MILLING AND BAKIXG EXPERIMENTS. 
71 
to 1921, inclusive. Sixteen of these samples can be directly compared 
with samples oi Pacific Bluestem grown under the same conditions. 
This comparison is shown in Table 64. The results show White 
Federation to have a heavier test weight per bushel, but to average 
slightly less in crude protein than Pacific Bluestem. It has produced, 
however, a significantly higher yield of flour, as well as a greater 
water absorption of flour, and volume, weight, texture, and color of 
loaf. White Federation has proved to be one of the best white wheats 
for milling and bread making. 
Table 70. — Summary of milling and baking data on 16 samples of White Fed- 
eration and 16 comparable samples of Pacific Bluestem- grown during the four 
years from 1918 to 1921. inclusive. 
Descriptive data. 
White 
Pacific 
Federation. 
Bluestem. 
16 
16 
59.6 
58.5 
11.6 
12.1 
73. 3 
69.0 
13.8 
11.8 
12.9 
19.2 
62.2 
56.3 
2,063 
1,824 
507 
490 
90.2 
86.8 
92.5 
88.6 
0.51 
0.50 
Percentage 
of Pacific 
Bluestem. 
Number of samples 
Test weight per bushel (mill-cieaned 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 l do 
Ash in flour per cent. . 
101.9 
95.9 
106.2 
116. 9 
67.2 
110.5 
113.1 
103. 5 
103. 9 
104.4 
102. C 
1 Average of 14 samples. 
Hybrid 63. — Hybrid 63 was produced at the Washington Agricul- 
tural Experiment Station from a cross between Little Club and 
Turkey. The wheat was distributed to farmers in 1907. It differs 
from Hybrid 128 and Hybrid 143 principally in having longer and 
harder kernels. It is a spring wheat, although usually fall sown. It 
is estimated that about 40,000 acres of the variety were grown in 
1919 in Washington and Oregon. It usually is outyielded by Hybrid 
128 in those States. 
Five samples of the Hybrid 63 variety have been milled and 
baked. These are principally from commercial sources in the lo- 
calities where grown. The data as given in Table 60 show Hybrid 
63 to have a heavy test weight per bushel and a high flour yield 
and water absorption of flour, but to have a comparatively low 
volume, texture, and color of loaf. It represents about the average 
of the white club wheats in milling and baking qualities. 
Hybrid 128. — Hybrid 128 was originated at the Washington Agri- 
cultural Experiment Station from a cross between Jones Fife and 
Little Club. Seed of the variety has been distributed from the 
Washington station since about 1908. It is now the most important 
variety of club wheat grown in the United States. Hybrid 128 
is a winter wheat and can not be successfully grown from spring 
sowing. It has beardless spikes and white, glabrous glumes, and 
soft kernels which are irregular in shape. The variety is very sus- 
ceptible to bunt or stinking smut, but in spite of this it is a very 
high yielder. It is estimated that more than 210,000 acres of Hybrid 
128 were grown in 1919. It is most important in Walla Walla and 
Whitman Counties. Wash., and in Umatilla County. Oreg. In this 
section it usually outyields all other varieties. 
