MILLING AXD BAKING EXPERIMENTS. 
37 
Monad. — Monad durum wheat was obtained from Russia by Prof. 
H. L. Bolley. of the North Dakota Agricultural Experiment Sta- 
tion, in 1903. The variety was distributed by Professor Bolley as 
D-l in 1911, but was later named Monad. It is similar to Acme in 
appearance and rust resistance. This variety is grown principally 
in North Dakota, where it is the highest yielding variety of durum 
wheat. Largely because of its resistance to stem rust and its high 
acre yield, the acreage of Monad has increased rapidly since 1919. 
Twenty-six samples of the Monad variety have been milled and 
baked, and the data are summarized in Table 27. Twenty-five of 
these samples are directly comparable with samples of Kubanka 
grown under identical conditions. All of these samples were ob- 
tained from experiment stations in the northern spring wheat area 
during the seven years from 1915 to 1921, inclusive. The compar- 
able data are summarized in Table 36. 
The data show the Monad variety to be practically equal to the 
Kubanka variety in the milling factors, but to be slightly lower in 
volume and weight of loaf. In general. Monad compares favorably 
with other durum varieties for milling and breadmaking. It pro- 
duces macaroni, however, of a somewhat grayish color, which is con- 
sidered by macaroni manufacturers to be less salable than that made 
from Kubanka. 
Table 36. — Summary of milling and baking data on 25 samples of Monad and 
comparable samples of Kubanka grown during the seven years from lUjr, to 
:l, inclusive. 
Descriptive data. 
Monad. 
Kubanka. 
25 
25 
60.3 
60.1 
15.4 
15. 5 
71.6 
71.9 
17.3 
16.6 
11.1 
11 5 
63. 5 
64.1 
2,040 
507 
510 
90.5 
89.9 
88. 5 
88.0 
0.76 
Percentage 
ofKubanka. 
Xum ber of samples 
Test weight per bushel ( mill-cleaned vrheat) , . . . 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. . 
it of loaf grams.. 
re of loaf .score. . 
: loaf do 
Ash in flour > per cent. . 
100.3 
99.4 
99.6 
104.2 
96.5 
99.1 
97.3 
99.4 
100.7 
100.6 
100.0 
1 Average of 22 samples. 
Peliss. — The Peliss (Pelissier) variety probably is more commonly 
known on the farms as Black Bearded durum. " It was introduced 
in 1000 from Algeria by the United States Department of Agricul- 
ture. It has long black awns, white glabrous glumes, and very long 
white ( amber) kernels. Careful experiments have proved the va- 
riety to be well adapted to the higher and drier sections of the 
durum wheat area in Montana. Wyoming, and Colorado. After 
thorough testing it was increased and distributed, principally in 
Montana, where it has been grown commercially since 1918. Partly 
because of its susceptibility to rust, it is less productive than other 
durum varieties in the Dakotas and Minnesota. The large size of 
the Peliss kernel causes some trouble in cleaning with the present 
commercial machinery, but otherwise the variety is satisfactory and 
has proved exceptionally well adapted for the manufacture of 
macaroni. 
Twenty-seven samples of Peliss have been milled and baked, as 
shown in Table 27. All of these samples were obtained from experi- 
