19 1 a] The Work of the Dominion Experimental Farms. 31 



Reference has already been made to investigations carried on con- 

 jointly by the Cereal Division and the Division of Chemistry, and as a 

 further illustration of this class of work I may cite our search for a chem- 

 ical basis for determining the breadmaking value of a flour, an analytical 

 method that would give results in accord with those from direct baking 

 trials. Our data on this matter are perhaps more voluminous than 

 satisfactory, but nevertheless we have made some headway in determin- 

 ing "strength" of flour by chemical means. We have in certain very 

 important particulars been able to correlate the baking and chemical 

 results. 



The influence of soil and climatic condition on the composition of 

 wheat and barley has been carefully and systematically studied for a 

 number of years by the Chemical Division. This research has thrown 

 much light on the cause of the high quality of our northwestern-grown 

 wheats. We have found that the amount of available soil moisture 

 together with the temperature prevailing during the period in which 

 the grain is filling are important factors in determining the character 

 of the grain. A fairly dry soil accompanied by high maximum tem- 

 peratures, such as we usually find over large areas over the North-West 

 during later summer months, arrest vegetative growth of the plant, 

 hasten maturity and conduce to a hard berry with a high percentage of 

 gluten. On the other hand, grain grown with an abundance of moisture 

 and conditions conducive to the lengthening of the vegetative period 

 will be starchy and "soft". The highest type of malting barley is one 

 possessing a low percentage of protein, and such we may look for when 

 grown under irrigation. 



Among other investigations in which the Cereal and Chemical 

 Divisions have collaborated may be mentioned, "The influence of arti- 

 ficial bleaching on the quality of flour" and "The influence of storage 

 on the composition and breadmaking value of flour". 



Horticultural Work. 



We must now pass on to speak of the experimental work in the 

 field of horticulture, a very wide and varied field, and a work that has 

 yielded most valuable results to the fruit-growing interests in all parts 

 of the Dominion. Here, as all through this account of our investiga- 

 tions, I can only take a few examples which may illustrate the scope and 

 character of the work. 



And, first, in connection with apple growing, I would remind you 

 of the classic work of Dr. William Saunders in his attempt to obtain 

 an apple that would endure the rigorous winters of the prairie provinces. 

 This was begun in 1894 by cross-fertilising the flowers of the extremely 



