— ILLING TESTS. OF WHEAT NEW VARIETIES OFCEREALS ,

E V I D E N C E

D R CHAR LE S E . S AUND E R S

E R AL M I N E XPE R ME TAL FAR E XP IME NT IST, D O IN O I N MS .

B EFO R E THE

T E JE

AGRICULTURE AND COLONI&ATION

1 9 0 5

PR INTE D B Y OR DE R OF PARL IAME NT

’ ommittee s Fina As advance sheets of the C l Report

OTTAW A

WS N PR INTE R To THE KINGS M PR INTE D BY 8 . E . D A O , OST E X CE LLENT MAJE STY

C O N T E N T S

D R HA . C RLE S E .

MILLIN TE S T AR I - G S OF V E . WH ATS . 209 22 O US , pp 4

E rim xp e ental Flour

R ed e comar hi Fif p ed with W teFife

Milling value of Clul Jeat

e Bl hi f Th eac ng o Flour .

ol m C our of Flour .

M valu the difie rent k n illing e of ripening i ds of Wheat . .

New v a rieties of ea rly ripening Wheats .

The origin of R ed Fife . r .

h at ss anse e n“ Improving W e by cro ing d l ctio 0

the ea e r s Reports from P c Rive Di trict 0 0 0

New varietie s of O ats and Ba rley .

Golden Drop Wheat

E mmer and

Peace R iver Wheat . .

MENTALI T L E . AUND E R E X PE R I D R . CHAR E S S S , S

- A. 1905 4 5 E DW ARD VII. APPENDIX No . 2

MILLING TE STS OF WHE AT — NE W VARIE TIES

HO USE or CO M MONS , m34 CO MM ITTEE Roo ,

E Y a 21 1905. TU S DA , M rch ,

mt e e s The S elect S tanding Committee on Agriculture and Coloniza tion e h r thi ’ k r ha r an es . a 1 . C d at 0 o amM . ee a y o cl c , Gr nw y, i m , pr iding

& — a . S a e s The CHAIR M AN . W e sh all bear this morning from Dr . Ch rles E und r ,

r mn li h a ar . pe i e ta st at t e Centra l Exp eriment l F m

E E E FLO MILL XP RIM NTAL UR .

— Mr e e a e a ea e e o e Dr . SAUNDERS . . Chairman and Gentlem n, las t y r wh n I pp r d b f r m I a e h a an e e e a was this Com ittee, m de s om reference to t e fa ct th t xp rim nt l flour mill a nd a s the be ing purchased for the study of the different v arie ties of whea t, l o for I . h m s ea in ffe e s of umess a e ss &c s tudy of wh t di r nt condition pl pn , h rdn , T i orning e th es s the k i has purpos e to bring b fore you, first of all, s ome of e r ult of wor wh ch h i d es s a s been done with t e a d of the new mill . The app aratus really inclu two m ll mill ,

“ h a me one having a p air of corrugated rollers and the other a smoot p ai r . L rge com rcial a r mills are ge nerally equipped with severa l k inds of rollers , but two p irs a e sufficient a for most expe riment al purposes . The ma chine is provided ls o with a s ifting app ar

z n atus and a s et of 12 s ieves , running from No . 16 wire gau e &with meshes of a bout o e n n h a sixtee th of a inch& up to No . 14 s ilk &which as approxim tely 140 meshes to the T e i a a h s a . s runn ing inch& he mill, of cours , s d pte d to t e use of very m ll quantitie of i wheat, becaus e, as you will readily unde rst a nd, it s fre quen tly necessary to rea ch a e s as the a a ea e e we a e an a e a a d ci ion to qu lity of wh t b for h v y l rg qu ntity of it on h nd, and in many ca se s we a re s aved much time and trouble by the use of a mill of this are a el a a e k ind, a s we ble to imin te v ri ties of poor qu ality without wa iting for the a e a ccumulation of a l rge amoun t of grain b fore mak ing a tes t . The qu antities th at we use are a bout the same as those employed in other labora tories where exp erimental milling is ca rrie d on five pounds or less of grain be ing ee a s e sufficient . Ind d, our mill en ble us to mak quite Satisfa ctory tes ts with as little ‘ ’ We s a ak e a is a as one s ea . ll e s or two pound of wh t u u y m wh t c ll d tra ight flour, a term which includes all the flour of reas onably good qu ality that c an be obtained from i k ‘ ’ h ea . s ss e a s a e a e s s t e wh t It po ibl l o to m p t nt flour with thi mall mill, but tha t

i e ffi and is e essa a s a le. e a s mor di cult, not n c ry, ru I might xpl in, however, to those i who are not famili a r with milling, that it s quite impossible in an exp erimental fiofir ' e be s a a e ak e the e s mill, wheth r it m ll or l rg , to m flour of v ry fine t colour . Everyone ’ will eas ily understand tha t when a ccurate quantit ative re sults are requi red it i s nece s a er a t rou to the end e a s ary to run all the m t i ls h gh in ch operation, t o s top the ma chin ed and s the s e the ery repeat ly, to thoroughly bru h out in id of mills and of the sifting s a es no e appa ratus . Under such circum t nc mill r would expect the flour produced to s e e not be of the best colour . Thi , howev r, do s interfere at all with the accura cy of e a se all our sa es are ea e a k e an ar the results, b c u mpl tr t d li d e judged by their rel ative The in rather than their absolute colour. flour prod uced the mill i s c a re fully studied by

n ma e ds . The c e ca k mechanical a d che ic l m tho h mi l wor , such as the dete rmin ation of 2— 20 X P R IME NTALI T D R . CHAR LE S E . SAUND E R S , E E S

1905 4 - 5 E DWARD Vll. , A.

m s the a n e f t h a a a . a &c . i t e e itrog n , , , s done in ch mic l l bor tory In y divi ion qu ntity of a l te is e e ed and the al a s as far as i t can be e e e r g u n d t rmin , qu ity l o d cid d by mpi ic l

— th s are a s s e . me thods . The colour an d the wa ter abs orbing power of e flour l o tudi d The s a e is h ak ea e e the a mo t import nt t st, however, in t e m ing of br d wh r both qu lity a e e and qu antity of the gluten combine to give the results . The qu ntity of flour r quir d

fo r a bak e s is a th k s se be e s e a e ing t t not l rge, but e wor mu t of cour don with con id r bl

care if trustworthy c onclus ions a re to be reache d . I have a small fermenting cupbo a rd which is k ept a t a te mp era ture of about - de n i eas e a e the thirty four grees centigrade, a d a small gas oven which s ily r gul t d to , B de s ired te mp eratur e for bak ing &a bo ut two hundred and te n degrees centigr ad e&. y k h n ea c an be eeping t e conditions a s ne arly uniform as pos sible, o e batch of br d com ar a e the p a red with another fa irly well ; but when very a ccurate comp arison s e w nt d, ix flours which a re being comp ared are alw ays put through in the sa me b atch . S dif

- ferent k inds of flour can be fe rmented an d bak ed t ogether . The Two r ath er dis tinct investigations are being carried on at th e pre sent time . obj ect o f the first is to determin e the r el ative v alue for milling purpo ses of all the

ll as es . varieties of whea t grown in Cana da ; good samples b eing, of course , u sed in a c ma be e e al k o n a s e k s W ea are wn e as It y not g n r ly n w th t ome v ry poor ind of h t gro in t rn n th te a the a e s cts e Can a da a d also , occas ionally, on e wes rn pr iries ; though in l tt r di tri there is “a de cided preponderance of R ed Fife which k eep s up the a ve rage qu ality omf h e a a a e a the as cen danc and a t e whol crop . In eas te rn C n d poor r va rieties h ve y ; I convinced that the relatively low price of eastern wheat is not d ue prima rily to a ny e e l a e s l k th e the a e d f ct of c im t or of oil, but r athe r to a c of care in e choic of v rieti s used first - ass a e e s a s R e W e e a r s ee . e s ed e in for d Wh n cl v ri ti , uch Fif or hit Fif grown h o a an a e a se as e a e astern Can ad a , t e crop bt ined in v r ge on is of v ry high v lue for mill

ses . a e a l sa es eas e s ea ar ing purpo Ordin ry comm rci mpl of t rn pring wh t e, however , a M the s a e e s s e a s a e . u er u u lly of inf rior qu lity ch m condition xi t in r g rd to wint whea t, t a is a the a es e ea a ee se e e h t to s y , v rieti of wint r wh t h ve not b n l ct d for th eir suitability for brea d—mak in g purp oses and the average quality of the winter wheat grown in a Ont a rio is by no me ns as good as it should be .

E FIFE M PARED E FIFE R D CO WITH W HIT .

