200 ENVmOlSTMENT AND MILLING QUALITIES. 



of British and Irish Millers, and a well-known authority on the 

 milling and baking of wheat. It is hoped to grow these wheats 

 for several years at each station, the seed used in each succeeding 

 year being drawn from the wheat produced at the same station in 

 the preceding year. 



When a sufficient number of well-chosen types of wheat, re- 

 presentative of the various classes grown, have been tested for 

 several years in this manner it will be possible to determine with 

 precision how far milling and baking qualities are affected by 

 en\'ironment and whether such a change is progressi\'e or whether 

 it takes place once for all. The type of wheat best suited to the 

 various tracts will at the same time be discovered, and it may be 

 possible to draw up a scientific scheme of seed distribution for 

 India. Unprofitable work in trying to grow in any tract wheats 

 entirely unsuited to it will in future be prevented- 



Strong free-milling wheats can certainly be grown in some 

 tracts of India, others at the present time are producing weak 

 soft whites of poor milling qualities. It is obviously important to 

 discover how far the profitable cultivation of high quality wheats 

 can be extended and whether in the tracts now growing soft grain, 

 strong wheats can be made to retain their strength and high mill- 

 ing qualities. 



The results obtained in 1908 and 1909 are of considerable 

 interest and during the present wheat-growing season, 1909-10, 

 the experiments have been considerably extended. 



