10 Dec, 19 12.] Fruit Prospects for the Coming Season. 757 



Mr. J. T. Grossmann reports on the IMildura Settlement and 

 adjacent orchards in the district: — 



Apjdes promise a good yield in practically all the varieties grown. The 

 early varieties, such as Eed Astrachan, are yielding exceptionally heavy. 



Pears. — Varieties grown are principally Bartletts. The older trees are pro- 

 mising a heavy yield. The younger trees in most cases are only showing light 

 to fair. 



Peae]ics. — Varieties cultivated are chiefly P^lbertes, Lady Palmerston, and 

 Crawfords. These three varieties in good jieach land are promising a good crop, 

 although not exceptionally heavy. 



Apricots. — The varieties cultivated are Moor Park, Blenheim, Royal, and 

 Oullin 's Early Improved. The Moor Park are promising best, in some cases 

 heavy; Blenheims are light; and Royals and Oullin's Early Improved only a- 

 sprinkling to fair generally. 



Plums and Prunes. — Although not cultivated yet to any large extent, the 

 season appears to be a favorable one for this fruit. The Sugar Prune is 

 bearing heavy crops, also the Prune D 'Agen, and most of the Japanese varieties 

 are carrying a good crop. 



Figs promise a good crop. 



Almonds. — Principally Brandes Jordan and Nonpariel varieties are carrying 

 a good crop. 



Oranges. — Varieties, including the Washington Naval, Valencia Late, Medi- 

 terranean, sweet as well as the more common varieties, have all bloomed well, 

 and, according to present appearances, promise a heavy crop for the coming 

 year. 



Lemons. — Chiefly Lisbon variety; good healthy trees, have also bloomed well, 

 and, so far, the setting is equally good. 



STRENGTH IN WHEAT— 



A strong wheat is one which yields a strong dough in baking, and 

 English w^heats are lacking in this respect. Speaking at a conference 

 recently, in Cambridge, Professor Biffen gave some interesting par- 

 ticulars as to the efforts of the Home Grown Wheat Committee to 

 improve the strength of English wheats. Rating the best Canadian 

 at 100 in strength, a good average wheat might be reckoned at 80, 

 while ordinary English wheats could only be classed at 60. English 

 wheat has, consequently, to be mixed with hard imported wheats in 

 order to get the desired strength ; and it is stated that strong imported 

 wheat may be worth 10s. more per quarter to the inland miller than 

 the home grown. In experiments conducted by the Committee it 

 was found that neither soils nor manures can raise the quality of 

 English wheats to the desired standard of strength, and that improve- 

 ment nuist be sought in the introduction of new varieties. Of these 

 many have been tested, seed being obtained from all parts of the world. 

 In England the imported variety, however, has alwaj^s deteriorated 

 under cultivation with one exception — Red Fife — which was found to 

 retain its strength. 



