56 BULLETIN 1183, IT. S. DEPARTMENT OF AGRICULTURE. 
made by M. S. Schindel, at Hagerstown, Md. The variety is known 
under many names, principal of which are Dietz Longberry, Stoner, 
and Miracle. It is a bearded, glabrous, white-glumed variety with 
purple stems, and is distinguished by the orange-colored stripes on 
the chaff. Fulcaster is widely adapted and is grown in largest quan- 
tities in Virginia, Pennsylvania, Oklahoma, Tennessee, Missouri, 
North Carolina, and Maryland. It is estimated that about 2,576,000 
acres of Fulcaster were grown in the United States in 1919. It is 
second in importance among the soft red winter wheats and ranks 
fourth among all varieties of wheat grown in the United States. 
Fulcaster appears to be the highest-yielding variety of wheat in 
most parts of eastern Kansas, Missouri, southern Illinois, Tennessee, 
West Virginia, and Maryland, and is one of the most productive 
varieties in several other Southern and Eastern States. 
Twenty-three samples of the Fulcaster variety, or one of its syno- 
nyms, have been milled and baked, and the results are shown in 
Table 56. These data show for this variety a high average protein 
content, water absorption of flour, and volume, weight, texture, and 
color of loaf. Considering all factors, it is one of the very best mill- 
ing and baking wheats in the soft red winter class. 
Fultz. — The Fultz variety was developed in Mifflin County, Pa., in 
1862 by Abraham Fultz. The wheat was increased for several years 
and later distributed widely over the United States. It has awnless, 
tapering spikes, glabrous white glumes, and purple stems. It is now 
the third and most important variety of wheat in the United States 
and the leading variety of soft red winter wheat. About 4,800,000 
acres of Fultz wheat were grown in the United States in 1919. The 
States leading in the production of this wheat are Missouri, Illinois, 
Indiana, Kansas, and Ohio. Fultz is adapted to a large area. It is 
one of the leading varieties in practically all States south of the Ohio 
River and in portions of several States north of the Ohio. Fultz 
frequently is grown because it is beardless, although it may be less 
productive than Fulcaster or other bearded varieties. 
Ten samples of the Fultz variety have been milled and baked. The 
results are shown in Table 56. This variety averages higher in flour 
yield than Fulcaster but lower in baking qualities. Fultz, although 
slightly inferior to Fulcaster, has proved to be a good milling and 
baking wheat. 
Huston. — The Huston variety has been grown in Oregon since 
1876, the original sample having been obtained from the Centennial 
Exposition, Philadelphia, Pa. It was introduced into the vicinity of 
Eugene, Oreg., and it is still grown in seven counties of western 
Oregon. It is estimated that 22,400 acres of the variety were grown 
in 1919. Huston is an awnless, glabrous, white-glumed spring 
wheat, but is grown from both fall and spring sowing in the Wil- 
lamette Valley. Because of this and because it is a rather soft 
wheat, it is usually graded as soft red winter, although it also has 
been graded as a hard red spring wheat. Huston is among the high- 
est yielding varieties for spring sowing in the Willamette Valley. 
Six samples of the Huston wheat have been milled and baked. The 
results are shown in Table 56. The data show T a high average test 
weight per bushel, a low average protein content, volume and tex- 
ture of loaf, and a very high average ash content of flour. It has 
inferior milling and baking qualities. 
