58 Chemical Work on Canadian Wheat. 



that, weight for weight, Ladoga flour yielded a larger weight of 

 bread than that of Red Fife. 



Composition of Canadian and Foreign Wheats. 

 As a professional juror at the World's Columbian Exposition, 

 held in Chicago, 1893, the writer co-operated in the analysis of 

 the cereals submitted for award. In this series there were 166 

 samples of wheat, forty-nine of which were from Canada. The 

 analytical data, which have been published in extenso* furnished 

 evidence of the high nutritive qualities of Canadian cereals 'n 

 general, demonstrating more particularly the superiority of Red 

 Fife and White Fife wheats as grown in Manitoba and the 

 North-West. 



Cross-breds from Red Fife and Ladoga. 



Following up this line of investigation, we undertook, in 1899, 

 a comparative study of Red Fife, Preston, Stanley, and Percy 

 wheats as grown in Manitoba, the three latter varieties being 

 cross-breds originated at the Central Experimental Farm from 

 Red Fife and Ladoga.! 



The most noticeable feature was the great similarity in com- 

 position of the four members of the series. Judged by chemical 

 standards accepted at that time, all were exceptionally good, 

 comparing most favourably as regards protein content with average 

 market samples of the best wheats of the world. Of the cross- 

 breds, Preston only falls behind in protein, while both Percy and 

 Stanley showed slightly higher percentages than Red Fife. The 

 figures were as follows : Red Fife, 12*84 P er cent. ; Preston, 

 1 1 "86 per cent. ; Stanley, 13*16 per cent. ; Percy, 13*67 per cent. 



The Grades of Wheat. 



The installation in 1904 by the Cerealist of an experimental 

 roller mill and baking oven permitted us from that date on to 

 enlarge the scope of our work with wheats, making it possible 

 to submit to examination the flours from the wheats under inquiry, 

 and to attempt correlation of the chemical and physical data with 

 the results of actual baking trials. 



It was thought that some light might be thrown on the question 

 of what constitutes quality in wheat by a closer chemical study of 

 the various commercial grades and the flours that might be ob- 

 tained from them. The product of the western wheat fields is 

 annually inspected and graded by a Government official, and it 

 was considered of interest to ascertain how far the composition 

 of the wheats, as revealed by chemistry, might agree with the 

 official grading. With these objects in view, samples representing 



* Report of the Che/mst, Central Experimental Farm, 1895. Bulletin No. 45, 

 Division of Chemistry, U.S. Department of Agriculture, Washington, D.C. 

 t Report of the Chemist, Central Experimental Farm, 1900. 



