296 



SCIENTIFIC AGRICULTURE. 



Table III. MilXinp; and Baking Tests, 1915 Crop. 



May, 1922 



careless handling^ in elevators and other 

 causes. 



Unfortunately, when this seemingly ex- 

 cellent wheat was milled it was found that 

 the flour was weak, resulting in a very 

 heayy, compact loaf when, made into bread 

 and a crumbly, dark colored product wlien 

 made into macaroni. The United States 

 government ruled that any durum wheat 

 containing more than 10 percent by weight 

 of red durum should be classed as red 

 durum. Fortunately but very little of 

 this variety has been grown in Saskat- 

 chewan to date and it will not be necessary 

 to introduce it, as varieties in Group VI 

 will fulfil the requirements for a durum 

 wheat. 



Influence of the Time of Cutting on the 



Milling and Baking Value of 



Marquis Wheat. 



During the years 1915 and 1916 tests 

 were carried on with wheat cut at differ- 

 ent stages in the development of the ker- 

 nel. Four different stages were repre- 

 sented, the first of these being the milk 

 stage : second, the early dough stage ; 

 third, the late dough stage; and fourth, 

 when the kernels Mere hard and glazed. 



Milling tests were made on the grain 

 each year. In Table IX these results are 

 given by years together with the averages. 



As will be seen from an examination of 

 the table, fairly conclusive results have 

 been obtained. The relative value column 



