14 WHEAT PRODUCTION IN NEW ZEALAND 
grown before Tuscan was introduced, and, although 
the production of this variety has progressed rapidly, 
Hunter’s and Pearl, on account of their relatively 
high ‘‘strength,’’ are still produced in large quantities. 
Tuscan wheats are the most prolific yielders of the wheats 
of New Zealand and, as their milling qualities are fairly 
high, farmers are favouring their production in ever 
increasing quantities, where conditions are conducive to 
profitable production. To such an extent has this course 
been pursued, that it is stated that the introduction of 
Tuscan into South Canterbury and the lighter soils of 
Mid and North Canterbury enhances the value of land 
on which it is grown by £1 per acre. 
In contradistinction to most New Zealand varieties 
Tuscan can be used as a spring wheat, producing a good 
crop if sown even as late as August. The common 
practice, however, is to sow in May, or as soon after as 
possible. Other varieties yield satisfactorily only when 
sown in the late autumn, and are likely to have their 
grain threshed out when nearly ripe by violent hot north- 
west winds, while Tuscan resists the threshing action of 
the wind to a much greater degree. In fact, this particu- 
lar qualification is a very potent factor in rendering this 
variety favourable from the farmer’s point of view. 
The general characteristics of Tuscan are a very large 
and long grain, with a distinctive ridge on the back. It 
is quoted in Mark Lane as ‘‘New Zealand Long Berried 
Wheat.”’ 
(b) Pearl—The variety of wheat which has the highest 
value from the miller’s point of view is Pearl, known in 
some parts as Velvet. In normal seasons the yield is 
good and the sample is very clean and free from smut 
and other pests. The grain is small, round, plump, 
yellowish white, with a thin skin, a narrow and deep 
sided groove, and generally a most attractive appearance. 
As it hardens quickly and readily in the field, it is 
