HOWARD, LEAKE AND HOWARD. ?1 



Raipur is situated in the Chattisgarh Division of the Central Prov- 

 inces and is characteristic of the black, moisture-retaining soils of 

 this part of India. The three most important stations of Nortk- 

 Western India are Cawnpore, Aligark and Lyallpur. At all tkese 

 tke crop is grown by means of canal irrigation, and all are situated 

 in tracts, wkick, at tke present time, grow large quantities of weak 

 wkeats Hke Muzafrarnagar for tke export trade. It is sometimes 

 stated tkat high quality wkeats cannot be grown under canal 

 irrigation in Northern India so that the results of the present 

 trials are of particular interest. 



The cultivation details relating to these various samples are 

 given in the tables, and the results of the milling and baking 

 tests are dealt with in full below. As the cost of milling and baking 

 tke wkole thirty-six samples would have been very great, a selection 

 had to be made, and for this purpose Cawnpore, Pusa, Aligarh, 

 Bankipore, Raipur and Lyallpur were ckosen. 



Report by Mr. A. E. Humphries (Past President of the 

 National Association of British and Irish Millers) on 

 twenty-four samples of indian wheat, grown in 1911. 



' In eack of tke last three years, I have tested and furnished a 

 report upon various sample lots of Indian wheat sent to me by the 

 Indian Government for that purpose. In those reports, I kave 

 discussed many points concerning tke qualities and commercial 

 value of wkeat and wkeaten flour, wkick I need not repeat at length 

 herein. It may, however, be desirable to summarise a few of them. 

 By the term strength I mean the capacity for making 

 large, shapely, well aerated loaves, by stability the facikty with 

 which large masses of dough can be handled in the bakehouse. 

 Good flavour implies a pleasant moistness and slight sweetness in 

 bread at least one day old. Good colour means brightness of 

 appearance, associated either with whiteness or with a slight yellow- 

 ness. Dinginess is bad whatever the hue may be, and yellowness 

 must be slight, if the flour or bread is to be highly esteemed for 

 colour. The .capacity for making a large quantity of bread from 



