58 BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
Because of its hardiness it has produced fair yields in parts of Min- 
nesota. 
Seven samples of the Minhardi variety have been milled and baked 
and the results are shown in Table 56. This variety averages second 
highest of its class in protein content. It is low in flour yield and 
ash content of flour, but the latter is an advantage. In loaf volume 
it is high, but is only medium in the other baking-quality factors. 
Considering all factors it may be said to be a wheat of medium mill- 
ing and baking value. 
Odessa. — The Odessa variety is probably of Russian origin, but it 
has been grown in the United States for at least 60 years. It is not 
an important variety in any State, but is grown to a considerable 
extent in Idaho and Utah. About 54,000 acres of the variety were 
grown in the United States in 1919. Odessa is an awnless variety 
with brown, glabrous glumes, and has rather small, slender, and 
rounded kernels. Although a hardy variety, it has not produced 
promising yields even in the Northern States. 
Six samples of the Odessa wheat have been milled and baked and 
the average results are presented in Table 56. The data show for 
this variety a high flour yield and volume of loaf, and a low ash 
content of flour, in these respects being superior to Fulcaster. In 
the other quality factors, however, it is inferior to Fulcaster. In 
general, Odessa is a wheat of good milling and baking quality. 
Purplestraw. — Purple-straw, known also as Alabama Bluestem 
and Georgia Red, is a very old variety grown in the southeastern 
United States. It is the leading variety of wheat in Georgia, Ala- 
bama, and South Carolina. About 273,000 acres of the variety were 
grown in the United States in 1919. It is a beardless, glabrous, 
white-glumed variety, and is really a spring wheat, but has been 
grown for many years only from fall sowing in the mild humid sec- 
tions of the southeastern United States. It is graded, therefore, as 
a soft red winter wheat. Purplestraw is the highest yielding variety 
in most of the Southeastern States. 
Six samples of the Purplestraw variety have been milled and baked, 
and the average results are given in Table 56. These results show a 
high yield of flour, volume, texture, and color of loaf, excelling Ful- 
caster in all except the last factor. In protein content and water 
absorption of flour it is about equal to the average of the class. Con- 
sidering all factors, Purplestraw is a wheat of excellent milling and 
baking quality. 
Red Rock. — Red Rock was developed at the Michigan Agricultural 
Experiment Station, from which it was first distributed for com- 
mercial growing in 1914. It has since become an important variety 
in Michigan, and is grown also in neighboring States. It is bearded 
and has glabrous, brown glumes. It closely resembles the Mediter- 
ranean variety, but the kernels are slightly larger and harder than 
that variety, and it is of much better milling quality. Red Rock is 
the highest yielding variety of winter wheat in the southern half 
of Michigan and adjacent sections of Indiana. 
Thirty samples of Red Rock have been milled and baked. The 
results from these samples are shown in Table 56. This variety 
is highest of all the varieties of its class in water absorption of 
flour and in volume, texture, and color of loaf, and for that reason 
can be considered the variety of best baking quality of the soft red 
