. CONTENTS XI 



SECTION PAGE 



IV The New Wheat is Named 154 



V The Qualities of Marquis are Investigated . . 154 



VI The Introduction of Marquis into Western 



Canada 157 



VII The Introduction of Marquis into the United 



States of America 158 



VIII General Description of Marquis 170 



IX Prizes Awarded to Marquis 172 



X Long-Period Tests for Earliness and Yield . . 174 



XI Earliness and the Gain of Working-time . . 175 



XII Earliness and Storms 176 



XIII Earliness and Rust 176 



XIV Earliness and Frost 180 



XV Marquis, Ruby, and Prelude 183 



XVI The Advance Toward the North of the Belts of 



Wheat and Corn 187 



XVn The Yield of Marquis in Western Canada . . 190 



XVIII The Yield of Marquis in the United States . . 192 



XIX The Eavorable Grading of Marquis .... 196 



XX Resistance to Shelling 197 



XXI Milling and Baking Qualities 198 



XXII The Origin of Hard Red Oaloutta . . . .204 



XXIII The Origin of Red Fife 206 



XXIV Marquis as the Off-spring of Red Fife and Hard 



Red Calcutta 218 



XXV The Future of Marquis 223 



XXVI Saunders and Burbank 228 



XXVII Burbank's Quality Wheat as a Possible Com- 

 petitor of Marquis 233 



XXVin Biographical 'Sketdh of the Discoverer of 



Marquis 237 



XXIX Governing Bodies and Scientific Research . . 238 



XXX Other Work of Dr. Saunders 239 



XXXI The Crop Value of Marquis in Canada and the 



United States 243 



XXXn The Increased Wealth Brought by Marquis to 



the United States 246 



XXXni The Increased Wealth Brought by Marquis to 



Canada 252 



XXIV Summary 257 



