692 Journal of Agriculture. [10 Nov., 1909. 



and in addition there were 15 gum trees on the plot. I gave one bag of 

 the seed each to Messrs. J. W. and T. Gould of Warracknabeal, and also 

 to my three sons at VVoorak West. This year the new wheat was called 

 " Bluey." Mr. J. W. Gould obtained first prize for this wheat at Murtoa 

 Show and he then gave it the name of " Dart's Imperial." 



" Dart's Imperial " is one of the very best all round farmer's wheats 

 vet introduced into Victoria and perhaps combines the qualities required for 

 both grain and hay in a higher degree than any of the commonly grown 

 varieties. The comprehensive experimental plots which have been con- 

 ducted throughout northern Victoria during the last four years confirm the 

 high estimate in which it is held b\ farmers throughout the north-west. 



The notes of Mr. F. E. Lee, Agricultural Superintendent, on this 

 wheat, are as follow: — 



The following are the average yields recorded upon 26 fields : — 



Average ... 14.4 20.3 17.7 



These returns by no means indicate the highe.-Jt yields obtained. For 

 example, 28.1 bushels per acre were obtained at Nhill on Mallee land; 

 37.5 bushels per acre at Jung from typical Wimmera soil and 21 bushels 

 per acre from the poor country in the vicinitv of Marong. 



" Dart's Imperial " belongs to the Purple Straw type of wheat, 

 although slightly later in ripening than the majority of that family. It 

 is not absolutely immune to rust, but so far seems better able to withstand 

 the ravages of this pest than most of its type. The straw is of medium 

 height and the plant of compact growth. It is further characterized by 

 strong straw and abundant foliage. The ears are tip-bearded, rather 

 large, uniform in size and slightly clubbed at the tip. The grain is 

 medium sized, plump, white and soft. 



From a milling point of view, " Dart's Imperial "' is considered an 

 excellent grain. It is easy to mill, fairly rich in gluten, and yields a 

 high proportion of flour, which bakes well. For baking purposes, the floui 

 is somewhat low in strength or water absorbing capacity. 



The following is the average milling analysis : — 

 Weight i>er bushel ... .. 62 lbs. 



Flour ... .. ... 72 per cent. 



Pollard ... .. ... 14 per cent. 



Bran ... .. ... 14 per cent. 



Colour of flour ... ... Excellent, good surface & texture 



Gluten ... ... ... II per cent. 



Nature of gluten ... ... Yellow, soft, coherent & elastic. 



Strength ... ... ... 48 quarts of water per sack of 200 lbs. 



The abo\e information serves to emphasize the value of trained habits 

 of observation amongst farmers. There is every reason to think that many 

 of our familiar w^heat varieties could be improved from year to year bv 

 the selection of prime heads in the field. It may be remarked that the 

 Education Department in Canada distributes prizes amongst school children 

 in rural districts for the best collection of prime heads of grain. A similar 

 effort in this direction would secure the hearty co-operation of the Depart- 

 ment of Agriculture. 



