236 



ENVIROX^fENT AND BAKING QUALETIES. 



bread per sack of flour. It is obvious that information on such 

 points cannot be determined in any other way than by milhng and 

 baking tests. In seeking information on the effect of environment 

 on the quality of the grain it is therefore essential to submit the 

 sample to a complete test in the mill and bakehouse. 



The experimental investigation of this subject in India was 

 connnenced in 1907 and the results obtained up to the harvest of 

 1911 have already been pubhshed.' In the present paper an 

 account is given of the progress made during the wheat growing 

 season of 1911-12. 



The results published in the last paper were summed up as 

 follows : — 



" Usually in India the consistency of a wheat varies greatly 

 according to the conditions under which it is grown. Some trans- 

 lucent wheats however are affected to a much less extent than 

 others while a few soft wheats have always remained soft. 



"Weak wheats like Muzaftarnagar can be improved to some 

 extent in milling and baking qualities by cultivation but they have 

 not been made to behave like strong wheats. 



" Strong wheats with good milling qualities have been found to 

 retain strength and milling qualities both under canal irrigation on 

 the alluvium and also on tlie black soils of Peninsular India. In 

 the future improvement of the wheats of these tracts, the (piestion 

 of grain quality should receive particular attention. 



'* Adverse factors, such as watei'loggiug and late cultivation 

 affect both the yield and quality of wheat in the plains of India. 

 In any particular wheat, the conditions which produce the highest 

 yield are those which also produce the best sample. In the same 

 wheat, high yield and high (piality can be combined. To obtain the 

 greatest financial return for his labour the cultivator should grow 



' llowaiil, Ijcake & Howard. Memoirs oj Hit DijA. of A (jr. in hidin {Uol. Siriis), \ul. 

 Ill, Nu. 4, I'JIO, p. 101, uiul Vol. \, Xo. 2, I'Jl.'J, p. -lit. 



I 



