MILLING AXD BAKING EXPERIMENTS. 57 
Jones Fife. — The Jones Fife variety was originated by A. N. Jones. 
of Newark, X. Y., from crosses made about 1889, between Fultz, 
Mediterranean, and a wheat known as Russian Velvet. It lias a 
beardless spike with pubescent, white glumes. Jones Fife is grown 
now in both the eastern and western parts of the United States, 
under humid, irrigated, and semi-arid conditions. It is most im- 
portant in Washington, Illinois, Missouri, Indiana, and Ohio. 
About 476,000 acres of Jones Fife wheat were grown in 1919. This 
variety has not proved unusually productive, and is outyielded by 
other varieties in nearly all sections where it is grown. 
Twenty-six samples of Jones Fife, or its several synonyms, have 
been milled and baked. The results are shown in Table 56. Com- 
pared with other varieties of the same class, it averages lowest in 
volume and texture 'of loaf. It is also low in all the other factors, 
indicating a very inferior quality of wheat. It is about the poorest 
in milling and baking quality of any of the soft red winter wheats. 
Kinney. — The Kinney variety was introduced from France during 
the late sixties or early seventies into the Willamette Valley of 
Oregon. It is a beardless white-glumed variety of spring wheat, 
but is often grown from fall sowing. Because of this and because 
of its soft kernels, it is usually graded as soft red winter wheat, 
and is included in that class here, although it sometimes is graded 
as hard red spring wheat. It is outyielded by other varieties, such 
as White Winter, Huston, and Bluechaff, in the section where it is 
grown. 
Six samples of the Kinney wheat have been milled and baked and 
the average results are shown in Table 56. It is shown to average 
high in test weight per bushel, yield of flour, and texture of loaf. 
It has the lowest protein content of all the varieties of its class. In 
general, it has inferior baking qualities, in that respect being about 
equal to Huston. 
Mediterranean. — Mediterranean is one of the oldest varieties grown 
in the United States, having been introduced in 1819 from Genoa, 
Italy. During the next 30 or 40 years it rapidly became popular 
and spread into the western wheat-growing sections. It is now of 
most importance in Texas, Missouri, Oklahoma, Illinois, and Penn- 
sylvania. In 1919 about 2,560,000 acres of the variety were grown. 
It is the third most important variety of soft red winter wheat. 
It is bearded, has glabrous, brown glumes and the kernels are rather 
large and soft. Mediterranean is the highest yielding variety in 
the humid sections of Texas and Oklahoma. It also yields well in 
southeastern Kansas and in Delaware and Pennsylvania. 
Five samples of Mediterranean wheat have been milled and baked 
and the results are shown in Table 56. In flour yield and in weight 
and color of loaf, this variety averages higher than Fulcaster, but 
is lower in protein content, water absorption of flour, and volume 
and texture of loaf. In general, it is a wheat of good milling and 
baking quality. 
Minhardi. — The Minhardi variety was developed at the Minnesota 
Agricultural Experiment Station from a cross between Odessa and 
Turkey made in 1902. Seed of the variety was first distributed to 
farmers in Minnesota in 1919. It is a beardless, white-glumed variety 
and is perhaps the hardiest winter wheat grown in the United States. 
