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 ""* ' "I 'I'liiMi kmianHmmi 
 
CENTRAL EXPERIMENTAL FARM, 
 
 DEPARTMENT OF AGRICULTHRK. 
 OTTAWA, .... CANADA 
 
 BULLETIN No. 4. 
 
 MARCH, ISt^O. 
 
To THE Honourable the Minister op AaiiicuLTURE : 
 
 Sir, 
 
 I have the honour to transmit hoiewith the fourth Bulletin from 
 tho Central Experimental Farm. This relates to the La(io<^a wheat 
 which was first imported under your instruction fi'om Northern 
 Russia in 1887, with the object of securing an early ripening variety 
 of hard wheal, of such quality as would compare favourably with the 
 best hard wheats now in cultivation in tho Northwest of Canada. The 
 results submitted in tho accompanying Bulletin indicate a gratifying 
 measure of success obtained in this unuertaklnir. 
 
 *• 
 
 The first part prepared by myself treats of the earliness, fertility 
 and quality of the wheat ; the second pai't. which has been prepared 
 at my request by Mr. Frank T. Shutt, Chemist of the Dominion 
 Experimental Farms, relates to the chemical constituents and physi- 
 cal characters of wheat, and gives the results of the chemical analyses 
 conducted by him of a number of samples of Ladoga, Eed Fife and 
 other varieties of wheat. 
 
 '' i 
 
 I have the honour to be. 
 Your obedient servant. 
 
 WM. SAUNDERS, 
 
 Director. 
 
 Ottawa, March 22nd, 1889. 
 
 . 1 
 
Central Experimental Farm. 
 
 -:o:- 
 
 DEPARTMENT OF AGRICULTURE, 
 OTTAWA, - - - CANADA. 
 
 LADOGA WHEAT. 
 
 Part I.— By Wm. Saundcrn, F.R.S.C , F.L.S., F.C.S., Director of the 
 
 Dominion Experiraeiitiil Farms. 
 
 Importance of obtaining Early Ripening Varieties. 
 
 The question of early ripening varieties of grain, and CHpoeially of 
 wheat, is one of the utmost importance to the future of Canada The 
 Provinces of Prince Edward Tshind and New Brunswick, the North- 
 ern portions of Quebec and Ontario, and the great phiins of the North- 
 West, all have a short season, and the immense advantages whi«-h 
 would accrue to the farmers in all these sections of our country from 
 the introduction and dissemination of early ripening sorts of wheat, 
 barley and oats, and the annual saving this would ert'oct would bo 
 difficult to over-estimate. But the wheat problem is the dabjoct of 
 the present Bulletin, and it is to the needs of the North-West settlers 
 that we would at this time direct special attention. The soil of the 
 great plains of Manitoba and the North- West Territories is stored 
 with such an abundance of fertility that the capacity for production 
 can scarcely be estimated provided that the difficulties associated 
 with a short season can be partially or wholly overcome by the intro- 
 duction of early ripening sorts To meet the requirements in this 
 case, not only must the variety of wheat be early in ripening, but 
 it must also possess such superior qualities as will command ibr 
 it a relatively high price in the markets of the world ; other- 
 wise the cost of transporting so bulky a product over long dis- 
 tances would leave but little profit to the grower. It is a singular 
 
 i] 
 
fact that the northern countries of the world, whore the difficulties 
 surrounding agi'iculture are greatest, both in the way of production 
 and access to markets, are the only countries producing wheat of the 
 highest quality, and it is found to be a necessity by millers every- 
 where, who aim to produce lirst-class flour, to add to the softer 
 wheats produced in temperate and southern latitudes a large propor- 
 tion of the hard wheats grown in northern countries, and it is yaid 
 that the larger the proportion of hard wheat used the stronger and 
 better will be the flour. While India produces some hard wheat in 
 limited quantities, most of the hard wheats which find their way to 
 the markets of the world are the growth of the northern plains of 
 Russia, the northern United States, and the North-West Provinces 
 of Canada. 
 
 I 
 
 Fife Wheats. 
 
 The varieties of wheat known as Eed and White Fife, grown in 
 the Canadian ^North-West, deservedly rank among the best wheats in 
 the world, and the high grades of flour produced from them command 
 the best prices obtained for this product, and were the Fife wheats 
 a little earlier in ripening, nothing better need be desired. In the 
 northern parts of the United States the same or similar wheats are 
 grown under the names of Fife, Saskatchewan Fife and Wellman's 
 Fife. The following account of the origin of Eed Fife Wheat is 
 given in the Canadian .Agriculturiht for 1861 : " About the year 1842 
 Mr. David Fife, of the Township of Otonabee, Canada West, now 
 Ontario, procured through a friend in Glasgow, Scotland, a quantity 
 of wheat which had been obtained from a cargo direct from Dantzic. 
 As it came to hand just before spring seed time, and not knowing 
 whether it was a fall or spring variety, Mr. Fife concluded to sow a 
 part of it that spring and wait for the result. It proved to be a fall 
 wheat as it never ripened, except three ears, which grew apparently 
 from a single grain. These were preserved, and although sown the 
 next year under very unfavorable circumstances, being quite late 
 and in a shady place, it proved at harvest to bo entirely free from 
 rust when all wheat in the neighborhood was badly rusted. The 
 produce of this was carefully preserved, and from it sprung the 
 variety of wheat known over Canada and the Northern States by the 
 different names of Fife, Scotch and Glasgow." 
 
EussiAN Wheats. 
 
 In RuHsia a number of ditforont sorts are ^rown, but in iho northorn 
 provinces the Saxonka and Kubani<a varieties form a large propor- 
 tion of the shipments. The Saxonka wheat is known also under the 
 name of Colonist wheat, and it is alleged that it is the identical 
 wheat which was distributed by Peter the Great amoni; the colonists 
 whom he forcibly placed on the great plains of Russia. It is rather 
 small in ijrain but hard in texture, and is hold in esteem by millers 
 in Great Britain as a mixing wheat, but does not command the high 
 price which the best qualities of hard wheats from Canada and the 
 United States readily bring. The Kubanka appears to bo identical 
 with what is known in Canada as Goose wheat, a variety of a hard 
 ricy structure more or less transparent, which Is regarded with much 
 disfavor by millers in Canada who pronounce it to bo one of the 
 poorest varieties grown. In Russia it is hihgly esteemed and in the 
 wheat markets of Europe it usually commands a price about equal 
 to the Saxonka, which is usually about three-fourths the price of the 
 best American hard wheats. It is a variety hold in some favor by 
 Canadian farmers in localities where the wheat midge prevails, as a 
 midge proof wheat, for the reason that the kei-nel hardens so early 
 that the midge is not able to injure it much. The outer covering of 
 this wheat is thick, and the proportion of bran to flour is greater than 
 in most other varieties, and notwithstanding that it is fairly rich in 
 gluten its growth should not be encouraged where wheats of better 
 quality can be matured. 
 
