REPORT OF TEE CEEMIST 



161 



SESSIONAL PAPER No. 16 



samples from INIanitoba and the North-west Territories were among the very best 

 examined, as the following averages will demonstrate : — 



*This series included wheats, both spring and winter, from Ontario and British Columbia, which 

 materially reduced the average in albuminoids, and in wet and dry gluten. 



In 1898 we were enabled to show from analyses made in the farm laboratories that 

 Canadian Bakers' Strong flour, both in amount and quahty of gluten was superior for 

 bread-making to the best Hungarian flour. (Report Experimental Farms, 1898, pp. 

 153-4). 



The following are the analytical data then obtained : — 



Analysis of Flours. 



Moisture 



Albuminoids 



Fat or oil 



Ash or mineral matter 



Wet gluten 



Dry gluten 



Ratio of ' dry ' to ' wet ' gluten 



As an effort is about to be made to introduce Canadian flour into Japan, it was 

 thought desirable to make a series of analyses, comparing the flours now being used in 

 that country — chiefly manufactured from wheats (Little Club and Blue Stem) grown in 

 the Walla Walla valley, Oregon, and Washington Territory, with Canadian 'Bakers' 

 Strong,' We should then be in a position to demonstrate their relative merits. We have 

 accordingly this year submitted to analysis the following brands, the samples being 

 furnished through the kindness of Mr. Wm. Hutchison, Commissioner of Exliibitions, 

 Department of Agriculture, Ottawa. 



No. 1. — 'Bakers' Strong,' milled from Canadian No. 1 Hard. 



No. 2. — ' Centennial's Best,' milled from Little Club and Blue Stem. 



No. 3. — ' Legal Tender,' milled from Little Club and Blue Stem. 



No. 4. — ' Gold and Silver,' milled from Little Club and Blue Stem. 



Nos. 2, 3 and 4 are flours from wheats grown in Oregon and Washington, U.S.A., 

 the two latter brands, especially, being those at present exported to Japan. 

 16—11 



