- 152 
_ variety on the Downs.’ With regard to harvesting wheat, &c., he might say 
_ that since the Department of Agriculture instituted inquiries some years ago, 
relative to the cost of the production of wheat, the cost had been cheapened 
considerably. This had been largely done by the introduction of new and 
improved machinery to reap and thresh the wheat, and the increased 
competition among the owners of reaping and threshing plants. Most of the 
Downs wheat-growers were now using threshing machinery, and this did away 
with many expenses in connection with horses and bullocks, and generally the 
- industry was now on a better footing than it had ever before been in the 
colony. There was certainly a great future for wheat-growing in Queensland. 
Barley had been tried in the colony, but the cultivation of it had lapsed for 
want of a market. It was now coming somewhat into favour again, but at 
present prices he thought wheat a more profitable crop. As regarded harvest- 
__ ing barley, his experience had been that it should be allowed to get dead ripe, 
if it was required to make a perfect malt. The seed would always germinate 
better when it was thoroughly ripe. 
In reply to Mr. Coulson, Mr. Deacon said Allora Spring was a white and 
plump wheat. If cut rather green it had a rich yellow colour, and was perhaps 
heavier than when cut fully ripe. In the latter case, however, the colour was 
white. An advantage in Allora Spring was, that in rust seasons, when the 
grain of other varieties got pinched to the size of carraway seeds, although 
small, it was otherwise perfect. To those who had difficulty in procuring 
_ Allora Spring seed true to name, he suggested that they ask the Agricultural 
Department to assist them. 
Mr. W. D. Lame said Allora Spring would assume different colours and 
_ shapes according to the time it was reaped, but naturally it was a round, plump 
- grain, and should certainly not be elongated. 
In reply to Mr. Lely, Professor Surron said he had about thirty varieties 
“of Egyptian wheats ready on the farm, waiting for an opportunity to sow them. 
_ They were very hardy wheats, but, as millers would not buy them, they were 
only good for chicken feed. “f 
Mr. T. W. Caswet (Wallumbilla) mentioned the case of a neighbour who 
had planted Allora Spring alongside a paddock of Ward’s Prolific, and when 
_ they were grown no difference could be seen between the wheat in the two 
paddocks. He had himself found the Talavera an excellent wheat for the 
Maranoa district, and Ward’s Prolific was also a good rust-resisting and other- 
wise satisfactory variety. When he first tried wheat in the Maranoa district, 
it was very subject to smut, but about five years ago Professor Shelton had 
advised him to dress the seed wheat with salt water and then dry it with a 
_ little lime. He had followed that practice ever since, during which time he 
had never been troubled with smut. A neighbour of his had dressed his seed 
_ with bluestone on one or two occasions, but it had not prevented smut, and he 
_ therefore thought the salt water was a preferable dressing for the seed. 
_ Mr. Deacon stated that the Allora Spring was a totally different variety 
from the Ward’s Prolific. With regard to treating wheat for smut, he 
preferred bluestone, although salt and water was also a good dressing. The 
latter, however, was not much used now. 
In reply to Mr. J. B. Stephens, Professor Sueuron said that in his 
opinion the country about Gayndah was undoubtedly a wheat country, and 
there was ample evidence for the opinion. The wheats most suited to the 
Downs would also doubtless flourish about Gayndah. With regard to the Allora 
Spring wheat, it most certainly deserved the many commendations that had been 
_ passed upon it. It was hardy, rust-resistant, and fulfilled a long-felt want in 
Queensland. However, it was open to some objections, and the most 
important of these was its inferior quality. It was deficient ine gluten. 
Millers complained of and bakers strove to rejectit. ‘ Of course, this difficulty 
might be got over by judicious blending with other varieties. Its great fault 
é was that flour made from it did not rise properly, and this was a universal 
