76 BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
SUMMARY OF MILLING AND BAKING DATA ON VARIETIES FOR 
ALL CLASSES. 
Figures 12 to 25, inclusive, give graphic comparisons of the aver- 
age, maximum, and minimum results from all samples of the various 
varieties discussed in the preceding paragraphs. 
The various quality factors are presented in separate figures in 
such a manner that comparisons can be made between varieties of 
the same class and between varieties of different classes and at the 
same time show the relative quality of the different classes. The 
varieties are arranged within each class in the descending order of 
their averages. The class averages shown include the results of the 
samples listed under the varietal names and those from samples of 
unknown variety. 
It is believed that the results shown in the various figures are gen- 
erally representative of the quality of the varieties and classes as gen- 
erally marketed, except in the case of the soft red winter class and 
several of its varieties. In the case of this class, a majority of the 
samples tested were obtained from the Rocky Mountain and Pacific 
Coast States, producing only a small proportion of the wheat of this 
class, the quality of which is generally considered as being inferior 
to that of the soft red winter wheats grown in the Eastern States, 
where most of this wheat is produced. 
Comparison of the data in Figures 12 to 23, inclusive, with respect 
to number of samples for the respective classes and varieties, will 
show some variation. This was occasioned by the fact that on some 
samples the test for certain of the quality factors was not made, as 
in the case of crude protein of wheat and ash content of flour, or 
was purposely omitted, as in the case of bread color score for smutty 
wheat samples. 
Figure 12 shows a comparison of the test weights per bushel of the 
various wheat varieties on the basis of dockage-free wheat. 
The various classes, considered from the standpoint of their aver- 
age test weight, rank from high to low as follows : durum first, 
hard red winter second, soft red winter third, white fourth, and hard 
red spring last. Among all the classes the highest average shown 
is 63.2 pounds for the Sonora variety of the white class and the 
lowest average is 50.4 pounds for Dakota of the hard red spring 
class. The greatest individual test weight shown is 67.5 pounds for 
a sample of the Prelude variety of the hard red spring class and for 
one of Sonora of the white class. The lowest minimum test weight 
shown is 37.7 pounds for a sample of the Dakota variety of the hard 
red spring class. The class of wheat showing the greatest range 
between the variety averages and between minimum and maximum 
within the varieties is that of hard red spring. 
The test weight per bushel of the various varieties on the basis of 
mill-cleaned wheat is shown in Figure 13. It will be noted that the 
range of the classes and of the varieties within the classes is almost 
the same as in the case of the dockage- free wheat basis. The ranges 
between varieties and between individual samples of a variety, how- 
ever, are a little less. 
Comparison of Figure 12 with Figure 13 shows that the test weight 
per bushel of the mill-cleaned wheat is generally about a pound 
heavier than that of the dockage- free wheat. There are two excep- 
