1224 president's address. 



in America. Professor Blount also mentions in his letter that in 

 the case of corn, by means of systematic selection, combined 

 probably with hybridization, during a pei'iod of ten years, he 

 succeeded in increasing the amount of grain per stalk Irom 10 oz. 

 to 48^02. average; reduced the period of maturity from 131 days 

 to 98 ; and increased the proportion of grain to stalk from 28% 

 of grain and 72% of stalk to 50% of grain and 49% of stalk. 

 He also says that 10 years ago, when he began his labours, there 

 was not a single wheat cultivated in the State of Colorado that 

 contained in its grain a greater quantity of gluten than 10% ; and 

 that at the present time none is cultivated that stands below 

 12% ; and when we consider that gluten is the most valuable 

 constituent of the wheat-grain — that by means of which the loss 

 of muscle or brain substance, which follows the doing of work, is 

 repaired — we can see how important an improvement this is. 



It ought, however, be stated that since Professor Blount began 

 his labours, a revolution has taken place in the method of milling 

 in America, in consequence of which it became desirable to cultivate 

 hard wheats which are richer in gluten, instead of soft wheats, with 

 which alone the old-fashioned stones could deal. When I mention 

 that before roller machinery was invented, our efforts to produce 

 and cultivate wheat that possessed in a high degree rust-resisting 

 qualities were defeated by the fact that our milling machinery 

 was unable to deal with the hard grain which is produced by, and 

 is in correlation with, the hard straw that resists the rust, we can 

 see how important is the bearing of this invention likely to be on 

 the future of wheat-growing in Australia, and especially in our moist 

 ooast districts. A s soon as our millers adopt the roller-machinery 

 we shall be in a position to cultivate sorts that ai'e not only rust- 

 resisting, but produce grain that is actually more nutritious. 



So decided has the preference for hard wheats become in 

 America, that (as Professor Blount mentions) tlie milling qualities 

 of a wheat are now judged by the proportion of gluten (albuminoids) 

 it contains. 



With regard to fruits, I am glad to say something is being done 

 in Australia towards getting improved varieties by means of cross- 



