REPORT OF THE CHEMIST. Igj 



SESSIONAL PAPER No. 16 



minoids and of wet and dry gluten, their low percentage of moisture, and their 

 satisfactory weights per bushel and per 100 kernels.* 



A feature particularly wortiiy of note is the remarkable similarity in composition 

 throughout the series. This shows the close relationship of the wheats. Critically' 

 examining- the data, it will be seen that of the cross-breds, Preston only falls behind 

 the parent in albuminoids ; both Stanley and Percy show higher percentages in this 

 constituent than Red Fife. The best of the series appears to be the Percy, since it 

 gives slightly higher numbers than any of the others in weight per bushel, weight per 

 100 grains, and percentages of albuminoids and wet and dry gluten. It also contains 

 the least moisture. As far as could be judged, the quality of the gluten was equally 

 good in all. 



Attention may be directed more especially to two estimations throughout the 

 series, and which seem to call for special comment : we refer to the moisture and the 

 fat. The former is much lower than that usually found, even in north-western 

 wheats, and demonstrates the high bread-making value of those varieties ; the latter, 

 an important constituent, is considerably above the average. We are at the moment 

 at a loss to account for this almost abnormal percentage of fat (the usual average being 

 about 1'85 per cent), but consider it from the nutritive point of view as an important 

 and valuable feature. 



THE NORMAL PERCENTAGE OF MOISTURE IN WESTERN WHEATS. 



From several communications received during the earlier months of the current 

 year, it appeared that considerable apprehension was felt by the millers regarding 

 the moisture content of much of the 1899 wheat crop from parts of Manitoba and the 

 North-west Territories. Thus in a letter under date of February 19, 1900, the North- 

 ern Elevator Company, of Winnipeg, write : ' There has been much discussion lately 

 about the percentage of moisture contained in Manitoba wheat of the crop of 1899. 

 It would seem that in the wheat from the western districts there is a greater per- 

 centage of moisture than in that grown in the eastern portion of Manitoba. The 

 following is a memorandum showing the percentage on carload recently shipped, and 

 which were tested by the Ogilvie Milling Company : — 



Per cent. Per cent. 



Moosejaw 16-31 Emerson 13 -8 



Wolseley 15-07 Virden 16-2.5 



Pettapiece 15-62 Virden 13-2 



Gretna, Carberry, Winkler, Altona 12-85 



' The general supposition is that the normal percentage of moisture in wheat 

 should be 12-5, and the excessive percentage of moisture in wheat in the western 

 portion of the country has given rise to some speculation as to the keeping qualities 

 of such wheat. As we have large quantities in store in country elevators, we are 

 ■naturally interested in the matter and should feel very much obliged if you will favour 

 us with your opinion.' 



Undoubtedly this assertion, if correct, might mean considerable loss, for an 

 excessive moisture-content in the wheat leads to an inferior quality of the flour. 

 On this point Jago, in his work on the ' Chemistry of Wheat, Flour and Bread,' 

 page 236, says : — 



' The question of importance is the influence of water on the quality of the grain 

 or flour, and the interpretation to be placed on such results as are here given. As 

 may readily be supposed, a wheat that is grown either in a naturally damp climate, or 



* Analytical data of a large number of Canadian and foreign wheats will be found in the 

 Report of the Chemical Division of the Experimental Farms for 1895. 



