256 ENVIROXMEXT AND BAKING QUALITIES. 



coloured by hand to show the characteristic differences in the colour 

 of the crusts. I need hardly say that the better coloured crusts are 

 not only thinner and better in all respects than the grey one, but 

 they give the loaves a much more appetising appearance. 



Pusa 22. 



Of tliis variety, I received sample lots from seven places. It is a 

 round berried wheat of attractive appearance, similar to Canadian 

 Fife in grain shape and in its behaviour in the mill. This in its 

 category is high praise, for Fife whether it be grown in Canada, 

 England or Germany, or whether it is represented by its Australian 

 progeny Comeback, or its English child Burgoyne's Fife, is ideal in 

 its behaviour in the mill. To get optimum results, I found it desir- 

 able to raise the water content of these samples to a high figure. 

 In this connection, I would like to remark that the use of water in 

 wheat conditioning, has been reduced to a science. To obtain 

 successful results, close attention must be paid to details, more 

 particularly as to c[uantity and time, and amateur efforts in apply- 

 ing water to wheat may be as harmful to it, as the unskilled use of 

 water at spas may be injurious to the human system. 



I append, in this case also, the two sequences, one constructed 

 on appearance only for all points of quality, the other on baking 

 results for stability and strength only. In these cases, I found that 

 the use of diastatic malt extract did very little good, so my opinion 

 as to baking results is based on trials made with flour, water, salt 

 and yeast only, in other words, the method known as ' A ' in the 

 Pusa 12 trials is the only one referred to in this connection. 



Appearance. Stability <t- Strength. 



Pusa. 



Aligarb. 



Cawnpore. 



Meenit. 



Partabgarh. 



Orai. 



Lyallpur. 



Here we have the same strikmg difference concerning Lyallpur 

 and the remarks I made on that point in the case of Pusa 12 apply 



