92 BULLETIN 1183, U. S. DEPARTMENT OF AGRICULTURE. 
The Red Rock variety has the highest bread-making qualities of 
the soft red winter wheats. Other good varieties are Purplestraw, 
Minhardi, Odessa, Fulcaster, Fultz, and Buffum No. 17. The poorest 
varieties in quality are Red Russian, Jones Fife, and Hybrid 123. 
Bobs, Hard Federation, White Federation, Federation, and Gal- 
galos are among the best of the white wheats for bread making. 
Baart, Dicklow, and Pacific Bluestem are of good milling and baking 
quality, while Goldcoin and the club wheats, Hybrid 128 and Little 
Club are low in bread-making qualities. 
Baart is the most productive spring wheat in the dry sections of 
Washington, and is well adapted to central and eastern Oregon and 
drier sections of California. Hard Federation outyields Baart on 
the dry lands in Oregon. Federation and Dicklow are the most 
productive wheats on the irrigated lands in Idaho and Oregon. Hy- 
brid 128, a winter variety of club wheat, is the most productive wheat 
in the subhumid sections of southeastern Washington and north- 
eastern Oregon. 
Comparison of the milling and baking qualities of the various 
classes of wheat shows hard red spring to have averaged lowest in 
test weight per bushel of dockage-free wheat, and in yield of 
" straight " flour, and highest in volume of loaf, while in yield of 
bran it was one of the two classes showing the highest percentages. 
It also averaged high in protein content and yield of shorts. 
Durum wheat showed the highest average results in test weight 
per bushel of dockage-free wheat, protein content, yield of shorts, 
water absorption of flour, weight of loaf, and ash content of flour. 
This class averaged lowest in yield of bran and in color score of bread 
and was low in yield of flour. 
Hard red winter wheat averaged highest in yield of flour, and in 
color and texture of bread, and second highest in test weight per 
bushel, yield of bran, water absorption of flour, and weight of loaf. 
ft averaged lowest in yield of shorts. 
Soft red winter was one of the two classes averaging highest in 
yield of bran. It averaged second highest in yield of flour. It 
averaged lowest in crude protein of wheat and in water absorption 
of flour, and second lowest in yield of shorts, and in weight, color, 
and texture of loaf. It was one of the three classes averaging low- 
est in ash content of flour. 
White wheat did not excel in any factor. Its best points were 
its high color score and low ash content of flour. It averaged lowest 
in volume, weight, and texture of loaf, and second lowest in test 
weight per bushel and crude protein content of wheat, and in water 
absorption of flour. 
