U HEAT ( I I. II UK. 



307 



The following table may also be of interest in showing the variations in 

 quality of the " Strong White " and " Soft White " classes at the Koyal 

 Agricultural Society's Show for the past thirteen years. 



It will be noticed that the bushel-weights, especially in the strong-white 

 class, have regularly increased. 



Table showing average bushel-weights, gluten content, and water-absorbing 

 power of Wheats ("Strong White" and "Soft White") milled at the 

 Royal Agricultural Society's Shows, from 1905 1022. 



* There were only two entries in the Strong White class in 1918, and these v.ere readily differentiated by 

 the judges without subjecting them to a milling test. The figures for gluten and fiour strength are 

 therefore not available. 



For many years the northern wheats enjoyed an unenviable reputation 

 among millers and wheat-buyers, on account of their alleged softness, their 

 containing too much moisture, and their proneness to develop weevil. These 

 characteristics, especially the last, are particularly objectionable from the 

 point of view of the exporter, though it does not seem to affect their value 

 to the same extent when used as wheats for local milling. 



On this account many Sydney wheat-buyers and shippers were averse to 

 purchasing northern wheat, and some have gone so far as to object, in 

 previous years, to its inclusion in the f.a.q. sample. 



In order to test the matter, samples were obtained through the courtesy 

 of Messrs. Gillespie Bros, of their bulk of northern, southern, and western 

 wheats, cleaned and graded, and ready for blending. These bulk samples 



