44 
BULLETIX 1183, IT. S. DEPARTMENT OF AGRICULTURE. 
Alton (Ghirka Winter). — Alton, formerly known as Ghirka Win- 
ter, was introduced into the United States from Altonau, near 
Melitopal. northern Taurida, Russia, by the United States Depart- 
ment of Agriculture, in 1900. It was distributed to some extent, but 
its production has never become important. It is now commercially 
grown to a slight extent in Colorado, Kansas, and Wyoming. Alton 
differs from Turkey in having beardless spikes and shorter and 
softer kernels and a very small germ. The variety, however, is 
usually graded as a hard red winter wheat. Alton is best adapted 
to northeastern Colorado and southeastern Wyoming, but even 
there it yields less than Turkey, Kharkof, and Kanred. 
Eight samples of the Alton variety have been milled and baked 
and the data are presented in Table 41. Seven of the samples are 
directly comparable with samples of Kharkof grown under the same 
conditions. The samples were obtained from experiment stations 
in Colorado and Wyoming during the five years 1916 to 1919, in- 
clusive, and 1921. The comparable data are shown in Table 44. 
The results show the Alton variety to have a heavier test weight per 
bushel than Kharkof. In these experiments, however, it has averaged 
slightly less in crude protein and water absorption. It has exceeded 
Kharkof in yield of straight flour and in volume, weight, texture, 
and color of loaf. It also has a slightly lower ash in the flour. In 
these experiments the Alton has shown to be a very good milling 
and bread-making wheat in comparison with Kharkof. the standard 
hard red winter wheat variety, but it is not sufficiently productive 
to become of commercial importance. 
Table 44. — Summary of milling and baking data on seven sanijjle* of Alton 
and seven comparable samples of Kharkof grown during the five near* 
from 1916 to 1919. inclusive, and 1921. 
Descriptive data. Alton. Kharkof. ^SJfcrf 
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 l per cent. . 
Alton. 
Kharkof. 
7 
61.0 
7 
59.7 
L6.0 
16.3 
74.0 
71.7 
12.4 
13.9 
13.6 
14.4 
62.3 
62.7 
2,004 
1,977 
& '7 
506 
88.4 
88.3 
89.6 
87.6 
0.45 
0.46 
102.2 
98.2 
103.2 
89.2 
94.4 
99.4 
I'll. 4 
100.2 
100.1 
102.3 
97.8 
Average of 5 samples. 
Blackhull. — The Blackhull variety, known also as Clark's Black- 
hulled and Black Chaff, was developed by Earl G. Clark from three 
heads found in a field of Turkey wheat near Sedgwick, Harvey 
County, Ivans., in 1912. The variety was increased by Mr. Clarke 
and was first distributed in 1917. It has since become rather widely 
grown in Kansas, especially in the central part. It differs from 
Turkey or Kharkof in having black-striped or sometimes solid black 
outer glumes or chaff. Under some conditions the black color does 
not develop. It is slightly earlier than those varieties. Blackhull 
