WHEAT IN WESTERN CANADA 103 



Alcock and other investigators. It is equipped witla an 

 experimental mill^ a fermenting cupboard^ an electric bak- 

 ing oven, moisture testers of various designs, and mucb 

 other apparatus. The chief aims of the laboratory are, 

 firstly, to study problems which relate to the keeping 

 qualities of grain when it is under transportation or in 

 storage, and, secondly, to gather information which may 

 be used as a basis for placing the grading of grain on a 

 more scientific basis than has hitherto been possible. 



It is often asked: What is the normal amount of 

 moisture in grain? Does frosted wheat and immature 

 wheat heat more readily than normal wheat of the same 

 moisture content ? How much moisture can the different 

 grades of grain safely carry without heating in cars or 

 boats or when stored in elevators ? To these questions 

 which are vitally important to the grain trade, some an- 

 swer must be given every day. However, the problems 

 suggested by them can only be solved by long-continued 

 observations and careful scientific work such as is being 

 carried out in the Grain Research Laboratory. 



One of the experiments already made by Dr. Birchard 

 and Mr. Alcock was the trial shipment of wheat in bulk 

 from Vancouver to London via the Panama Canal ; and, as 

 we have seen, it was crowned with success. 



Difficulties concerning the proper grading of grain are 

 constantly coming to the fore. Thus, in the autumn of 

 the great rust year, 1916, the comparative milling value 

 of rusted grain and the baking qualities of the flour pro- 

 duced were matters of the greatest moment. This prob- 

 lem was immediately studied in the Grain Research 

 Laboratory and the milling yields of the different grades 

 at once published. An exhibition of loaves baked from 

 the flour of rusted and non-rusted grain respectively was 