I wish to present to you two cas es whi ch s erve to demons tra te the pra ctical v alue n k of expe rimental milling a d ba ing tests . O ne of the questions which w e are s ome i es aske is as the e a e a e R ed and h l tim d to r l t v v lu of W ite Fife for mi ling purposes , In k a a a e s w as order to ma e comp r tiv te t, it necessar y to obtain both va rieti es in pure “ th s a e th an d n e e e sa . condition , grow in m fi ld in me season For this purpose we took

sames es s . pl from our own uniform t t plot In this way w e were able to be sure of the th h uniformity of e conditions under which t e varieties we re grown and als o of their C e a R ed is o p urity . omm rci l Fife ften somewhat impure a nd commerci al White Fife l The sa is s a s k s o . es the a e es ak e m u u l y tri ingly mpl of two v ri ti t n fro our own plots e a e the ess n w re c r fully ground , proc of milli g being the s ame in both c as es , and the & tw o s a es o f ere e a e ll a a ze and ake mpl flour w th n c r fu y n ly d b d . The two flou rs we re the s a e e ed& a e a a of m colour, yi ld bout id ntic l mounts of gluten absorbed the s ame , e mk a a a an d a qu ntity of w t r in ing dough , g ve lo aves of the s ame volume colour , a nd S ames u an e t e . d ea e e s t x ur & pl of flo r br d w r hown&. is e a a the Wh e e is e a It cl r th t flour from it Fif qu l in v alue tha t m ade from R ed h t w r e . a t e o a e a a s Fif In f ct, pr ctic lly indi tinguishable ,

S o far as e and ea ess are e e R ed e an yi ld rlin conc rn d , Fif d White Fife are als o almo st identical .

th ha rma B y e C i n :

Are se a sa Q . tho Ont rio mples of whe a t 2 e e e . the x e e a arm A Th y w r both grown on E p rim nt l F at Ottawa in 1902 . That ILLI R HE A — M NG TE STS OF VA IOUS W TS , NE W VARIE TIE S OF CER E ALS 211

APPE NDlX No . 2 was an e e na oo ear an e a s a se r mfr ma cro for xc ptio lly g d y , d w h ve ved ve al sa ples o th t p study . h Q . You ave m ade no tests of western wheat & a e t e e A . I h v es t d w stern grown Red Fife, but not White Fife.

ma s a a s ves a n was o co en e as a n and has, I y y th t thi in tig tio nly mm c d l t utum , f r r i n flak e i s a e o e et essed ve far . The a d s s th , not y p ogr ry mill ng ing t t e mo t ccu ir r h In s n s a ate es w a fo t e c mar s n v a e es . t t e h ve found o p i o of ri ti some c ase o e find

differen ce in this way b etween varieti es wihch in other re spe cts app ear identical . e e The re is practically no di ffe r nce be twe en Re d and White Fif , except th at White n h k H we er th r sk n i as Fife h as a yellow sk in a d R ed Fife as a red s in . o v , e ed i s f hion

a e s . ere is u e a e e s e es a s o ne a a st bl ju t now Th ndoubt dly pr judic , om tim trong , g in

yellow sk in .

r r o s By M . B u r w

a u e & Q . You say tha t White Fife is equ lly prod ctiv

A . Yes .

B th Cha rman y e i

Q . Not more productive & h a era e . k as a e . a es e e a es ak t e A I thin not, rul It v ri in diff r nt loc liti , but t ing v g

th e e e a a ms re ha ee an ea ffe e e es s . on e xp rim nt l f r the s not b n y gr t di r nce in productiv n W nk e e the es at eas & Q . e thi it mor productiv in w t, l t I do

O n s e s a . . m A o m oils it y be more productive

THE MILLING VALUE OF CLUB \VHE AT .

We h ave had inquiries from northern Manitob a in rega rd to the milling value h oes the amof C w h h a s al of a v ariety of w e a t which g by n e lub hic s a m l, ff T e i e fine k an a a e thicken ed hea d with red cha . he wheat its lf s v ry loo ing d ttr ctiv R e as at a Hea a as when we ll m atured . Comp ared with ed Fif , grown Indi n d l s t s e on , the Club whe at from northern Manitob a can s c arce ly be s aid to be infe rior in appe ar

a es are e e e . S a es s ance . B oth s mpl xc ll nt & mpl hown&

B urr ws : By Mr. o

a a o f e , Ma t a & Q . From wh t p rt north rn ni ob

e a s . A . The district of Gilb rt Pl in e e the man e a K ea b a dis Q . Th y c ll it idd wh t out th r , from who rought it into th t triet & hes a e C ea se to us w as s e and the A . T mpl of lub wh t nt ground thi wint r flour w as to be s o e a e e a of w as a nalyzed . It found m wh t d fici nt in qu ntity gluten . The

s e t . The of the is a a k a gluten is als o l acking in tr ng h colour flour d r , un ttra ctive

e a e e a C eat is an ea v a e an d a es or Q . Th y cl im out th r th t lub wh rly ri ty m tur four five d ays earlier than R e d Fife &

i e re . s a a a a e t o. the A . Th a t s no doubt quit cor ct I wi h to c ll p rticul r tt ntion two

a e a se the fine a ea an e the C ea eve e s amples of whe t, b c u of pp r c of lub wh t, n wh n com The fiour C ea s w its e p ared with the bes t Re d Fife . from lub wh t ho s inf riority to a '

e on a na s s as a e s ed . B ut the ak n t es t show s certain e xt nt ly i , I h v ju t point out b i g a and s d e e e s a se the that it is Of ve ry p oo r qu lity ; I houl , th r for , trongly dvi farm ers

o a s n ue the c va s ea , o f northern Manit b to di co tin ulti tion of thi wh t

r B land : By M .

Q D OGS the Red Fife grown in Ontario or Queb ec give as good results as the 1 ar Ma ba and the es & No . H d in nito w t ms ar e e a e a A Th at is a ues tion to which I a c c ly pr p r d to give decided answ er . q D R NTALI T . CHAR LE S E . SAUND E R S, E X PE R IME S

- 1905 4 5 E DWARD Vll. , A.

at present ; but so far as the investiga tions have gone they d o not show any inferiority a .n the qu ality of p ate nt flour m a de from the R ed Fife grown i n e as te rn Ca n ad . It is l l a v i l el as a e e a e un ik e y, howeve r, th t comp ara ti ely s oft R ed F fe wi l yi d l rge a p rc nt g

a en a 1 Ha . of p t t flour as would be obt ined from No . rd Th r ea a a a e ea a n e e b d m de from Club whea t i s s ingula rly un ttr ctiv , b eing h vy d v ry k a es a an . ese d r in colour, d when comp a red with R ed Fife it is strik ingly inferior Th lo v

s e e s s w e e ake e the s a e ns the s a e p cim n ho n & w r b d yesterd ay under xa ctly m conditio , m amounts of yeas t having been used and the dough ha ving re ceived exa ctly the s ame ea e h n s tr tm nt in both c ases . While it might be poss ible by varying t e co dition to pro e e te ea an s ea i a a n as e be ve duc b t r br d th thi from Club wh t, ts qu lity would in y c ry

- r . s m h e poo Thi bread was ade from that a ttra ctive s ample of Club whe a t w ich I show d

to o t s rn n a a Is y u hi mo ing, a d I wis h in this connection to emphas ize the f ct th t it e quit imp os s ible for anyone to tell good whea t by merely look ing a t it. a Q . Th t gives a flour some what like Goose whea t & The l A . f our from Goose whea t i s not so dark as this .

B a Ho Me ber : n n . m y

Q . Could not the d ark colour be a ccounted for by the method of milling & ir h . s . a e t b A No , All t e v rieti s of flour which I have here & en in num e r& we re e the s a e an h a produc d in m mill d by es sentially t e s me method . Yet the othe rs are not ar k k h d li e t e Club . The Club was groun d twice with the same res ult .

B M ro y r. Bur ws :

Q . Do you remembe r who sent that whea t to you &

A. r M . Ge e G l e la ns Ma org Dow, of i b rt P i , nitoba . — M r B WS . . URRO I k w the s w a s an h no di trict it grown in , d t e p eople out there k i s a ea t e l thin it wh of v ry good qu a ity .

The CH N — It e a k s AIR M A c rt inly loo good . I do not know whe ther you can see any f e e e e a e a l di f r nc wh n you comp r it with this s mp e of R ed Fife.

r a n l ir By M . J cks o &S e k k&:

- Q . B y s ton e grinding you might get a p ure flour & k - A. I do not thin that s tone grinding would improve its app r nc ea a e .

. It ak es e s ee ea a Q m v ry w t br d, lthough not very light &

- A. se the s e is as n Of cour ton grinding out of f hion a d one ha s to cons ider the as s e t f hion v ry much in hese m atters .

THE BLEACHIN OF FLOUR G .

