38 BULLETTX 1183, U. S. DEPARTMENT OF AGRICULTURE. 
ment stations in the northern Great Plains area of the United States 
during the seven years from 1915 to 1921, inclusive. All are directly 
comparable with samples of Kubanka. and the comparison is shown 
in Table 37. 
The experiments show Peliss to be practically equal to Kubanka 
in test weight per bushel, crude protein content, and yield of flour. 
It is somewhat higher in water absorption but slightly lower 
in volume, texture, and color of loaf. It has averaged considerably 
higher than Kubanka in ash in the flour. 
Table 87. — Summary of milling and baking data on 27 samples of Peliss and 
27 comparable samples of Kubanka grown during the seven years from j!>1~> to 
1921, hie! it* ire. 
Descriptive data. 
Number of samples 
Test weight per bushel (mill-cleaned wheat i 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 percent. . 
iss. 
Kubanka. 
Percentage 
of Kubanka. 
27 
27 
59.6 
60.3 
98. s 
16.6 
16. 5 
100.6 
72.0 
71.4 
100.8 
17.7 
17.7 
100.0 
10.3 
10.9 
94.5 
66. 7 
64.2 
103.9 
1,912 
1,967 
97.2 
520 
507 
102.6 
88.5 
89.0 
99.4 
87.9 
88.5 
99.3 
0.84 
0. 75 
112.0 
Pentad (D-5). — The Pentad or D-5 variety, known also as 
"D-Fife," Ladd Durum. Eed Durum. Resistant Fife, and Rustproof, 
was introduced from Russia in 1903 by Prof. H. L. Bolley, of the 
North Dakota Agricultural Experiment Station. It was distributed 
by Professor Bolley in 1911, and because of its resistance to stem 
rust has become rather widely grown in the durum wheat area. It 
has white, glabrous glumes, white awns, and midsized red kernels. 
It is practically immune from rust injury and yields well under rust 
conditions, but usually is not as productive as Acme and Monad even 
in severe rust epidemics. More than 50.000 acres of the variety were 
reported grown in 1919. Since that year its acreage has materially 
increased. 
Forty-one samples of the Pentad variety have been milled and 
baked and the data are summarized in Table 27. Many of these 
samples are from commercial sources, coming from the farms in 
North Dakota or from local or terminal elevators. Sixteen of these 
samples were obtained from experiment stations in the northern 
Great Plains area and can be directly compared with Kubanka. 
These comparisons are shown in Table 38. 
The data show the Pentad variety to average slightly higher than 
Kubanka in test weight per bushel and nearly the same in crude 
protein content. It has, however, produced a considerable lower 
yield of flour. In water absorption and in volume, weight, texture. 
and color of loaf it has averaged lower than Kubanka and is es- 
pecially deficient in loaf volume. In general, it is the poorest of the 
commercially grown durum varieties for milling and bread making 
and is not well adapted for the manufacture of macaroni. It should 
no longer be grown in this country. Because it is poorer in milling, 
baking, and macaroni value than the other durum varieties, a special 
subclass under the Durum class, called Red Durum, has been pro- 
vided for it in the Federal standards for wheat. 