 The Ladoga. 
 
 In Bulletin No. 2 reference was made to the importation of an 
 early ripening spring wheat from one of the northern Provinces of 
 Russia. The object sought in its introduction was to obtain a hard 
 wheat of good quality which would ripen early enough to escape the 
 autumn frosts which sometimes injure the crops in some parts of the 
 North-west of Canada. This wheat was selected by a seed dealer in 
 Riga who had made a special study of the cereals of northern Russia, 
 but the exact locality of its growth, and the name under which it is 
 known had not been ascertained at the time Bulletin No. 2 was issued. 
 It was grown in Latitude 60° near Lake Ladoga, north of St. Peters- 
 
burg, and in known unacr the name of Ladoga. The locality 
 referred to iw by latitude 840 milew north ol" the City of Ottawa, COO 
 miloB north of Winnipeg and north of the noithorn boundary of Lake 
 A-thabaHca, in the Peace Kiver country. The Ladoga whe;<t \h said 
 to be highly enteomed in thone partn of RuHwia where it Ih grown, and 
 is in favour as an early ripening port. The firnt consignment wan 
 brought to Canada in the hpring of 1887, when 667 nample bags were 
 dittti-ibuted lor test, iram which 276 returnn were received, and from 
 theHe ivporlH the average pei-iod of ripening waH entimated from ten 
 to fifteen days earlier than Red Fife, :; gain in lime of maturing 
 which wituld if maintained mate: ially lenMon the HhU of injury 
 from frobt. In the spring of 1888 a second diHtribution of this wheat 
 was made, when 1,529 sample bags, of 3 lbs. each, were sent out, from 
 which 30 1 reports have been received . Those place the period of 
 ripening, taking in the entire Dominion, at 10 days eai'lier than the 
 Red Fife. 
 
 Its Fertility. 
 
 The relative fertility of this wheat is also an important feature, 
 and in this particular it will be seen from the following table that 
 
 the Ladoga makes a very fair showing: — 
 
 Rkturns 
 
 IlKCEIVKn Kl>R 1«87. 
 
 No. OF i 
 
 YlEIiD FROM 3 IbH. Sown. 
 
 Time rrom 
 
 SOWINCJ To 
 H ARVEHTING 
 
 Rrtukns 
 
 Largfst. 
 
 SiMAl,I,HST. 
 
 AVKRAGK. 1 
 
 Manitoba 
 
 X. W. Territories 
 
 nrltlsh Columbia 
 
 Ontario 
 
 Quebec 
 
 Nova Scotia 
 
 New Brunswick 
 
 3 1 
 
 «^ i 
 
 16 
 24 
 
 1 
 
 1 lbs. 
 
 i(i.5 
 
 i36 
 112 
 
 i - 
 
 ! 40 
 
 i s» 
 
 fiO 
 
 lbs. 
 :p 
 
 21 
 
 (M 
 
 10 
 
 (i 
 
 20 
 
 H 
 
 1 
 
 Ibfl 1 
 76i I 
 
 S.5 ! 
 
 1 
 
 19 
 
 .>3 1 
 
 1 
 30 1 
 
 1 
 
 days. 
 
 Iii2 
 
 l()r> 
 
 !« 
 
 85 
 
 102 
 
 97 
 
 Being an average yield of a little over 58 lbs. from each 3 lbs. sown 
 
1(1 
 
 The roll,, i.> lor 18S8, an indicated by the reports received, may be 
 thus suraiuurizod : — 
 
 llKTUUNS 
 
 "•1 
 
 YlKI.l) 
 
 KKOM 3 lb« 
 
 Sown. 
 
 ' S 2 -' 
 
 1 5 - 3 
 
 dayH. 
 123 
 
 No of 
 
 DayH 
 
 earlier ihan 
 
 Kfd IMfo. 
 
 Ueckivfd FOH 1S8S. 
 
 LAK(;esT. 
 
 Smaixkst. 
 
 Ave. ac.h. 
 
 Manitoba 
 
 r,i 
 
 lbs. 
 liNJ 
 
 IbM. 
 12 
 
 Ibfl. 
 
 9i 
 
 N. W. Terrllorios 
 
 09 
 
 178 
 
 12 
 
 m 
 
 ! 122 
 
 mi 
 
 British Columbia. ... 
 
 s 
 
 m 
 
 Vi 
 
 120 
 
 I 113 
 
 «i 
 
 Ontario 
 
 113 
 
 97 
 
 H 
 
 .4 
 
 90 
 
 9 
 
 Queher 
 
 '20 
 
 13S 
 
 Ift 
 
 .)0 
 
 ! 101 
 
 Hi 
 
 Nova Scotia 
 
 14 
 11 
 
 14 
 
 92 
 
 10 
 
 at 
 
 20 
 
 : 120 
 
 ' Mr; 
 
 10 
 12 
 
 New Brunswick 
 
 Prince Kdward Lslao'l 
 
 15 
 
 199 
 
 !.■) 
 
 40 
 
 115 
 
 1 
 
 9J 
 
 This is equal to an average yield of a little more than 50 pounds 
 from each 3 pounds of seed, and compared with Eed Fife it is just 
 ten days earlier. 
 
