34 
BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
color of loaf. It exceeds the Kubanka in ash content of flour. As 
the variety has not proved to be a good yielding variety and as 
these milling experiments have shown it to be very poor for milling 
and bread making, the variety has been discontinued from ex- 
periments and has not become commercially 
States. 
grown in the United 
Table 8l'. — Summary of milling and baking data on nine samples of Golden 
Ball and nine comparable samples of Kubanka grown in the tiro years 1919 
and 1920. 
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 
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. . 
Golden 
Ball. 
Kubanka. 
9 
9 
58.3 
59.4 
16.0 
15.6 
70.9 
72.7 
18.7 
15.7 
10.4 
11.6 
61.1 
64.8 
1,659 
2,120 
497 
511 
82.7 
91.7 
86.3 
88.8 
0.82 
0.73 
Percentage 
of Kubanka. 
98.1 
102.6 
97.5 
119.1 
89.7 
94.3 
78. 3 
97.3 
90.2 
97.2 
112.3 
Kahla. — Kahla, known also as Black Don, Black Durum, Black- 
Chaff Durum, Black Emmett, Purple Durum, and Sloat, is of Alge- 
rian origin, introduced by the United States Department of Agri- 
culture as early as 1901. Similar samples have been obtained from 
Russia in recent years. The variety has been grown considerably in 
Montana and to a less extent in the western part of North Dakota 
and South Dakota. It has black awns and glumes and large white 
(amber) kernels. As commercially grown the variety is usually 
mixed with Marquis spring wheat. Several mixed samples have 
been milled, but only seven samples have been tested which did not 
grade as mixed wheat. The results on these are shown in Table 27. 
The data show the Kahla variety to compare very favorably in 
milling and baking qualities with other varieties of durum wheat. 
It produces a somewhat low yield of flour, but ranks high in water 
absorption and loaf volume. In general, as compared with other 
durum wheats, Kahla has good milling and bread-making qualities. 
Kahla has yielded less than other durum varieties in comparative 
experiments and its cultivation should be discontinued. 
Kubanka. — Kubanka wheat was introduced into this country from 
Russia by the United States Department of Agriculture. Seed was 
increased and distributed by that department and the North Dakota 
and South Dakota Agricultural Experiment Stations from 1901 to 
1909. Kubanka is probably the best-known durum wheat and is 
considered the variety best adapted for all of the varying conditions 
in the durum-wheat producing sections, although it usually is out- 
yielded by Acme and Monad in the Dakotas, by Mindum in Minne- 
sota, and by Peliss in Montana, Wyoming, and Colorado. Kubanka 
has yellow awns and glumes, rather short compact spikes, and large 
white (amber) kernels. It is fairly resistant to rust under field 
conditions. Kubanka is extensively grown in North Dakota, South 
Dakota, Montana, and other northern Great Plains States. Because 
of its importance and its wide adaptation Kubanka is used as a 
standard of comparison for other durum wheats in this bulletin. 