The es se a be s ss e qu tion of colour of cour c nnot di mi d without the con sideration of A r ea . s a e a a a e one at bl ching you prob bly w r , , lea st, of the ve ry l arge milling com a s in C a a a ea es i ts f s a i l e . p nic n d , now b ch ir t gr d flour It s tr ue that a rival comp any es a the use firs t- as h announc th t by of cl s wheat t e neces s ity for bleaching is void d . a e . It re a s to be see et e the w ll e e the a m in n wh h r public i pr f r ble ched flour with its p ale ea the ea e its a e ee ea T cr m tint or unbl ch d with r th r d p cr m colour . he flour in both c i a e Man a and a ases s e e e a . m d from itob oth r pr iri wh t I have s amples of flour and ea s how the u the C ea i br d to how colo r of flour from lub wh t s change d by ble a hi rf c n . The es s use the a a ea is de proc I in l bor tory for bl ching flour not i ntic al with that “713 15,

.th a e s is used in e l rg mill , but it gives results which are simil ar s o f colour ar as is concerned .

Mr Finla By . y

How i lea ed & Q . s it b ch the a a is s e e A . In l bor tory it mo t conv ni nt to use oxides of nitrog n e gene rated b h e s a but l l t e d compo ition of nitric cid ; in arge mi ls the s u a mo t pop l r method is ti ILLING TE T V R — E RE AL 213 M S S OF A IO US WHE ATS , NE W VARIE TIE S OF C S

A N PPE D IX No . 2

— us e the o w mixture of gasses produced by p assing e lectric spark s through air. Y u ill see from these samples that the ble ached flour is somewhat more attractive in appear ‘ ance an d mak es ra ther more a ttractive look ing bread ; but the bleaching does not r m e ed the e e h a ke d f cts of t e gluten, and the bread fro m the bleached flour is he vy, li tll y1 e at er.

B Mr a cks n y . J o

How a th Q . bout e v alue of this flour for food &

. is a e its mma va e e s se its A It f irly nutritiv flour, but co erci l lue d p nd of cour on a a e ess the n a ea ttr ctiv n to public, a d it certainly app ear s from these samples th t br d

a e e C ea m . th l e e e m d from pur lub wh t would be al os t unsale able If e f our w r mix d

“ s a in with a ufficient qu ntity of R ed Fife, it could of course be e asily mark eted, but

pure condition it would comm and only an extremely low price, I thin k .

r iller : By M . M

es e a en the ess es e & Q . Do bl ching r der flour l whol om B i e e e v e the ea en . lea e e o be a s e A ch d flour s b li v d t quite s whol om , pro id d tr tm t

has ee e se e e . The s e o eve ee s e es a n. not b n v ry v r ubj ct, h w r, n d furth r inv tig tio

r B urro By M . ws

ffe a t de a e n the wt a C ea & Q . Wh at e ct would lti u h v upo gro h of th t lub wh t a a a ff Th s ame R e e A . It might h ve a f vour ble e ect. e pl of d Fif with which I a w a th sams is s a a ea e s n e ha ve b en comp ring it not grow in e di trict, but imil r in pp r he a a nce a nd quite c omp arable with it . Even the e arlines s of t Club wheat is not a w a e a e s n and suffici ent reas on for re t ining it, because e h ve oth r v ri ties , uch as Sta ley f r a e are s s e o C ea n Presto n , o inst nc , which very di tinctly up ri r to lub wh t for milli g

se s an c e l e e are te as e a and o a e a ar . purpo , d whi h I b i v qui rly, will pr b bly giv l ger crop a The Club whe at do es very poorly he re at Ottaw .

ocha’ n : B y Mr . C a e

i s a l a a e to s is no t & Q . It p rticu rly li bl ru t, it

s e s ere . ss a r er a A . It is extremely ubj ct to ru t h Po ibly in d i clim te it might not

rus t b adly .

COLOUR O F FLOUR .

the s e the r s o d k e a a e t o While on ubj ct of colou of flour, I h ul li to c ll your tt ntion e the fa ct tha t R ed Fife does not give white flour . It is s om times ma intained tha t int a R ed e ea is a es one O f the s trong PO s bout Fif wh t th t it giv white flour . As a s e e va e es e a r e a e e R m a tter of fa ct, om inf rior ri ti giv colou n r r to whit , flour from ed

- am e . s a e s a Fife wheat be ing a lw ays cre colour d I hould r th r y of Re d Fife th at it

o a n s ea . The a ed r m gi ves the p ales t flo ur f y trong wh t flour obt in f o White Rus s ian

e e is s n e s e . V er s i s much ne arer to whit , but di tinctly i f rior in tr ngth y oft wint r wh t such for ins tance as this s ample of the variety called Arca dia yield flour ea s , , , ,

e e for re ad ak . ese s a es s e e almos t pur whit in colour, but poor b m ing Th in t nc rv to

r ec ess a the es . n e e on show that the p aler flour s a e not n rily b t I d d e c annot judge

ea a e an re an one can ea . s te ms flo ur by its app r nc y mo th wh t Thi whi flour fro oft r e ad a s s and as wi nte r whe a t would prob ably p ov mir ble for bi cuit p try, but is not a

- ak as i s af e av rea es . S a e s o Th success for brea d m ing, th lo of h y b d prov & mpl h wn&. e ma be es e as a e a e is s e e s bread has what y d crib d d d whit colour which , to mo t p opl , les

o en R ed is se . a ttra ctive than the cream col ur wh Fife flour u d

r Herr n : B y M . o

Where w a s tha t winter whe at grown & Q . oma e a a o c f e A At Burlington Ontario. If you p r th t lo f br ad with the bread . ,

‘ rin whea rown here at t a a se made from White Russ ian sp g t g O t w , you will e that the A I T D R . HARL NT L C E S E . SAUND E R S, E X PE RIM E S

1905 4 —5 E DWAR D A.

The other h e uss an ves a ar er ess heav oa the c is s l a . W it R i gi l g , l y l f, though olour imi r er s n o e ate s e a a ave ea all ve a d e tro g, or m d r ly trong , wh ts th t we h n rly gi flour of e p

eam e a e e yellow . a Re h e as es e cr colour th n d Fife, t e colour in s om c b ing quit d cid d a e s am e a n es ea a s I h v ples h re of flour ma de from S t nley a d from Pr ton wh t which , ese s e ou are no d a are a re ss es e wee Re d e and a d a . om of y oubt w , cro b t n Fif L og Th a s o are a s s a e a k e tha the R ed e . a e f irly trong flour , both littl d r r in colour n Fif I h v l a s a a on the s ea e a s mple of flour m ad e from Ladoga . Lado ga w s e of fir t rly wh t a bro ught into the country afte r the es tablishment of the expe rimental fa rms ; it w s grown for some time until it w as found tha t the flour m ade from it was r ather t oo a k N I e e e is r n a e an d r in colour to suit the publi c t aste . ow, b li v , it not g ow l rg ly in y s e o o V e e e di trict, xcept on the Pe a ce ri ver, in the n eighb urhood of F rt rmilion, wh r The ad a is s a t s th r V er m. it id o be the so le s ource of upply for e Fo t milion ill L og

akes a e a a ea th e e i a e ed . m v ry f ir lo f of br d, though y llow tint s r th r pronounc Of o ifi en c rse a th e re te a d er ce . h am e ed t e Re d e is t e s u , comp r wi h Fif , th qui At e tim , th el e a an e e y lown ss is not altogethe r un a ttr cti ve to m y p ople. It is not a deep yellow ik a l e ea e . I a e a o e e l th t which Club wh t giv s h v s h r , for comp aris on , s mall lo av es

a e m - r i s m h r ss ea ea s a n m d fro o e of t e c o br d wh t , which e ow b e ng intr oduced by the

e r me a ar es S a e an a a . e l d e v ve e xp i nt l f m, Pr ton , t n y E rly Rig Th y gi e ry good br a d, e R but not quite qual in colour to e d Fife.

B Mr Thom : y . pson

h h h Q . W at is t e n ame of t e varie ty that they grow in the Pea ce River country &

. Th La c a A e d g . e et th Q . Th y g e best res ults from tha t &

. k i s the l e a l a e e ave te A I thin it on y r y v ri ty which th y h tes d thoroughly . W e a e se e ea a e e t h v nt oth r rly v ri ti s o them from which we think p erhaps they will get V a better results . rieties as l ate as R ed Fife c annot be d ep ended on to rip en th r e e . T is a s all hi s p erh p I need s ay on the s ubje ct of milling t ests of the different va rieti es of wheat .

THE ILLIN VALUE OF T HE DIFFERENT RADES OF EAT M G G WH .

