The quality of western-grown spring wheat
1917
Bailey, C.H.
The quantity of Marquis wheat produced in the Pacific Northwest and Montana during the crop year of 1916 was much larger than usual. This was due to an increased acreage of this variety in certain sections of the Inland Empire, and to the reseeding of the winter wheat fields which had been frozen out early in the season in sections of Montana. Marquis wheat grown at Pullman, Wash., was higher in protein content and baking strength than any of the common varieties of which samples were obtained. The lots of this variety which were grown at the lower altitudes were in general materially lower in baking value and percentage of crude protein than those grown at the higher altitudes. The difference is attributed to the shorter growing season under the latter conditions. Early Baart wheat samples which were grown in the Big Bend district of Washington near Lind were higher in the percentage of crude protein and nearly as satisfactory from the baking standpoint as the average of the spring wheat produced east of the divide and in the northern Great Plains district. Marquis wheat produced under dry-farm conditions in Montana was of good milling and baking quality and was somewhat superior in these respects to the Turkey winter wheat grown in the same districts. The soft red and white wheats of the Inland Empire district, such as Jones Winter Fife, Little Club, Red Russian, and Fortyfold, are generally inferior in baking qualities to Marquis and Turkey wheat grown in the same sections.
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