MILLING AND BAKING EXPERIMENTS. 
19 
6,000 acres of the variety were grown. Kota is awned and has 
glabrous white glumes. Its kernels are larger and harder than most 
other varieties of hard red spring wheat. 
In all. 38 milling tests have been made with Kota wheat. Samples 
were obtained from experiment stations in North Dakota, South 
Dakota, Minnesota, Montana, Wyoming, Colorado, Nebraska, Kan- 
sas, Wisconsin, Oregon, and Washington. Most of the samples were 
from the 1921 crop, only 9 samples having been milled from samples 
grown during the three years 1918 to 1920. Of the 38 samples, 33 are 
directly comparable with samples of Marquis. Data on these sam- 
ples are shown in Table 16. 
Partly because Kota is resistant to stem rust, it has averaged 
heavier in test weight per bushel and therefore has graded higher 
than samples of Marquis grown under the same conditions. In these 
experiments it has averaged higher than Marquis in yield of flour 
and shorts, but lower in bran. It is higher in crude protein and 
water absorption and slightly higher in weight and texture of loaf. 
On the average it has given a lower loaf volume than Marquis but 
a- higher volume than the other commercial varieties of hard red 
spring wheat. It has scored lower in color of bread and has a con- 
siderably higher ash content. In general, however, Kota has proven 
superior to Marquis in 7 of the 11 important milling and baking 
factors, the unweighted average of which shows Kota to exceed 
Marquis and all other commercial varieties of hard red spring wheat 
in milling and bread-making values. The production of this variety 
has increased rapidly since its value was discovered, and it doubtless 
will soon become one of the most important varieties of hard red 
spring wheat. 
The yields per acre of Kota have averaged considerably higher 
than Marquis in North Dakota and South Dakota during the past 
four years and it has produced good yields in northeastern portions 
of Montana, Wyoming, and Colorado. Outside of these regions it 
usually has yielded less than Marquis. 
Table 16. — Summary of milling and baking data on 33 samples of Kota and 
33 comparable samples of Marquis groien daring the four years from 1918 to 
1921. inclusive. 
Descriptive data. 
Kota. 
Marquis. 
33 
33 
60.4 
57.8 
15.6 
15.0 
70.8 
69.0 
15.0 
14.3 
14.2 
16.7 
64.4 
60.2 
2,263 
2,380 
506 
497 
90.8 
89.4 
88.6 
90.8 
0.60 
0.53 
Percentage 
of Marquis. 
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 
Watef absorption of flour do 
Volume of loaf cubic centimeters. . 
Weight of loaf grams. . 
Texture of loaf score.. 
Color of loaf do 
Ash in flour ! per cent. . 
104.5 
104.0 
102. 6 
104.9 
85.0 
107.0 
95.1 
101.8 
101.6 
97.6 
113. 2 
Average of 32 samples. 
Marquis. — The Marquis variety was originated in Canada by selec- 
tion from a hybrid produced by crossing Red Fife with a hard red 
