. Bulletin of the Department of Agriculture. Agriculture; Agriculture. MONTANA-GROWN WHEAT. 25 County; c, Turkey, Yellowstone County; (^, Bluestem, Valley County; e, Fife, Gallatin County, described as hard winter wheat; /, durum, Valley County. WESTERN RED AND WHITE WHEAT. Under the head of western wheat is properly classified the wheat of the soft varieties, both red and white. Commercially these wheats are conveniently separated under two classes. The western red class includes a number of varieties, of which Crail Fife is principally grown, and is an especial favorite in irrigated dis
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. MONTANA-GROWN WHEAT. 25 County; c, Turkey, Yellowstone County; (^, Bluestem, Valley County; e, Fife, Gallatin County, described as hard winter wheat; /, durum, Valley County. WESTERN RED AND WHITE WHEAT. Under the head of western wheat is properly classified the wheat of the soft varieties, both red and white. Commercially these wheats are conveniently separated under two classes. The western red class includes a number of varieties, of which Crail Fife is principally grown, and is an especial favorite in irrigated districts because of its large 5delds under this treatment. In general properties, the flour produced therefrom resembles flour from soft red wheat. A number of other varieties are grown within the State. Of these, one called Velvet Chaff resembles the Crail Fife wheat very closely in milling and baking quaUty. Galgalos is a pecuUar variety which mills much hke a soft wheat, producing a characteristic light, fluffy flour, but, on the other. Fig. 15.—Comparison of bread from Montana-grown wheat with that from a composite sample of Minne- apolis No. 1'northern wheat, crop of 1912: a, No. 1 northern, Minneapolis; 6, Fife, Gallatin County, Mont.; c, Turkey, Yellowstone County; d, Bluestem, Valley County; e, Fife, Gallatin County, described as hard winter wheat; /, durum. Valley Coimty. hand, it is more glutinous and usually has better baking qualities. Crimean spring and Pringle Champlain are varieties which perhaps should be classified as hard spring wheat, but such results as so far have been secured indicate that they are inferior to the standard varieties, such as Fife and Bluestem. Complete milling and baking results with samples of these wheats are given in Table VII. Further information as to the condition of the individual samples and the com- mercial classification is given in Table VIII. In Tables IX and X are presented similar results with Montana- grown white wheats. The
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