540 PROCEEDINGS OF SECTION G2. 



That he succeeded in producing prohfic varieties, specially 

 suitable for our climatic conditions, is proved by the increasing 

 popularity of his crossbreds, and notably by that of " Federation." 

 That these varieties are also of superior milling value and more 

 rust-resistant than the old varieties is proved in a less direct but 

 none the less convincing way. 



Actual tests in the Departmental laboratory and in the com- 

 mercial flour mills have shown that New South Wales, with the 

 aid of such varieties as " Comeback," " Jonathan " and " Bobs," 

 has now no need to import Manitoba wheat for blending with 

 our soft wheats. The varieties referred to are equal in flour 

 production to the old varieties, and equal in strength to the 

 famed standard Manitoba wheats. Though not so generally suit- 

 able for our varying conditions as " Federation," they have their 

 place, and are decidedly suitable for cultivation in some districts. 

 That they are grown in commercial lots is proved by the intention 

 this year of the Chamber of Commerce to make a special standard 

 for these varieties under the name of N.S.W. strong white. 

 This indicates that New South Wales is likely to become an 

 exporter of strong wheat instead of, as in the past, an importer 

 of it. 



The local trade recognises the value of this class by paying 

 premiums of from two pence to sixpence per bushel more for the 

 wheats comprising it. 



The success achieved in this direction of improving the 

 quality of our flour and bread would have been of far greater 

 pleasure to Farrer — had he lived to realise it — than the success 

 and popularity attending " Federation " because of its ability 

 to fill bags under so many varying conditions. 



Mr. Guthrie's periodical tests of the f.a.q. standard sample of 

 wheat indicate that it is gradually increasing in strength. It 

 is possible, but unlikely, that this increase in strength has been 

 due to seasonal characteristics. It is far more probable that 

 it is due to the increasing quantity of Farrer's crossbreds now 

 being harvested. 



Because of the proved success of Farrer's varieties, the con- 

 ference of Departmental officers previously referred to were able 

 to exclude from the list of selected varieties any that had not 

 a strength of 47, new estimation (50, old estimation). As the 

 most popular of the old varieties — e.g., " Dart's Imperial " and 

 " Purple Straw " — had a strength of 44 or 45, the exclusion of 

 such varieties meant that the standard of strength was raised at 

 least two points. The economic value of this is that the bread- 

 producing capacity of a 200 lb. sack of flour has been increased 

 under the new standard by about 4 lb. There is also an additional 

 advantage in an improvement in the quality of the bread baked 

 from such flour. 



Most of the new varieties now grown are more rust-resistant, 

 or early enough to be more rust-escaping, than the old varieties. 

 If caught by a rust season it is safe to expect that their resistance 



