MILLING AND BAKING EXPERIMENTS. 
87 
CLASS AND 
VARIETY 
HARD RED SPRING 
KOTA 
RUSY 
KITCHENER 
NORKA 
CHUL 
POWER 
RED BOBS 
PIONEER 
PRELUDE 
GHIRKA 
G LYNDON 
HAYNES BLUESTEM 
RED FIFE 
MARQUIS 
PRESTON 
DAKOTA 
HUMPBACK 
DURUM 
PELISS 
ACME 
KUBANKA NO. 98 
MONAD 
PENTAD (D-5) 
KAHLA 
KUBANKA 
MINDUM 
GOLDEN BALL 
ARNAUTKA 
KUBANKA NO. 8 
BUFORD 
HARD RED WINTER 
"STATION RED" 
MONTANA NO. 36 
KARMONT 
ALTAR A 
ALTON 
KAN RED 
KHARKOF 
NEBRASKA NO. 6 
NEBRASKA NO. 60 
BLACKHULL 
TURKEY 
MINTURKI 
SOFT RED WINTER 
TRIPLET 
BUFFUM NO. 17 
MEDITERRANEAN 
RED ROCK 
HUSTON 
MINHARDI 
FULCASTER 
ODESSA 
PURPLESTRAW 
FULTZ 
HYBRID 123 
KINNEY 
JONES FIFE 
CURRELL 
RED RUSSIAN 
WHITE 
HARD FEDERATION 
WHITE FEDERATION 
GALGALOS 
TALIMKA 
BUNYIP 
BOBS 
FEDERATION 
LITTLE CLUB 
BAART 
DICKLOW 
HYBRID 63 
SONORA 
HYBRID 128 
HYBRID 143 
PACIFIC BLUESTEM I 
DEFIANCE 
GOLDCOIN 
JENKIN 
REDCHAFF 
no. or 
SAMPLES 
1410 
I 6 4 
loS 
60 fl 
58M 
36* 
406 U 
I 13*4 
99* 
l 3* 
32* 
77* 
30* 
1 
26H- 
AV. 
^ CLASS AVERAGE 
430 
WEIGHT OF LOAF 
GRAMS 
470 490 
510 
530 
■^MINIMUM 
• VARIETY AVERAGE 
■-IMAXIMUM 
Fig. 20. — A comparison of the minimum, average, and maximum weight of loaf of the 
wheat samples of the various commercial classes and of varieties within each class. 
