MILLING AXD BAKING EXPERIMENTS. 
25 
lower in color. Flour from Red Bobs has the added advantage of 
being somewhat lower in ash content than that from Marquis. In 
all respects Red Bobs is a first-class milling and bread-making 
wheat. 
Red Bobs is very susceptible to rust and partly for this reason 
should not be grown in the Dakotas or Minnesota. It has produced 
rather promising yields in central Montana, however. 
Table 22. — Summary of milling and baking data on 19 samples of Red Bobs 
and 1!) comparable samples of Marquis grown during the two years 1920 
and 1921. 
Descriptive data. Red Bobs. Marquis. SSSrquE 
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. . 
Eed Bobs. 
Marquis. 
19 
19 
57.2 
58.7 
14.4 
15.0 
71. 5 
69.8 
13.5 
14.8 
15.0 
15.4 
60.3 
60.2 
2,238 
2,292 
498 
499 
89.6 
89.1 
90.8 
91.9 
0.49 
0.51 
99.8 
100.6 
98.8 
96.1 
Red Fife. — The original Red Fife wheat is supposed to have come 
from Poland or Russia by way of Germany. Scotland, and Canada. 
It became commercially established in the spring-wheat sections of 
the United States in the early eighties. The name Red Fife is com- 
monly used for the variety in Canada, but in the United States it is 
better known as Fife or Scotch Fife. Several similar strains have 
been selected from the original Fife wheat, principal of which are 
Power and Glyndon. previously discussed. Red Fife was formerly 
one of the principal varieties of hard red spring wheat, but has now 
been replaced largely by Marquis. In 1919 it was estimated that the 
combined area sown to Red Fife, Glyndon, and Power amounted to 
350,000 acres. Since that year, however, the acreage is thought to 
have been still further reduced. Red Fife has awnless spikes and 
glabrous or smooth white glumes. It is somewhat taller and later 
than Marquis. 
Thirty-four samples of Red Fife wheat have been milled, most of 
which were commercial samples obtained from farms or elevators 
throughout North Dakota and Minnesota. The results of these ex- 
periments are shown in Table 9. Only five of the samples can be 
directly compared with samples of Marquis grown under the same 
conditions. These results are summarized in Table 23. The data 
show the Red Fife variety to be nearly equal to the Marquis variety 
in all factors except volume of loaf and in ash content of flour. In 
loaf volume it is significantly lower, which is a decided disadvantage. 
In ash content of straight flour it is also considerably lower, which, 
however, is an advantage. 
The Red Fife, as well as the similar varieties Power and Glyndon. 
are very good milling hard red spring wheats, but all are signifi- 
cantly exceeded by Marquis in volume of loaf. Red Fife on the 
average produces lower acre yields than Marquis, except in north- 
western Xorth Dakota and northeastern Montana. 