 The summer of 1887 was exce])tioually hot und dry in Ontario 
 and Quetiec. and the crops of all cereals were light and their ripen- 
 ing premature. On the Central Expeiimental Farm a Held of fourteen 
 acres of Ladoga wheat sown on the *7th of May was harvested in 
 70 (lays from the date of sowing, the Ladoga ripening eight days 
 earlier than the Red Fife sown at the same time in an adjoining field. 
 On the 17th of May, 1888, this experiment of sowing was repeated 
 and the field of Ladoga ri])ened in 81 days, the Red Kifo in 92 days, 
 a difference of eleven days. During the past season the grain in 
 Manitoba and the aSorth-West Teri-itories has been unusually slow 
 in ripening, so also in the Maritime Provinces owing to the remarlf^bly 
 low average temperature during the growing season ; the conditions 
 in Ontario and Quebec have on the whole been more favourable. 
 These circumstances will aid in explaining the differences in the 
 results for the two years. The falling off in yield in Manitoba and 
 the North-West Territories during 1888, was mainly due to the very 
 backward season and to the advent of unusually early frosts which in 
 many cases nipped the grain before it was mature and materially 
 lessened the crop. 
 
 Is 
 
 a 
 
8 
 
 UELATnA Quality. 
 
 Tho (juulity of the Ladoga wheat in u very important consideration. 
 The very high character of tho Red Fife wheat grown on tho 
 western plains of Canada and the excellent quality of the flour pre- 
 pared from it, has created a demand for this wheat at the highest 
 market prices, and it is of the utmost importance that this good 
 reputation bo maintained ; tho introduction of any wheat of a mani- 
 festly infei'ior quality which would tend to lower the standard of 
 Canadian hard wheat would bo highly impolitic. Tho original 
 Ladoga wheat has been submitted to a number of experts, the 
 majority of whom place it in the next grade below No I hard, and 
 estimate its value at from 4 to 5 cents per bushel less than the best 
 quality of Red Fife, but some of tho samples grown from this seed 
 have improved so much as to entitle them to grade with grain of 
 high quality. 
 
 With the view of ascertaining tho opinions of those who are hoM 
 to be the most competent judges eight samples were chosen, repre- 
 senting the average quality of those received together with a 
 sample of the original importation, and a small sample of the 
 Saxonka and Kubanka wheats, which had been received from 
 a correspondent who had grown them in Manitoba. Subsequently 
 three of the heaviest and best samples of Ladoga were selected, 
 making 14 in all. A portion of each was sent to the Boards of 
 Trade in Montreal, Toronto und Winnipeg, to Mr. W. W. Ogilvie of 
 Montreal, and to Mr. Frank E. Gibb, Dominion Grain Inspector at 
 Port Arthur, for inspection, and to the Chemist of the Experimental 
 Farms, Mr. F. T. Shutt, for analysis. Tho several Boards of Trade 
 manifested a deep interest in the subject, and referred the samples 
 in each case to a select committee of experts. Mr. W. W. Ogilvie 
 kindly gave his careful pergonal attention to tho subject, and Mr. F. 
 E. Gibb reported fully on tho first lot of average samples sent him, 
 but through illness was prevented from reporting on the last and 
 best samples. 
 
 The list of samples and tho reports thereon are herewith sub- 
 mitted, with the numbers under which they were sent. 
 
 Weiglit per 
 bushel. 
 
 *7 Ladoga — Original importation 61 lbs. 
 
 1 '« grown at Lethbridge, N.W.T GOf 
 
 2 « " Edmonton, N.W.T 61^1 
 
1) 
 
 bUHlM'l. 
 
 .'I Ljulo^a — grown ut Plum OreeU, Somi^, Man •10-^ 
 
 4 '' " Brandon llillw, Man (10 
 
 5 '* " Tatamagouc'ho, Nova Sootia (iO 
 
 fi " " Guynhoro*, X. S ♦Jlj 
 
 S Kubanka — grown in Manitoba. 
 
 !J Saxon ktt " " 
 
 10 Ladoga— grown at VVolseley, N.VV.T ♦».'5 
 
 U " ^ " Touchwood HillH, N.W.T «4 
 
 12 " " BiuHcarth, Man Jif) 
 
 13 " " Mowbray, Man (!4^ 
 
 14 •' '• St. Mary'n, Now BrunHwick 64 
 
 A letter wan forwarded with each set of wamplos siir.iiar to the 
 
 following, which waw addiOHsed - 
 
 To the Secretary of the 
 
 Board of Trade, Montreal. 
 Dear Sir, — 
 
 '• I desire to get the opinion of your Board of Trade regarding a 
 wheat which wa» distributed bust spring from the Hxperimenial Farm 
 in Ottawa for test in different parts of the Dominion. It is well 
 known that faimers in the northern paris of Manitoba and the 
 Territories have in the past suilored much loss from frozen wheat, 
 and they aro very anxious to obtain some variety which will ripen a 
 few days earlier than the Eed Fife, so as to admit of its being 
 harvested before the early frosts occur. So strong is this feeling that 
 ^armerB are willing to grow inferior varieties rather than suffer such 
 ofises as they have experienced in the pa^t." 
 
 " In view of this condition of things, efforts are being made 
 under instruction of the Minister of Agriculture, to endeavour to 
 secure an earlier ripening whojit of good quality as neai-ly up to the 
 standard of the Red Fife as pcs&ible. You will bcai- in mind that 
 the object of this introduction is not by any means to displace thi' 
 Ked Fife ; I think the growth of that vai-iety should be encouraged 
 in every practicable way, but the Minister desires that an earliei* 
 wheat of good quality should be secured to be grown where the Red 
 Fife docs not succeed, and thus discourage and prevent as far as is 
 practicable the introduction of soft and inferior varieties of wheat, 
 so that the present high standard of our North-West grain may be 
 generally maintained and at the same time the nccessiHes of the 
 farmers met and the settlement of the country stimulated." 
 
10 
 
 " A-fter miieh correspondence and enquiry, it. was decided to order 
 a supply for the first experiment from Ric^a, Russia. This wheat 
 arrived late last spring, and not having been advised of its correct 
 name, it was distributed provisionally under the name of * Northern 
 Russian Wheat.' I have since learned thr>,t it is known in Northern 
 Russia under the name of Ladoga." 
 
 " I send you a sample of the original importation under No. 7 and 
 the samples from 1 to 6 and 10 and 11 inclusive, have all been grown 
 from this seed. In considering these samples it should be borne in 
 mind that the seed was not received by the growers until from two 
 to three weeks after the usual time of seeding, hence the grain is not 
 so plump and well developed as it would Lave been had it been sown 
 earlier. " 
 
 " No. 1 was grown at Lethbridge, Alberta, N.W.T. 
 
