XIV LIST OF ILLUSTRATIONS 



PAGB 



17. The inspectors at work in Winnipeg (facing page) . . 87 



18. Weighing the grain to determine its weight per bushel 



and setting the dockage (facing page) 88 



19. Taking a sample from a belt in a tunnel of the Domin- 



ion Government Terminal Elevator (facing page) 94 



20. Taking a sample on a steamer loading at the Dominion 



Government Terminal Elevator (facing page) . . 95 



21. The late Dr. William Saunders (facing page) . . . 146 



22. A head of Marquis (facing page) 152 



23. Small plots of cereals with peas in the foreground at the 



Central Experimental Farm (facing page) . . . 153 



24. Test plots of cereals at the Central Experimental Earm 



(facing page) 156 



25. Marquis Wheat in the Banner Season of 1915 (facing 



page) 157 



26. Cutting Marquis Wheat at the Experimental Earm, 



Brandon, Manitoba (facing page) 160 



27. Marquis wheat in stook at Brandon (facing page) . . 161 



28. Reference map for the United States 163 



29. Spike of Marquis Wheat compared with spikes of Min- 



nesota standard varieties (facing page) .... 166 



30. Kernels of Marquis Wheat compared with kernels of 



Minnesota standard varieties (facing page) . . . 166 



31. Cross-sections of Wheat Kernels. Marquis compared 



with Minnesota standard varieties (facing page) . . 171 



32. Prelude on the left and Marquis on the right, sown at 

 the same time, showing relative earliness of Prelude 



in heading out (facing page) 184 



33. Normal loaves from three varieties of wheat and one of 



rye, showing characteristic differences in loaf vol- 

 ume (facing page) 200 



34. Cereal and forage crops building at the Central Experi- 



mental Farm, Ottawa (facing page) 201 



35. Kneading table and cupboard where the dough is put to 



rise in the testing of new wheats for bread-making 

 at the Central Experimental Farm, Ottawa (facing 

 page) 202 



36. Dr. Charles Saunders in a field of Marquis wheat (fac- 



ing page) 236 



