MILLING AXD BAKING EXPERIMENTS. 79 
tions to this rule, the Buford and Mindum varieties of the durum 
class. In the case of the former variety, no difference is shown in 
average test weights, and in the case of the latter, the average test 
weight of the mill-cleaned wheat was actually lower than that of the 
dockage-free wheat. Although this is the only variety that shows 
a decrease in average test weight per bushel after cleaning and scour- 
ing, it is not an uncommon occurrence for individual samples of 
other durum varieties to show similar results. On the other hand, 
this very rarely occurs in samples of other classes of wheat. 
Figure 14. in which a comparison of the crude protein content of 
the various varieties is presented, shows the durum class with the 
highest average, hard red spring second, hard red winter third, 
white fourth, and soft red winter lowest. The highest average of 
the varieties is 16.6 per cent for Prelude of the hard red spring 
class. The lowest average shown for any variety is 9.1 per cent for 
Sonora of the white class. The greatest protein content shown for 
any individual sample is 21.2 per cent for a sample of Pioneer in the 
hard red spring class, and the lowest is 6.5 per cent for a sample of 
Sonora in the white class. 
In the matter of average flour yield. Figure 15 shows the hard 
red winter class with the highest, soft red winter second, white 
third, durum fourth, and hard red spring lowest. The Mindum 
variety of the durum class, with a yield of 75.3 per cent, shows the 
highest average for the varieties and Ghirka of the hard red spring 
with 66.6 per cent the lowest average. The least range in flour 
yield between varieties is shown in the hard red winter class. It is 
significant that this class also showed the least range in test weight 
per bushel. The highest individual yield was 82.9 per cent for 
a sample of the Mindum variety of the durum class, and the lowest 
was 45.7 per cent for a sample of the Preston variety of the hard 
red spring class. 
A study of Figures 12 and 15 shows that although the test weight 
per bushel of dockage-free wheat is a fair indication of flour yield- 
ing capacity, it does not always follow that the variety or class 
having the highest average test weight per bushel yields the highest 
average percentage of flour. This is well illustrated in the case of 
Alton, a variety of the hard red winter class, which shows the 
highest average test weight for its class and yet yielded the lowest 
average percentage of flour. 
In average yield of bran, as shown in Figure 16, the classes rank 
as follows: Hard red spring highest, soft red winter second, hard 
red winter third, white fourth, and durum lowest. Considering the 
relative yields of flour, bran, and shorts of the different classes, 
it would appear that the hard classes of wheat, namely, durum, 
hard red winter, and hard red spring, produce a higher proportion 
of shorts to bran than do the -oft wheats. In other words, other 
factors being equal, the softer the wheat, the greater the proportion 
of bran to flour and shorts. This may be due in part to a thicker 
coating of bran, or to the inability of the miller to mill off the 
aleurone and endosperm particles from the soft wheat bran as 
readily as from that of the hard wheats. 
The highest individual yield of bran obtained was 27.6 per cent 
for a Haynes Bluestem variety of the hard red spring class and 
the lowest was 6 per cent for a Pacific Bluestem variety sample of 
