THE QUALITY OF WHEAT 75 



specially adapted to stook threshing, and is ready for the 

 miller at once. Its price is quoted 2d. and 3d. per bushel 

 higher than that of other varieties, chiefly on account 

 of its high milling qualities, which in good seasons 

 approach those of good Australian varieties. 



(c) Hunter's. Hunter's, or Hunter's White, is a 

 variety grown mostly in North Canterbury, and is 

 second in quality only to Pearl among the wheats of New 

 Zealand. Some confusion of names has arisen among the 

 English importers and distributors of this wheat, which 

 does not correspond with the variety which in Britain 

 bears the same name. The yield is good, and generally 

 speaking the varied excellencies of this wheat make 

 it one of the most suitable for general cultivation in 

 Canterbury, as it thrives well in all the medium wheat 

 growing soils. The grain is medium sized, plump, and 

 either a deep reddish brown colour or a pale brown, 

 almost white. Although it produces in milling 20 per 

 cent, of bran, its flour absorbs 47 quarts per 200 Ibs., so 

 that its " strength" is equal to that of fair Australian 

 wheat. 



(d) Other Varieties. Of the other varieties some dis- 

 advantages in yield, quality, or resistance to climatic 

 conditions and pests render their production somewhat 

 precarious. "Bordier" wheat for example, an impor- 

 tation from France, proved to be a prolific yielder, while 

 its yield of flour was fairly good and its "strength" a 

 little below the average. It was found, however, to be 

 subject to certain fungi, notably smut, while a strong 

 wind during the ripening period had the effect of 

 ' ' shaking ' ' a considerable portion of the grain. Another 

 variety, Red King, was found to yield highly and gave 

 76-1 per cent, of flour in milling, but its very low 

 "strength" caused millers to look upon it with dis- 

 favour, and hence its production is rapidly falling off. 



