1 Nov., 1898.] QUEENSLAND AGRICULTURAL JOURNAL. 335 
Aoriculture. 
CROSS-BREEDING OF WHEATS. 
Tx connection with the experiments now being carried out by Mr. W. Farrar, 
wheat expert to the New South Wales Government, in the cross-breeding of 
wheats, the following article from the Agricultural Gazette (London) will be 
read with interest :— 
MILLERS’ REQUIREMENTS IN WHEAT. 
GROSS-BREEDING OF WHEATS. 
There are numerous varieties of wheat grown in Great Britain, as all 
agriculturists are aware, but there are a good many only known from the 
esteem they have gained locally. It must be borne in mind, however, that a 
good sample of wheat must necessarily depend upon the miller’s judgment and 
choice, as he is the ultimate purchaser, independently of any name the variety 
may be called. But before we go into the question of the different wheats 
grown in this country and what kind of wheats the millers desire, it may be as 
well to describe the cross-breeding of wheats and its great importance in 
helping the farmers to improve the quality and yield of their crops. The 
ordinary practice on some farms is to grow one kind of wheat only, not because 
experience has shown that that variety is best adapted to the locality, but 
because it is generally produced in that part of the country. And, strange to 
say, in most cases, when a new wheat is sown—usually tried on an extensive 
scale—it is because samples of the grain have been well puffed by some 
seed merchant, or because some of it had been exhibited in the ear at a show 
+1 London or some other centre, and no attention is paid to the suitability of 
the soil. Experiments may be excellent means of getting enlightenment and 
making progress, but such trials ought to be made with a certain amount of 
discernment. It is well when selecting seed wheats not to be carried away by 
the fine outward appearance of the grain, or disappointment may follow. 
Take, for example, some of the wheats which are splendid in appearance, and 
all that could be desired in the field, and were so much sought after a few 
years ago, but, owing to their soft texture and deficiency in strong gluten, were 
‘yorse than useless in the mill. Ambrose White, Kessingland, and San 
Salvator were wheats that, under average favourable circumstances, made a large 
yield per acre; but these wheats were most troublesome in the mills on account 
of their woolly nature, and the flour produced when made into bread did not 
improve, for the loaves were not only of a bad texture and colour, but many 
Jess in numbers per sack. Farmers must recognise the fact that the period 
has gone by in England when inferior produce could be profitably grown, and 
millers cannot now afford, on account of the severe competition in their trade, 
to purchase grain from their neighbours, the farmers, at a fraction above its i 
real worth. It therefore behoves the English farmers to grow the choicest 
and most valuable kinds of wheat, from a miller’s point of view, as the few 
shillings a quarter obtained over the inferior quality lots not only helps to 
level upwards the price of English grain, but tends to increase the demand for 
English wheats amongst millers, besides which such wheats are more readily 
sold than is the case with inferior sorts. 
We are aware that season, independently of either soil or manuring, very 
much influences the composition of the grain even in one and the same description 
of wheat, and when grown in the same locality ; but almost all varieties are 
capable of improvement under eareful culture or by cross-breeding, which 
frequently makes the offspring better m quality and quantity for both farmer 
