10 Nov., 1916.] Milling and Enkiiuj Tesfs of Vicforian Wheat. 647 



high strengtli and low yielding power associated in the one wheat. A 

 typical high-strength wheat, Comeback, does not fill the sacks, and is, 

 in consequence, not a popular variety with the grower, but would 

 be readily bought by the miller. One variety, College Eclipse, at 

 Longerenong and Werrihee showed the highest strength of the eight 

 varieties named, see Table V. The yield at each farm was midway 

 between the highest and the lowest. The popular variety, Federation, 

 on the other hand, shows at these farms the best yield and the lowest 

 strength. 



Table VIII. 



Results op Bakixg Tests ox Wheat from Longerenong. 



Variety. 



Aint'rican 8 



liayali 



HuMyip » 



lluiiyii) (Selected) 



( oUcse Eelipse 

 ( urrawa 



Dart's Tin])erial 



Federation (Selected) 



I'i'deration (liulk) 



<;luyas 



Ifiiguenot . . 



Kin(;"s F.arly 



\rajor 



Nfarsliall's No. 3 



\ikiii'_' 



Vandilla Kinu 



Hobs X Federation A 



Indian F x Federation 



H 

 Indian F / Federation 



(' 

 Stanley x Vandilla 



Kinit 

 Indian F ■, Coineliaek 



Tliiw tn l.a.tk .. 



18 



20 



20 



19 



19 

 20 



19 



18 



19-5 



19 



17 



20 



19 



18 



18 



20 



19 



10 



1(5 



18 



20 



19 



19 



20 



20 



19 



19 

 19 



18 



18-.-> 



20 



19:5 



17 



20 



17 



18 



17 



17 



19 



18 



18 



18 



19-3 



17 



478 



194 



495 



485 



502 

 494 



487 



479 



476 



489 



525 



483 



488 



486 



494 



494 



490 



496 



493 



485 



493 



496 



1.445 



1,550 



1,620 



1,550 



1,345 

 1,620 



1,470 



1,520 



1,705 



1,510 



1,345 



1,485 



1,490 



1,460 



1,455 



1,445 



1,550 



l..iOO 



1,505 



1,520 



1,500 



1,505 



212 



222 



224 



211 



228 

 211 



212 



203 



202 



217 



245 



214 



216 



215 



219 



222 



221 



228 



223 



215 



221 



223 



19 



20 



20 



18 



16 

 20 



20 



20 



20 



20 



15 



20 



18 



18 



20 



18 



19 



20 



20 



18 



20 



19 



Rose \ery well in oven, fair 



(•ru.st and apjiearance 

 Rose very well in oven, very good 



crust and appearance 

 Very fair rise in oven, very good 



crust and appearance 

 Very good rise in ii\(ii. very good 



crust aiul appearance 

 Sliglit rise in oven, fair crust 

 Rose very well in oven, very good 



crust and appearance 

 Very fair rise in oven, very good 



crust and api)earancc 

 Very good rise in oven, good 



crust, slightly foxy appearance 

 Rose very well in oven, excellent 



crust and appearance 

 Rose very well in oven, excellent 



crust and ai)pearance 

 Fair rise in oven, very long fermen- 

 tation, sugary appearance of loaf 

 Very fair rise in oven, very good 



crust 

 Very fair rise in oven, fair crust 



and appearance 

 Very fair rise in oven, fair crust 



and appearance 

 Very fair ri^^e in oven, very good 



crust and appearance 

 Slight rise in oven, very good 



crust and appearance 

 Very good rise, good crust and 



apjwaranee 

 \'ery good risi 



apiH'aranee 

 Very good rist 



appearatu'i' 

 Very good rise 



rough and foxy 

 Very good rise 



good 

 Very good rise in ovi-n 



pule 



good crust and 



good crust and 



oven, crust 



oven. 



irust 



Baking Qualities. 

 Good loaves, hs regards general appearance and voliiiiie, hut lacking 

 in texture and colour, were baked from the flour of the following 

 varieties of wheat grown at Longerenong: — Havah, Huiivip. Ciinawa. 



