stations 
was obtained from the station at Chico, Calif., where the samples 
averaged 62.2 pounds per bushel. They were the lightest from the 
station at Moro, Oreg., averaging only 54.5 pounds per bushel during 
the five-year period. The greatest range between crop years in test 
weight per bushel for any of the stations was 11.5 pounds, which was 
for Archer. Wyo., and the greatest range between stations for any 
of the five crop years was 11.1 pounds. These ranges are high, indi- 
cating that both season and location may have considerable effect on 
test weight per bushel. 
Table 3. — Annual and average test iceight per bushel of mill-cleaned and 
.scoured samples of the Marquis wheat grown at 12 experiment stations in the 
western United States during the fire gears from 1911 to 1921, inclusive. 
Station. 
1917 
1918 
1919 
1920 
1921 
Average. 
Range. 
Moccasin, Mont 
H avre, Mont , 
Dickinson, N. Dak 
Mandan, N. Dak 
Archer, Wvo 
North Platte, Nebr 
Pounds. 
62.0 
58.0 
61.0 
60.0 
63.0 
60.0 
59.0 
56. 5 
55. 5 
62.5 
59.0 
65.0 
Pounds. 
61.5 
61.7 
60.9 
61.4 
58.7 
58.4 
57.4 
57.0 
55. 3 
57.5 
60.7 
61.7 
Pounds. 
60.9 
59.0 
60.2 
59.4 
51. 5 
53. 5 
57.3 
56.3 
53.5 
57-0 
i 59.5 
60.9 
Pounds. 
62.3 
57.8 
59.0 
60.5 
55. 4 
54.0 
55. 5 
58.0 
53.4 
59.4 
i 59. 9 
61.2 
Pounds. 
61.2 
58.6 
57.9 
52.3 
60.1 
58.2 
56.5 
57.7 
55.0 
57.2 
163.4 
62.2 
Pounds. 
61.6 
59.0 
59.8 
58.7 
57.7 
56.8 
57.1 
57.1 
54.5 
58.7 
60.5 
62.2 
Pounds. 
1.4 
3.9 
3.1 
9.1 
11.5 
6.5 
Akron, Colo 
3.5 
Lind, Wash 
1.7 
Moro, Oreg 
2.1 
Burns, Oreg 
5.5 
Aberdeen, Idaho 
4.4 
Chico, Calif 
4.1 
Average 
60.1 
9.5 
59.4 
6.4 
57.4 
9.4 
58.0 
8.9 
58.4 
11.1 
58.6 
9.1 
4.7 
Range 
1 Grown under irrigation. 
CRUDE PROTEIN IN THE WHEAT. 
Table 4 shows the variations obtained in the determination of 
crude protein content of the wheat (XX5.7, basis 13.5 per cent 
moisture) from the 60 samples of the Marquis variety. The indi- 
vidual samples are shown to vary from 7.5 per cent from a sample 
grown at Chico, Calif., in 1919, to 19.6 per cent from a sample 
grown at Havre. Mont., in 1920, the 60 samples averaging 15.1 per 
cent. The highest yearly average for the 12 stations was 15.9 per 
