30 
BULLETIN 1183 ? U. S. DEPARTMENT OF AGRICULTURE. 
grown under the same conditions as one of the other varieties, 
namely, Kubanka. Where the results from comparable samples are 
available, separate tables showing the data are presented. Photo- 
VW^^ DURUM 
L& Tr-~^ estimated 
K • /( — 191 
WHEAT 
ACREAGE 
9 
E»CH DOT REPRESENTS / \ 1 
1000 ACRES J \-J 
c r~-~-^^ / i 
aJ^t---w^ 
\ XrA— 4— I^r \ \j 
\ __ -^J-^^ ¥? 
^-' 
Fig. 4. — Distribution of wheat of the durum class. 
graphs showing the relative differences in the quality of bread made 
from some of the principal varieties of this class of wheat are found 
in Plate II. 
Table 27. — Summary of milling and baking data on durum wheat varieties 
grown during the seven years from 1915 to 1921, inclusive. 
B 
S3 
O 
1 
Test weight 
per bushel. 
c3 
O 
'3 
o 
u 
P. 
■§ 
s 
o 
Milling yields. 
Baking results. 
Variety. 
1 
M 
A 
3 
o 
5q 
o 
3 
Loaf. 
H 
i 
> 
1 
1 
1 
1 
O 
"3 
o 
O 
c 
a 
< 
39 
76 
6 
11 
7 
99 
34 
8 
13 
26 
27 
41 
rietal 
.No. 
>lass 2 
2) 
Lbs. 
60.3 
59.5 
60.7 
58.3 
60.0 
59.6 
60.1 
59.2 
61.3 
59.9 
59.6 
60.6 
Lbs. 
60.7 
60.0 
60.7 
58.5 
60.4 
60.2 
60.6 
59.6 
60.6 
60.2 
59.8 
61.1 
P.ct. 
15.1 
15.7 
14.5 
15.7 
15.1 
16.0 
1.5. 5 
15.5 
15.0 
15.3 
16.5 
14.2 
P.ct. 
71.1 
71.4 
74.4 
71.6 
69.8 
70.9 
70.5 
71.6 
75.3 
71.4 
72.2 
68.7 
P.ct. 
18.2 
17.9 
14.3 
18.1 
18.3 
18.1 
19.5 
18.1 
14.1 
17.3 
18.0 
18.7 
P.ct. 
10.7 
10.7 
11.3 
10.3 
11. S 
11.0 
10.0 
10.3 
10.6 
11.3 
9.8 
12.6 
P.ct. 
63.7 
61.1 
60.4 
61.4 
62.2 
62.5 
60.8 
64.0 
60.6 
63.4 
66.7 
61.6 
C.c. 
1,944 
2,008 
1,722 
1,644 
2,106 
2,014 
2,012 
1,944 
1,744 
1,980 
1,894 
1,751 
Gms. 
508 
497 
492 
498 
501 
500 
496 
508 
499 
506 
518 
502 
Score. 
9L0 
88.0 
83.5 
90.8 
90.6 
90.4 
88.5 
88.2 
90.3 
88.0 
86.6 
Score. 
86.8 
91.0 
87.5 
86.7 
86.6 
89.7 
90.4 
86.9 
84.2 
88.0 
87.4 
85.2 
P.ct. 
0.78 
.75 
Buford 
.69 
Golden Ball 
.79 
Kahla 
.81 
Kubanka 
.80 
Kubanka No. 8 
Kubanka No. 98 
.72 
.78 
.79 
.78 
Peliss 
.83 
Pentad (D-5) 
.70 
Average of va 
samples (Max 
387) 
Average of ( 
(Max. No. 43 
59.9 
59.3 
60.3 
15.5 
14.9 
71.1 
70.6 
18.0 
17.8 
10.9 
11.6 
62.4 
62.0 
1,943 
1,945 
502 
507 
89.5 
89.7 
88.6 
88.1 
.77 
.77 
1 This column contains the maximum number of samples used for each variety. In some instances, 
particularlv for the factors of loaf color and ash the results given represent the average of a fewer number 
of samples for the reason that complete data on all the samples were not available. The number of samples 
used for the various factors is given in Figures No. 12 to 23, inclusive. 
2 Average of all durum wheat samples-on which tests were made including the varietal samples shown 
above. 
