— 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&.