B ir th Cha ma . y e n k h . a t e es Q Do you now nything of t ts tha t were made by the Agricultural D ep art ment in the North -wes t & se e e es s th ffe A . Tho w r t t of e d i rent gra de s of wheat not of different v ri ti , a e es , ' W e are now mak ing a somewha t s imilar series of tests at the exp erimental f rm a . S am e ’ s ag o a e es w as e e e the Ma a G a G month r qu t r c iv d from nitob r in rowers Associ a ti on tha t w e s e ak e an es a o the e a e a e th hould und rt inv tig tion int r l tiv v lu of e different gra des of

ea l ses . s e es a n th wh t for mil ing purpo Of cour our inv tig tion i to e rel ative v alu e of the ffe e a e es ea is a e s am di r nt v ri ti of wh t c rri d on with good ples only but in tudyin ; s g the different grades w e are concerned with mixtures v arying in th ir e plumpness ha rd , S o a the es a ess &c . s ar n , th t two inv tig tion e quite dist inct in ch ar ct r a e .

By ill &: Ja cks on &S elki rk&:

Can e us the a . m you t ll ount of water absorbed by thes diff r nt ind Q e e e k s of flour when ma de i nto bread & a . e s b a 60 er e a e e m ' A Th y b or bout p c nt of w t r wh n ade into dough and W hen k e u h the ea e a s a - b a d thoro g ly br d r t in bout two thirds of thi s a dded wat r e . Tha t is to k a l 100 lbs . a 1 sa e 60 bs . y, of flour will m bout of dough and about 140 lb of s . bread Are e all a k e Q . th y li in thi s res p ect & e a A . Not id ntic l though among good va ri eties the ff , di e rences are slight a e ea ak . Which v ri ty of wh t t es up the higher p erc t g Q en a e of wa ter & nk the R ed e a s s A . I thi Fif b orb more w ater than a ny other va riety we hav 1 es e the es s are e e e at es en t t d, but t t quit incompl t pr t . The a of w mount ater absgrggd — ARIE TIE E R E AL 215 MILLING TE STS OF VAR IO US WHE ATS , NE W V S OF C S

APPE NDIX No . 2 in e ac or in to m ak ing dough , and the amount reta ined in the bread vary v ry much c d g the a e e a ne is ery methods of different bak ers . In some c ases the quantity of w t r r t i d v

a e h r n ak e . l rg , but t e b ead is then us ually too mois t and insufficie tly b d ’ This request from the G rain Growers Ass ociation w as approved by the Minister ' a nd th nves a a n has not et ee ca e e o w s comrne s m k a o . i tig ti n ced o e wee s g It y b n rri d We a e ve f ar so e the es s a e ma be eres . ry , but m of r ult obt in d y of int t to you obt in d r r s a es eac a e of from M . Ho n, the chief in spector at Winnipeg, mixed mpl of h gr d — Ma a ea e e e 1 h es e e e e . 1 wh t & xc pt xtr a No . Hard&. T e grades repr nt d w r No nitob

d . 2 4 . 5 ee an Hard o 1 2 3 r n E a . , N s. , and Man itob a No ther , No . 4 xtr , No , No , F d , No ee a 5 r s e ak 10 F d . In ddition to these we obtained also a sample of No . F o t d, m ing sa l la e n er mples in al . E ach of the se w as thoroughly mixed, representing a rg umb of

' s e s a es a s differe nt shipments of grain . We thought it better to study uch mix d mpl , they would be thoroughly representative ra ther than to trust to sp ecial samples from , ’ r H n s ff e individual farmers . The grain w as cleaned for us, in M . or o ic , to bring it se e e up to the standard of the gra in as it leaves Fort Willia m . Further cle aning m d l on e des a e e e m . The ss s ea ease ra l ual ir bl b for illing lo from thi cl ning incr d g y from 2 n he as e . fifth of o e p er cent in the c ase of No . 1 Ha rd to two per cent in t c of No Th e h f e a a Feed . e p erc ntages of flour obta ined from t e dif er nt s amples show f irly o regular decreas e from 7 1 in No . 1 Ha rd to 4 9 in No . 2 Fe ed . B ut the total a mount f flour obta ine d does not give an a ccura te idea of the relative value of the diffe rent

T h . Ha a e 65 er gra des . he quality of t e fl our must a ls o be considere d No . 1 rd g v p n a c ent of flour of fa ir qu ality a d 6 p er cent of low grade flour ; while No . 2 Feed g ve a n r a a e 22 p er c ent of flour of fa ir qu lity a d 27 p e cent of low gr de flour . The other gr d s fo rm a fa irly regular series between these two extremes . It is unlik ely tha t the lowes t grade s of whe a t will give any flour at all that will be qui te equal to the b es t product from the highest grades . At the s ame time the lowest grades do conta in a certa in amoun t of serviceable u s e e a o a an l e b s ea s flo r . It doe not follow, how v r, th t it w uld p y y mi l r to uy uch wh t e a s the e se r a e at any re ason able price , b c u e exp n of milling would be much g e t r for Th ea ch b arrel of flour th an when go od whea t w as us ed . e percentages of bran and shorts increase a s w e go down the grades . The re is only one other point which should

s e n a e a . 5 s p erh aps be mentioned in thi conn ctio , n m ly, th t No Fro ted , seems to be of

5. i about the same value as the regula r No . This s p erhap s all that I should s ay on

s s e as the es a is n ot e e e . thi ubj ct, inv tig tion y t compl t d

ha nor : r . S B y M . C fi

ou be a e e us a e a a e is & Q . Will y bl to t ll wh t ch gr d worth for flour h e s a is n s ed o e be a e ea us ns a A . When t e inv tig tion fi i h I h p to bl to r ch concl io s to - the rela tive values of the different grades for milling purpos es . he ames are a a s ar e & You sa a t s e Q . y th t pl you n ly ing mix d he s a e s e e a e a d ffe e s e s e a A . Yes, t mpl w r obt in d from m ny i r nt hipm nt of wh at,

- “ t of se ea sa e o ain small qu antity from ea ch . B u , cour , ch mpl c nt s wheat of only one grade.

r a ks on S elkirk By M . J c & &

ma ke lo Did I unde rstand you to s ay you could good f ur from fros ted whe a t & Q . G e a be a e r s e sa es s e A ood flour c an c rt inly m d f om om mpl of fro t d wheat . . 1 r sted for s an e & Q . No . f o , in t c A Yes I do not think there would be any difficul ty if the wheat was almo st ripe . , when frozen . ce w r ade in the co n s is a we ann m Our e xpe rien ith flou m u try mill th t c ot ake Q . en ea & prop er bread with flour m ade from froz wh t

“ es ze w ea o e r f e A No doubt many s ampl of fro n h t w uld yi ld flou of in rior qu alit . . y D R PE R I E NTALI T . CHAR LE S E . SAUND E R S, E X M S

- 1905 4 5 E DWARD A.

n B y S ena tor You g .

You s a ou a ed th s ame s e o H & y y obt in e pl s from In p ct r orn

Yes .

You got average s amples from each grade &

Ye s .

Tha t w ould be the average of the bins in Fort Willi am & Y af e th l l es , t r e Fort Wil i am c e aning . He s creen ed the gra in before s ending it to you &

Yes .

You un de rstand th at the a verage in the b ins is above the minimum gra des & Y A . i es s r . ,

- A NE W VARIETIES OF EARLY RIPENING VVHE TS .

e s he e er me e ffo a bee n a e Ev r ince t xp i ntal fa rms w re e stablished e rts h ve m d to

- he ta a n ea . T ob in from other countries , des irable varieti es of early m turi g wh t , Ladoga whe at w as one of the firs t of the sorts introduced with a vi ew to e xte nd the t th e n ea a e a a e es e n a es . e e me a a wh t r nor hw rd on w t r pr iri This xp ri nt w s to a c rt i

e s ess an a a e a i n mta a e n xte nt ucc ful , d L dog wh t s now a i por nt v ri ty in so m e northe r r k o a l es . We a e s ll n s k e e n I l l c iti ti continui g thi ind of wor , how v r, a d wi sh to c al your atte ntion to one or two ra ther inter es ting v arieti es which w e h av e obta ined a e We h a d as se as a n ew a e H a e l t ly . l t on v ri ty from ung ry und r the n am e of Hun W e i ari a n hit which s quit e promis ing . g ,

