32 
BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
Table 29. — Summary of milling and baking data On 24 samples of Acme and 
24 comparable .samples of Kubanka grown during the si.r years from 1916 to 
1921, inclusive — Continued. 
Descriptive data. 
Acme. 
Kubanka. 
Percentage 
of Kubanka. 
Water absorption of flour per cent . 
Volume of loaf cubic centimeters. 
Weight of loaf grams. 
Texture of loaf score. 
Color of loaf do... 
Ash in flour per cent. 
64.0 
1,943 
507 
90.0 
88.3 
0.79 
63.3 
2,058 
506 
90.6 
88.2 
0.79 
101.1 
94.4 
100.2 
99.3 
100.1 
100.0 
Arnautka. - Arnautka, known also as Goose or Wild Goose, Nica- 
ragua, and Pierson, is the oldest variety of durum wheat grown in 
the United States. Although it was introduced into this country 
by. the United States Department of Agriculture in 1864, most of 
the variety now grown probably was brought to this country origi- 
nally by immigrants from Kussia. It was grown by them in North 
Dakota previous to 1900, and was the source of much of the durum 
wheat grown in the United States at that time. Arnautka differs 
from Kubanka in having longer, narrower, and more lax and 
nodding spikes. In yield per acre Arnautka is inferior to Kubanka, 
Peliss, and Mindum in the sections where these varieties are well 
adapted, and it should be replaced by them. 
Seventy-six samples of the Arnautka variety have been tested for 
their milling and bread-making value during the seven years from 
1915 to 1921, inclusive. These samples represent both the original 
commercial variety and some selections from it. P~ ; ncipal among 
the selections is the strain known as C. I. No. 4064, which has been 
grown most extensively and which is typical of the true Arnautka 
variety. The commercial samples as a rule are considerably mixed. 
The samples here reported for the most part were obtained from 
the experiment stations in the Great Plains area, principally in 
North Dakota. South Dakota, and Montana. Sixty-two of the 76 
samples are directly comparable with samples of Kubanka grown 
under similar conditions. These comparable results are shown in 
Table 30. The results show that there is little, if any, difference in 
the milling and bread-making values of the Arnautka and Kubanka 
varieties. Arnautka has averaged slightly higher in crude protein, 
but slightly lower in yield of flour, water absorption, and volume 
of loaf. 
Table 30. — Summary of milling and baking data on 62 samples of Arnautka 
anil 62 comparable sample* of Kubanka grown during the seven years from 
1915 to 1921, inclusive. 
Descriptive data. 
Arnautka. 
Kubanka. 
Percentage 
of Kubanka. 
Number of samples 
Test weight per bushel (mill-cleaned wheat ) pounds 
Crude protein content of wheat per cent 
Yield of st raight flour do. . 
Yield of shorts do. . 
Yield of bran do. . 
Wat er absorption of flour do. . 
Volume of loaf cubic centimeters 
Weight of loaf grams 
Texture of loaf score 
Color of loaf 1 do 
Ash in flour » per cent. . 
62 
60.0 
16.1 
71.2 
18.4 
10.4 
61.1 
2,013 
497 
91.0 
91.4 
0.76 
62 
60.8 
15.6 
71.4 
18.3 
10.3 
62.3 
2,041 
499 
90.0 
89.8 
0.73 
98.7 
103.2 
99.7 
100.5 
101.0 
98.1 
101.1 
101.8 
104.1 
Average of 61 samples. 
2 Average of 31 sample. 
