Page:Farmers' Bulletin, No. 1280.djvu/11

Rh tributed from that station and is now the highest yielding variety of wheat for northern Wisconsin and should be more generally grown. In milling and baking value Bacska is equal to Turkey.

Blackhull (known also as Clark’s Black-Hulled and Black Chaff) can usually be distinguished by the black stripes or solid black color of the outer chaff. Under some conditions this black color is not apparent. Biackhull differs from Turkey also in being a little earlier and taller and in having a stiffer straw and somewhat larger and softer kernels. It heads relatively early, but ripens only a very few days earlier than Turkey. It is not resistant to rust or smut, but its earliness may enable it to escape severe rust injury. It is not as winter hardy as Turkey, Kharkof, and Kanred.

Biackhull originated from three heads found by Earl G. Clark in a field of Turkey wheat near Sedgwick, Harvey County, Kans., in 1912. The variety was increased by Mr. Clark and was first distributed in 1917. It has since become rather widely grown in Kansas, especially in the central part.

Blackhull has given yields about equal to those of Kanred in central and eastern Kansas and somewhat less than those of Kanred in western Kansas. Outside of Kansas this variety has not been especially promising, although in limited experiments it has given good comparative yields in northeastern Colorado and eastern Oregon. Owing to its lack of hardiness it should not be grown in sections having severe winters. Even in Kansas the severe winter weather which occurs not infrequently in the northwestern counties might result in heavy losses of Blackhull.

In the few milling and baking experiments thus far conducted Blackhull has produced a lower percentage of straight flour and a slightly lower loaf volume than Kanred, Kharkof, and Turkey. It is a softer wheat than the varieties mentioned and apparently is inferior to them for milling and bread making.

Minturki (Minnesota No. 1507) resembles Turkey, but differs in having a more slender head and softer and more slender kernels. It is very winter hardy, more so than any other variety of hard winter wheat. It originated from a cross between Turkey and Odessa (the latter a beardless soft red winter wheat). The cross was made at the Minnesota Agricultural Experiment Station in 1902. On account of its hardiness the variety was increased and first distributed in 1919. It is now grown to a limited extent in Minnesota.

Minturki has outyielded other varieties of winter wheat in Minnesota. Outside of that State it is not so promising, but it has given