HOWARD, LEAKE AND HOWARD. 



69 



In a subsequent communication, dated December 8th, 1910, 

 Mr. Humphries forwarded the bakers' marks of the above wheats. 

 The results were as follows : — 



Stability. Strength. 



Pusa 



Hoshangabad 



Aligarh 



88 



80 



75 



80 



74 



Qo 



Makes tough doughs of a style of 

 toughness which we expect to 



get in American spring wheat. 

 In lesser degree has the same 



toughness in dough as the Pusa 



lot, 

 Cannot be described as tough in 



dough. 

 Ditto. 

 Lacks toughness in dough. 



Yields a poor crust similar in 

 character to our English Rivet 

 wheat. 



Dough has very little tenacity. 

 Yields a very fairly tough dough, 

 but a miserable loaf, with a 

 cracked "rivety" crust of 

 very poor appearance. 

 In the following season, 1910-11, samples of this wheat from the 

 ten stations were grown side by side at Pusa and then compared in 

 all respects. No differences could be distinguished in the plots 

 themselves which behaved exactly alike in the field and the crop 

 to the eye was absolutely level. As regards the grain the samples 

 were alike in appearance and consistency and, as was expected, 

 none of the differences noted in the original samples sown mani- 

 fested themselves at harvest time. In this case the environmental 

 differences disappeared as soon as the wheat was brought back to 

 its original home, thus confirming Le Clerc's observations on this 

 point in the United States. 



