MILLING AND BAKING EXPERIMENTS. 
89 
NO.OF 
CLASS AND SAMPLES 
VARIETY i AO 
HARD RED SPRING y 
RUBY 
CHUL 
DAKOTA 
MARQUIS 
RED FIFE 
RED BOBS 
KITCHENER 
PIONEER 
GLYNDON 
HAYNES BLUESTEM I 
POWER 
"PRESTON li 
KOTA 
OHIRKA 
PRELUDE 
HUMPBACK 
NORKA 
DURUM 
ARNAUTKA 
KUBANKA NO. 8 
KUBANKA 
MONAD 
BUFORD 
PEUSS 
KUBANKA NO. 98 
ACME 
GOLDEN BALL 
KAHLA 
PENTAD (D-5) 
MINDUM 
HARD RED WINTER 
ALTARA 
NEBRASKA NO. 60 
KARMONT 
MONTANA NO. 36 
BLACKHULL 
NEBRASKA NO. 6 
KHARKOF 
ALTON 
"STATION PE~ 
KANRED 
TURKEY I 
MINTURKI 
SOFT RED WINTER 
R ED ROCK 
MEDITERRANEAN 
FULCASTER 
PURPLESTRAW 
TRIPLET 
FULTZ 
KINNEY 
HUSTON 
MINHARDI 
JONES FIFE 
ODESSA 
RED RUSSIAN 
HYBRID NO. 123 
CURRELL 
BUFFUM NO. 17 
WHITE 
BUNYIP 
HARE FEDERATION 
WHITE FEDE r 
BOBS 
DEFIANCE 
BAART 
GALGALOS 
HYBRID 63 
DlCKLOW 
TALIMKA 
R ED CHAFF 
HYBRID 14-3 
FEDERATION 
GOLDCOIN 
PACIFIC BLUESTEM 
SONORA 
LITTLE CLUB 
HYBRID 128 
JENKIN 
22) 
61 
' r - I 
33 
201 
9? 
SH 
- 5 — 
26^ 
6- 
A5 50 55 
COLOR OF BREAD 
SCORE 
60 65 70 75 80 
85 90 95 100 
1 i r 
... 
:ri 
- % 
--^ 
CLASS AVERAGE 
■ ^MINIMUM 
• VARIETY AVERAGE 
\ MAXIM UM 
Pig. 22. — A comparison of the minimum, average, and maximum color of bread of the 
wheat .samples of the various commercial classes and of varieties within each class. 
