MILLING AND BAKING EXPERIMENTS. 
DO 
Table ."7. — Number of samples of each variety of soft red winter wheat grown 
in each state, the data on which are shown in Table 56. 
Variety. 
| 
1 
f 
> 
= 
-. 
M 
i 
jt 
- 
z 
v. 
-- 
i 
99 
■A 
93 
■J-. 
09 
> 
- 
z 
83 
1 
- 
— 
- 
- 
- 
- 
03 
3 
93 
"5 
c 
93 
93 
> 
■/. 
z. 
« 
— 
S3 
- 
93 
- 
- 
1 

> 
- 
~z 
Common wheats: 
Buffum No. 17 
"3 
12 
6 
2 
2 
1 
1 
1 
_ 
: -u 
3 
fi 
Fulcaster 
1 
5 
1 
1 
4 
3 
1 
2 
Fultz 
1 
1 
10 
Hu-ton 
fi 

18 
2 
.... 
1 
Kinnev 
fi 
."-rranean... 
Minhardi 
2 
2 
3 
2 
7 
Odessa 
4 
fi 
Purplestraw 
6 
1 
fi 
Red Rock 
?5 
"5" 
1 
2 
1 
... 
30 
Red Russian 
12 
6 
3 
40 
13 
4 
_±_ 
39 
30 
Triplet 
1 

11 
Club wl. 
Hybrid 123 
1 
I" - 
2 
10 
Total 
35 25 
: 
6 
~ 
4 
~*~ 
4 
3 
2 
2 2 2 
: 
1 
1 
189 
Buffum No. 17. — This variety was originated from a plant found 
in a field of Turkey wheat by Prof. B. C. Buffum. of Worland, 
Wyo. After being increased, the wheat was distributed in 1912, 
It is now grown to a limited extent in Wyoming. It is one of 
the hardiest winter wheats grown in the Great Plains area, but has 
not yielded as well as other soft red winter varieties. It is beard- 
less and has glabrous white glumes. 
Seven samples of Buffum Xo. IT have been milled and baked, 
the data on which are presented in Table 56. The average yield 
of straight flour from these samples was 71.1 per cent or only 0.4 
per cent lower than for the Fulcaster samples, although the latter 
averaged 2.2 pounds higher in test weight per bushel of dockage- 
free wheat. This would indicate that Buffum Xo. IT has a high flour 
yielding capacity. In baking qualities it is about equal to Fulcaster 
in water absorption and loaf volume, but is inferior in color and 
texture of loaf. It averaged the highest of all the varieties of its 
class in crude protein content. Considering all factors, this variety 
is a wheat of good milling and baking value. 
Currell. — The C'urrell variety was originated from three heads 
found in a field of Fultz in Virginia by M. E. Currell in 1881. It 
is an awnless. glabrous, brown-glumed variety. It was first sold 
for seed in 1884. It is now most important in Missouri, Kansas, 
Maryland. Pennsylvania. Xew Jersey, and Virginia. 
Six samples of the Currell variety have been milled and baked, 
the results are presented in Table 56. 
The outstanding points regarding this variety are its high yield 
of straight flour and its low protein content, water absorption of 
Hour, and weight and color of loaf. Compared with the Fulcaster 
variety. Currell is superior in flour yield but inferior in protein 
concent and in baking quality. In general, it is a wheat of good 
milling and baking quality. 
Fulcaster. — The Fulcaster variety is reported to have originated in 
. from a cross between Fultz and Lancaster (Mediterranean) 
