MILLING AND BAKING EXPERIMENTS. 
31 
Table 28. 
-X umber of samples of each variety of durum ivheat grown in each 
State, the data on which are shown in Table 27. 
Variety. 
o 
M 
03 
P 
si 
o 
Z 
03 
1 
xi 
1 
X 
03 
1 
C 
o 
a 
1 
6 
1 
o 
o 
o 
1 
tn 
03 
z 
03 
X 
1 
O 
Utah. 
Washington. 
03 
a 
03 
M 
O 
03 
2 
t 
o 
,3 
3 
;| 
c 
"ol 
o 
Eh 
9 
20 
3 
3 
12 
13 
1 
1 
4 
18 
4 
.... 
2 
5 
2 
11 
.... 
1 
12 
3 
1 
"b 
12 
4 
4 
11 
2 
2 
"o" 
3 
2 
9 
6 
4 
2 
5 
"a 
2 
39 
76 
Buford 
6 
Golden Ball 
2 
2 
6 
2 
i 
1 
11 
7 
33 
15 
6 
5 
10 
4 
18 
1 
3 
1 
5 
2 
4 
2 
2 
2 
1 
4 
4 
1 
i 
99 
34 
8 
2 
3 
8 
3 
*3* 
3 
3 
13 
1 
?fi 
97 
Pentad (D-5)... 
6 
2 
2 
41 
1 
l 
Total 
126 61 
52 
47 
32 
31 
14 
8 
4 
4 4 
3S7 
Acme. — Acme durum wheat originated as a pure-line selection 
from Kubanka, made at the Highmore, S. Dak., substation in 1909 by 
M. J. Champlin, then of the United States Department of Agricul- 
ture. Because of its high yield it was distributed for commercial 
growing in 1916, when it was also discovered to be resistant to stem 
rust. About 5,000 acres of Acme were grown in 1919 and somewhat 
more than 50,000 acres in 1921. 
Acme is a beai\ded amber durum variety and differs from Kubanka 
in being shorter and in having weaker straw and shorter kernels. It 
is the highest yielding variety of durum wheat in most of South 
Dakota and is exceeded only by Monad in North Dakota. It is 
almost immune from rust injury under field conditions. 
Thirty-nine samples of Acme wheat have been tested for their 
milling and baking values from samples obtained mostly from experi- 
ment stations in South Dakota, Xorth Dakota, Minnesota, Montana, 
Wyoming, Colorado, and Nebraska during the six years from 1916 to 
1921, inclusive. Of the 39 samples, 24 can be directly compared with 
comparable samples of Kubanka, grown under the same conditions. 
A summary of these comparable tests is shown in Table 29. The 
results show that Acme is slightly inferior to Kubanka in crude pro- 
tein content and in loaf volume. In other respects, however, the 
Acme is about equal or slightly superior to Kubanka, and in general 
is but slightly inferior to that variety for milling and bread-making 
purposes. It produces macaroni of a grayish color, which is con- 
sidered by macaroni manufacturers to be less salable than that made 
from Kubanka. 
Table 29. — Summary of milling and baking data on 24 samples of Acme and 
i'l comparable samples of Kubanka grown during the six gears from l!>l(i 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. . . 
Acme. 
24 
60.8 
1 ft. 9 
71.8 
17.5 
10.7 
Kubanka. 
24 
60. 3 
15.6 
72. 1 
17.2 
10.7 
Percentage 
of Kubanka. 
LOO. 8 
95. 5 
99.6 
101.7 
100. c 
