26 
BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
Table 23. — Summary of mining and baking data on pre samples of Red Fife 
and five comparable samples of Marquis grown during the five years 1915 and 
1918 to 1921, inclusive. 
Descriptive data. 
Red Fife. 
Marquis. 
Percentage 
of Marquis. 
5 
59.3 
15.7 
70.6 
14.8 
14.6 
60.1 
2,361 
500 
93. 3 
94.2 
0.40 
5 
60.4 
15. s 
14^7 
15.4 
59.9 
2,613 
496 
92.7 
95.2 
0.44 
Test weight per bushel (mill-cleaned wheat).. 
Crude protein content of wheat 
Yield of straight flour 
Yield of shorts 
Yield oi barn 
Water absorption of flour 
Volume of loaf 
pounds.. 
percent.. 
do 
do.... 
do.... 
do.... 
98.2 
99.4 
101.0 
100.7 
94.8 
100.3 
90.4 
Weight of loaf 
Texture of loaf 
Color of loaf 
Ash in flour l 
grams.. 
score.. 
do.... 
per cent.. 
100.8 
100.6 
98.9 
90.9 
1 Average of 4 samples. 
Ruby. — Rub}' wheat was originated by Dr. C. E. Saunders, Do- 
minion cerealist, at the Central Experimental Farm, Ottawa, Canada. 
It is the result of a cross between Red Fife and a hybrid wheat 
known as Downy Riga. It was first distributed for commercial 
growing in 1917. It has been grown in experiments in the United 
States since 1918 and commercially in North Dakota since 1920. 
A considerable acreage of the variety is now grown in that State. It 
is an early maturing, awnless, glabrous white-glumed variety. 
Twenty-two milling tests of the Ruby variety have been made from 
samples obtained from experiments in North Dakota, Minnesota, 
Montana, Wyoming, and Colorado during one or more of the three 
j 7 ears 1918, 1920, and 1921. Twenty-one of the samples can be di- 
rectly compared with samples of Marquis grown under similar condi- 
tions. These results are shown in Table 24. 
These experiments show Ruby to be slightly heavier than Marquis 
in test weight per bushel and to average considerably higher in crude 
protein. It has equaled Marquis in yield of flour and has yielded 
considerably more shorts and less bran. It is considerably higher 
than Marquis in water absorption, but has produced a considerably 
smaller loaf. In weight, color, and texture of loaf, however, it is 
superior to Marquis. The flour produced from Ruby variety has a 
somewhat higher ash content than that from Marquis, which is a 
disadvantage. In general, the Ruby is a first-class milling and bread- 
making wheat. 
In yield of grain per acre Ruby is inferior to Marquis except under 
unfavorable conditions, when the earliness of Ruby enables it to par- 
tially escape injury from rust and drought. 
Table 24. — Summary of milling and baking data on 21 samples of Ruby and 
21 comparable samples of Marquis grown during ttte four gears from 1918 to 
1921, inclusive. 
Descriptive data. 
Ruby. 
Marquis. 
21 
21 
59.5 
58.7 
15.4 
14.9 
70.0 
69.9 
15. 6 
14.7 
14.4 
15. 1 
62.6 
60.6 
Percentage 
of Marquis. 
Number of samples 
Test weight per bushel (mill-cleaned wheat) pounds. . 
Crude protein content of wheat... percent.. 
Yield of straight flour do — 
Yield of shorts do 
Yield of bran do — 
Water absorption of flour do 
101.4 
103.4 
100.1 
106.1 
93.5 
103.3 
