REPORT OF THE CEREALIST 239 



SESSIONAL PAPER No. 16 



AuiDia. — This variety was obtainod l)y the selection of a very early and strong 

 plant produced by {2 rowing some mixed wheat imported from India under the name of 

 ' Gehun.' Kernels hard, of a dark red colour and of about medium size, but somewhat 

 long. Heads of medium length, tapering, bearded. Chaff downy and of a straw-yellow 

 colour. Straw short and of good strength. Kipens remarkably early and gives a ^ood 

 yield. This variety produces flour which is of a somewhat deeper cream colour than 

 that made from Red Fife, au<l of distinctly lower baking strength. It is not recom- 

 mended as a desirable wheat for export, i)ut is likely to be of value as a parent in cross- 

 ticf'dii'.g. 



Bohs. — This variety was received from the originator, the late Wm. Farrer of 

 Kew South Wales. It is regarded in Australia as an excellent wdieat for milling and 

 b;'king and is said to have considerable power to resist rust in the warmer districts of 

 \]\:\t country. At Ottawa it is quite as much subject to rust as most other varieties, 

 but its earliness and the high quality of the flour obtained from it are strong points 

 ii! its favour. Unfortunately the kernels have a yellow skin which, in view of the 

 present laws and prejudices in favour of red wheats, will in all likelihood prevent this 

 vrricty from being grown in the great wheat-producing provinces where (in some sec- 

 tions at least) it would probably be of great value. Kernels yellow, of medium size, 

 usually quite hard. Heads of medium length, not sharply pointed, beardless. Chaff 

 s.nooth and of a straw-yellow colour. Straw stiff, rather J elow mcdiiun length. Ripens 

 a few days before Red Fife. Yields flour which very closely resembles that produced 

 from Red Fife or "\Miite Fife, both in appearance and in baking strength. 



Chelsea. — This wheat is a selected, superior strain of the variety grown for some 

 yoars nnder the name of ' Chester.' Parentage. Alpha (female) crossed with Gehun 

 (male). (Alpha was produced by crossing Ladoga with White Fife. Gehun was a 

 r.ixture of very early varieties obtained from India). Kernels hard, red, of about 

 medium size, but a little longer as a rule than Red Fife. Heads beardless, tapering, 

 rr.ther long. Cliaff yellowish, smooth. Straw stiff and rather long. Ripens a few 

 days before Red Fife. Produces very strong flour of very good colour. 



Colorado No. 50. — This wheat was produced at the Colorado State Agricultural 

 Experiment Station, at Fort Collins, and is of rather complex pedigree, Fife and 

 Indian varieties, however, predominating. It is entirely distinct from the wheat 

 co'.nmonly called ' Colorado ' in this country. The description of Colorado No. 50, as 

 g'-own at Ottawa is as follows: — Kernels yellow, moderately hard, of about medium 

 size. Heads of medium length, rather blunt and essentially beardless, though having 

 a few short awns at the tip. Chaff yellowish, smooth. Straw short and stiff. Produces 

 good flour. 



Gafineau. — This variety, previously recorded as 8C, comes from a cross of Red 

 Fife (female), with Goose (male), made by the writer in the year 1900. It is of 

 special interest in several respects and though not promising for cultivation in rather 

 ni.oist climates, such as that of Ottawa, is worthy of careful test in some of the drier 

 districts of Canada. Kernels hard, red, above medium size. Heads bearded, of 

 niedium or somewhat beyond medium length, rather narrow, tapering. Clir^ff yidlow- 

 ish, smooth. Straw long and not very strong wh:^n grown in good soil with an 

 al nndance of moisture. Ripens about with Red Fife wheat. Produces very strong 

 flour which is of very good colour and rich in albuminoids. 



Marquis. — This wheat is a selected, superior strain of the variety formerly grown 

 at this farm under the name of ' Markham ' Parentage, Hard Red Calcutta (female), 

 crossed with Red Fife (male). Kernels rather dark red. hard, of about medium size, 

 but rather short. Heads of medium length, beardless, pointed. Chaff yellowish, 

 smooth. Straw stiff and of medium or rather below medium length. Ripens a few 

 days before Red Fife. Produces very strong flour of very good colour. 



Red Fife II. — This is a selected, early strain of Red Fife, v.diich produces flour 

 of remarkably high baking strength. 



