19 



According- to the results of the experiments made with different 

 macaroni wheats at the College, it will be seen that the Wild Goose 

 vaiiety has given the most satisfactory results in yield of grain per 

 acre. This variety is exceedingly hard and contains a large amount 

 of gluten. The flour produces bread of excellent quality but which 

 is of a yellowish color, which g^ives it an unattractive appearance. As 

 the wheat is very hard, it is diflficult to grind, but many millers are now 

 using a limited quantity of the flour of the Wild Goose variety to 

 strengthen that of some of the softer kinds of both winter and spring 

 wheats. A considerable amount of the Wild Goose spring- wheat has 

 been shipped to Italy, and to other parts of Europe, for the manufac- 

 ture of macaroni, and it is largely that demand which has increased the 

 price of the Wild Goose spring- wheat in Ontario during^ recent years. 



Varieties of Spring Wheat for Feeding Purposes. Emmer 

 and Spelt are two distinct types of wheat, there being a number of 

 varieties belonging to each type. The grain of both the Emmer and 

 the Spelt is tightly enclosed within the chaff, from which only a small 

 portion is separated in the process of threshing. The heads of Emmer 

 are short and compact, and are nearly always bearded ; while those of 

 Spelt are long, narrow, open, and are usually bald. The spikelets of 

 Emmer overlap each other like shingles on a roof, which thus makes 

 the head close, smooth, and regular. The portion of the stem adher- 

 ing to the spikelets after threshing is much smaller and more pointed 

 in the Emmer than in the Spelt. The spikelets of the Emmer are 

 flattened on the inner side, while those of the Spelt are arched. The 

 grain of the former is much harder, and the chaff much softer, than 

 that of the latter. Emmer is considered a very hardy plant, being 

 much superior to Spelt in this respect. Three varieties of Emmer and 

 ten varieties of Spelt have been grown in the Experimental Department 

 of the College. The following table gives the average of three years' 

 results of each of three of the principal varieties of Emmer and four 

 of the principal varieties of Spelt which were tested in 1902, 1903, and 

 1904: 



Classes of Crop. 



Emmer.. 



Spelt. 



Varieties. 



Common 



Iowa 



Russian 



Red 



Alstroum 



White 



Dasyanthum 



Average results for three years. 



Percentage of 



Rust. 



3 



2 

 2 



20 

 20 

 19 

 23 



Crop Hull with 

 lodged. grain. 



36 

 36 

 34 



6 



4 



5 



25 



22 

 21 

 22 



32 

 33 

 34 



40 



Pounds 



per 

 bushel 

 2 years. 



36.8 

 37.3 

 36.3 



25.4 

 24.4 

 23.7 

 22.6 



Yield per acre. 



Tons 

 of straw. 



2.7 

 2.4 

 2.3 



2.2 

 2.0 

 1.7 

 2.1 



Pounds 

 of grain. 



3,467 

 3.248 

 3,204 



2,364 

 2,164 

 1,895 

 1,637 



