MILLING AND BAKING EXPERIMENTS. 
81 
NO OF 
CLASS AND SAMPLES 
VARIETY 45 
HARD RED SPR. ' 
KITCHENER 
CHUL 
KOTA 
PC ■'• EU 
FiONEER 
RUBY 
GLYNDON 
MAR0UI5 
RED FIFE 
PRESTON 
HAYNES BLUESTEM 
DAKOTA 
GHIRKA 
DURUM 
UINOUM 
BUFORD 
PELISS 
GOLDEN BALL I 
MKA NO. 98 
_TKA 
MOKAD '<■ 
ACME 
KUBANKA 
KUBANKA NO- 8 '- 
KAHLA 
PENTAD (D-5) < 
HARD RED WINTZT? 
ALTON 
KAMREX <■ 
"STATION RED" 
TURKEY 
MONTANA NO. 36 
NEBRASKA NO 6 
NEBRASKA NO 60 
KHARKOF 
BLACK- I 
L = Ki 
KARMONT 
SOFT RED WINTER 
. R REU. 
KINNEY 
PURPLESTRAW 
"S^RANEAN 
FULTZ 
HUSTON 
FULCASTER i 
RED RUSSIAN J 
BUFFUM NO. i7 
RED ROC-' I 
- ~Dl 
HYBRID 123 
JONES FIFE 
TRIPLET 
WHITE 
JENKIN 
HYBF 3 63 
SOBS 
DEFIANCE 
. r SDERATiON 
REDCHAFF 
GOLDCOIN 52 
TALI MKA 14 
BUNYIP £ 
FEDERATION 25 
HYBRID 128 26 
HARD FEDERATION 34 
HYBRID 143 
LITTLE CLUB 32 
: : _ow 3 
GALGALOS 2<- 
C 3LUESTEM i Dfc 
SOMORA 9 
8AART 77 
YIELD OF "STRAIGHT" FLOUR 
PER CENT 
55 60 65 70 75 
SC 
BS 
CLASS AVERAG: 
Fig. 15 
■^MINIMUM 
• VARIETY AVERAGE 
--(MAXIMUM 
13- — A ^ com pari. son. of the minimum, average, and maximum percentage yield 
traight " flour of the wheat samples of the various commercial classes and of va 
ties within each class. 
53480°— 24 6 
of 
vane- 
