322 



Quality in Wheat. 



[SEPT., 



made from Manitoban and average English flour (Fig. i) illustrates 

 more clearly than any description the meaning of " strength " ; 

 both loaves contain approximately equal weights of flour, salt, 

 yeast, yeast food, &c, and have been baked in the same oven. 

 On the whole, the English loaf contains a trifle more flour 

 than the Manitoban one, for, starting with equal weights, 

 the Manitoban flour absorbs a little more water in making up 

 the dough, and, consequently, makes one or two more loaves per 

 sack of flour, but the difference only amounts to 2 or 3 per cent. 



18 MAY 1904. 



MANITOBA 



ENGLISH 



Fig. 1. 



Pronounced as the differences are in the case shown, it must 

 not be supposed that all foreign wheats are equally strong ; this 

 quality chiefly characterises those grown under the special 

 climatic conditions prevailing on the great Continental plains : 

 for example, the wheats of Kansas, Dakota, Manitoba, and the 

 North-West of America, the wheats of Southern Russia and 

 Roumania, some of the Argentine wheats, and those which 

 come from the great Hungarian Plain. On the contrary, Indian 

 wheats, Australian, and those derived from the Pacific slope of 

 North America, like Walla Walla wheat, are no stronger than 



