REPORT OF THE CEREALI8T 



211 



SESSIONAL PAPER No. 16 



DUKUM OR MACARONI WHEAT. 



The different varieties of durum wheat are by no means identical in quality, 

 though they are usually considered to be so. Some are particularly good for the 

 making of macaroni, and excellent bread (of a rich yellowish colour) can be made 

 from others, but some of the varieties are not very good for either of these purposes. 

 Kubanka (probably identical with Beloturka) is one of the best for bread making 

 and for macaroni. 



The extreme hardness of these wheats and the yellowish colour of the flour pro- 

 duced from them make them quite unpopular at present with both millers and bakers. 



Farmers who grow durum wheat should obtain one of the best varieties and 

 should exercise great care to prevent the grain from becoming mixed with wheat 

 which is to be sold for the making of ordinary flour. 



As a rule the durum wheats suffer less from drought and from rust than other 

 sorts. They may, therefore, prove useful in some cases, especially in any rather dry 

 districts where rust is apt to be severe. They are not, however, to be recommended 

 for damp climates. It should also be borne in mind that the market price of durum 

 wheat is usually lower than that paid for varieties which are popular for milling 

 purposes. 



Several of the varieties which have been shown to be inferior to the others have 

 been discontinued. 



The plots of durum wheat were sown on May 6, the seed being used at such a rate 

 as would be equivalent to 1| bushels per acre of seed of high vitality. The climate at 

 Ottawa is usually too damp for these wheats and the seed saved is generally of rather 

 low vitality. The soil was a loam of fair quality which, however, became very dry, 

 soon after the young plants had appeared above the ground. On this account growth 

 was seriously interfered with, and only a very small crop of grain was obtained. 



The yield per acre is expressed in pounds and in ' bushels ' of 60 pounds. 



Durum Wheat — Test of Varieties. 



The variety called Roumanian has given the highest average yield during the 

 past five years. It is, however, of poor quality for bread and probably also for 

 macaroni and should not be grown for any but feeding purposes. 



WINTER WHEAT. 



The plots of winter wheat were sown on August 31, 1907, the seed being used at 

 the rate of about 1| bushels to the acre. The soil was a rather light loam. 

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