MILLING AND BAKING EXPERIMENTS. 
23 
tests are comparable with samples of Marquis produced under the 
same conditions. The results of these experiments are. shown in 
Table 20. The samples were all obtained from experiment stations 
in the spring wheat area from which samples of Pioneer were 
obtained. 
The data show Prelude to exceed Marquis in the milling factors 
and to be only slightly inferior to it in baking factors. It has a 
much higher percentage of crude protein than Marquis and most 
of the other varieties of hard red spring wheat. It also has a 
higher flour yield than Marquis. Tt averages considerably higher 
in ash content of straight flour. In general, however, Prelude 
is nearly equal in milling and bread-making value to Marquis. 
On the average Prelude has yielded less than Marquis in all sections 
where spring wheat is well adapted. 
Prelude should not be grown in this country. In the Great 
Plains section of Colorado and Nebraska, where winter wheat 
usually is grown, Prelude yields more than Marquis in unfavorable 
seasons, but even then its yields are rather low. Prelude is best 
adapted to the northern wheat growing sections of Canada where 
seasons are short. 
Table 20. — Summary of milling and baking data on 53 samples of Prelude 
and 53 eomparable samples of Marquis grown during the seven years from 
1915 to 1921, 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 2 per cent. . 
Prelude. 
Marquis. 
53 
53 
59. 6 
58.2 
16.6 
15.3 
72.4 
69.6 
151 
16.4. 
12.5 
14.0 
59.9 
60.4 
2,287 
2,345 
496 
497 
87-8 
91.0 
88.1 
91.6 
0-52 
0.49 
Percentage 
of Marquis. 
102. 4 
108.5 
104.0 
92. 3 
89.1 
99. 2 
97.5 
99-8 
96.5 
96.2 
106.1 
'Average of 49 samples. 
s Average of 24 samples. 
Preston. — Preston wheat, known principallv as Velvet Chaff, and 
also as Bearded Fife, Blue Ribbon, Climax, Golden Drop, Johnson, 
and Minnesota No. 188, is of somewhat uncertain origin. It is an 
awned, glabrous, white-glumed wheat. The true Preston variety 
was developed from a cross between Ladoga and Red Fife, made by 
Dr. William Saunders, of the Central Experimental Farm, Ottawa, 
Canada, in 1888. It is thought that most of the wheat grown in 
the northern spring wheat section as Velvet Chaff is true Preston, 
although some of it may be of earlier origin. It was estimated that 
2,233,000 acres were grown in the United States in 1919. Sections 
of its heaviest production are in the Red River and Minnesota River 
Valleys of Minnesota. 
In all, 119 samples of Preston wheat have been milled and baked. 
Many of these samples are of commercial origin, coming from farms 
and elevators throughout the spring- wheat section. The average re- 
Hilts from all samples are shown in Table 9. Sixty-nine of the samples 
can be compared with samples of Marquis grown under similar con- 