B r i l r y M . S ofia/f e

Q . A bea rded wheat &

A . Yes . s ea & Q , A pring wh t

. I A It is a spring whea t . t is s om ewh at ea rli er th an R ed Fife erhaps i d y , p s x a s in an a e a e s eas and h a a e a l re d k e el v r g on , s r th r ong, rn , gives flo ur of good qu a lity , an d a ltogethe r is pro mis ing for cultiv atio n in some of our northern di trict s s . W e a e a e a a e e s es s e a t all th ex e e h v m d rr ng m nt to t t thi wh at e p rim n ta l fa rms during the s eas o and we s all be a le a e a and a e th ll coming n , h b ft r th t, ft r e mi ing te sts a re com lct d s e ak e e e e l e a . se all th p , to p mor d finit y in r g rd to it Of cour , e new v a ri eties we a are now s e te to a ll and ak es obt in ubj c d mi ing b ing t t before they a re s ent o ut to r fa mrs . e a a s a e W h ve l o obt ined from central Onta rio a be ard d e whe at which is very s al a nd is s a d be e e e e ar promi ing for qu ity, which i to xtr m ly ly . It w as se nt to us by a a e se e ed a el e ea . I f rm r who l ct it out of fi d of mix d wh t t is pro b ably of R us s i an o i e k s rigin . It s v ry much li e ome of the Rus s ian v arieties we h v a e &es pe ci a lly the La a is e a s s e an of ’ dog &, but , p rh p , up rior to y them . It is called B k ur inshaw s E a rly We have als o obta ined from Aus tral i a s ome new va ri eties of which th , e mos t interes t: i o n k as B s i ing s e nown ob , which s said to be almos t p erfectly resistant to rus t The i cl aim tha t a v a riety re s ists rus t s s o commonly m a de tha t we alw y a s re ce ive it with sce h a ce rta in amount of pticism . At t e s ame time the growth of thi wh t s n ew e a will e be w a tched with great int rest .

T HE ORI IN O F RE D FIFE WHEAT G .

mthe a e es a A ong v ri ti obt ined from Europe la st season it was v ry e e es g int r tin6 150 R ed e e a e a e u se. ee find Fif , und r noth r n m of co r Ind d, we received two or thre e S q “ 1es ea e d e e a es e sel of wh t, und r iff r nt n m , which v ry clo y resemble R ed e Fif , but all o&ute e has e e es a s e in l on e as ' id ntity b n t bli h d on y c e thus fa r . The a ccount of the orijm ’‘ R ed e ea as e the Ca a a A‘ l iculturis Fif wh t giv n in n di n cJ t for 1861 is w l , e l k no wii bgl “ 217 MILLING TE STS OF VARIOUS Wann a— NE W VARIE TIE S OF CE RE ALS

’ APl ENDIX No . 2

‘ h e r 1842 Mr. a should p erhaps be quoted again in this connection : About t e y a , D vid

e the ns O tonab Ca a a es now n a r c re ug Fif , of Tow hip of ee, n d W t , O t rio , p o u d thro h ma G a w had een a e a friend in lasgow, S cotland, a qu ntity of wheat hich b obt in d fro s s eed e and c argo direct from D antzic. As it ca me to hand just b efore pring tim , not k e wa e sow a nowing wheth r it s a fall or sp ring variety, Mr . Fife conclud d to p rt of it n a as e e e that spring, a d w i t for the result . It proved to be a fall wheat , it nev r rip n d&

e ee ea s w e a ra . ese e e ese e exc pt thr r , hi ch gr w app rently from a s ingle g in Th w r pr rv d, a n s th e ms a es e e d although own e n xt yea r under very unfavourable circu t nc , b ing quit and a s a a e all l ate, in h dy pl ce, it proved at ha rvest to be entirely free from rust , wh n the eat the e h f w s a e wh in n ighbourhood was b adly ruste d . T e produce o this a c r fully h preserved , and from it sprang the variety of wheat k nown over Can ada and the Nort h ’ ern S a es t e e e a es e S and G as . t t by diff r nt n m of Fif , cotch l gow s a has h Thi ccount give n rise to the idea t at R ed Fife is a Can a dian whea t, tha t ' Mr . a r it origin ated with Fife, in s ome wholly una ccoun t able m nner o as a sport from

Mr. e ea a e . a wa s see e m a a the k e e s om Europ n v ri ty It l y m d to e prob ble th t rn l which Fife o bta ined was merely a see d of some common Europ ean va riety which had found

i w a s ea D antzi a eas - e ts y into thi wh t from c . L st s on, amo ng our newly import d Euro ‘ ’ a ie es was one h a a a a s a pea n v r ti , under t e n me of G lici n, obt in ed from a s eed m n in i Ga a s a 300 a n z . . m Ge a l e les D a t c s e rm ny Now, licmi i bout mi inl nd from Thi i port d G l a e a s ru k e a t e as e e k e R ed e and e e e a ici n wh t t c onc b ing v ry much li Fif , I th r for a a s n s owed it l s t spring long ide R ed Fife, a d w atched them both very carefully through

o ut the season . They proved to be identica l a t all stages of the ir growth as Well as A a when the gra in was harves ted . l rger plot of G alici an whea t furnished gra in for

m ses . s was a al ze and ak e . R ed e a l illing purpo Thi ground, n y d b d Fif from p ot in h the same fie ld w as s imila rly trea te d . T e two s amples of flour were found to be alik e in h all respe cts an d thus t e absolute identity of the two whea ts w as es tablished . The h see t he a a e a was a e m h firm from which t e d of G lici n wh t obt in d informed e tha t t e e a n e a s o a a e i e s va riety w as procured by th m m y y r ag from f rm r n G alici a . It se m , h k e e ea a e the a r te e a a t e s M . e there fore , qui cl r th t rn l of wh t which c m into h nd of Fif , e a a a e t w a s a ke rnel of this G alician spring wh t, ccident lly pres n in the c argo o f

an z he o a ed a . is e es be wi nt er wheat from D t ig, of which bt in portion It int r ting to o e the R ed e h a ble to throw this light n the subj ct of origin of Fif , which as hithe rto e e is t t a s ar e is s n an d s eeme d ve ry d ar k . Th r no doub h t thi v i ty till grow in Europe, s ee s t o be the s ame a e v one it e as i e re so far a s our tests h a e g , m of qu lity th r it s h .

O BY O L O I M PR VING \VHE AT CR SSING AND SE ECTI N .

v a we a e se e n eav ure B es ides impro ing whe t, h v of cour d o d to improve our v arie ties , n k h as e se a e by cress ing a nd sele ction, a d this wor giv n ri to numb r of new s orts . I the a a ea and the s ses h ha ve referred a lready to introduction of L dog wh t, to cro whic a a e and R ed an d W e e the e e n we re made be twe en th t v ri ty hit Fif , obj ct b i g to combine, h al the F e ea s the ea ess th L e t e e a a . as far as po ss ibl , qu ity of if wh t with rlin of dog

- e s s es S a le H and e are a t ac Among these cross br d ort Pr ton , t n y, uron , P rcy t r ting mos t s ames the u two ee of h s v tt ntion nd I ha ve he re pl of flo r of or thr t e e arieties , a e , a

&S ample s p roduced&.

r ochrane B y M . C is ere an e e a e a R ed e & T ak ing them all round , th y b tt r v ri ty th n Fif Q . A I hink not for those districts where R ed Fife can be harves ted every seas on . t , nditi The obje ct of introdu ing thes e othe r whe ats is not to displ a ce in good co on. c be s es s e R ed e c o wn. e Fif but to fill the gaps wh re Fif nn t u c fully gro I hop , Re d e, a c u a va e s e r to R ed i e for i in ses ; but at res s ome da y to pro d ce ri ty up rio F f m ll g purpo p

ap ears to be White Fife. ent its only equal p

B Mr Bla in _ y . e o n u the ea e ve s t s u How would the wheat th at is b ing gr w p in P c ri r di rict c Q . f a & coed in the province o Ont rio D R . ALI T HAR LE E . M T C S SAUND E R S , E X PE R I E N S

905 A. 1 II. 4 - 5 E DW AR D V ,

ur A es Ii adogil flo . The a e e ar n The s a v ri ty th y e growi g the re is Ladoga . mpl of i

a . It and brea d which I h ave here were ma de from L adog a wheat grown in Ont rio nd is a ea es a nd e a h is ell w s c ol good wh t, giv good flour, br d, but t e flour y o i h in our a me the v a rieties not e R e d e r s qu al to Fif for strength . B ut Ladoga is s upe ior to o of

a ar e u a l th t e r g l r y grown in Ont ario and Queb ec .

r By M . Cochra ne :

Ar e & Q . e any of your crosses more prolific th an R ed Fif s me a es a Yes s e ; . l i A , ome of them give a rge r yi elds than R ed Fif n o loc liti but great d eal dep ends on the soil and clim at e in which the y are grown . s ns are r . B e e lea e s s e t l e us a Q for you v thi ubj c , wil you t ll wh t your conclu io f om the exp eriments in b ak ing bread from the different v arie ties o f whe at & The e e a er s e e a a e A. conclus ions can s ca rcely be expressed in g n r l t m , xc pt th t v ri e a n d a is ties diffe r very much in the b ak ing v a lu e of the flour made from th m, th t it not p oss ible alw ays to distinguish good wheat from poor whe at by th e appe a r ance

