238 



Afiicn, one African variety yielding as much as 2G per cent, of gluten. 

 The manufacture of macaroni is now carried on in other countries 

 notably at Odessa, on the Black Sea, and also in New York. 



When the riches of a virgin soil become exhausted a lower^ 

 though more enduring level, appears to be reached, which precedes its 

 -final exhaustion for wheat growing. 



The product of this lower level is soft. This may be seen to day 

 in old Canada and the United States, where fall wheat constitutes 

 about three-fourths of the entire crop. Fall wheat contains a lower 

 average of gluten than spring wheat, and therefore its cultivation has 

 extended into the North -Western States, where it was formerly sup- 

 posed that it could not be grown, 



Keturning to the Eastern Coast, we find that the Ne\v England 

 States now grow wheat enough to last their population only about three 

 weeks. 



Clifford Kichardson, in his report to the United States Department 



^of A gi'icultui-e, sliows that the wheat and flour of the Eastern States are 



iow in albuminoids, and that the percentage gradually increases as 



you go westward, imtil the Rocky Mountains are reached, when it again 



declines to the Pacific Slope. 



Minnesota, long known as a hard wheat State, is gradually turn- 

 ing into one of soft wheat, a large proportion of her crop last year 

 being soft, and the millers of Minneapolis have accordingly drawn a 

 ] large portion of their hard wheat from Dakota Territory. In a few 

 years more they will, without doubt, be compelled to draw on our 

 North-West cov;ntry for their supplies of gluten, Dakota wheat con- 

 tains about 25 per cent, of gluten and Manitoba wheat about the same 

 or perhaps more. 



Coming nearer home we find that the Province of Quebec is about 

 exhausted for wheat growing, and that Ontario is now in process of ex- 

 haustion. A short review of the varieties of >vheat grown in this 

 vicinity may serve to bring this out more clearly, and I may say that 

 although the quantity grown is limited, yet in no part of Canada, that 

 I know of, are there more varieties of wheat grown than in the vicinity 

 of Ottawa. Beginning with spring wheat, a vai'iety called Black Sea, 

 is about the oldest known here. It is a bearded wheat. The berry is 



