22 
BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
to Marquis. It has awnless spikes and glabrous or smooth white 
glumes. The original Power Fife was developed from a single plant 
found growing in an oat field by James Holes, at Fargo, N. Dak., 
about 1895. The North Dakota Agricultural Experiment Station, 
which grew this wheat under the designation of Station No. 66, 
made some selections from it and distributed one of them from the 
Williston substation as Power or North Dakota No. 313, which is 
the origin of most of the variety now grown. This variety is com- 
mercially grown only in North Dakota and Montana. 
Sixty-two samples of the Power variety have been milled, fifty- 
nine of which are directly comparable with samples of Marquis grown 
under the same conditions. The samples were nearly all obtained 
from the experiment stations in North Dakota, South Dakota, Mon- 
tana, Wyoming, Nebraska, Colorado, and Texas during the seven 
years from 1915 to 1921, inclusive. A summary of the comparable 
experiments is shown in Table 19. 
Experiments show Power to be slightly superior to Marquis in 
crude protein, yield of flour, and water absorption. In volume and 
color of loaf, however, it is significantly poorer than Marquis. The 
milling qualities of Power have proved to be similar to other strains 
of Fife wheat, such as Glyndon and Red Fife, all of which are 
somewhat inferior to Marquis in the important bread-making 
factors. 
Power has yielded less than Marquis in all sections except in north- 
eastern Montana and northwestern North Dakota, where it yields 
about as well as Marquis. 
Table 19. — Summary of milling and baking data on o9 samples of Power and 
59 comparable samples of Marquis grown during the seven years from 1915 to 
1921, inclusive. 
Descriptive date 
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 1 oaf do 
Ash in flour ' per cent . . 
Power. 
Marquis. 
59 
59 
58.8 
58.7 
16.0 
15.7 
70.8 
69.9 
15.0 
15.9 
14.2 
14.2 
61.3 
60.8 
2, 123 
2,351 
500 
498 
88.0 
90.8 
89.4 
92.5 
0.47 
0.48 
Percentage 
of Marquis. 
100.2 
101.9 
101.3 
94.3 
100.0 
100.8 
90.3 
100.4 
96.9 
96.6 
97.9 
1 Average of 32 samples. 
Prelude. — Prelude was originated by Dr. C. E. Saunders, cerealist 
of the Dominion department of agriculture, at the Central Experi- 
mental Farm, Ottawa, Canada. It is. an extremely early wheat 
with awned spikes, and pubescent white or yellowish glumes. It was 
first distributed in Canada in 1913, and was introduced into the 
United States by the United States Department of Agriculture for 
experimental purposes in 1915. It is grown to a limited extent in 
Wisconsin and Minnesota, principally under the name Wisconsin 
Wonder. 
Fifty-eight milling tests have been made of the Prelude variety, 
the results of which are shown in Table 9. Fifty-three of these 