Th k t e far a a e I o e, alon e. e wor o f testing the va rieties is not ye v ry dv nc d , but h p h s e i n a in t e cour e of time , to publis h a bulle tin on the subj ct , which full inform tion l be e as the a e all th m a e es ea t ll a nd wi l giv n to v lu of e co mon v ri ti of wh for mi ing ak e I new a e es s e a e b ing purpos s . wish to c all your attention to two v ri ti of con id r bl ‘ ’ It i a e ee a B s . s inter st on a ccount of their earliness . The first has b n n med i hop i ea es s cross between Ladoga and a very e a rly wheat obt a ined from Indi a . It s b rdl , ha s at e a s e a and the k e e s are e l l k s e a k e W e e . r h r hort h d, rn l y l ow, oo ing om wh t li hit Fif i s e ea in an a ma e a e in s e the It v ry rly ripening, d w e hope th t it y prov of v lu om of w e a we a h a ee a e highe r altitud es in the Northwes t . The e arliest h t h ve s b n n m d ‘ ’ e e e a m I a s Aurora . &Sp ecimen shown&. t w as obt in d by l ction from ixture of a a 26 a ee whe ats from Indi a . It ripened this yea r at Ott w on July , h ving b n s own 2‘ 6 on 23 . s e o e rt ern s ts April Of cour it w uld not rip n on July in no h di tric , but I h a mention the d ate to show how extra ordin arily early t e v ariety is . It m tures in

- r e i e i about the s ame n umb er of d ays as s ix o w b arl y . It s of v ry f a r qu ality an d I

e s as a a e a a ss t R e e a hop by u ing it p r nt &p rticul rly by cro ing it wi h d Fif &, to obt in e a t a i e e e e a v arie ty of really exc llent qu lity h t will r p n xtr m ly ea rly . R e d Fife this as se as e e s 9 a be e s ewn o n the s a e da as h p t on rip n d on Augu t , h ving n m y t e Au rora .

e k . lV The la tter v ari ety w as therefore, two w e s ea rlier e h ave obta ined othe r inter , m o a m e a s a . esting s orts fr m Indi fro ixed comm rci l mples The Indi an whea ts are The ma ve s x es . ers a are l a h a l r llou mi tur mill of Engl nd comp ining t t a arge amount of dirt i s deliber ately adde d to th e whea t for the purp o se of giving it we ight and if , i e is s s a we s fin d e thi s s tru , it not urpri ing th t hould mixtur s of eight or ten v a rie ties a e see s be ak e k e under one n ame . No c r m to t n to ep the wh ea t t rue to n ame or to , any fixed typ e .

In our work of s ele ction w e not only sep arate out pure va rie ties from mixtures but w e als o s ometimes sele ct individual plants from fixed vari eties whe n they give in i i n s e a e ess e a d cat o s of p ci l productiv n or oth r good qu litie s . For inst ance w t a uch , e k e s a R e d e a nd sew a a e me a v ari ety s Fif l rg nu b r of gra i ns four inches ap a rt ea ch w ay , s o a the a a s wil be l ea l see e n an th t individu l pl nt l c r y n wh n growi g , d from thi s plant e a a s e ea ess w e select c rt in pl nt which by th ir rlin , or their u e ess prod ctiv n , or some other ms a a ua e e e u a a e . s q lity, giv pro i of b coming p rtic l rly v lu bl Thi pl ant then b ecomes the

- e a a n ew s a ea . We are a e moth r pl nt of tr in of wh t not bl to s ay yet wh a t r esults will e a e s sor o k we e a e m b , e a be n obt in d from thi t of w r but hop th t th r y co s ide rable ga in in e a ess and ss e als s e l rlin , po ibly in yi ld o , by thi m thod of se ection . We h ave now eight ne w s tra in s of R ed Fife which h ave some superiority in regard to ea rlin ess’ a nd ha ve in s ome c ases other ch a ra cteristics which distingui sh them from ordin a ry R ed Fife l we ld n o t a sa e are new a a though cou f irly y th y v rieties . Pos sibly w e ma y obta in iii h n e a R ed e. Suc a e thi s w ay a rly Fif wh at would be of cons iderable v a lue .

Bla nd : By Mr .

a was the na e the a . Wh t m of whe t which you said w as o si e Q c n d red to be rust pro of & MILLING TE T OF A O — TIE OF E R E AL 19 S S V RI US WHE ATS , NE W VARIE S C S 2

APPE ND IX No . 2

‘ ’ - . Th B e s . A ob It w as suppo sed to be a cross between wheat and rye .

Q . Do you think it would be a succes s in Ontario &

. a no man e t et eno r t e e me to f A I h v y ugh information in egard to it o n abl or

n n. The hea was ra a . opi io w t received this winter from the origin ator of it, in Aust li It was the res ult of an attempt to cross wheat with rye ; but there is cons iderable doubt n a as to it bei g true cross .

. is kel b a e Q It not li y to e v ry good wheat for flour, I supp ose &

. We a e ee a h A h v not b n ble to tes t it, as t e qu antity we received was only about a tablesp oonful.

B th Ho . Mr Fis y e n . her : h . e s ames a t e H Q In thes pl of wh t of e different grades sent to you by Mr. orn , did you fin d a very grea t admixture of othe r v arieties than R ed Fife & e A . There w ere not v ery m any k ernels pres ent which cle arly belonged to oth r

v arieties . e e e a a all R ed e & Q . W r th y pr ctic lly Fif a all k l k a k e e i to A . They n e rly loo ed i e R ed Fife, but th t type of rn l s common

ve a a e es so a an a a e se a a n the e e a e is ss e . It se r l v ri ti , th t ccur t p r tio by y lon , not po ibl

LS only in c ases wh ere there a re ma rked differences in the shap e of the ke rn els or in the colour of the sk in th at one can sep arate out other v arieties from those of the R ed

a a e e M r . H Fife typ e . I ha ve no doubt th t these s mples rec iv d from orn consist chi efly W e e e e sow e s s a es ese e en of R ed Fife . int nd, how v r, to , n xt pring, mpl from th diff r t th s e is an a t eme ma and lots &as far down in e list a th re y prob bili y of th g r in ting& in ' that w ay we exp ect to determine with fair a ccur acy the pe rcentage of R ed Fife tha t a n th a ea ch contains . This will be done by insp ecting d counting e he ds produced ; a s h t he he ads give a b etter chance of making sepa ra tions than t e k ernels alon e .

' — ou think e e h as be e an se s s s e z a the R ed e Q . Do y th r n y riou cro f rtili tion of Fif an a es e a e es Re d m with other whe ats in the fields d th t mixtur of oth r v ri ti with Fife ay h ave b een produced in this w ay & a s ss - e za o n o e oc s e e a s A . I beli eve th t uch cro f rtili ti n u d ubt dly cur wh n mixed wh t

re s own ; but I do not think it happ en s often enough to be a m atte r of very grea t

importance as a fie ct in g the purity of seed gra in . At the same time the oc cas ion a l pro duction of a ccidental cro sses ne eds to be con s idered when efforts are being ma de to

s ecure seed of any va riety in a condition of absolute purity .

r a sh : B y M . C

e e ese s a es o f the fe e a es ea ave Q . W r th mpl dif r nt gr d of wh t to which you h h es e es & referred t ak en from shipments from t e Northw t T rritori , or from Manitob a

A . From both . The e as a sk i s a t th e ai w as ro a a had be Q . r on I th if gr n g wn on l nd th t tim r on it uch as our poplar it would be s oft ; but the same wh eat grown on ordinary pra iri e , s , l and would produce gra in of a dark er colour &

a e th sa les we e e i e e e a e m As a e a ea e e u o A . I h v lr dy xp l in d , mp r c v d w r m d p fr me s ea so a d all the k ds s are many different ship nt of wh t, th t no oubt common in of oil a e seas s e s a es s ea t the r epresented . I hop e to obt in n xt on om mpl of oft wh grown on e e e es e a e a s c a e a kind of l and you ref rr d to , in ord r to t t th ir v lu , omp r d with h rd

l ses . wheat, for mi ling purpo

' r a cks on S elkirk By M . J & &

a k R ed e I understood you to s a you c nnot pic Fif from Club wh eat . How Q . y c an a f armer pi ck it out & The ea o A I exp ect him to pick it out in the field . h ds f Club whe at are ve ry . o th k e e s v a e es k a e e e k . difierent from those of R e d Fif , th ugh rn l of both ri ti loo much li man is a & How a the Q . bout who buying gr in i As a le he can e e t e a ts . a s e e s a e A . ru t ll v ry lit l bout purity An b olut ly pur mpl l ut es k e e s are e e e d ffi o of Club wheat could be id entified , b mixtur of rn l xtr m y i cult t D R ND E R E X PE R I E NTALI T . CHAR LE S E . SAU S, M S

- . 1905 4 5 E DWARD VIL, A

ll le e e e e e a e es the k e ne s a lone deal with . It is usu a y pos s ib , how v r, to d t rmin v ri ti by r l

if one i s quite certain tha t the s ample is one va riety only .

