Table 1. Characteristics of hard red spring wheat varieties, 1997-1999. ---------------------------------------------------------------------------------- Lodging Test Milling/ Heading Height 1=erect Weight, % Protein @ Baking Variety date inches 9=flat lb/bu 12% Moisture Quality --------------------------------------------------------------------------------------- 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 ---------------------------------------------------------------------------------------- Mean 6-22 32 3.3 58.8 14.9 ---------------------------------------------------------------------------------------- LSD 0.8 0.9 0.8 0.7 0.2 1 Data from 1999. 2 Data from 1998-1999. 3 Scab-susceptible check.