•8 March, 1907.] Harvest Returns of Wheat Varieties. 



169 



Tarragoi/.—A cross between Tardent's Blue and Im])roved Fife, with 

 Australian Talavera. Resists rust well, is a iieavv cropper, a good niilling 

 wl-ieat, and also good for hay. Is rather a 'late variety, and is best 



Milling Characteristics, 



Variety. 



Milling Xotes. 



Federation . . 

 Jade 



Cumberland 



Bobs 



John Brown 



Tarragon 



Steinwedel . . 

 Farmer's Friend 



Australian Talavera 



Dart's Imperial 

 Marshall's No. 3 



Kubanka 



62 



04 



62 



63 



61 



62; 



63 



62 



63 



62 



/o 

 14.5 



13.0 



0/ 0/ 



/o /o 



14.5 



15.0 



12.0 16.0 



70 



70 



78 



72 



72 



73 



15.5 



15.0 



13.0 



13.0 



13.0 



10.0 



14.5 



15.0 



10 49 



11 



11 



12 



9.013 



13.010 



15.0 



17.0 



62 72 14.0 14.0 



63 1 73 113.0 



72 19.0 



14.0 



9.0 



11 



12.5 



15.0 



47 



54 



49 



48 



48 



54 



Easy to mill. Hvan larse and 

 clean. Pollard clean. Semo- 

 hna, white and soft. Break- 

 flour, 25.8 per cent. 



Easy to mill. Bran and i)ol- 

 lard, clean. Flovir ])arts 

 easily. Semolina, white and 

 slightly gritty. Break-Hour 

 30.5 per cent. 



Easy to mill. Bran, clean, large, 

 and flaky. Pollard fairly 

 clean. Semolina, white and 

 soft. Break-flour, 17 percent. 



Fairly easy to mill. Bran and 

 pollard clean. Semolina, yel- 

 low and gritty. Break-flour. 

 17 per cent. 



Bran and pollard, fairly clean. 

 Semolina, white and slightly 

 gritty. Break-flonr, 20 i)er 

 cent. 



Bran and pollard, very clean. 

 Semolina, vellow and slightly 

 gritty. Break-flour, 6 i»er 

 cent. 



Bran and pollard, fairly clean. 

 Flour clings to bran. Break- 

 flour, 25 per cent. 



Flour clings to bran. Bran and 

 and pollard, not very clean. 

 Semolina, white and soft. 

 Break-flour, 30 per cent. 



Bran and pollard, clean. Semo- 

 lina, slightly yellow and 

 gritty. Break-flour. 18 per 

 cent. 



Bran and jioUard, clean. Seuio- 

 lina, white and soft. Bicak- 

 flour, 30.9 per cent. 



Easy to mill. Bian and ))ollard, 

 clean. Semolina, white and 

 rather gritty. Bi-eak-ilour, 

 22 ])er cent. 



Rather ditticult to mill. Bran 

 and pollard, clean. Semolina, 

 yellow aiul very gritty. 

 Break-flour, 7 per cent. 



