MILLING AND BAKING EXPERIMENTS. 
13 
Only the average results obtained from each of the varieties are 
given. The limits of this bulletin prevent the tabulation of the 
results from individual samples or the results for different years. In 
Table 9 the varieties are arranged in alphabetical order, without 
regard to the number of samples of each which have been milled or 
to the agricultural importance of the varieties. The number and 
sources of the samples by States are given in Table 10. 
Table 10. — Number of samples of each variety of hard red spring wheat grown 
in each State, the data on which are slioicn in Table 9. 
Variety. 
03 
- 
sl 
03 
"o 
DO 
© 
1 
03 
- c 
1 
03 
O 
S3 
I 
>> 
o 
o 
o 
c3 
1 
,0 
© 
o 

O 
c 

M 
2 
03 
03 
© 
c 

|3 
2 
03 
i5 ■ 
'4 
n 
03 
'55 
a 

O 
"oa 

Chill 
2 
5 
2 
3 
4 
16 
6 
13 
7 
74 
5 
1 
14 
178 
1 
10 
18 
11 
41 
4 
30 
4 
6 
Ghirka 
3 
3 
11 
54 
2 
3 
45 
6 
8 
14 
3 
3 
11 
6 
6 
8 
6 
5 
7 
4 
2 
2 
2 
2 
2 
1 
43 
36 
128 
1 
62 
"*6* 
44 
3 
5 
19 
3 
J 
5 
12 
4 
2 
2 
11 
4 
10 
10 
8 
10 
1 
1 
2 
8 
1 
7 
5 
7 
8 
1 
9 
2 
7 
'32' 
1 
15 
1 
21 
1 
1 
1 
38 
Marquisl 
2 
12 
6 
4 
406 
9 
3 
2 
4 
17 
1 
2 
2 
12 
10 
13 
22 
6 
2 
7 
4 
1 
3 
3 
3 
3 
60 
62 
58 
.... 
7 
.... 
1 
119 
Rde Bob*; 
20 
Red Fife 
1 
34 
Rudy 
4 
5 
2 
4 
1 
22 
Total 
417 
152 
135 
93 
83 
60 
39 
35 
33 
26 
19 
12 
9 
8 
3 
2 
2 
1,128 
In many of the varieties a considerable number of the samples 
milled are directly comparable with samples of Marquis. That is, 
the two varieties have been grown at experiment stations under 
similar conditions during the same years. A comparison of the 
results from these comparable samples of the several varieties with 
those of Marquis makes possible a more accurate determination of the 
milling and baking qualities of each of the varieties than is shown 
by the average of all samples. The varieties are discussed in the 
order in which they appear in Table 9, and where accurate compari- 
sons are possible, separate tables showing these data are presented. 
The relative differences between each of the varieties and of Marquis 
are shown in tabular form for the more important varieties, the value 
of Marquis for all characters being taken as 100. Photographs 
showing the relative differences in the quality of bread made from 
some of the principal varieties of this class of wheat are found in 
Plate I. 
Chul. — The Chul variety was introduced by the United States De- 
partment of Agriculture from Eussian Turkestan in 1902. It is a 
bearded, glabrous, white-glumed variety, having large, very hard 
kernels which resemble durum wheat. The original seed was a mix- 
ture of red and white kernels, the greater part being red. The name 
Chul has been continued for the red-kerneled portion, and the white- 
kerneled strain is called Talimka. Both types have been grown sep- 
