266 



EXPERIMENTAL FARMS 



4-5 EDWARD Vi!., A. 1905 



most cases, tlierefore, It was deemed advisable to estimate the yield of grain from 

 one-eiglitietli of an acre only. 



Tlie yield per acre is expressed in ' bushels' of GO pounds. 



"WINTER WHEAT — TEST OF VARIETIES. 





g 



1 



2 



3 



4 



5 



6 



7 



8 



9 



10 



11 



12 



13 



14 



15 



16 



17 



18 



19 



20 



Name of Variety. 



Date 



of 

 Ripen- 

 ing:. 



Red Velvet Chaff 'July 



Turkey Red ' ., 



Abundance . . 



Anierican Banner 



Kharkov " 



Imperial Ainber 



Red Cliiet .. 



Early Windsor 



Reliable 



Silver Sheaf .. 



Invincible t 



BudaPesth 



Dawson's Golden Chaff 



Early Red Clawson 



Golden Cross 



Surprise 



Prosperity 



Gold Coin n 



Egyptian Amber .i 



Padi , 



23 

 20 

 21 

 22 

 20 

 23 

 23 

 27 

 22 

 20 

 22 

 22 

 23 

 22 

 22 

 25 

 23 

 21 

 25 

 27 





Length 



of 

 Straw, 

 includ'g 

 Head 



Inch 



Character 

 of 



Straw. 



55 

 50 

 47 

 56 

 46 

 50 

 54 

 55 

 48 



317 



314 



315 



316 



314 



317 



317 



321 



316 



314 



316:47 



31645 



317,50 



316l41 



316 46 



310 50 



31746 



315'S8 



319140 



32143 



to 



571 Medium. 

 62|Weak ... 



49,Stifif 



53 M 



48 Weak ... 



52! 



56 Stifif 



57 



50 



57 



49 



47 



52 



43 



48 



52 



48 



40 



42 



45 



Medium 



Stiff .... 



Length 



of 

 Head. 



Inches . 



Yield 

 per 

 Acre. 



3h 



H- 



3 - 

 3 - 

 3 



^+ 



-■A 



-3|i40 

 -SiS9 

 -4:?- 1 39 

 ~3l;38 



-2^138 



3|!36 



-3^i31 



1-5 

 40 

 20 

 20 

 40 



26 



40 



Lbs. 



Rusted. 



-4: 



-4i 

 -3i 



32 

 II 30 



2A 

 035- 



S| 

 3 



H 



■2 



-3i 



o 



A 

 -4 



-m 



28 40 



28 .. 



26 .. 



25 20 



25 



24 



22 



19 



19 



17 



20 



20 

 20 



61i 



61' 



61 



61 



61i 



58| 



60.1 



634 

 59 



62.!; 



62' 



58i 



GU 



63| 



561 



62i 



60| 



59 



591 



Considerably. 



Slightly. 



Badly. 



Slightly. 



Badly." 



Slightly. 



Considerablv. 



Slightly. 



It 

 Considerablv. 



Slightly. 

 Badly. 



STUDY OF THE QUALITY OF DIFFEEENT VAFJETIES OF WHEAT. 



Reference was made in last year's report to the fact that the work of testing the 

 quality of different varieties of wheat was being undertaken, and that preliminary 

 tests of most of the valuable sorts of spring wheat had been completed. In view of 

 the great importance of quality in wheat it seemed highly desirable that thorough 

 investigations into this subject should be conducted at this Farm in order both to study 

 existing varieties commonly cultivated, and also to test all the new sorts which might 

 from time to time be produced here, or brought into Canada from other countries. 



The -purchase of a small roller-process flour mill made by the Allis-Chalmers 

 Company expressly for grinding very small quantities of wheat was therefore approved 

 by the Minister of Agriculture, This mill is now in use, and though the investiga- 

 tions have not, at this date, proceeded very far the great value of the apparatus has 

 already been shown. The mill is provided with two pairs of steel rollers, one pair 

 corrugated and the other smooth. There is also a sifting apparatus supplied with a 

 dozen sieves of diiferent degrees of fineness, from No. 16 wire gauze up to No. 14 

 bolting cloth. 



With such a machine, it is possible to handle, with satisfaction, any quantity of 

 wheat from a few ounces to several pounds, the most convenient amount being about 

 one or two pounds. A good quality of ' straight ' flour can easily be produced, suffi- 

 ciently well purified to enable the experimenter to make satisfactory comparisons 

 between the different varieties of wheat employed. If a more highly purified product 

 is desired it is possible, by taking special care, to obtain 'patent' flour of very high 

 grade. 



The flour made by this apparatus is being subjected to chemical and mechanical 

 analysis ; and baking tests are also being carried on. The results of this work will be 

 given to the public as soon as possible, with a view to encouraging the sowing (for 

 flour-making purposes) of only those varieties of wheat which will give a product of 

 high quality. 



