MILLING AND BAKING EXPERIMENTS, 
61 
White club wheat is grown only in the western part of the United 
States, principally in the three Pacific Coast States, Washington, 
Oregon, and California. More than 1,000.000 acres of white club 
wheat are grown annually in the United States, comprising slightly 
less than 2 per cent of the total wheat acreage. A map showing the 
distribution of the white club wheats is shown in Figure 10, and the 
acreage is shown in Table 59. Ten varieties of white club wheats 
are commercially grown. 
Table 59. — Estimated acreage of whiteclub wheat. 1919. 
State 
Acres. 
State. 
Acres. 
471,600 
330, 100 
268,600 
139, 900 
33,500 
New Mexico 
20, 100 
34,300 
Other States 
United States 
1,298,100 
Utah 
WHITE CLUB WHEAT 
ESTIMATED ACREAGE 
1919 
Milling and baking experiments have been conducted with many 
of the common white and white club varieties, but five tests or more 
have been made of only 13 of the 
common wheats and five of the 
white club varieties. The average 
data obtained from these varieties 
are shown in Table 60. The States 
from which the samples were ob- 
tained are listed in Table 61. Most 
of the samples of these varieties 
were obtained from experiment 
stations in the intermountain and 
Pacific coast sections of the west- 
ern United States, in the area 
where this type of wheat is most 
commonly grown. 
The principal variety of this 
class of wheat is Pacific Bluestem, 
a common white wheat. It is a true 
spring wheat but is grown from 
fall sowing in the mild climate of 
California, Arizona, and western 
Oregon. In other sections it usu- 
ally is grown from spring sowing. 
It was estimated that more than 1,550,000 acres of it were grown in 
1919. Because of its importance, it has been grown as a standard 
for comparison of other white wheat varieties at the experiment sta- 
tions and is used here as a basis of comparing the varieties as to 
quality. The data from all comparable samples of other varieties 
of this class and those of Pacific Bluestem are shown in Tables 62 
to 72 to supplement the data in Table 60. As with previous classes, 
the varieties are discussed separately and in alphabetical order, 
except that the common and the club wheats are separated. Illustra- 
tions showing the relative differences in the quality of bread made 
from some of the principal varieties of the class are found in 
Plate V. 
Fig. 10. 
-Distribution of club wheats 
the white class. 
of 
