HILLIXG AND BAKIXG EXPERIMENTS. 
47 
Table 47. — Summary of milling and baking data on xcvcn samples of Karmont 
and seven comparable samples of Kharkof grown in the two years 1920 
and 1!U1. 
Descriptive data. 
Karmont. 
Kharkof. 
7 
7 
60.4 
60.4 
14.7 
15.3 
70.5 
71.4 
13.0 
13. 3 
16.5 
15.3 
62.5 
62.1 
1,974 
1,983 
509 
507 
89.9 
89.0 
91.7 
91.0 
0.41 
0.43 
Percentage 
of Kharkof. 
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 1 per cent.. 
100.0 
96.1 
98. 7 
97.7 
107.8 
100.6 
99.5 
100.4 
101.0 
100.8 
95.3 
1 Average of 6 samples. 
Kharkof. — The Kharkof variety was introduced into the United 
States from Russia in 1900 by the United States Department of Agri-_ 
culture. It was obtained from the Kharkof Government, which is 
north of the section in which Turkey wheat is grown. Although 
similar to Turkey in appearance, it was thought that the Kharkof 
variety would be more winter-hardy than Turkey. During the early 
years of its culture in the United States this appeared to be the case, 
but in recent years very little difference in hardiness and yield has 
been observed. Kharkof wheat was widely distributed by the United 
States Department of Agriculture and several State experiment sta- 
tions in the years immediately following 1900. It is now widely 
grown in the hard winter wheat producing sections. 
Seventy-seven samples of Kharkof have been milled and baked, 
and the data are presented in Table 41. Most of these samples were 
obtained from experiment stations in the western half of the United 
States. The variety is used in this bulletin as a basis for comparing 
quality of hard red winter wheat varieties. These comparisons are 
shown in Tables 43 to 54, inclusive. 
Minturki. — The Minturki variety originated from a cross between 
Turkey and Odessa, made at the Minnesota Agricultural Experiment 
Station in 1902. On account of its winter hardiness the variety was 
increased and distributed for commecial growing in Minnesota in 
1919. TVTien grown under dry conditions the kernels of Minturki 
wheat are softer than those of Turkey, Kharkof, or Kanred, but aside 
from this and its greater hardiness Minturki does not differ greatly 
from those varieties. Under the humid conditions of Minnesota the 
kernels of Minturki are as hard as other hard red winter varieties. 
It is properly graded, therefore, as hard red winter wheat. Min- 
turki outyields Turkey, Kharkof, and Kanred in Minnesota partly 
because of its hardiness, but it is less productive than these varieties 
in other States. 
Ten samples of Minturki have been milled and baked, and the data 
are presented in Tables 41 and 48. In the latter table comparison is 
made with samples of Kharkof grown under similar conditions. 
These samples were obtained from experiment stations in Minnesota, 
Kansas. Colorado. Wyoming. Utah, and Montana during the two 
years 1920 and 1924. The data show Minturki to average slightly 