 (( 
 
 • > 
 
 « 
 
 4 
 
 i( 
 
 5 
 
 t( 
 
 (i 
 
 (( 
 
 10 
 
 (( 
 
 11 
 
 << 
 
 Edmonton " 
 
 Plum Creek, Souris, Manitoba. 
 Brandon Hills " 
 
 Tatamagouche, Nova Scotia. 
 Guysboro '* 
 
 Wolseley, Assiniboia, N.W.T. 
 Indian Reserve, Touchwood Hills, N.W.T. 
 " I desire to have the opinion of youi- Boaid of Trade as to how 
 these wheats would gi-ade in the niai-kets of this country and how 
 they would compare with Red Fife in the price they would command. 
 I also enclose, under Nos. 8 and 9, a few grains (I am sorry I cannot 
 just now send more , of Kubanka and Saxonka wheats, which are 
 being sold in Manitoba for seed. Kindly let me know how these 
 compare in value with Red Fife and Ladoga and the prices these 
 varieties would now command if placed on the market in quantities. 
 I desiie thiB information for the reason that trequent enquiries reach 
 me from Manitoba and the North-West from farmers who seek in- 
 formation on these points." 
 
 " The reports which have been ]*eceived show that the Ladoga 
 wheat has ripened during the past season from 10 to 15 days earlier 
 than the Red Fife. Should this *>arly ripening habit prove per- 
 manent — which there is every reason to expect — and the wheat of a 
 desirable quality, its further encouragement in the districts referred 
 to is most important." 
 
11 
 
 " Yon will, 1 trubt, in view of the importance of this subject to tho 
 whole country, pardon the liberty I have taken and obtain for me the 
 informiition asked." 
 
 Yours veiy f*inceiely, 
 
 Dirtcior ExperiiuentaL J^anns. 
 Ottawa, January 30th, 1&88." 
 
 The three eampleH referred to under Nos. 12, 13 and 14 were ioi- 
 warded on the 2nd of February to the several experts and Boards of 
 Trade, with letters, explaining that these were the thi-ee heaviest 
 specimens which had been obtained. 
 
 The following replies were received : — 
 
 Office Board ok Trade, 
 
 10 St. John Street and 39 St. Sficrumcnt Street, 
 
 MoNTKEAL, Febi'uary 9th, 188^. 
 
 The Board of Examiners for wheat and other jj^rain having taken 
 communication of the letters from the Director of the Cential 
 Experimental Farm, Ottawa, dated 30th January and 2nd Febiuajy, 
 and having compared and examined the samples of wiieat lorwarded 
 by the Directoi", reports as follows : — 
 
 That the Board learns with pleasure of the action of the Govern- 
 ment in endeavouiing lo secure, through the Director of the Experi- 
 mental Farm, a haid wheat of good quality that shall ripen oai'lier 
 than Bed File, the Boaid believing thai while Red Fife should most 
 certainly be giown whoievor there is no danger to be apprehen(ie<l 
 from early fall trosts, it is of the gieatest importance that a choice 
 hard wheat shall be found that will ripen earlier than Bed Fife and 
 so may be safely grown in disti icts where such frosts occur. 
 
 That the samples of Ladoga wheat would, with the exception <»t 
 No. 3, all grade as hard wheat.-, and the Board consider that, pi-e- 
 suming the stated advantage of time in maturing is fully established, 
 its introduction will be veiy advantageous wherever early harvesting 
 is desirable. 
 
 That a compai ison of the Ladoga wheat samples with the Fifie 
 wheats, to be of any value can only be made by providing a miller 
 with a sufficient quantity to be ground and afterwards baked. From 
 a trade point of view, however, the Board considers that should auy 
 
i I 
 
 12 
 
 
 diflforence in favour of Red Fife be established, the advantage would 
 be trifling as compared with the importance of securing to che farmer 
 a wheat that would i-ipen from two to three weeks earlier. 
 
 That the exception made by the Board regarding sample No, 3, is 
 because that wheat would not gi'ade above ordinary spring wheat ; 
 and it would appear either that some mistake must have been made 
 respecting the original seed, or in the product sent to the Director) 
 for it seems scarcely possible that the samples of Ladoga wheat sub- 
 mitted could have so deteriorated in one sowing as to produce so 
 inferior a grain 
 
 That with regard to the samples of Kubanka and Saxonka wheats, 
 the Board condemns both as being very inferior grain, and quite 
 unsuitable for sseding purposes. 
 
 Signed on behalf of the Board of 
 
 Examiners for Wheat and other Grain. 
 HUGH McLENNAN, 
 Chairman. 
 
 i^ 
 
 Toronto Board op Trale. 
 
 " Report of the Committee of Millers, Grain Dealers, Grain 
 Exporters and Gi'ain Inspectors, to whom was relerred the commu- 
 nications and samples sent to the Secretary of the Board by Prof. 
 Wm. Saunders, Director of the Central Experimental Farm.' 
 
 '* To the President and Council of the Board of Trade. 
 
 *' Your Committee sat on the afternoon of the 4th February, 1888, 
 examined the samples and discussed the subject, which, in their 
 opinion, is one of very great importance.'* 
 
 *' The conclusions to which they arrived are as follows : — 
 
 " The most important test of commercial merit in a spring wheat 
 sample is the percentage and quality of gluten it contains." 
 
 " The examination made by the committee of sample 7, the original 
 impoi tation, and of samples 3 and 4 (those grown at Plum Creek and 
 Brandon Hills), shows that all three are very deficient in gluten, or 
 strength, being not superior to the present standard of Xo. 2 spring 
 of Ontario growth." 
 
 *' No. 2 spring is at present worth 80 cents per 60 lbs. here ; No. 
 1 Manitoba hard, which contains 85 per cent, of Red Fife, is worth 
 90 cents. The answer to the enquiry as to how these wheats would 
 compare in value with Red Fife would therefore be : Pure Red Fife 
 is worth 11 to 12 cents per bushel more than samples *7, 3 and 4." 
 
13 
 
 " The coramittee selected samples 7, 3 and 4 for comparison for 
 the reason that they were grown in the same section of Manitoba 
 from which comes the bulk of the Eed Fife with which they are 
 familiar." 
 
