liEl'VRT OF THE CEREALIST 



237 



SESSIONAL PAPER No. 16 



mation in regard to the quality of the ordinary commercial varieties ol wneat, such 

 new sorts as might be imported and the large number of new cross-bred kinds which 

 have been produced at this farm. In previous years it was not possible to obtain this 

 highly desirable information until quite a large quantity of each variety was grown; 

 but now, by the use of a small, experimental flour mill and by the development of a 

 suitable system of baking tests it is quite practicable to determine the quality of every 

 variety when only a small amount of seed is on hand and before it has been distributed 

 for test elsewhere. It is felt therefore that under the present improved conditions it 

 would be unwise to introduce any new wheat until after its quality has been deter- 

 mined. 



The details of this investigation are too lengthy for insertion in this report, and 

 it is therefore proposed to publish them in bulletin form. One or two of the most 

 important conclusions drawn may, however, be given here. 



The practical identity of the flour made from White Fife wheat with that pro- 

 duced from Red Fife wheat has been established. It has also been shown that these 

 two varieties produce flour of the very highest baking strength. 



Among the winter wheats it has been shown that Turkey Eed yields flour of 

 quite remarkable strength, very little inferior to Red Fife. 



The strength of flour from very hard wheat has been shown to be much greater 

 than that from very soft wheat of the same variety when grown in the same district 

 and in the same season. 



Some very decided variations in strength have also been observed when studying 

 similar samples of the same variety grown in different climates. 



The beneficial effect of age on the baking strength of flour has also been shown. 



CEREALS IX SMALL PLOTS. 



An alphabetical list of the principal varieties of the different cereals grown in 

 small plots during the past season is here given. The total number of these plots was 

 abotit TO. Those varieties which are given under letters and numbers are new sorts 

 produced at this farm, and now fixed in type but not yet named. The numerous small 

 plots of unfixed cereals are not referred to in this list. 



Spring WJicat. 



Bishop (3 strains). 



Campbells AVhite C aff. 



Club. 



Downy Riga D. 



Early Haynes' Blue Stem. 



Early Russian. 



Grant Yellow. 



Herisson Beardless. 



John Brown. 



La(log^ 



Miller. 



Moscow 



Preston (5 strains). 



Princess. 



Pringle's Champlain (3 strains). 



Red Fife (6 strains). 



Stanley C. 



White Fife (5 strains). 



3 B 3 (Dawn X Red Fife). 



6 F 2 (Red Fife X Polish). 



6 T 



7 D 3.fRed Fife X Roumanian). 

 7 E 3 



7 J 4 



Durum (or Macaroni) Wheat. 



Cretan. 



Black Mesdag. 

 Sixty Day White. 



Archangel, No. 59. 

 Archangel, No. 62. 



Success, 



Oats. 



Sixty Day Vellow. 



Six- row Barley. 



Vologda. No. 147. 

 Vologda Blue, No. 448. 

 Vologda White, No. 443. 



