24 
BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
ditions, and these comparable data are shown in Table 21. These 
latter samples were obtained from the various experiment stations 
in North Dakota, South Dakota, Minnesota, Montana, Wyoming, 
Colorado, Nebraska, and Texas during the seven years from 1915 to 
1921, inclusive. 
The data show the Preston variety to have a high weight per 
bushel, and to be practically equal to Marquis in flour yield. It is 
only slightly inferior to Marquis in water absorption, crude protein 
content, and in the weight, color, and texture of loaf, but is con- 
siderably inferior in loaf volume. While slightly inferior to Mar- 
quis in these experiments, Preston has not proved to be as poor a 
milling wheat as is commonly claimed by»many commercial millers. 
Preston or Velvet Chaff has produced considerably lower yields 
per acre than Marquis in all districts where grown except in the 
Minnesota Kiver and Red River Valleys, where it yields only slightly 
less than Marquis. The area now devoted to the growing of" Preston 
wheat should be sown with Marquis. 
Table 21. — Summary of milling and baking data on 69 samples of Preston and 
69 comparable samples of Marquis grown* during the seven years from 1915 to 
1921, inclusive. 
Descriptive data. 
Preston. 
Marquis. 
69 
69 
59. 3 
58.4 
15.4 
15.5 
69-6 
69.6 
15.5 
16.2 
14.9 
14.2 
60.3 
60.7 
2.212 
2,348 
496 
498 
89.0 
90.8 
89.7 
920 
0.49 
050 
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 
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 > per cent. . 
101.5 
99. 4 
1000 
95.7 
104 9 
99.3 
94.2 
99. 6 
98.0 
97.5 
98.0 
i Average of 39 samples. 
Red Bobs. — Red Bobs originated from a head found in a field of 
Bobs, a white wheat, in 1910, by Dr. Seager Wheeler, of Rosthern, 
Saskatchewan, Canada. It is probably the result of a natural field 
hybrid between Bobs and Marquis. It is an early maturing, awnless, 
glabrous, white-glumed variety. It was first distributed in 1918, and 
has since been considerably grown in Canada, and probably to a 
limited extent commercially in the United States. It has been grown 
in experiments in the United States since 1920. 
Twenty samples of the variety have been milled and baked, 19 of 
which are directly comparable with samples of Marquis grown under 
the same conditions. The samples were obtained from experiment 
stations in North Dakota, Minnesota, Montana, Colorado, Nebraska, 
Oregon, and Washington, and represent two crop years, 1920 and 
1921. A summary of the results with Marquis and Red Bobs is 
shown in Table 22. 
Experiments show Red Bobs to be slightly lower than Marquis in 
test weight per bushel and crude protein, but considerably superior 
to Marquis in yield of flour and slightly superior in water absorp- 
tion. It is only slightly inferior to Marquis in loaf volume, in that 
respect ranking second among the varieties of hard red spring. It 
has about equal weight and texture of loaf, but. has scored somewhat 