 " Sample 8, Kubanka, is the wheat grown to some extent in 
 Ontario, under the different names of Arnecta, Eice or Goose Wheat. 
 The demand for this wheat is limited, and when the quantity grown 
 in Ontario was large compared with the quantity grown in Ontario 
 row, the price was 20 to 23 cents below the price of jNo. 2 spring, say 
 35 cents below the price of No. 1 hard Manitoba. This wheat is also 
 ji later wheat to ripen than Fife wheat." 
 
 " Sample 9, Saxonka, is a poor, thin sample, containing a small 
 mixture of Kubanka or Arnecta. If free from this it would inspect 
 No. 3 spring, worth 77 cents as against 90 cents for No. 1 hard." 
 
 " The Ladoga would be a fair marketable wheat of the soft variety 
 and preferable to badly frosted Eed Fife." 
 
 " If it IS a fact that any section of the wheat-growing North-VVest 
 cannot be made to produce unfrostcd Eed Fife by proper laiming, 
 we would recommend that the Ladoga be tried in srch localities, if 
 by further experiments you iiail to find a moie glutinous wheat, 
 possessing all the early ripening quality of the Ladoga " 
 
 " In the interests of the North-West, howevei-, it is to be hoped 
 that every experiment will be exhausted in the direction of retaining 
 pure Eed Fife sowing before settling down to soft wheats of any 
 variety." 
 
 "An exceptionally bountiful crop of Ked Fife, and an exception- 
 ally poor crop of winter wheat, in the same year might result in the 
 price of the latter approximating the price of the Fife, because the 
 flours from the two varieties are not interchangeable lor many pur- 
 poses. But no surplus of Eed Fife and scarcity of such wheats as 
 samples submitted, could bring the value of the latter to, or neaily 
 to, the value of Eed Fife, The Eed Fife flour will answer in eveiy 
 case where flours from your samples will answer, ui.d with greater 
 satisfaction and economy." 
 
 " Instances are known to some members of the committee of No. 1 
 hard and No. 2 frosted, being ripened side by ride, fiom the same 
 field in Manitoba, the soil and seed the same ; the only difference 
 being, in the first case the ground was ploughed and harrowed in 
 the fall, thereby admitting of a few days earlier seeding, than in the 
 second case where the ploughing was done in the spring." 
 
14 
 
 i 
 
 'I 
 
 " In view of the great importaace of keeping up the growth of 
 hard wheat, important to all interests, but most important of all to 
 the North- West farmers, the committee report that in their opinion 
 the greatest efforts should be made to extend its growth, and if other 
 varieties than Red Fife must be used, such varieties as contain the 
 largest percentage and best quality of gluten should be given 
 preference." 
 
 " For determining the percentage and quality of gluten, the com- 
 mittee would recommend chemical analysis of all pamples proposed 
 to be experimented with, this being the one reliable test for a small 
 sample " 
 
 " The samples last received (12, 13 and 14), are excellent in their 
 plumpness and weight, but are quite as soft and deficient in strength 
 as the former samples, and in value would bring about 2 cents per 
 bushel more if offered for sale in quantity, than the samples first 
 received. ' 
 
 • Signed,) 
 
 H. McLaughlin, 
 John Reed, 
 Thomas Flynn, 
 Joseph Harris, 
 
 Committee. 
 
 R. J Stark, 
 ir. N. Baird, 
 S. A. Chapman, 
 W. Tuyloj-, 
 
 H. McLaughlin, 
 
 Chairmnn of Committee. 
 
 J. L. Spink, 
 
 J. Carruthers, 
 
 R. C. Steele, 
 
 W. D. Matthews, Jr. 
 
 WINNIPEG, BOARD OF TRADE. 
 
 Secretary's Office, 
 Civic Buildings, 
 Winnipeg, Man., 16th February, 1888. 
 
 The Council Winnipeg Board of Trade. 
 
 Gentlemen, 
 
 Your Board of Grain I^ixaminors have to report that they have 
 carefully examined the samples of Russian wheat forwarded to the 
 Board by Pi of. Saunders, Director of the Government Experimental 
 Farm at Ottawa, and which he requests the Board vdll express an 
 opinion on 
 
 After view'Hg the samples your Grain Examiners find as follows: 
 The original siimple of Ladoga wheat, and some of its best matured 
 products grown in Manitoba, would value with grades of the " North- 
 ern " classes . 
 
16 
 
 We find that most of the samples submitted are not fully matured, 
 and they are all lacking in good colour. 
 
 Sample No. 3 (grown at Souris, Man.), would seem not to belong 
 to the Ladoga variety of wheat, being a wholly soft specimen which 
 would grade as "No. 3 spring.' 
 
 No8. 1 nnd 11 (grown at Lethbridge, N.W T., and Touchwood 
 Hills, N. W. T , respectively), show the etfects of frost action. 
 
 No. 2 (grown at Edmonton, N.W.T.), has a bleached look, which 
 might arise from a very slight touch of frost or the etfects of hot 
 winds. 
 
 For seediiig purposes we would recommend the oiiginal sample 
 from Eussia in preference to any of the others submitted 
 
 The best sample, Ko. 13 (from Mowbray, Alan, 'k and the original 
 from Russia would be worth five cents less than No. 1 Manitoba Hai'd 
 (containing 85 per cent, of Red Fife\ for milling purposes. Neces- 
 sarily this opinion must bo subject to a millinLC test, or chemical 
 analysis 
 
 None of the eleven samples of the products of the Ladoga variety, 
 bear any close resemblance to the original sample forwarded, and are, 
 for the most part, unlike one another. This may be owirig to the 
 lateness in sowing or other unfavourable conditions, and wo are of the 
 opinion that a test, during another year or two, must be made before 
 its value for this country could be positively ascertained. 
 
 Prof. Saunders has asked, also, for the Boiird's opinion as to the 
 relative value borne by certain samples of Kubanka and Saxonka 
 wheat (^forwarded by him") to the Red Fife and Ladoga varieties. 
 
 In the opinion of this Board of Grain Examiners the millers and 
 grain dealers of Manitoba would not purchase Kubanka wheat at any 
 price, though it might, however, be useful for feed purposes. We 
 understand that this variety of wheat is being sold in Manitoba this 
 season for seed. In the opinion of your Examiners the sample sub- 
 mitted by Prof. Saunders is none other than "goose" or *'rice" 
 wheat and of little value. 
 
