436 



PROCEEDINGS OF SECTION H. 



Gilbert tests at Rothamstead, England. The wheats tested were 

 Australian : — 



These figures show the immense range o£ difference in the 

 gluten-yielding qualities of different wheats, and justify millers 

 in what they state to growers, that they could afford to pay fully 

 one shilling more for wheat that is up to their standard of 

 excellence for making Al flour. 



Concerning the wheat reported on, Nos. 1 and 2, were small 

 and somewhat pinched. Nos. 3 and 4 were fully developed and 

 plump. Then the season of ripening is found to have much to do 

 with the quality of the grain for strength. There is a series of 

 tests from the same conclusive series, and the high averages are 

 found to be from wheat which ripened in hot, dry weather ; and 

 where, at the time of filling the ear, the plant had sufficient 

 moisture, which up to that stage in wheat means a rain or irriga- 

 tion supply equal to six inches at least, on the area of growth. 



These figures are useful for the grower as well as the miller, 

 they prove so clearly the advantages of sowing fully matured 

 plump grain for seed ; it contains so much more nourishment for 

 the young plant. Gluten is a mixture of the various aluminoids, 

 which Leibig so aptly describes as the plastic element of nutrition. 

 They are present in large propoi'tion in the full matured wheat 

 grown on new land in this country, but decrease in proportion to 

 the deterioration of the grain, until, in not a few instances, it is 

 found impossible to make the class of flour which meet the 

 requirements of bakers, unless wheat can be got from new land, 



