3 28 



Quality in Wheat. 



[sept., 



results are treated graphically ; the following series of curves 

 deal only with the figures of Table VIII. for wheats grown 

 in 1903. 



The diagram (Fig. 2) shows a comparison between the bakers' 

 marks, the total nitrogen and the gluten for the 1903 wheats ; 

 one division of the vertical scale indicates ten bakers' marks, 

 0"2 per cent, of nitrogen and 1 per cent, of gluten respectively. 

 The positions representing each constituent in the various flours 

 have been joined to form a curve for the assistance of the eye. 





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Fig. 2. 



It is apparent that there is a very fair parallelism between the 

 amount of nitrogen in the flour and the gluten obtained on 

 washing, and that, roughly, these two curves have the same 

 general trend as the curve showing the bakers' marks for 

 strength. One notable exception occurs in the Red Fife (No. 9) 

 grown at Addlestone as a spring wheat, which, with the highest 

 nitrogen and gluten content of any of the English wheats of 

 1903, is yet inferior in strength to several of the other English 

 wheats grown from foreign seed. Pilgrim's Prolific (No. 13), again, 

 possesses a nitrogen content and yields an amount of gluten 



