240 



With regard to tlie other varieties grown here it is difficult to get 

 their proper names, as some of them have different names ia different 

 localities. Thus "Lost Nation," which is also called " Parry Sound and 

 McCarlem," is a variety somewhat resembling Fyfe, but with a larger, 

 longer and coarser berry. It is an average milling wheat, containing 

 from 12 to 15 per cent, of gluten. It may be seen in some of the North- 

 AVest samples, where it passes for Fyfe wheat. One sample that I saw 

 from Duluth was all pure " Lost Nation," and was graded as No. 1 

 hard Fyfe. 



" Club " and " Golden Drop," two varieties resembling each other 

 Lave small, short, light colored berries. They are grown principally 

 in light soils, and average from 8 to 10 per cent, of gluten. " China' 

 or " Piio Grande," having a large, coarse, wedge shaped, dark colored 

 berry, ranks as a milling wheat about the same as " Club Wheat." 



•' Red Fern " has a small dark colored berry resembling Black 

 Sea wheat, and its milling value is about the same. It is grown prin- 

 cipally on heavy clay land, and contains from 10 to lb per Cc^nt. of 

 gluten. 



" Red Chaff " (so called from the col ur of its glumes) is an utterly 

 •worthless wheat for milling jturposes, and the berry so much resembles 

 Fyfe wheat that only an expert can tell the difference. 



Goose, Arneetka, Rice, or Garibaldi wheat, was known in this 



part of the country some twenty years ago under the name of " Midge 



Proof." It is a dense, light colored, almost transparent wheat, and 



ranks abcut the same as Red Chaff for milling purposes — that is, 



. almost worthless. 



From Fyfe we have descended through these and other varieties 

 that have come and gone, each one with less gluten (or. as we say, 

 softer j than its predecessor, until now we are down to a thick skinned, 

 soft, starchy wheat, called White Russian. This variety (known in 

 the United States under the name of " Lost Nation ") constitutes, 

 along with Goose wheat, the bulk of the spring wheat grown in 

 Canada. Its percentage of gluten is very low, probably Irom 6 to 7 

 per cent., and consequently by itself it does not make a strong flour. 



In the white fall wheats we have liad the same degeneration. The 

 Deihl, Soules and Treadwell, wheats rich in gluten, have vanished, and 



