210 EXPEFIMENTAL FARMS 



5-6 EDWARD VII., A. 1903 



kernel. Repeated tests at the experimental farms have shown that this wheat gives 

 practically the same yield as Red Fife, and ripens at the same time, notwithstanding 

 that many farmers believe the White Fife to be earlier and more productive. As found 

 in commerce, AVTiite Fife seldom contains less than 20 per cent of red kernels, probably 

 Red Fife and White Russian, but the kernels of true White Fife have a yellowish skin, 

 quite distinct from the reddish skin of Rod Fife. It is generally supposed that White 

 Fife is inferior to Red Fife for milling purposes, but careful tests made by the writer 

 showed that (using pure White Fife) the two varieties behaved in the same manner 

 when milled and gave flour which was practically identical in colour, in power to 

 absorb water, and in ability to produce a large, high loaf. The present prejudice 

 against White Fife is clearly without just grounds, and arises from confusing soft 

 starchy samples of Red Fife (which are unpopular among our millers) with White- 

 Fife. However, as the colour of the skin of each variety is constant, there is no diffi- 

 culty in distinguishing soft Red Fife from either soft or hard White Fife. White 

 Fife is not, .as is sometimes supposed, essentially a soft wheat, but usually shows about 

 the same degree of hardness as Red Fife grown in the same soil and climate. 



White Russian. — Kernels red, rather large and inclined to be starchy. Heads 

 tapering, essentially beardl&ss (but usually with a few prominent awns at the tip), and 

 above medium length, being as a rule about 4 inches long at Ottawa. Chaif yellov.'ish, 

 smooth. In typical heads the spikelets are set rather far apart. - A head 4 inches longf 

 generally has 16 or fewer spikelets. Straw stiff and of good length, usually about 47 

 inches long at Ottawa. Ripens rather late and gives a good yield. This variety makes 

 flour of a less pronounced cream colour than Red Fife, but the flour has distinctly 

 less strength. Wliite Russian should not be grown in those districts from which wheat 

 is sold for export, as its production would tend to lower Canada's present enviable 

 reputation for strength in wheat. 



Wellman's Fife. — A prolonged and careful study of this wheat has satisfied the 

 writer that it is the same as White Russian, mixed, however, as a rule, with a varying 

 proportion of Red Fife. Its cultivation should be discouraged wherever the production 

 of wheat of the highest quality is aimed at. It was obtained by Mr. D. L. Wellman, 

 of Minnesota, who selected the best looking beardless heads out of a field of mixed 

 wheats, obtained by him under the name of Saskatchewan Fife. Under such circiim- 

 stances it was natural that the selection should consist chiefly of White Russian, the 

 heads of which are above medium length. The average yield given by Wellman's Fife 

 is practically identical with that obtained from Wffite Russian. 



Monarch. — This wheat is also a strain of White Russian, varying somewhat in its 

 purity, and giving a'cout the same average returns as that variety. 



McKendry's Fife, which was re-selected at the Minnesota Experiment Station 

 and was given the name ' Minnesota No. 181,' is an^other strain of White Russian. It 

 gives a good yield, but shows as a rule little or no superiority over the original 

 variety as grown at *the Dominion Experimental Farms. 



Minnesota No. 163 also appears to be identical with White Russian. In produc- 

 tiveness it has shown itself inferior to Minnesota No. 181. 



Powers' Fife re-selected and sent out by the Minnesota Experiment Station under 

 the name * Minnesota No. 149,' is a pure strain of Red Fife of excellent quality, but 

 it has proved somewhat less productive than the parent variety at all of the Do- 

 minion Experimental Farms except Indian Head, Sask. 



Clul). — This variety was obtained from a district in Manitoba, where it is being 

 grown to some extent. It is not being tested in the larger plots at this farm on 



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