MILLTXG AND BAKING EXPERIMENTS. 
21 
Table 17. — Summary of milling and baking data on nine samples of Norka 
and nine comparable samples of Marquis grown during the three years 1918, 
IV 20. and 192 L 
Descriptive data. 
Number of samples 
Test weight per bushel (mill-cleaned wheat) pounds.. 
Crude protein content of wheat per cent.. 1 
Yield of straight flour do 
Yield of shorts do 
Yield of bran do 
Warer 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 . . 
Norka. 
9 
61.2 
16.4 
71.8 
16.1 
12.1 
60.8 
1,824 
502 
88.8 
0.54 
M-rmiis Percentage 
Marquis. ofMarquis- 
59.4 
15. <J 
69. 7 
15. 
15.3 
61. 1 
2,329 i 
500 
89.3 
92.3 
0.47 
103.0 
109.3 
103.0 
107.3 
79.1 
100.4 
99.4 
94.6 
114. I 
Pioneer. — Pioneer wheat was obtained from a cross between Riga 
and Preston made by Dr. C. E. Saunders in 1903 at the Central 
Experimental Farm. Ottawa. Canada. It is an early bearded va- 
riety with glabrous white glumes. This variety was introduced into 
the United States for experimental purposes by the United States 
Department of Agriculture in 1915. It has since been grown at a 
considerable number of experiment stations, but as it has not exceeded 
Marquis in yield it has not been distributed for commercial growing 
in the United States, although it is grown commercially to a limited 
extent in Canada. 
Sixty samples of Pioneer have been tested for their milling and 
bread-making value. Samples were obtained from experiment sta- 
tions in North Dakota. South Dakota. Minnesota. Montana. Wyom- 
ing, Colorado. Nebraska, and Texas. Fifty-six samples can be 
directly compared with samples of Marquis grown under the same 
conditions. A summary of the comparative results of these experi- 
ments is shown in Table 18. 
•The data show Pioneer to equal or slightly exceed Marquis in all 
milling and baking factors except volume, weight, and texture of 
loaf, and in these factors it is not significantly poorer. In general. 
Pioneer is about equal to Marquis in milling and bread-making 
value. 
Table IS. — Summary of milling and baking data on 56 samples of Pioneer 
and 56 comparable samples of Marquis grown during the seven years from 
1915 to 1921. inclusive. 
Descriptive data. 
Pioneer. 
Marquis. 
Percentage 
of Marquis. 
Number of samples 
56 
58.9 
16.2 
70.9 
16.5 
12.6 
60.7 
2,320 
495 
90.6 
90.9 
0.49 
.56 
15. 5 
69.6 
16.6 
13.8 
60.7 
2,347 
496 
91.2 
90.4 
0.49 
Test weight per bushel (mill-cleaned wheat >,. 
Crude protein content of wheat 
Yield of straight flour 
Yield of shorts 
Yield of bran 
Water absorption of flour 
Volume of loaf 
pounds.. 
per cent.. 
do 
do.... 
,. do.... 
do.... 
101.2 
1H4..-, 
101.9 
99.4 
91.3 
100.0 
Weight of loaf 
Texture of loaf 
Color of loaf 
Ash in flour > 
grams.. 
score.. 
do.... 
per cent.. 
99.4 
99.3 
100.6 
100.0 
1 Average of 26 samples. 
Power. — Power wheat is nearly identical with Red Fife, although 
the heads and kernels are shorter, and in this respect is very similar 
