78 WHEAT PRODUCTION IN NEW ZEALAND 
TABLE XVII. 
THE NEW ZEALAND VARIETIES JUDGED BY POINTS. 
s © 
ad Py 
33 oo Ss a 
g5|83|52/82| 2) 3| 3| 3 
Be | so an Hay ~~ 3 i) 
2°\Balas|a°) 8/3) 8/2 
MAXIMUM 10 | 15 | 10 | 10 | 15 | 20 | 20 | 100 
Velvet or Pearl . 9| 13 9{ 9] 14)]17)| 17, 88 
Hunter’s sets 9] 138 9/10) 14117 | 33 | 86 
Solid Straw Tuscan 9|12/ 9 6 | 14/18] 16} 84 
McCallum’s Wheat 9|12] 9| 7|14] 16] 16) 88 
Red Tuscan 9}14] 9 6| 18] 17 | 14 | 82 
Bordier ... te 10 | 13 9 8; 18] 16] 13; 82 
Hunter’s White ate * | dh 9 6 | 14/17] 16] 80 
White Straw Tuscan ... | 9)12{ 9] 6] 13] 15} 15] 79 
Red King oe -| 10} 11] 9/10) 13] 14] 12] 79 
Webb’s Challenge 9|12|] 9 6; 13} 15 | 14 | 78 
New Era - 6111 91 5114119112) 76 
6. Survey. 
It has been shown above that the quality of wheat 
is the resultant of a variety of causes, among which 
climatie conditions and the fertility of the soil predom- 
inate. Further, it was indicated that the relative 
importance of the influence of climatic conditions was 
very much greater than that of soil fertility; for, in 
many countries a rich black soil does not produce wheats 
of very high ‘‘strength.’’ Heredity, too, was shown to 
exert an influence on ‘‘strength,’’ for certain varieties 
remain ‘‘weak’’ wherever grown, while one variety, Red 
Fife, at least retained its ‘‘strength’’ even when grown 
in England, where the climate and soil essentially favour 
the growth of a ‘‘weak’’ variety. How far these con- 
clusions are correct will be shown by comparing New 
Zealand varieties with those of other countries which 
are competitors in the same market. 
