May. 1922 



SCIENTIFIC AOKICULTUKE. 



291 



l^uty 



Stanley 



Aiajska 



Club 



GROUP IV 

 Ruby 



Stanley 



GROUP V 

 Alaska 



Club 



Ruby has given good tests at Ottawa but the milling quality of the 



western grown grain is still in doubt. 



Alaska and Club are undoubtedly of very poor milling quality. 



Pioneer was tested in 1915 and 1916, 

 and again in 1919. It gave very similar 

 resnlts to PVelude. One test of the Chel- 

 sea indicated that it should class with 

 Pioneer and Prelude, apparently not dif- 

 fering materially from them. No results 

 are available on Saskatchewan gown 

 Preston but farther south where it w^as 

 formerly grown extensively under the 

 name "Velvet Chaff it has always been 

 considered a fairly good milling wheat 

 but not equal to Marquis or Red Fife. 



Group IV. — Ruby. 

 • Only one wheat can at the present time 

 be classed in this group. It has been 

 tested for only two j^ears, 1918 and 1920, 

 but in both cases the results have been 

 unsatisfactory. In 1918 (Table VI) it 

 was the poorest of all the bread wiieats, 

 the flour being weak and the general 

 quality of the loaf only fair. In 1920 

 (Table VIII) it gave a good loaf of fair 

 texture but the color was decidedly grey. 



This may have been due to over-milling. 

 From our results; to date it appears that 

 Ruby is not consistently a good milling- 

 wheat. Further tests, however, will be 

 necessarv in order to reveal its true qua- 

 lity. 



The work of other investigators along 

 this line will be looked for with interest 

 as it now appears that Ruby is a very 

 promising early wheat for some of the 

 northern districts of the province. The 

 whole problem of milling and baking qua- 

 lity of Ruby wheat is therefore of- great 

 importance to us and must be given a 

 very thorough investigation. 



Group V. — Club . Redstone. Alaska. 

 Kinley. Stanley. 



We now come to a group of wheats 

 of which it can be said that the milling 

 and baking quality is undoubtedly poor. 

 The purpose of this discussion will have 

 been amply fulfilled if the wheat growers 



