284 Journal of Agriculture. [10 May, 1909- 



are suitable for exposed situations. Some of the varieties are prolific and 

 hold their grain well, while others do not. Generally speaking, the small^ 

 clubbed wheats are not as prolific as the bold, long, dense, tapering or 

 the square-eared variety. The latter variety is sometimes found with a 

 clubbed top. A few types of clubl)ed ears may be noticed in the illus- 

 trations. The tight packing of the sj>ikelets may be noticed in Plate 4- 

 (10), where the closeness of the rachillse is also shown. 



The Weight per Bushel. 



The size and weight of the grain is an important factor and it fre- 

 quently determines the comparative prolificac\ of the varieties. The size- 

 of the grain is not always a criterion of the weight per bushel, as we find 

 by experience that the small, dense, thin-skinned grain often weighs more- 

 per bushel than the large-grained seed. This is because it is denser and 

 packs better into the bushel measure. Of course, it mav happen that the- 

 qualitv of the small grain is such that it weighs less per bushel than the 

 larger grain. 



From each of four rows of seedlings, two of which were of the- 

 .Mummy type, and two in which Bearded Hunter's White was the male 

 parent, I took an average, well-grown ear. The ear of one of the Mummy 

 seedlings {a) contained 123 grains. It had a slightly clubbed tij). The- 

 ear of the other Mummy .seedling {h) contained 105 grains. The other 

 two ears (c) and {d) had 92 and 72 grains respectively. On weighing the- 

 grains from each ear, the following was the result: — 



(a) 123 seeds weighed 4.95 grammes. 



(b) 105 seeds weighed 4.15 grammes. 



(c) 92 seeds weighed V07 grammes. 



(d) 72 seeds weighed i;.oo grammes. 



There was little difference in the tillering properties of tliese varieties, 

 but the last id) had straw that was barely stiff enough , yet, in order to- 

 test their power to withstand the adverse weather conditions, all had been- 

 left standing a month after the usual time for harvesting. I usuallv allow 

 the wheats to remain unharvested for a considerable time. This tests- 

 the strength and stiffness of the straw and the holding power of the ear ; 

 and, where Spelt and Emmer blood enters, the brittleness of the ear also- 

 i.; tested. Wheats which pass this severe test have then to he tested for 

 prolificacy and quality. 



Experiments have proved that howe\er prolific a wheat may be, it is^ 

 only when the conditions under which it is placed are practically perfect, 

 that it will give phenomenal yields. Where the natural conditions are 

 not perfect, then the farmer must, as nearly as possible, so regulate his 

 efforts as to bring about the desired result. IBare fallowing has done much- 

 towards making the dry areas grow splendid wheat in pavable returns ; 

 but virgin soil has a good deal of organic matter in it, and this is, by 

 careless cultivation, gradually reduced, rendering the soil less fertile. It 

 is a pity that conditions are such that in many places it is found expedient 

 to burn the straw. When this is done it causes a loss of much organic- 

 matter, and but a trace of inorganic substance is given back to the soil. 



Some farmers appreciate the limitations of the wheat jilant, and under- 

 .stand when and how to perform their part in order to bring about such 

 conditions as will render possible the highest development. The.se men 

 are fully aware that the work of the wheat-breeder is onlv part of the 

 means necessary to success. When the breeder has produced a prolific 

 wheat containing a high percentage of gluten of good quality, he has 

 done a go<>d deal. He has done still more if the variety possesses a stiff 



