THE QUALITY OF WHEAT 15 
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 lbs., so 
that its ‘‘strength’’ is equal to that of fair Australian 
wheat. 
(ad) 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. 
