HOWARD, LEAKE AND HOWARD. 253 



strength. For the latter sequence, the marks based on the three 

 sets of baking trials A, B and C are used. 



Appearance. Strength (k Stability. 



Aligarh. Lyallpur. 



Meerut. Mirpurkhas. 



Cawnpore. Gurdaspur. 



Dumraon. Tharsa. 



Partabgarh. Cawnpore. 



Mirpurkhas. Pusa. 



Pusa. Aligarh, 



Gurdaspur. Meerut. 



Orai. Raipur. 



Tharsa. Bankipore. 



Raipur. Partabgarh. 



Bankipore. Orai. 



Lyallpur. Dumraon. 



Although, of course, I did not expect, having regard to what 

 they purport to be, to get the same order of merit in both cases, the 

 differences between the two sequences are striking, and I have made 

 some enquiries \\ith a view to ascertaining the causes or explana- 

 tion of the discrepancies. 



The most extraordinary difference concerns the Lyallpur lot, 

 certainly at the bottom of the list when judged by appearance, 

 at the top so far as strength and stabihty are concerned. I have 

 already said that this lot as regards colour of " crumb " was very 

 good, fully equal to any other of the series and superior to most of 

 them, but on this point of quahty, I have this further important 

 remark to make. Bread produced from Manitoba wheat has at its 

 best a beautiful grey white colour, that produced from Choice White 

 Karachi is intensely yellow, and relatively bad. The Pusa 12 

 from Lyallpur yielded bread similar to the Manitoba in this respect. 

 Here, therefore, is a case to which my remarks under the heading 

 " Methods of Testing " apply. No miller would buy the first lot, 

 or few first lots of it, except at a low price ; he might well hesitate 

 to spend time and trouble in making trials to ascertain its intrinsic 

 merits. Surely something can be done to improve its looks. 



Another striking result is the position of the Lulus Valley 

 wheats in the second sequence. I shall be veiy interested in seeing 

 in later seasons how other varieties behave when tested in a similar 



