42 
BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
As with the previous classes, the varieties of hard red winter wheat 
are arranged in alphabetical order without regard to the number of 
samples milled or the importance of the varieties. The principal 
varieties grown are the Turkey and Kharkof. These are similar or 
nearly identical varieties. The Kharkof differs from Turkey, if at 
all, only in being slightly more winter hardy and in having slightly 
higher average acre 3-ields in some sections. The Kharkof variety 
has been grown at most experiment stations in comparison with other 
hard red winter wheats, and for this reason, as well as because of its 
commercial importance and wide adaptation, it is used as a standard 
in this bulletin for comparing the other varieties of hard red winter 
wheat. Where samples of Kharkof have been obtained with other 
varieties grown under the same conditions tables showing the com- 
parable data are presented to supplement the data shown in Table 41. 
In a very few cases Turkey has been substituted for Kharkof in the 
comparable tables in order to add to the number of the samples that 
can be compared. As Turkey and Kharkof are practically identical 
in milling value, this practice seems justified. 
The varieties of hard red winter wheat shown in Table 41 are dis- 
cussed separately in alphabetical order. Illustrations showing the 
relative differences in the quality of bread made from some of the 
principal varieties of this class are found in Plate III. 
Table 41. — Sum mart/ of milling and baking data on hard red winter wheat 
varieties grown during the seven years from 1915 to 1921, inclusive. 
in 
<o 
"p< 
£ 
ca 
"o 
s- 
o 
s 
Test weight 
per bushel. 
o 
O 
'3 
P. 
-a 
Q 
Milling yields. 
Baking results. 
Variety. 
1 
M 
8 
•A 
•6 
CD 
9 
o 
1 
u 
O 
I 
CO 
in 
O 
d 
s 
n 
p. . 
C 3 
C3 — 
o 
u 
Loaf. 
03 
a 
3 
'c 
> 
|3> 
'3 
o 
.3 
o 
o 
o 
■s. 
Altara 
6 
8 
14 
4.5 
7 
77 
10 
7 
5 
8 
5 
142 
rietal 
No. 
Max.' 
Lbs. 
60.5 
58.3 
59.7 
58.5 
58.8 
58.9 
58. 6 
59.3 
59.4 
59.9 
61.7 
59.9 
Lbs. 
61.9 
60.6 
61.0 
60.0 
60.4 
60.3 
60.2 
60.5 
61.3 
61.7 
63.0 
61.9 
P.ct. 
14.2 
16.0 
13.6 
14.1 
14.7 
14.0 
14.1 
15.2 
12.6 
12.9 
13.2 
12.5 
P.ct. 
71.1 
73.2 
71.2 
73.1 
70.5 
71.6 
70.7 
72.1 
72.1 
71.7 
73.1 
72.9 
P.ct. 
13. 
11.3 
12.2 
12.7 
13. 
14.1 
11.3 
12.5 
12.1 
12.3 
12.6 
13.3 
P.ct. 
15.9 
15. 5 
16.6 
14.2 
16.5 
14.3 
18.0 
15.4 
15.8 
16.0 
14.3 
13.8 
P.ct. 
61.7 
61.1 
59. 1 
61.1 
62. 5 
61.9 
56.2 
63.2 
60.3 
59.4 
63.0 
61.2 
C. c. 
2,008 
1,961 
1,971 
2,006 
1,974 
2,019 
2,196 
1,959 
2, 056 
1,992 
1,914 
2,048 
Gms. 
507 
506 
500 
505 
509 
503 
490 
512 
503 
502 
514 
500 
Score. 
90.9 
89.2 
88.9 
89.7 
89.9 
89.5 
90.4 
89.1 
91.1 
90.9 
90.1 
89.2 
Score. 
92.6 
90.3 
91.5 
89.8 
91.7 
90.9 
88.9 
91.6 
91.2 
91.9 
90.1 
89.5 
P.ct. 
0.43 
.44 
Blackhull 
.41 
.46 
.41 
Kharkof 
.46 
Minturki 
.40 
Montana No. 36 
Nebraska No. 6 
Nebraska No. 60 
"Station Red" 
.44 
.44 
.42 
.48 
.46 
Average of va 
samples (Max. 
334) 
Average of class 2 ( 
No. 728) 
59.4 
58.8 
61.1 
13.5 
12.6 
72.4 
72 0. 
13.1 
13.1 
14.5 
14.9 
61.1 
60.0 
2,028 
2,121 
502 
497 
89.5 
90.3 
90.2 
90.4 
.45 
.46 
i This column contains the maximum number of samples used for each variety. In some instances, 
particularly for the factors of loaf color and ash, the results given represent the average of a fewer number 
of samples for the reason that complete data on all the samples were not available. The number of samples 
used for the various factors is given in Figures No. 12 to 23, inclusive. 
2 Average of all hard red winter wheat samples on which tests were made, including the varietal samples 
shown above. 
