Table 1.   Characteristics of hard red spring wheat varieties, 1997-1999.
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				Lodging	Test			Milling/
		Heading	Height	1=erect	Weight,	% Protein @	Baking
Variety 	date	inches	9=flat	lb/bu	12% Moisture	Quality
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BacUp		6-19	33	4.7	61.1	16.8		high
Forge		6-19	33	2.7	59.7	14.8		med
Ingot		6-19	35	3.4	61.3	15.2		high-med
Kulm		6-20	35	3.0	60.0	15.4		high-med
Oxen		6-20	31	3.3	58.3	15.0		med
Sharp		6-20	34	3.5	60.5	14.8		med
Sharpshooter	6-20	34	3.6	60.7	14.8		med
Ember 1		6-21	33	4.1	59.7	14.2		med
Hamer		6-21	31	2.4	59.0	14.8		med-low
2375		6-22	32	4.7	59.6	14.6		med
Argent 2	6-22	33	2.6	59.3	15.4		-
Parshall 2	6-22	36	2.7	60.6	15.4		med-high
Russ		6-22	33	3.7	58.5	14.8		med
HJ98		6-23	31	4.3	57.8	14.4		med
Ivan 2		6-23	30	2.0	58.8	13.9		med-low
Keene		6-23	37	3.5	58.9	15.2		med-high
Lars		6-23	28	2.4	57.5	14.0		med
Mercury		6-23	28	2.4	58.5	14.4		med
Nora		6-23	28	3.5	57.7	15.4		med
Norm 3		6-23	31	2.2	57.7	14.1		med-high
NorPro		6-23	31	1.8	58.1	14.9		med
Reeder 1	6-23	33	2.5	59.2	14.8		med-high
AC Barrie 2	6-24	36	4.1	58.1	15.3		med
McVey		6-24	33	4.8	56.3	13.6		med-low
Verde		6-24	31	2.7	58.6	14.4		med-low
Gunner		6-25	34	2.9	59.6	15.9		med
Hagar		6-25	31	2.7	57.6	14.8		med
Marshall	6-26	30	1.8	56.9	14.3		med-low
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Mean		6-22	32	3.3	58.8	14.9
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LSD		0.8	0.9	0.8	0.7	0.2

1 Data from 1999. 
2 Data from 1998-1999. 
3 Scab-susceptible check.