 The Saxonka variety belongs to the spring or soft class of wheats. 
 The sample examined, however, is so poor that it would only grade 
 as "rejected." 
 
 Your Grain Examiners are firmly of the opinion that the cultiva- 
 tion of Red Fife wheat sliould be persevered in, and that farmers will 
 speedily discover the system of soil preparation by which they can 
 
16 
 
 .i I 
 
 ' ;l 
 
 A ■: 
 
 insure early seeding with the early and safe maturing of this invalu- 
 able variety. 
 
 All of which is respectfully submitted. 
 (Signed), 
 
 GEO. J. MOULSON, 
 
 Ckairman. 
 CHAS. W. BELL, 
 Secretary f Board of Grain IDxaminers. 
 
 KEPORT OF VV. W. OGILVIE, ESQ. 
 
 Montreal, Feb. 3rd, 1888. 
 Prop. W. Saunders, 
 
 Director Central Experimental Farm, 
 Ottawa. 
 Dear Sir, 
 
 Your favor of tlie 30th ulto., with 11 samples of wheat, came duly 
 to hand. I have examined them carefully and beg to submit the 
 following report: — 
 
 The sample of Kiibanka wheat grown in Manitoba is what is 
 known as Goose wheat. Its growth should be discouraged as much 
 as possible, as its value is fully 15 cents per bushel less than Ked 
 Fife wheat. 
 
 The sample of Saxonka wheat grown in Manitoba is also a poor 
 wheat that should not be encouraged for seed 
 
 Sample No. 7, Ladoga wheat, being the original importation from 
 Eiga, is not puie hard wheat, having a mixture of soft wheat in it. 
 
 Sample No. !0, grown at Wolseley, shows the best result of last 
 year's gi-owth, and would inspect Extra Hard. 
 
 Samples No. 1, No. 2, No. 6 and No. 11 would inspect No. 1 Hard, 
 and sample No. 5, grown in Nova Scotia, would inspect No. 2 Hard. 
 
 Sample No. 3, grown at Plum Creek, would inspect No. 1 Spring, 
 being the fourth grade of wheat. From the way this sample has 
 degenerated in one year, would lead me to infer that the Ladoga 
 wheat would not long maintain its hardness but will degenerate into 
 ordinary Spring wheat. 
 
 I have had a good deal of experience in the growing of Russian 
 wheat in Canada, my father having been among the first to import it. 
 I have also visited the wheat fields of Russia and experimented upon 
 its growth in this country. The Mennonites in Southern Manitoba also 
 brought Russian wheat with them. My experience has proved that 
 these wheats soon degenerate into ordinary Spring wheat in this 
 
 Im 
 
17 
 
 c'ountiy, and at best never had the bright nhining gloss that you find 
 on Red Fife wheat. The Russian whoat also grinds harsh, and the 
 flour is not equal to Red Pi To. 
 
 Notwithstanding all that has been said and written about early 
 ripening wheat, after many experiments, my experience has been that 
 Rod Fife wheat will ripen as early and yield as well as softer wheats, 
 and is worth 10 cents per bushel more than soft wheat. Many of these 
 tests have been in Manitoba. The complaints from Red Fife wheat in 
 Manitoba have been caused by late sowing, the richness of the soil, 
 weather and cool nights in August ; but I am of opinion that with 
 early sowing and favourable August weather, these complaints will 
 disappear. 
 
 We must also hear in mind that Manitoba and the NorthWest 
 Teri'itories are among the few countries that can grow hard wheat, 
 and therefore we should discourage the growth of soft wheat that 
 can be grown in more than three-fourths of the wheat fields 
 of the woild, while hard wheat can only be grown in Hun- 
 gary, Russia, Dakota and Minnesota, the farmers in Dakota sow 
 entirely Red Fife wheat, and its flour has attained a world wide 
 I'cputation. The soil of Manitoba is better than Dakota and Minne- 
 sota and will grow Red Fife wheat bettor than any country in the 
 world, so 1 hope you will realize the necessity of encouraging the 
 growth of Red Fife as much as possible and discouraging all other 
 varieties of wheat. 
 
 I have had many tests made of the value of flour ground from Red 
 Fife wheat grown in Manitoba, and they have always been satis- 
 factory. I enclose you a few copies of the hist test taken in London, 
 Eng., with other prominent brands of flour. 
 
 Many farmers who have gone from Ontario to Manitoba, have 
 taken seed wheats of soft varieties with them, which affect many 
 samples of Manitoba wheat and causing so mu2h of it to inspect 
 Northern. The complaint that has been made against Red Fife not 
 ripening as early as any other wheat, I think is altogether a mistake 
 and can be attiibuted largely to the farmers or cold nights in 
 August, that would have had the same affect on soft wheat. 
 
 Yours truly, 
 
 W. W. OGILVIE. 
 
 2 
 
ll»t 
 
 18 
 
 Montreal, Feb'y. Tth, 1888, 
 I'ROP. W. Saunders, 
 
 Experimontal Farm, Ottawa. 
 Dear Sir, 
 
 Your esteemed favor of the 2nd intjtant, to hand, with 3 samples of 
 wheat: the 3 are splendid wheat, boin^ brighter than those pre- 
 viously received, but still have not the gloss of Fife wheat, and would 
 not make so saleable a flour. Sample No. 13 is the best, No. 12 nearly 
 as good, both would iiisjject Extia No. I Hard. No. 14 shows too 
 many soft grains for first sowing and gives indication that it would 
 soon degenerate into soft wheat. Notwithstanding what Mr. 
 Smellio reports, I am inclined to think that the weathei- between the 
 8th and 26th April, must not have been good sprouting weather, or 
 the Fife wheat would have ripened an eaj'ly as the Russian. I am 
 vei-y strong upon this point, afior my past experience, and my 
 anxiety to have lied File wheat sown for Manitoba, and no others, 
 as 1 am satisfied it is the best wheat for the country. 
 
