MILLING AXD BAKING EXPERIMENTS. 
11 
determining the milling value of the variety. These experiments 
have also shown that tests of several samples from different localities 
are necessary before much is known regarding the milling qualities 
of a variety. Eesults from two or three tests, however, will give 
some indication of its milling value, but no definite reliance should 
be placed upon results of less than five tests. Therefore no data are 
presented in this bulletin for any variety with which less than five 
tests have been made. The greater the number of tests, the more 
reliable are the results. After 60 or more samples of a variety have 
been tested, the average of results will be only slightly affected by the 
variations due to locality or season. 
MILLING AND BAKING VALUE OF VARIETIES. 
Under the official grain standards of the United States wheat is 
now graded into five commercial classes, 4 as follows: (1) Hard red 
spring, (2) durum, (3) hard red winter, (4) soft red winter, and 
(5) white. The milling and baking results from varieties are dis- 
cussed under these classes. 
■ \^ 
^W" 
HARD RED SPRING WHEAT 
E5T1MATED ACREAGE 
r~^*^~-^__ 1919 
EACH DOT REPRESENTS ( 
2000 AORES I 
/ ~1 ^ — ~\' ^\ 
=30 
V n^+— -«^ V 
y* 
Fig. 2. — Distribution of wheat of the Hard Red Spring class. 
THE HARD RED SPRING WHEATS. 5 
The commercial class of wheat known as hard red spring, in which 
are included all the varieties of hard red spring common wheat, is 
grown principally in the north central part of the United States, 
where the winters are too severe for winter wheat to be grown safely. 
The States of North Dakota, Minnesota, South Dakota, and Mon- 
tana lead in its production. A map showing the distribution of 
hard red spring wheat in 1919 is shown in Figure 2. Nearly 
4 For complete information regarding classes, see Handbook- of Official Grain Standards 
for Wheat, Shelled Corn, and Oats. U. S. G. S. A. Form No. 90. Revised and reprinted 
Sept.. 1922. 
5 For more complete information concerning the varieties and adaptation of hard red 
spring wheat, see Clark, J. Allen, Martin, John H., and Smith, Ralph W. : Varietal Experi- 
ments with Spring Wheat on the Northern Great Plains, U. S. Dept. Agr.. Bui. S78, 1920 ; 
and Clark. J. Allen, and Martin, John H. : The Hard Red Spring Wheats. U. S. Dept. 
Agr., Farmers' Bui. 12S1, 1922. 
