FARM CROPS OF CANADA IN 1901 45 



ing the cylinder and pushing the light cap up as it rises. The length of the bars ol 

 gluten when finished indicates their quality. Another sample of the product of each 

 mill is handed to a baker who mixes it with yeast and bakes in each case a small 

 pan of buns. These are carefully examined and compared, and thiis from day to day 

 the exact quality of the flour produced is determined. These experiments were very 

 interesting and instructive. 



The Chairman. — Are we to have Mr. Pedley and Dr. Saunders to-morrow ? 



The Witness. — I have some further matters to present to the committee, which 

 would probably occupy another hour. 