 Yours truly, 
 
 W. W. OGILVIE. 
 
 It 
 
 Port Arthur, Dec. 24th, 1887. 
 Prop. Wm. Saunders, 
 
 Central Experimental Farm, Ottawa, 
 Dear Sir, 
 
 Youi'S to hand with samples of wheat grown at difterent points in 
 the Dominion, from seed purporting to have been imported from 
 Russia. I do not express any opinion as to the milling qualities 
 as compared with Red Fife as giown at present in Manitoba, as you 
 say you are to have that from the best millers. Judging from the 
 samples I have from you, I should think this Russian wheat is not 
 likely to improve on any light soils, it will run into soft wheat. It 
 is more adapted to heavy clay land, and I think when grown there 
 will be found to produce a very hard berry, grading equal to the 
 best Red Fife. 
 
 A comparison of No. 3 with No. 2 shews such extreme points that 
 it is difficult to believe they were both grown from the same seed. 
 I have seen the same thing occur when the points were only seven 
 miles apart but different soils. 
 
 If the millers pronounce this Russian wheat equal in milling pro- 
 perties to the Red Fife, and the testimony as to its ripening from 10 
 to 15 days earlier, undoubted, there will be no question about its 
 
 I'' 
 
 I! '■' 
 
19 
 
 being the wheat for Manitoba to grow. Tho Rod Fife waR so good 
 in quality for the crop of 1880, and both in quality and yield for 
 1887, that 1 doubt very much the advisability of trying anything 
 else until that fails entirely. The Russian, however, if not the Red 
 Fife itself, bearH a very strong reserablance to it. 
 
 The " Kubanka " and *' Saxonka " had bettor be left in their 
 original fields being simply " Goose " or " Rice " wheat. Here- 
 with 1 append Inspection Grades on the diflforent samj)lcs. 
 
 Yours truly, 
 
 FRANK E. GIBB. 
 
 INSPh:CT10N OF NINE SAMPLES OF WHEAT RECEIVED 
 FROM WM. SAUNDERS, CENTRAL EXPERI- 
 MENTAL FARM, OTTAWA. 
 
 7. Ladoga, from Riga, Russia, would grade No, 1 Norllun-n. 
 Resembles much of this year's crop in Manitoba. 
 
 1. Ladoga, grown at Lethbridge, N.W.T., gi-ade No. 1, frosted, 
 all hard, outside bran blistered, bright kernel, fair milling sample. 
 
 2. Ladoga, grown at Edmonton, N.W.T., grade No. 2, Manitoba 
 hard wheat, all hard, bleached. 
 
 3. Ladoga, grown at Souris, Man., grade No. 1, spring, over 50 
 per cent. soft. 
 
 4. Ladoga, grown at Brandon Hills, Manitoba, gi-ade No. 2, Man- 
 itoba hard wheat, nea»-lyall hard, bleached. 
 
 5. Ladoga, grown at Tatamagouche, N.S., gi'ade No. ;J Northern, 
 much bleached. 
 
 G. Ladoga, grown at Guysboro', N.S., grade No. 2, Canada hard 
 wheat, bleached. 
 
 8. Kubanka, grown in Manitoba, grade No. 1, Goose. 
 
 9. Saxonka, grown in Manitoba, no grade, much bleached, thin, 
 and principally "Goose" wheat. 
 
 FRANK E. GIBB, 
 
 Grain Inspector. 
 Port Arthur, Dee. 24, 1887. 
 
 A sample of Ladoga, grown at Moosomin, N.W.T., was also sent 
 to Mr. Gibb with the others, which, through an oversight, was not 
 included in the subsequent distribution. This was graded by Mi*. 
 Gibb as "No. 1 Manitoba hard wheat, good." 
 
i 
 
 m 
 
 20 
 
 Another sample of Ladoga wheat, which wan grown on one of the 
 Indian RoHerves from Heed sent from the Experimental Farm at 
 Ottawa, of the tirnt importation, was sent by Mr. \Vm. McGirr, of 
 the Indian Dcpai'tment, llegina, to Mr. 8. A. McGaw, of Ogiivie's 
 Koyal Mill, Winnipeg, which was submitted for examination by 
 Mr. McGaw to the analyst employed by Messrs. Ogilvie in testing 
 wheath. In a letter from Mi*. S. A. McGaw to Mr. Wm. McGii-r, 
 <lated December 4. 1887 (which I im permitted to publish) he says: 
 •' Our analyst in Montreal reports very favorably of the Ilussian 
 wheat, and states that it contains a large amount of gluten, and 
 being in most respects nearly if not equal to Red Fife." 
 
 The suggestions of the Toronto Board of Trade regarding the 
 importance of determining the proportion of gluten by chemical 
 analyses has been acted on, and a full account of a careful series ol 
 analyses will be found in the appended report of the Chemist of the 
 Experimental Farms, Mr. F. T. Shutt. Those of the Boards 
 of Trade of Montreal and Winnipeg have also been carried out, by 
 providing a miller with a suflficient quantity of th^ wheat t^) be 
 ground into flour, and having this flour made into bread. 
 
 All the samples which have been referred to ae submitted for 
 inspection were carefully put up by myself, taken from the same bags, 
 and were all exactly alike, but the several reports of the experts to 
 whom they were sent are ot a very conti-adictory character. The 
 Montreal Board of Trade grade all the samples of Ladoga, excepting 
 one, as hard wheats. The Toronto Board of Trade grade eveiy 
 one of them as soft wheats. The Winnipeg Board of Trade give a 
 definite opinion on three only. One of them, No. 3 (the same lot 
 as was graded soft by the Montreal Board) is pronounced soft ; 
 Nos. 7 and 12 are graded hard wheats, worth 5 cents less than No. 1 
 hard. Mr. W. W. Ogilvie gives an opinion on ten out of the twelve 
 samples submitted to him. Of the original Ladoga as imported, 
 (No. 7) he says this "is not a pure hard wheat, having a mixture of 
 soft grains in it." This opinion would probably entitle No. 7 to 
 a place among the lower grades of hard wheat, but of. the othei* 
 nine samples No. 3 is the only one pronounced soft, and it is graded 
 No. 2 Spring. Two of the others are said to be extra No. 1 hard, 
 one extra hard, four No. 1 hard and one No. 2 hard. Mr. F. E. Gil)b 
 pronounces the original sample of Ladoga as resembling much of the 
 Manitoba crop of 1887, and grades it as No. 1 Northern; of the other 
 seven samples grown Irom this grain, which Mr. Gibb reported on, 
 five were returned as hard wheats and two as soft. 
 
