64 
BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
Ten samples of the variety have been milled and baked, nine of 
which are directly comparable with samples of Pacific Bluestem. 
The data are presented in Tables 60 and 63. The samples were ob- 
tained from experiment stations in Oregon, California, and Wash- 
ington during the five years from 1917 to 1921, inclusive. The data 
show the Bobs variety to exceed considerably the Pacific Bluestem 
in all milling and bread-making factors except percentage of crude 
protein, and in ash in the flour, which is slightly higher. The Bobs 
variety exceeds all other white wheats in loaf volume and is nearly 
equal to the best varieties of hard red spring wheats for milling 
and bread making. Bobs has not been increased and distributed 
from experiment stations for commercial growing because of its 
comparative low acre yield, even though the milling and baking ex- 
periments have shown it to be the best of the white wheats for mill- 
ing and bread-making purposes. 
Table 63. — Summary of milling and halving data on nine samples of Bobs and 
nine comparable samples of Pacific- Bluestem grown during the five years from 
1917 to 1921, inclusive. 
Descriptive data. 
Pacific 
Bluestem. 
9 
9 
59.2 
57.1 
12.8 
13.5 
73.9 
68.5 
13.8 
13.7 
12.3 
17.8 
60.0 
56.8 
2,266 
1,844 
498 
490 
92.5 
86.1 
93.1 
85.9 
0.51 
0.50 
Percentage 
of Pacific 
Bluestem. 
Number of samples 
Test weight per bushel (mill-cleaned wheat) pounds. 
Crude protein com ent of wheat per cent. 
Yield of straight flour do. . . 
Yield of shorts do. . . 
Yield of bran do. . . 
Water absorption of flour do. . . 
Volume of loaf cubic centimeters. 
Weight of loaf grams. 
Texture of loaf score. 
Color of loaf do. . . 
Ash in flour l per cent. 
103. 7 
94.8 
107.9 
100.7 
69.1 
105.6 
122.9 
101.6 
107.4 
108.4 
102.0 
1 Average of 8 samples. 
Bunyip. — The Bunyip variety originated through hybridization by 
William Farrer, of New South Wales, Australia, about 1897. Sev- 
eral introductions of the variety have been made into the United 
States. In 1915 a sample was on exhibit at the Panama-Pacific ex- 
position at San Francisco, Calif. From this source the Sperry Flour 
Co. obtained a sample, and after testing it in comparison with 
other Australian varieties, it was distributed by them for commercial 
growing in California in 1918. It is now grown to a considerable 
extent in the San Joaquin and Sacramento Valleys of California. 
It is an early beardless spring wheat, with glabrous, white glumes, 
and soft to semihard kernels. In California it is usually grown 
from fall sowing. Bunyip is one of the best varieties for the Sacra- 
mento and San Joaquin Valleys of California. 
Five samples of the Bunyip wheat have been milled and baked. 
Two of these are commercial samples and the others were obtained 
from experiment stations in Oregon and California during the two 
years 1920 and 1921. The data for all tests are shown in Table 60. 
The results show the Bunyip variety to rank high among the common 
white wheats in both milling and bread-making factors. Although 
it averages rather low in crude protein content, it has a good water 
absorption of flour and produces a large loaf. 
