50 
BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
Table 51. — Summary of milling and baking data on eight samples of Nebraska 
No. 60 and right comparable *a»ii)les of Kharkof yro'irn during Hie four 
years from 1916 to 1918, inclusive, and 1921. 
Descriptive data. 
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 per cent. 
Nebraska 
No. 60. 
8 
61.7 
12.9 
71.7 
12.3 
16.0 
59.4 
1,992 
502 
90.9 
91.9 
0.-12 
Kharkof. 
Percentage 
of Kharkof. 
60.8 
101.5 
13.0 
99.2 
71.9 
99.7 
12.3 
100.0 
15.8 
101.3 
61.0 
97.4 
, 963 
101.5 
507 
99.0 
89. 8 
101.2 
91.7 
100.2 
0.42 
100.0 
" Station Red." — " Station Red " is a crossbred wheat developed at 
the Washington State College, Pullman, Wash. It is a result of a 
combination of crosses, having Turkey, Jones Fife, and Pacific Blue- 
stem in its parentage. It is similar to Turkey in appearance but has 
weaker straw. It has shown considerable promise as a winter-hardy, 
high-yielding strain in experiments at the Adams County Branch 
Station, Lind, Wash., and is now being tested at other experiment 
stations. The variety has not yet been officially named, nor has it 
been increased or distributed for commercial growing. 
Five samples of this strain of wheat have been milled and baked. 
The data are presented in Tables 41 and 52. The samples were ob- 
tained from the experiment stations in Washington, Montana, and 
Kansas during the two years 1920 and 1921. The data show " Station 
Red " to exceed Kharkof in test weight per bushel and yield of flour. 
It averages slightly less in crude protein but exceeds Kharkof in 
water absorption of flour and in volume, weight, and texture of loaf. 
The results indicate that " Station Red " is equal or superior to the 
Kharkof variety in milling and bread-making qualities. 
Table 52. — Summary of milling and baking data on pre samples of "Station 
Red" and fire comparable samples of Kharkof grown in the tiro years 1920 
and 1921. 
Descriptive data. 
"Station 
Red." 
Kharkof. 
Percentage 
of Kharkof. 
5 
63.0 
13.2 
73.1 
12.5 
14.3 
63.0 
1,914 
514 
90.1 
90.1 
0.48 
5 
61.7 
14.0 
72.4 
13.9 
13.7 
61.9 
1,S92 
509 
90.0 
90.1 
0.47 
Test weight per bushel 'mill-cleaned wheat).. 
Crude protein content of wheat 
pounds.. 
per cent.. 
do 
102.1 
94.3 
101.0 
Yield of shorts 
do.... 
do.... 
89.9 
104.4 
Water absorption of flour 
do.... 
. . cubic centimeters . . 
101.8 
101.2 
grams.. 
101.0 
score.. 
100.1 
do.... 
100.0 
per cent.. 
102.1 
Turkey. — The Turkey variety was introduced into the United 
States by Mennonite immigrants from Russia about 1873. To-day 
it is the most widely grown variety of wheat in the United States. 
It has awned spikes, glabrous white glumes, and slender stems. 
