46 
BULLETIN 1183, IT. S. DEPARTMENT OF AGRICULTURE. 
Texas, Colorado, Nebraska, South Dakota, North Dakota, Wyoming, 
Montana, Washington, and Oregon, representing the five crop years 
1917 to 1921, inclusive. These comparable data are shown in 
Table 46. 
The data show Kanred to be equal to Kharkof in test weight per 
bushel and to average only slightly lower in crude protein content. 
Kanred produces a higher yield of flour and less shorts and bran. 
It has averaged slightly lower in water absorption and volume and 
weight of loaf, but the differences are so slight that they are not 
significant. It has a considerably lower ash in the flour. In these 
experiments the Kanred variety has proved to be practically equal 
to Kharkof in milling and bread-making value. Because of its high 
acre yields, the production of Kanred should be considerably in- 
creased. 
Table 46. — Summary of milling and baking data on 32 samples of Kanred and 
32 comparable samples of Kharkof grown during the five years fro-m- 1917 to 
1921, inclusive. 
Descriptive data. 
Kanred. 
Kharkof. i 5"E» 
of Kharkof. 
X" umber 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 per cent. . 
32 
60.1 
14.1 
73.4 
12.3 
14.3 
61.0 
1,987 
504 
89.5 
89.4 
0. 4.5 
Karmont. — The Karmont variety is a high-yielding selection of 
Kharkof wheat developed at the Judith Basin substation, Moccasin, 
Mont. The selection was made in 1911 by E. L. Adams, of the United 
States Department of Agriculture. It is identical with Turkey and 
Kharkof in appearance. In experiments at Moccasin since 1918, it 
has significantly outyielded all other hard red winter wheats. Seed 
was distributed to other experiment stations and increased for com- 
mercial growing in the fall of 1920. Karmont has not outyielded 
Kharkof outside of Montana. Seven samples of the Karmont variety 
have been milled and baked. The data are shown in Tables 41 and 
4 1 . where a comparison is made with a similar number of Kharkof 
samples grown under the same conditions. The samples were ob- 
tained from experiment stations in Montana, Kansas, Wyoming, and 
Colorado during the two years 1920 and 1921. 
The data show Karmont to equal Kharkof in test weight per 
bushel, but to average slightly lower in crude protein and in yield of 
straight flour. It has averaged slightly higher in water absorption 
and in weight, texture, and color of loaf, but slightly lower in loaf 
volume. In ash in flour it has averaged less than Kharkof. In gen- 
eral, the differences between the two strains are not significant, and 
the experiments indicate that Karmont is equal to Kharkof in milling 
and baking value. 
