19 



distributed among- the farmers from time to time. Upwards of 300 

 varieties of wheat have been grown side by side on the College plots. 

 These varieties possess many variations, and may be classified accord- 

 ing to the time of sowing, as fall and spring ; according to the 

 structure of the chaflF, as bearded and bald ; according to the com- 

 position of the grain, as hard and soft ; and according to the color of the 

 grain, as red and white. Theie are other classifications also, but the 

 ones here mentioned are the most common. Certain varieties of wheat 

 are particularly well adapted for special purposes ; some for the pro- 

 duction of bread, others for macaroni, and still others for pastry, biscuits, 

 breakfast foods, etc. For making flour, both the red wheats and the 

 white wheats are used ; but for tha other three purposes, the white 

 wheats are used almost entirely. 



For the very best results in crop production, a selection of the most 

 desirable plants from a field of the best variety of wheat should be made. 

 From the grain obtained from these plants, none but the fully-developed, 

 well matured, plump, sound grains should be used for sowing, with the 

 object of producing grain of high quality to be used for seed in the 

 following year. 



As we grasp the meaning of the little verse 



" Little drops of water, 

 Little o-rains of sand. 

 Make the mighty ocean 

 And the beauteous land," 



we can better realize how it is that the little grains of wheat make up the 

 world's production or about two and a half billion bushels, or of Ontario's 

 production of about twenty-five million bushels annually. 



Let no one despise the little grain of wheat, but rather let everyone 

 give honour where honour is due, and gladly acknowledge its high posi- 

 tion in the veg^etable world. 