Y can e as l e a a R e d e & Q . o u i y t ll L dog from Fif i a e s u s e bu t A . If they are pure it s not a difficult m tt r to di ting i h th m, it would be ss l k s a e ten er e a a ke e s as s ate w impo ib e to pic out, for in t nc , p c nt of L dog rn l oci d ith e 90 pe r cent of R ed Fif .

r k ner By M . S c a ff

Cl e a the e a e la at . W e e was a red Q h r th t ub wh t grown , on op n pr iri or on nd th was burnt off &

th a a the h w as . A . I do not k now e ch r cter of land on whic it grown T e M a th er has ee off and the a s . h e Q On t e urtl ount in timb b n burnt , f rm grow h t ing wheat a mil e or so away grow ha rd whea t, but where the timbe r a s been burn e e d the wh at is soft .

E I-l AIR MA — T H C N. Tha t is true of s crub land as w ell .

r i B y M . Lew s :

I e e n fere e e a a e e e R . m Q s th r a y dif nc in com rci l v lue b tw n this Club whea t and ed Fife & h . a t e e kn at a A Prob bly not, if buy r do es not ow wh v riety he is buying . I do not think that buyers dis tingui sh va ri eties as a rule ; most of the wheat in commerce is e e an e s e e e se d s e an a e v ry much mix d, d buy r th r for l om e y v ri ty in pure condition . If one wishe d to sell a shipment. of Club whe a t to a comp an y h aving an experiment al s as s e the a a flour mill, uch om of l rge milling comp nies h ave , it would be a differ ent e matte r . The inf rior cha ra cte r of the wheat would be de tected at once in the labo ra

and e be s a ea e at an - tory, it might not th n l bl y price for fl our m ak ing .

r s on el irk : By M . Ja ck &S k &

a a an es t a h . H ve you m de y t s to t e value of wheat that has bee n k ept r Q d y , as a e t ea ha has ee e the e and comp r d wi h wh t t t b n l ft in fi ld become reduc ed in grad e t o 2 e No . 1 Northern or No . North rn & ir A . No , s .

a W O'Uld be e es to k th i ffe e Q Th t int r ting, now e d r nce in v alue be tween whe at tha t k has ee sto c e d a nd w e a a has wet . If w k b n h t th t got e eep our whea t so a s not to le t t he a a w be the a as r in on it, wh t ould g in comp a re d with wheat tha t had been wet A It is not Prob able tha t there would be any grea t los s in a ctu al v lu a e . The e s Q . buy r put it down A e h . Of cours e th y judge t e value of the grain by its app ea r ance not by mi l , a l e ing t st .

' By S ena tor Young :

ake h o . You do not t t e p s ition th a t exposing the whe at to w t i Q e s not injurious ir A. s am , ; l e k a en l the No but I inc in d to thin th t wh on y surface of the b err h as ee e the a e th b n injur d v lu of e gr a in for milling purpo ses has not b ee n serio usly It a ea a s - h e . m e s t e a t he low r d pp r l o , fro r r s oft Red Fife grown in Ont rio h rd a an d a Re d e wn the es e a es a the Fif gro on w t rn pr iri , th t milling value of the softer h t w e a is hi crh e r a is e e al e ev e . d es a e ' th n g n r ly b li d It o not pp a r th a t the h arde r whea t necess efrl ly makes e e . s as b tt r flour In ome c e s it does not make as go od flou r a th s e softer whea t B ut es e a a w e a a a s I pr um th t h rd h t will lw y give less break flour an d a bi her pe e a e a e u a s a i & c nt g of p t nt flo r th n oft whe t . This f a ct howeve r do provg , , es not e an feriiorit the ua the a en y in q lity of p t t flour m ade from the so ft wheat . The b est i153; 13 6 15 r aly zed and ak ed was a e o R i b m d fr m ed F fe whea t o n a , gr w t Ottawa in 5125213 1gzé

D R HAR NTALI T . C LE S E . SAUND E R S, E XPE R IME S

5 - A. 190 4 5 E DWARD V ll. ,

e e e & Q . Wh at proof h ave you tha t these s ampl es w re grown th r e e ce the th e se de A . We have no gu arantee as a rule in s uch c as s , x pt word of n r W e k n a ea i s grown of them . B ut that is a ccepted as s ufficient . ow th t good wh t B t se t ese at e a . u ce rta in points cons iderably north of Pe a ce Riv r L nding , of cour , h ar e a ee e e a a u e. e rly varieties . R ed Fif e would not s ucc d up th r s r l Th The s a e s e us a e su c e R ev. a e e r te s s F th r Joss , of Spirit iver, wr i , mpl you nt h v e Gehun e a a ce de . H e e d e . h ll & v ry well Both t e wheats rip ened a right ow v r, wh t e ‘ a e ea a nd e e re v ry ea rly v ariety from Indi a & was ripe e a rlie r th an St nl y wh t, th r fo ha e a e an S a s more chanc e to s ucceed in thi s country . Od ss a b rl y d Flying cotchm n c n The s a of a ts a e s e ll w e dr o e . h v ucce ded p erfectly we . Thi s ye a r as a pr tty y tr w ’ Gehun ea w a s h- wh t s ort . Th he se as w a a a s e R . p es : T ev Robert S imps on, als o of S irit river , writ on s g in t

us . e h es e a and W sowe d on April 27 and all were rip e by Augus t 25. T e Pr ton wh t a a K a e e h s T rt r ing o ts yi ld d h eavily . Of course t e straw w as horte r th an it would ’ ha e e ha w h v be n d e ad ra in .

r c n i r By M . Ma k e z e &B uce&:

Q . Was that grain grown on the pra iri e or in the river valley & A th . e a le es . In v l y, I pr ume

Th R ev . e i H. L e s e . L J ew s , o f Is land ak , Kee watin in l a titude which , a o th s a e a b ut e m s th at at Edmonton , but in an unsettled and little k n own di strict, writes th at he obta in ed a good yield from E arly Riga whea t s ewn on May 2 an d cut u s 29 a nd e e M 16 a n A gu t , from W lcom o a ts sown on ay d cut on S eptemb er 5.

B r a o y M . J cks n :

k a t e . n I e w e a a d k a h i e a e . m e s l l t a t o Q I now th t g n l m n , I now th t r i b him bout e H 1 - a s a o . e i a o 50 e s a L e y r g s b ut mil north e s t of ak Winnip eg , b etween Lak e IVinn i e an H s B a e a 50 p g d ud on y , p rh ps 3 to 400 miles north of Winnipeg a lmos t directly , r c rth e a se ake h w , b c u L Winnipe g bends to t e est . B ut tha t s ection of country is too ro k t e c y for he growing of wh a t on a l arge s c ale .

B on Me b r : a n H . m y e

. e a s ea e e e a do k Q With r g rd to thi P c riv r wh t, you now the d ate it was sown and the d ate it w as ha rvested & k A. I do not now. be a o t a Q . Would it not g od hing to h ve all that information &

. e a be es a le the l A It would c rt inly d ir b , but difficu ty of carrying on co rresponde nce t a h with h at p rt of t e country i s very great . O ne of the farme rs to whom we sent s a es th e 15th N e e 1903 we mpl on of ov mb r, , did not he a r from un til about Janu a ry , 1905 a nd e his e e infiorm e d us a the a , th n l tt r th t gr in ha d not rea ched him in time to s the 1 be s 904 , a he e sow i n 19 own in pring of but th t hop d to it 05. We hop e t o re o r e a e a n c i r port on this gr in& ext winter .

NE lV VAR IETIES O F OATS AND ARLE B Y .

a is all s e e th m - Th t I wi h to bring b for e co mittee to da in re gard to wh t y e a . I ma e e e h a ve s om tt r in conn ction with new v arieties of c ats and b a rl ey . Wh ile the le s e e a see m prob m in conn ction with wh t growing to be the mo t impo t nt s r a jus t now an es e a a a e n d d rving of p rticul r tt ntio , we ar e als o mak ing effort s to cope W ith s ome of the es s a se e a c ats and a e as e . qu tion which ri in r g rd to b rl y w ll We h ave obt a ined th as ea s e new within e l t y r om va ri eti es of considerable n e es a m i t r t ong which on e o f ‘ ’ the most promis ing is the Swedish Ligowo o at which udging from , j one se as on , seems to be supe rior to the ordin ary Improved Ligowo which h v b we a e een growing in the p ast .

