84 BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
the white class. The highest individual yield of shorts was 35.5 per 
cent for an Arnautka sample of the durum class and the lowest was 
7.7 per cent for a Prelude variety sample of the hard red spring 
class. A graphic presentation of the yield of shorts from a number 
of varieties is given in Figure 17. 
In the matter of average water-absorbing capacity of flour, Figure 
18 shows the classes to rank as follows: durum, highest, with 62 
per cent ; hard red winter, second, with 60 per cent ; hard red spring, 
third, with 59.4 per cent; white, fourth, with 56.8 per cent; and 
soft red winter, lowest, with 55.9 per cent. The highest average 
shown for any variety is 66.7 per cent for the Peliss variety of the 
durum class. This variety also shows the highest water absorption 
for an individual sample, namely, 74.3 per cent. The variety of 
lowest average test is Humpback of the hard red spring class. The 
lowest individual test shown for any sample is 50 per cent for the 
Goldcoin and the Jenkin varieties of the white class. 
The comparison of the loaf volumes in Figure 19 for the various 
classes and for the varieties of the classes, shows the class hard red 
spring to have the highest average, hard red winter second, durum 
third, soft red winter fourth, and white the lowest. The highest 
average shown for the varieties is 2,358 cubic centimeters for Da- 
kota of the hard red spring class, and the lowest is 1,536 cubic centi- 
meters for Goldcoin of the white class. The highest individual loaf 
volume shown is 3,125 cubic centimeters for a sample of Pioneer 
of the hard red spring class. The hard red winter class has the dis- 
tinction of showing the least range between averages for varieties 
of a class. 
The highest average weight of loaf shown in Figure 20 for the 
classes as obtained from the 340 grams of flour used for each indi- 
vidual test is 507 grams for the durum class. The second highest 
average weight shown is 497 grams for the class hard red winter; 
the third highest is 493 grams for hard red spring; the fourth high- 
est is 489 grams for soft red winter ; and the lowest is 484 grams for 
the white class. The variety showing the highest average weight 
of loaf is Peliss of the durum class. This variety and class also 
showed the highest average water-absorbing capacity, a fact worthy 
of note, as it is significant of the relationship existing between these 
two factors. The highest individual weight shown is 542 grams for 
a sample of the variety Peliss, and the lowest is 435 grams for a 
sample of Jenkin variety of the white class. 
The texture of loaf scores presented in Figure 21 show the hard 
red winter class with the highest average, durum second, hard red 
spring third, soft red winter fourth, and white lowest. The variety 
showing the highest average texture score is Bobs of the white class, 
and that showing the lowest average is Goldcoin of the same class. 
The highest individual score shown is 100 for a sample of the Ful- 
caster variety of the soft red winter class and a sample of the variety 
Pioneer of the hard red spring class. 
The color of loaf scores presented in Figure 22 show the hard 
red winter class to average highest, white second, hard red spring 
third, soft red winter fourth, and durum lowest. The highest aver- 
age score shown for the varieties is 94.3 for Bunyip of the white 
class and the lowest is 84.2 for Mindum of the durum class. The 
highest individual sample score was 100, the honor for which was 
shared by the six varieties Marquis, Pioneer, and Haynes Blue- 
