Canadian Agriculture. 
263 
1873, 17-01; 1874, 14-23; 1875, 17-05; 1S76, 9-61; 1877, 16-78; 1878, 
12-50; 1879, 11-30; 1880, 13-30. A yearlj- average of 14-51 bushels. 
" The report of the Ontario Agricultural Commission, whose investigations 
rmbraced the results of years, places the general average of the Province at 
11-5. In the 10 years, from 1870 to 1879, the yearly average per acre over 
the whole area of the United States was but 12 o. South Australia, during 
9 years, averaged but 8 bushels. In Great Britain and Ireland, with high 
(.ultivation, fall wheat yielded from 1852 to 1879 an annual average per acre 
of 27f bushels of 61 lbs. per bushel, equal to 28 bushels of 60 lbs." 
Though it appears that autumn sown wheat may succeed in 
sheltered places, it is spring wheat which best suits the Pro- 
vince ; for it is claimed that not only is its average yield per 
acre ahead of that of any other country, but its weight per 
bushel is also greater, and its flour-producing qualities are 
unequalled. The St. Paul ' Pioneer Press,' the leading journal 
of the great wheat State of ^linnesota, which adjoins Manitoba 
on the south, wrote : — 
"It seems to be a settled fact that the farther north wheat is grown, up to 
a certain limit, the better it is. The berry obtains an amber colour, rounds 
out into a fulness it does not attain here, and is rich in gluten, the life-sustain- 
ing principle of flour. Some two or three years ago samples were procured 
from several parts of the Province of Manitoba for trial. The best of this was 
placed in the hands of some of our leading wheat-growers for cultivation. One 
variety of Eed Fyfe }"ielded the first year at the rate of 37 bushels to the acre, 
of a hard amber colour, which the wheat inspector for the Millers' Association 
at Minneapolis pronounced the finest specimen he had seen since he had been 
connected ^vith the Association." 
Nor less outspoken is the opinion of another United States 
journal, the ' American Miller ' : — 
" It is quite generally conceded that the best wheat-fields in the world for 
the production of the hard wheats so much desired in gradual reduction 
milling, lie partly in Minnesota and Dakota, but chiefly in Manitoba. The 
possible acreage of Manitoba wheat is only baimded by its settlement, and we 
must expect a constantly-increasing crop in that part of the Dominion for 
many years to come." 
The testimony from these American sources may be appro- 
priately supplemented by that of a Canadian gentleman of 
extensive business experience, Mr. W. VV. Ogilvie, managing 
partner of the Ogilvie Milling Company : — 
" We like Manitoba wheat because it contains more gluten than any other. 
This is the quality that is required to make a light loaf of bread. It is 
altogether in the soil, which is new, dark and deep ; it has a greater depth of 
dark soil than any part of the United States You will get 12 lbs. 
more and much better bread from 100 lbs. of Manitoba wheat-flour than from 
Ontario wheat -flour. It will also give 2 to 3 lbs. more flour per bushel than 
Ontario wheat. The wheat of Ontario is every year getting weaker, and 
containing more starch and less gluten, so that this year (1882) we find it 
imix)ssible to make good flour out of it. The element required for growing 
