14 
BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
arately at experiment stations, but a part of the original introduc- 
tion, which consisted of 100 pounds, was distributed to farmers. 
The wheat grown commercially under the name Chul, therefore, 
usually is a mixture of Chul and Talimka. Chul and Talimka are 
grown commercially only in California and Nevada, where less than 
2,000 acres were reported in 1919. 
Sixteen samples of Chul wheat have been milled and baked in the 
milling laboratory. These samples were obtained from experiment 
stations in Oregon, Idaho, Utah, California, and Washington during 
the three years from 1917 to 1919, and one sample was obtained from 
Utah in 1921. Twelve of the samples milled are directly comparable 
with an equal number of Marquis samples. A summary of these 
results are shown in Table 11. 
The Chul variety is a very hard wheat and is, therefore, somewhat 
difficult to mill. It has slightly exceeded Marquis in test weight per 
bushel, but has a lower crude protein content, It has approximately 
equaled Marquis in yield of flour, shorts, and bran, and has a con- 
siderably higher water absorption. It is inferior to Marquis in vol- 
ume, texture, and color of loaf, three important bread-quality factors. 
It is not used in the manufacture of bread-making flour. 
Chul has not yielded well except in the Pacific Coast States and 
even there it is much inferior to the more productive varieties of 
white wheat. The weak straw of Chul frequently causes lodging and 
makes the crop difficult to harvest. The growing of Chul wheat 
should be discontinued. 
Table 11. — Summary of milling and baking data on 12 samples of Chul and 
12 comparable samples of Marquis grown during the four years from 1917 to 
1919, inclusive, and in 1921. 
Descriptive data. 
Number of samples 
Test weight per bushel (mill-cleaued wheat) pounds. . 
Crude protein content of wheat per cent. . 
Yield of straight flour do 
Yield of shorts do 
Yield of bran do 
Water absorption of flour do 
Volume of loaf cubic centimeters. . 
Weight of loaf grams. . 
Texture of loaf score. . 
Color of loaf .-. do 
Ash in flour x per cent . . 
Chul. 
Marquis. 
12 
12 
59.3 
59.4 
14.0 
14.5 
71.4 
71.7 
15.3 
15.1 
13.3 
13.2 
61.2 
59.8 
1,954 
2,290 
501 
494 
90.0 
91.3 
91.9 
92.0 
0.48 
0.49 
Percentage 
of Marquis. 
99.8 
96.6 
99.6 
101.3 
100.8 
102.3 
85.3 
101.4 
98.6 
99.9 
98.0 
1 Average of eight samples. 
Dakota. — The Dakota variety is a pure-line selection of the 
original Haynes Bluestem wheat and was developed at the North 
Dakota Agricultural Experiment Station about 1898. It was widely 
grown in North Dakota about a decade ago, but because of its late 
maturity and consequent injury from rust and drought the Dakota 
variety usually produces low yields, and has been largely displaced 
by Marquis. 
The samples of the Dakota wheat which were milled and baked 
were obtained mostly from commercial sources in 1916, the year of a 
severe rust epidemic. This accounts for its low test weight per 
bushel. The results show that it is very similar in quality to the 
