THE QUALITY OF WHEAT 67 
CuHapter IV. 
THE QUALITY OF WHEAT. 
1, Introductory. 
The quality of wheat must be viewed from the stand- 
points of the farmer and the miller. While the latter’s 
point of view is essentially the more important, it does 
not always coincide with the former’s, and hence allow- 
ance must be made for this. 
From the farmer’s side of the question a good wheat 
is one that will give him, year by year, a good monetary 
return per acre. The monetary return obviously depends 
upon two factors; the yield per acre, and the value per 
bushel. While these two factors are quite independent 
for any given variety in a normal year, the farmer must 
so relate them that he obtains the maximum profit from 
the conditions under which he is producing. 
It is not necessary here to discuss the causes which are 
responsible for different values per bushel of different 
wheats, but only to point out that the value for the most 
part is dependent, on the demand side, on the milling 
qualifications of the wheat. Nevertheless, the consider- 
ation is one of vital importance to the farmer; for it 
may be very profitable to sacrifice extra yield to higher 
value per bushel, while on the other hand a wheat of 
very high quality may yield so poorly, that it will not 
pay the farmers to produce it. Thus it was found that 
the variety Red Fife would produce a strong wheat in 
England, with milling qualifications as good as those of 
