Chemical, milling, and baking data relating to the quality characteristics of winter and spring wheats were reported for 44 varieties and strains grown at experiment stations in the western United States. All winter wheats were grown without irrigation, but part of the spring wheat tests were irrigated. The important commercial and the more promising new varieties and strains were included. The grain was grown during one or more of the crop years from 1936 to 1945, with a number of the varieties grown in all ten years. Average results for each of the varieties and strains are given in tables in comparison with a variety of known and recognized quality under comparable conditions in the same tests.