Xll CONTENTS 



Page 



4. Climatic Conditions . . . . . . . . 39 



(a) Sunshine . . . . . . 40 



(b) Temperature .. .. .. ..40 



(c) Eainf all . . . . . . . . . . 40 



(d) Observations on the Connection Between 

 Yield and Eainf all .. .. ..41 



(e) Winds . . . . . . . . . . 51 



(/) Summary and Conclusions . . . . 52 



5. Cultural Methods .. .. .. ..52 



6. Harvesting . . . . . . . . . . 54 



Note on ' ' the harvester " . . . . . . 55 



7. Marketing . . . . . . . . . . 56 



8. Labour Conditions . . . . . . . . 59 



(a) Necessity for Skilled Labour . . . . 59 



(b) Characteristics of Farm Labour . . . . 60 



(c) Farm Labour and Trade-unionism . . . . 61 



(d) Labour Bureaux . . . . . . . . 62 



(e) Seasonal Labour . . . . . . . . 62 



9. Government Encouragement . . . . . . 63 



(a) Experimental Farms . . . . . . 63 



(b) The Board of Agriculture . . . . 65 

 10. Survey and Conclusion . . . . . . 66 



Chapter IV. The Quality of Wheat. 



1. Introductory . . . . . . . . . . 67 



2. The Miller's Conception of Quality .. ..68 



(a) Impurities . . . . . . . . 69 



(b) Percentage of Moisture . . . . . . 69 



(c) Strength .. .. .. ..70 



(d) Importance of Gluten Content . . . . 70 



3. "Strong" and "Weak" Wheats .. ..71 



4. Factors Fostering Strength . . . . . . 72 



(a) Soil .. .. .. .. ..72 



(b) Climatic Conditions . . . . . . 72 



(c) These Factors in New Zealand . . . . 73 



5. New Zealand Varieties . . . . . . 73 



(a) Tuscan . . . . . . . . . . 73 



(b) Pearl .. .. .. .. ..74 



(c) Hunter 's . . . . . . . . 75 



(4) Other Varieties . . . . . . . . 75 



(e) Comparative Production of these Varieties . . 76 

 (/) Milling Products and "Strength" of New 



Zealand Wheats . . . . . . 77 



6. Survey . . . . . . . . . . 78 



