66 
BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
Federation. — Federation originated from a cross between Pur- 
plestraw and Yandilla made by William Farrer, of New South 
Wales, Australia. Seed of the variety was introduced into the United 
States in 1914 by the United States Department of Agriculture. 
After being tested in the Pacific Coast States for several years it 
was first distributed to farmers in Oregon in 1920. About 1,000 
acres of the variety were grown in Oregon and Idaho in 1922. It 
has proved to be a high-yielding wheat under irrigation, and its acre- 
age may be expected to increase rapidly. It is beardless and has 
brown, glabrous glumes and rather soft kernels. 
Twenty-six samples of Federation wheat have been milled and 
baked, 19 of which can be directly compared with Pacific Bluestem. 
The data are shown in Tables 60 and 65. The comparable 
data presented in Table 65 show the Federation variety to average 
considerably lower than Pacific Bluestem in crude protein, but to 
exceed it in yield of straight flour. It is practically equal to Pacific 
Bluestem in water absorption of flour, but considerably exceeds that 
variety in loaf volume, and to a less degree exceeds it in weight, 
texture, and color of loaf. It also has averaged considerably less 
in ash content of flour. In general, the Federation variety is one 
of the best of the soft white wheats for milling and bread-making 
purposes. In baking qualities it exceeds the Dicklow variety with 
which it comes into competition on the irrigated lands. 
Table 65. — Summary of milling and baking data on 19 samples of Federation 
and 19 comparable samjtles of Pacific Bluestem groan during lite four years 
from 1918 to 1921. inclusive. 
Descriptive dats 
Federation 
Pacific 
Bluestem. 
Percentage 
of Pacific 
Bluestem. 
Number of samples 
Test weight per bushel (mill-cleaned wheat ) pounds. . . 
Crude protein content 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 J do 
Ash in flour per cent. . 
19 
57.1 
12.9 
70-5 
13.2 
16-3 
56.8 
2,130 
499 
89.3 
89.7 
0.46 
19 
57.8 
13.2 
68.2 
13.4 
18.4 
56.9 
1,838 
491 
85.9 
88.4 
0.50 
99.7 
91.7 
103.4 
98.5 
88.6 
99.8 
115.9 
101.6 
104.0 
101.5 
92.0 
Average of 17 samples. 
Galgalos. — Galgalos was introduced from Russia by the United 
States Department of Agriculture in 1903. It was distributed later 
in California and small quantities were sent to other States. The 
wheat is now grown in Oregon and California. Nearly 35,000 acres 
of the variety were grown in 1919. Galgalos is a spring wheat 
but is commonly grown from fall sowing. It is beardless and 
has pubescent, brown glumes. The kernels are rather long, slender, 
and soft. Although a productive variety in some sections, Galgalos 
has not become important largely on account of its weak straw, and 
it is not being recommended. 
In all, 25 samples of Galgalos wheat have been milled and baked. 
Sixteen of these can be directly compared with samples of Pacific 
