MILLING AND BAKING EXPERIMENTS. 59 
winter wheats. In protein content and flour yield it is inferior 
to Fulcaster. 
Red Russian. — The Red Russian variety is undoubtedly of Euro- 
pean origin, as in appearance and time of maturity it greatly re- 
sembles the Squarehead wheat of northern Europe. It has been 
grown in Washington for thirty or forty years, and it is still an 
important wheat in the Palouse sections of Washington and Idaho. 
About 155,000 acres of Red Russian wheat were grown in 1919. Red 
Russian has large beardless, clavate spikes, glabrous white glumes, 
and large soft kernels. Because of its poor quality, it is graded in 
the official grain standards as Western Reel. It is a productive 
variety only in the humid sections of western Washington and 
Oregon. 
Thirty samples of the Red Russian variety have been milled and 
baked. The results are shown in Table 56. These results show 
a very low protein content, water absorption of flour, and volume, 
weight, and texture of loaf. The only good points apparent are 
its high flour yield and low ash content of flour. Red Russian, like 
Jones Fife, is a very inferior wheat from the standpoint of baking 
quality. 
Triplet. — The Triplet variety was originated at the Washington 
Agricultural Experiment Station from crosses involving Jones Fife, 
Little Club, and Turkey. It was first distributed for commercial 
growing in 1919, and has since become rather widely grown in 
Washington and Oregon. Triplet is beardless and has pubescent, 
white glumes. It closely resembles the Jones Fife variety, but its 
kernels are harder and of better milling and baking quality. Be- 
cause of its higher yields and quality, Triplet should replace Jones 
Fife in the sections of Oregon and Washington where the latter is 
grown. 
Eleven samples of Triplet obtained principally from experiment 
stations in AVashington and Oregon during the three years 1919 to 
1921, have been milled and baked. The results are presented in 
Table 56. A high average is shown for this variety in protein 
content, water absorption of flour, and weight of loaf; in the last 
factor, it is highest in its class. It averages lowest in its class in 
yield of flour. In general Triplet is a variety of medium milling 
and baking quality. 
Hybrid 123. — Hybrid 123 is a variety of club wheat and is graded 
under the official grain standards in the soft red winter wheat 
class. It was originated at the Washington Agriculture Experi- 
ment Station, Pullman, Wash., from a cross between Jones Fife and 
Little Club. Seed of the variety was distributed by the Washington 
station in 1907. It is a beardless, glabrous, white-glumed variety of 
spring wheat, but it is commonly grown from fall sowing in Wash- 
ington. This variety should be replaced by Hybrid 128, a white- 
kerneled winter club wheat which is more productive. 
Ten samples of Hybrid 123 obtained from experiment stations in 
Oregon and Washington during the three years 1919 to 1921, have 
been milled and baked. The results of these tests are shown in 
Table 56. This variety shows a low average yield of flour. In the 
other quality factors, it averages about midway between high and 
low for its class. In general, Hybrid 123 is a wheat of slightly 
below medium milling and baking value. 
