IDLLHifG AXD BAKING EXPERIMENTS. 91 
stem of the hard red spring class. Red Rock of the soft red winter 
class, and Arnaiuka and Kubanka of the durum class. 
The comparison of ash content of straight flour presented in 
Figure 23 shows the classes to rank as follows: Durum highest, with 
0.77 per cent : hard red spring, second, with 0.50 per cent ; and hard 
red winter and soft red winter, lowest, with 0.46 per cent each. It 
will be observed that even the lowest average shown for any variety 
of the durum class is considerably higher than the highest average 
of any variety of the other classes. The highest individual ash con- 
tent shown is 1.21 per cent for a sample of the Peliss variety of the 
durum class, and the lowest is 0.26 per cent for a sample of the 
variety Marquis of the hard red spring class. 
CONCLUSIONS. 
Xew varieties of wheat must not only yield more but must be of 
sufficiently good quality to result in a higher acre return in order to 
replace the old varieties on the farms. 
Wide variations in the principal milling and baking quality fac- 
tors occur within a variety of wheat due to the season and locality 
in which the crop is grown. Results on less than five samples of a 
variety of wheat are not a reliable indication of its milling and 
baking value. 
Marquis is the best variety of hard red spring wheat in milling 
and baking quality. It also is the most productive variety except m 
northwestern North Dakota and northeastern Montana where it is 
slightly outyielded by Red Fife and during the frequent seasons in 
which rust occurs in North and South Dakota when it is outyielded 
by the Kota variety. With the above exceptions. Marquis should 
replace all other varieties of hard red spring wheat in the northern 
spring wheat regions. Prelude, Pioneer, Ruby, and Kota are only 
slightly inferior to Marquis in quality and only slightly superior to 
Kitchener. Red Fife. Glyndon. Haynes Bluestem. Power, and Preston. 
Kubanka excels all other varieties of durum wheat in baking 
quality followed by Kubanka Xo. 8, Kubanka Xo. 98 (Xodak), Ar- 
nautka, and Peliss. Pentad, Buford. and Mindum are of poor baking 
quality. Baking quality, however, is not necessarily a measure of the 
macaroni value of durum wheats, Kubanka is the most generally 
adapted variety of durum wheat in North and South Dakota, but 
during seasons of severe rust, it is considerably outyielded by Acme 
and Monad. In Minnesota Mindum is more productive than Ku- 
banka, while in Montana. Wyoming, and Colorado Peliss is the most 
productive durum wheat. 
The three leading varieties of hard red winter wheat — Turkey. 
Khakof. and Kanred — are practically equal in milling and baking 
value. All of the varieties of hard red winter wheat are satisfactory 
for milling and bread making, although Blackhull. Minturki, and 
Alton are softer wheats and in some respects somewhat inferior to 
the others. 
Kanred is the most productive wheat in the central hard red winter 
wheat region, but outside of this region Turkey and Kharkof. or 
selections from them yield about as well. Minturki is the highest 
yielding winter wheat in Minnesota. Blackhull yields nearly as 
well as Kanred in central Kansas. 
