MILLING AND BAKING EXPERIMENTS. 
83 
wo. or 
CLASS AND SAMPLES 
VARIETY | 0_ 
HARD RED SPRING \ 
GHIRKA 43 
PIONEER 60 
PRESTON I 19 
NORKA 9 
MARQUIS 406 
GLYNDON 36 
HAYNES BLUESTEM 128 
CHUL 16 
PRELUDE 58 
RED FIFE 34 
RUBY 2 2 
KOTA 38 
POWER 62 
DAKOTA 6 
KITCHENER 9 
RED BOBS 20 
HUMPBACK 6 2 
DURUM 
KUBANKA NO. 8 34 
PENTAD (D-5) 41 
KAHLA 7 
ACME 39 
GOLDEN BALL I I 
KUBANKA 99 
KUBANKA NO 96 8 
PELISS 2 7 
ARNAUTKA 76 
MONAD 26 
BUFORD 6 
MINDUM 13 
HARD RED WINTER 
KHARKOF 77 
TURKEY 142 
ALTARA 6 
KARMONT 7 
KANRED 45 
•STATION RED " 5 
MONTANA NO 36 7 
NEBRASKA NO. 60 8 
BLACKHULL 14 
NEBRASKA NO 6 <6 
ALTON 8 
MINTURKI 10 
SORT RED WINTER 
HUSTON 6 
JONES FIFE 26 
TRIPLET I I 
FULCASTER 2 3 
KINNEY 6 
HYBRID 123 10 
RED ROCK 30 
RED RUSSIAN 30 
MINHARDI 7 
PURPLESTRAW 6 
MEDITERRANEAN 5 
CURRELL 6 
FULTZ 10 
BUFFUM NO. 17 7 
ODESSA 6 
WHITE 
REDCHAFF 6 
PACIFIC BLUESTEM 106 
HYBRID 63 5 
SONORA 9 
BAART 77 
HARD FEDERATION 34 
DEFIANCE 9 
HYBRID 14-3 l l 
GALGALOS 24 
GOLDCOIN 52 
TALIMKA 14 
WHITE FEDERATION 20 
JENKIN 14 
BOBS 10 
DiCKLOW 30 
HYBRID 128 26 
LITTLE CLUB 32 
FEDERATION 26 
BUNYIP 5 
YIELD OF SHORTS 
PER CENT 
15 20 25 
30 
35 
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.il 1 
AV 
;1CLASS AVERAGE 
—^MINIMUM 
• VARIETY AVERAGE 
-| MAXIMUM 
Pig. 17. — A comparison of the minimum, average, and maximum percentage yieJd of 
shorts of the wheat samples of the various commercial classes and of varieties within 
each class. 