B y S ena tor Young

Q . Is it a white c at Y i . es s a t a e A , it pr c ic lly id ntic al wi th Ligowo but o t i d , we b a ne l as t seas on a MILLING TE T VAR — E E R E AL 223 S S OF IO US WHE ATS , NE W VARIE TI S OF C S

APPE ND IX No . 2

' he a er el an d ene - as due the s e ri e as e ar . W e s w vi yi d it rip d quit , ly h the r thi to up ority the see w a n see of d, e could n ot d ete rmine in one se as on . As a rule when we obt i d ma oa s o r a e f e w e e e e re a k a a and s t b rl y rom Europ , r c iv m r bly plump gr in , thi y a c in an e c ount, s ome cases, for the fact that these new v arietie s often s t d v ry high e ea e o a t in our lis t for the firs t se aso n . We obta ined als o from Swe den a v ry rly y llow

u e the a e G R a in whi h w ma e of se the fa r . e nd r n m of old , c e hope y b u in north Anoth r e o at wa s a h a a s e - k whit obt ined unde r t e n me of Abundance, from G rton Bro , w ll nown n h s s n e . a e we o ee e n n an seem e . d m in orth r E gl d This s likely to be productiv In b rl y t a ined five very inte resting sample s o f extremely plump gr ain from Sweden und er the ’ am e es ess a k . es n of Princ , Primus , Sw edish Chev alie r, Hannche n a nd Sw n s Nec Th all s ee e e a th a s ucc d d w ll t e Ce ntra l Exp erime nt al Fa rm las t s eas on . We h ave l o , for the n sea a r comi g son , a s mple of Chev ali er b arley of the Archer stra in . The Arche Chev ali er is rega rded by the brewers in Ire land as being one of the bes t va ri eties for

their purpo ses .

By Hon. Mr . Fisher

- Q . Th at is a two row barley &

— Y . A . es mFor malting purposes two row b arley is use d in Irel and almost e e s e a k e lu iv ly, plu p , st roy rnels b eing mos t in de m and .

B r o e i r a ks n lk k . y M . J c &S &

e Q . Do the y c ons id r colour & h — o a es e e es A . No doubt they do , for t e production of light col ured l ; but in br w ri whe re only da rk - coloured products are m a de the colour of the b arley is not rega rd ed e e a s h e al as of much imp ort ance . This v arie ty &Arche r Ch v a li r& w e sh ll ow on t e C ntr Far ms se as and we k a s e e es see e e thi on , loo forw rd with om int r t to ing wh th r it will

prove superior to the othe r str ains of Chev alier .

r hris tie : B y M . C

a w a the a e a e the s as we use the ba e Q . In Ont rio e w nt v ri ty th t will yi ld mo t, rl y for f eed & th i - r v a es are s all a e a se A . In Ontario e s x ow rieti u u y grown , prob bly b c u of

the ir ea rlin ess in ripening . do s e the es two- a le & Q . Which you con id r b t row b r y

h e C e a e and the Ca a a e a re e a s the es . A . T e Fr nch h v li r n di n Thorp p rh p b t

B y S ena tor Young :

e e ds s e a the s & Q . It d p n om wh t on oil ix- a e s w e a e the essa an the U o t e l . o s dr A . nd ub d y Am ng row b rl y h v found Od k a i all the a te e e e i he es . t s G Mensury t o be abo ut t b t I hin th t m t r , ntl m n , wh ch I s ess a e an e es s t o wis h to bring before you thi morning, unl you h v y furth r qu tion

ask .

' E AT GOLDEN DRO P W II .

r a ckson S elkirk : B y M . J & & 2 ea Ha W e had Golde n Drop whe at in Winnipe g 5 y rs ago . ve you tes ted th at Q . v ariety & e a a s se a ea s a n It w as tested on the exp riment l f rm for ver l y r , but w s di sco A.

it s a e . tinued in 1899 o n accoun t of. s m ll yi ld

E M M ER AND S PELT . Miller : By Mr . ’ ‘ ’ the a me s Advo t l a e see in a recen s s e ca e etters e e Q . I h v n t i u of F r r g from p opl a es e n rai n a e e ve ea r who s ay they have grown w t r g c ll d Emm r with ry gr t p ofit. D o & you know anything of that DR . H T C ARLE S E . SAUND E R S, E X PE RIME NTALIS

- 05 4 5 E DWARD V IL, A. 19

. Yes w av a me s e ea s and A , e h e been growing seve ral v rieties of Em r for om y r , , ‘ We ma s e a a a publi h d a bulletin on Emmer and Spelt las t June . Emmer is gr in th t y be ns e e as var e f i co n kn n in e a er the co id r d a i ty o wheat. It s mmo ly ow Am ric und ’ na e S e z r h e are e m of p lt , but t ue Spelt is different from Emmer, althoug th y v ry oes ma ke . es uch li In both the husk holds the k erne l so 0105e that in thr hing it d n th W e a er al ot come out . These cereals are us ef ul for fodde r purposes when e hol m t i a n and sk e a an ar e &gr i hu & is groun d up . They res is t rust perhaps bett r th n y v i ty of r e ea . The s a ere e is s e es se for ee r ses t u wh t tr w, th for , om tim u d f ding pu po , but u es s the 0 is ver a the s n a the mmer are a t t o ve nl cr p cut y e rly tro g wns of E p gi trouble. ’ . few ea s a o a firm se en ere a ver s S e z as a Q A y r g of Toronto edsm w d ti ing p lt e a ea ffe en e v ry profit ble grain. It was mainta ined by s ome people that a gr t di r c e s e be ee m a mr he a a e is e xi t d tw n E mer nd Sp eltz in favour of E in e . Was t gr in dv rt d ’ , as S p e l tz by the seedsmen identical with wha t you call Emmer & Y s a n . es e e e e e A , th r is only one vari ety grown in Canad a, outs ide of xp rim nt t tio ‘ ’ ’ k an d a is the c rmo f er nc rre a ed S el z . S e z wor , th t ommon fo Emm , i o ctly c ll p t p lt is a a n The s or is corruption of a G erm n word , and should ot be use d . Engli h w d S e but as a e a ead s a e t ar e me is e s n t p lt ; I h v lr y t t d, he common v i ty of Em r quit di ti c o S fr m true pelt . Ha Q . ve you found it to be a profitable all round crop &

. see s to be a es a ai f e a r e e en s as A It m d ir ble gr n or c rt in dis t icts , but our xp rim t , far as e a e i a the is not th y h v gone, indi c ate that in most districts n Can d a Emmer e a th x e e a a at B a on qu l to e bes t varieties of oats or ba rley. On the e p rim nt l f rm r nd , e me h i e r ts howev r , Em r as done p a rticula rly well, and it s probable th at in oth r dist ic it would be found of cons iderable v alue. It i s said to resist drought very w ell .

r By AI . Cash

W a a . m e e e a Ge a s s ho n Q h v nu b r of Russi n rm n in my di trict w grow it, a d e cons id r it quite v alu able .

- DUCK BILL BARLEY.

r s B y M . Chri tie

ns e k -B l - e a e a t a Q . Do you co id r Duc il two row d b rle y qu l o those th t you n amed & We a cons ere te e ua in e . a A h ve not id d it qui q l yi ld, and are . not p ying so much

- attention to it on that account. The Ca nadi an Thorpe res e mbles the Duck B ill a nd

ves us a a er e . The en C e a er c e e e e i gi , with , l rg yi ld Fr ch h v li , whi h I m ntion d b for , s als o very productiv e. r ll ff s ra Q . A e they a of sti t w &

a s ff. r e the e a e has s o A . F irly ti Of cou s Ch v li r uch a l ng head tha t it always a bends over somewh t. The k - B has a s ff s a and ea an ar e Q . Duc ill ti tr w , on h vy l d it h dly ver goes down .

- PEACE RIVE R W HEAT .

B Mr Lewis y .

e Would the country around Peace Rive r Landing be good for whe a t growing & e e a r ns the in the ver va e I beli v th t po tio of country ri lley are good . Mr se sames ea . B k e How would tho pl of wh t from ric grade & e I s hould think they would be

e Is the gra in that is being grown a round Edmonton s imil ar to these s a mples & e I have not seen enough of Edmonton wheat t o be able to ans we r that questi , on. B r f mo o es Mr . k e How fa north o Ed nt n do ric live &

- b Abou t 250 miles north wes t .

n ra s m rece e e Havin read the p di g t n cript of y vid nce, I find it correct g . CH S . . S U E S A E A ND R , E r erzmenta lis t p , Central E x erime t n p al Fa rm.