182 



EXPERIMENTAL FARMS. 



64 VICTORIA, A. 1901 



the beets of this sample, about one- third of the root had been developed above ground, 

 a feature which should always be avoided, since it tends to a low sugar content and 

 an excess of certain substances that make difficult the extraction of sugar. 



MANITOBA WHEATS. 



A COMPARATIVE STUDY OF RED FIFE, PRESTON, STANLEY AND PERCY WHEATS. 



As is well known, Red Fife wheat has long been recognized as the standard of 

 excellence for growth in Manitoba and the North-west Territories, yielding a flour 

 rich in gluten and of a high bread-making value. Since, however, this valuable wheat 

 does not always ripen in certain districts before there is danger from frost. Dr. 

 Saunders, Director of the Dominion Experimental Farms, commenced, some years 

 ego, an investigation which had for its object the production of a wheat or wheats 

 of equal valixe in vigour, productiveness and milling properties with Red Fife, but 

 which would ripen a week to ten days earlier than the latter wheat. The method 

 employed by Dr. Sauaiders was to cross the Red Fife with earlier ripening varieties 

 '(chiefly from Northern Russia), and to grow the oross-breds so obtained, noting their 

 quality, the period required for maturity, &c. Among the wheats so originated are 

 the Preston, Stanley and Percy, the parentage of which is as follows: — 



Preston — Ladoga female with Red Fife male. 



Stanley — Ladoga female with Red Fife male. 



Percy — Ladoga female with White Fife male. 



These wheats were originated by Dr. Saunders in 1888, and since that date have 

 been grown in increasing quantities on the experimental farms and elsewhere. 



To compare these cross-breds, as regards composition, with Red Fife, analyses 

 have been made from samples of the crop of 1899 grown at the Experimental Farm, 

 Indian Head, N.W.T. The results are tabulated as follows : — 



ANALYSES OF WHEATS. 



It -will not be necessary to discuss in detail the above data, since in previous 

 publications (see especially Bulletin No. 4) we have considered fully the relative 

 values to be assigned to the various constituents when judging of the merits of a 

 wheat. Speaking generally, we may say that the strongest and best wheats, from 

 the baker's standpoint, are those with the highest percentage of gluten (which must 

 be of a firm, elastic quality), and the lowest percentage of moisture. 



Judged by accepted chemical standards, all four wheats examined are remarkably 

 good, and compare most favourably with average market samples of the best wheats 

 of the world. This is evidenced by their uniformly excellent percentages of albu- 



