HOWARD, LEAKE AND HOWARD. 247 



had to contain after ' conditioning ' a relatively low, others a hif^h 

 or even a very higli percentage of water. Although I bad in pre- 

 vious years tested these varieties, I have made a few tests this year 

 to settle in my own mind how the samples should be condi- 

 tioned. 



Baking. I have used the baking method with which I regularly 

 and continuously test flours for commercial purposes. The flour 

 from each of these Indian sample lots has been tested in at least 

 three ways : — 



A. In this set, the flour obtained from each wheat indicated 

 was used without admixture of any other flour, and in making the 

 dough, flour, water, salt and yeast were the only ingredients. 



B. This set was made in the same way as A except that in each 

 case a highly diastatic malt extract was added in making the dough, 

 in a proportion equal to 0*2 per cent, of the flour used. 



C. Because British millers very rarely use Indian wheats alone, 

 I have in this set made a mixture of flours, using in each case one- 

 third of a straight run flour made from No. 2 Northern ^Manitoba 

 wheat of the 1912 crop, and two-thirds of the flour from each Indian 

 wheat indicated. I have for this set used the B baking method 

 except that the proportion of malt extract was reduced to 0*14 per 

 cent, of the total flour used in each case. 



Pusa 12. 



This may be described as a long berried, white wheat inclined 

 to be opaque. The berries are not really large, but in most cases 

 are well developed and may be described as of good size. 



The three groups of this wheat, judged by appearance, differ 

 from each other, principally as regards hue. Those from the Ganores 

 Valley and from the Black Soil Districts are of yellow hue, those from 

 the Indus Valley are different. It is difficult to describe the differ- 

 ence in words, but a miller will understand the plii'ase if I say they 



