206 EXPERIMENTAL FARMS 



9-10 EDWARD VII., A. 1910 



samples of wheat are being kept under ordinary conditions of storage, and three 

 samples of flour (produced from three of the samples of wheat when they w*re fresh) 

 are being kept under ordinary office conditions, i.e., without being subjected to severe 

 cold in the winter. Portions of the seven lots of wheat are ground at intervals of 

 several months and the whole ten samples of flour are tested together in the baking 

 laboratory. 



It has been established thus far that when the material is kept over in the form of 

 flour there is a more rapid improvement in colour and in strength than when it is 

 kept as wheat. The changes that occur are not always regular, and a few exceptional 

 cases were fovind. In every instance, however, there was a gain in water-absorbing 

 power, and as a rule this gain was considerable, amounting sometimes to more than 

 four per cent after sixteen months of storage. There was also invariably an improve- 

 ment in the shape of the loaf. In regard to volume of loaf some irregularities oc- 

 curred for which no satisfactory explanation can be offered at present. 



It is the intention to continue this investigation, and also to commence another 

 series of tests, in the effort to obtain further light on some of the more obscure points. 



DAMP WHEAT. 



Wheat may be subjected to dampness under a great variety of conditions, and 

 much research work will therefore be necessary before satisfactory answers can be 

 given to all the questions which naturally arise in regard to the effect of dampness on 

 the yield, colour and baking qualitiees of the flour made from damp wheat. 



As a first study in this important matter, the experiments of which an account is 

 here given were undertaken. 



A quantity of pure Red Fife wheat (of the strain known as Red Eife H) grown 

 on the Indian Head Experimental Farm last season was obtained in November. This 

 wheat was an excellent sample of Red Fife, and would no doubt have graded No. 1 

 Hard. The whole quantity was cleaned for milling and the first portion (milling 

 number 246) was taken out. On November 13 the remainder of the wheat was soaked 

 in water for five minutes. The water was then drained off and a portion of the wet 

 wheat was spread out in a thin layer to dry in an ordinary heated room. This con- 

 stituted the second portion studied (milling number 247). The remainder of_the 

 wheat after being thoroughly drained was placed in a loose cotton bag and put into, a 

 covered vessel which was not quite air-tight. The wheat was examined almost every 

 day, and was shaken up each time so that some fresh air might have access to it, but 

 was not removed from the bag. A thermometer was kept with the wheat. During the 

 following ten days the temperature of the wheat varied from 4 to 10 degrees Centi- 

 grade (about 40 to 50 degrees Fahrenheit), the average being about 7 degrees C. (45 

 degrees Fahr.). The quantity of moisture present in the wheat during this period was 

 about 23 per cent. In spite of the presence of this large proportion of water no musty 

 odour was developed. On November 23 a portion (milling number 248) of the wheat 

 was removed and allowed to dry spread out in a thin layer in an ordinary, warm j-oom. 

 A little more water was then added to the wheat remaining in the closed vessel, and it 

 was kept for ten days longer, until December 3, at a temperature of 7 to 14 degrees C. 

 (about 45 to 58 degrees Fahr.), the average for the period being about 12 degrees 

 C. (54 degrees Falir.). The quantity of moisture present in the wheat during 

 this second period was about the same as during the first. The temperature 

 being higher, however, a slight musty odour was prodiuced. This was noticed for the 

 first time on November 30. On December 3 another portion (milling number 249) 

 was removed and treated like the others. The remainder of the wheat was then kept 

 for seven days longer, with the occasional addition of small amounts of water, until 

 a very strong musty smell was developed and some signs of sprouting were observed. 

 Moisture determinations, made in the chemical laboratory, showed that the amount of 

 water present in the wheat during this period ranged from about 23 per cent, at the 



