MILLING AND BAKING EXPERIMENTS. 
15 
Haynes Bluestem wheat described later, and resembles it in the ap- 
pearance of the plant and grain. 
Ghirka. — The Ghirka variety, known also as Early Russian, 
Russian, and Russian Fife, was introduced from the Volga River 
district of southern Russia by the United States Department of Agri- 
culture and also by Russian immigrants. Ghirka is awnless and 
has glabrous, white glumes. It resembles the Fife wheats but has 
larger and softer kernels and more tapering heads. The variety is 
grown sparingly, mostly under the name of Russian, in western 
North Dakota, South Dakota, and in Wyoming. 
Forty-three samples of Ghirka wheat have been milled from sam- 
ples obtained from experiment stations in Colorado, North Dakota, 
Minnesota, Montana, Nebraska, Texas, and Wyoming during the six 
years from 1915 to 1920, inclusive. Comparable samples of Marquis 
are available for comparison with 34 of the Ghirka samples. A 
summary of the results from these samples is shown in Table 12. 
The data show that the Ghirka variety is inferior to Marquis in 
both milling and baking qualities, and is especially inferior in yield 
of straight flour produced. The acre yields of Ghirka have been 
lower than Marquis, hence its cultivation should be discontinued. 
Table 12. — Summary of milling and baking data on 34 samples of Ghirka and 
S-'t comparative samples of Marquis grown during the six years from 1915 to 
1920. inclusive. 
Descriptive data. 
Number of samples 
Test weight per bushel (mill-cleaned 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 i per cent . . 
Ghirka. 
Marquis. 
34 
34 
58.4 
59.2 
14.2 
15.3 
66.4 
69.5 
18.2 
17.6 
15.4 
12.9 
60-4 
60.6 
2,109 
2,336 
496 
497 
86.2 
91.4 
88.2 
93.2 
0.46 
0.50 
Percentage 
of Marquis. 
98.6 
92.8 
95.5 
103.4 
119.4 
99-7 
90.3 
99.8 
94.3 
94.6 
92.0 
] Average of eight samples. 
Glyndon. — The Glyndon variety, known also as Minnesota No. 163, 
is a pure strain of Fife wheat originated at the Minnesota Agricul- 
tural Experiment Station. It is an awnless, glabrous, white-glumed 
variety similar to Red Fife. It was first distributed for commercial 
growing in 1898 and soon became one of the most important wheats 
grown in Minnesota, but in recent years it has largely disappeared 
from cultivation. 
In all, 36 samples of Glyndon wheat have been milled, all of which 
can be directly compared with samples of Marquis grown under 
similar conditions. These samples were obtained from experiment 
stations in Minnesota, North Dakota, South Dakota, Montana, Wy- 
oming, Colorado, Nebraska, and Texas during the seven-year period 
from 1915 to 1921, inclusive. A summary of the results of the com- 
parable tests with Glyndon and Marquis are shown in Table 13. 
The experiments show that Glyndon slightly exceeds Marquis in 
percentage of crude protein, but is inferior to Marquis in all other 
factors with the exception that it has a lower ash content of flour. 