A> onr of llic UKHi' striking- t'xamples of (lifftTonccot'djiiiiiou, 
 ilu' sampU' i;iuNvii at Mowbray, Man., may l»e cited. Tliiw l\\v 
 Montreal Mojii'd of Trade proiioiiiu'ed to Ik' hai'd ; the Toronto 
 Hoard of'Tr:;lc, poft; tlio Winnij)ei;- Board ot'Tratle as a hard wheat, 
 woith 5 cent.sa Imshel less than No. I hai'd ; and Mi-. W. W. O^^^lvie 
 as exti'a Xo. 1 lia!<l. It eannot he said that Mr. ();!:ilvie is in anv 
 sense undidy in lavor of Lado.iia wheal, for while he practically i»ro- 
 nounees eight out of the nine sain))les on whicdi he gives an opinion 
 as marked improvements on the original, he argues from the one 
 boft sample that this wheat is degenerating, and likely to degeneiate 
 to a soft wheat, apparently torgetting that the contrary argument 
 could ho sustained with an eightfold tbi-ce. 
 
 A better idea will perhaps be given of the dith'iences of opinion 
 throughout by placing the results in a tabulated torm. 
 
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 " " " " 
 
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 bo 
 
 
 
 e 
 
 
 
 be 
 
 
 
 
 
 
 
 
 es" 
 
 83 
 
 
 o 
 
 
 
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 ,_ 
 
 ^^ 
 
 ^ 
 
 va -a V* -• 
 
 ^^ 
 
 as 
 
 o 
 
 
 TJ 
 
 
 
 ^ 
 
 ^ 
 
 ■*• 
 
 ^ 
 
 -* 
 
 ^ 
 
 V. V. v.. ^ 
 
 — 
 
 .£ 
 
 M 
 
 
 ti 
 
 
 
 
 
 
 
 
 
 
 
 F-* 
 
 S 
 
 
 iJ 
 
 
 
 
 
 
 
 
 
 
 
 ___W 
 
 CQ 
 
 • 
 
 t- 
 
 
 
 ^H 
 
 CO 
 
 OC 
 
 •^ 
 
 lO 
 
 CC 
 
 O •-• c^ or 
 
 -^ 
 
 00 
 
 Oi 
 
 iz; 
 
 
 
 
 
 
 
 
 
 
 
 P- 
 
 1— 
 
 rH 1- 
 
 
 
 
 
 
23 
 
 The <»iil v' "iiinplo tlml all the antlioriiifN :ii^'r(M> mm mn ln-ini; si soft 
 wluMit is N«». t, and this in m> uiiliUr Mu' otlicr >aiiipl»- tlial iluit' is 
 ij<mm1 rvasoii for belii'viii^ that some .tccidental tort'iijn inixtuir ha-^ 
 (Mciirml cilhtT in the h»'o«1 st'iit out "v the saiujiK' i I'tiiiiu'il, 
 
 CIIKMMAL ANALVSKS. 
 
 \Vn shall next loiisidt'i- the t-lu'iiiical aiialyx's uhirh. in the 
 opiiiioii of tlu' Toiontr* Moui'il <>l' 'I'ladc. is the one reliaMi' tt'>t lui- 
 (U'tt'iiiiiiiiiiu; tlu^ pcicciila^o of j;'lul«'ii. In oidt'i' to havi' ^ood 
 sanijiU's ot" J{i'd I'^ili' to compai't' with the Ladoga, thu IJoar<ls of 
 Trade weiv asUcd to st^nd authonticated samples of No. 1 iiaid, of 
 the hest ehai-aeter, ami a siniilar re(|iiest was matle to Mr. VV. W* 
 OjL^ilvie. These solicitjit ions were kindly resp(»nded to, ami amon^- 
 tiio six samples ol lied Fife refei're(l to in Mr. Shiill's report oiu' 
 was sent from the Toronto lioard of Tiade. one from the Winni|»ei!; 
 H(jai'd of Tra<le, and one from the mills of 0;;ilvie & Co., Winnipeg-, 
 all of them j^'raded us No. 1 hard. Of th«> othei- tliree, one was from 
 Indian Ifead, X.W.T.. a sample from a haii" of I^'<1 Fif^' wludi had 
 hoen awarded a Hrst piize tit several of the North-AV'est a_i;rieultnral 
 exhihitions; one was obtained from Whyte's mills, (Jaletta, Out., 
 whi(di had been ])Ui'ehased a.s Manitoba Xo. 1 hard in 1880; tlu; sixth 
 bein<^ a samplo of lied Fife u:rown neai- (raletta ti-om the last 
 named imported Manitoba wheat. 
 
 Jt is singular that the sam])le of No. 1 lied Fife from the Toronto 
 Board of Trade show.s a fi'aetion less of gluten than any of the othei- 
 tive samples, one of whieh was grown in Ontario, and that both the 
 specimens from the Winnipeg Board of Trade and the tirst-pi-i/.e 
 specimen from Indian Head should yield a fraction le.ss of gluten 
 than the Ontario sample grown at 'ialetla ti'om Manitoba seed. 
 
 In Mr. Shutt's i-eport, appended, the average propoi-tion of albumi- 
 noids (a term held as synonymous with gluten) in 11 samples of 
 Ladoga is 1431, while that from the six samples of lied Fife is 
 14"00. But if the comparison is restricted to the samples of Ladoga 
 and Red Fife gi-own in Manitoba and the North-West Territories the 
 })roportion wwild be as follows: Ladoga, 14-57; Red Fife, 13-US — 
 an appreciable difference in favor of the Ladoga variety. No 
 chemical tests have yet been devised for determining the quality of 
 gluten in flour. That which i)ossesses the greatest elasticity is most 
 esteemed in bread-making, and flour in which this quality of gluten 
 predominates is designated '' strong; "' while that containing gluten, 
 which is more of a ductile or pliable character vinthout much 
 
24 
 
 ,i 
 
 I! 
 
 olaHticity is iioL Ohleenicd by btikers, but is .sougbi toi by the uiaiiii- 
 t'actiu'Cfs of'Macciiroiii, uiul tsomo t'oi-ius of pastry. Jt would a])peai' 
 that the gluten in wheats having a ricy structure, such as the 
 Kubanivji or Goose wheut, tiie Poloniun wheat and others of the 
 same nature, while existing in fair projjortion in their eom position, 
 lacks that elasticity in its character which is necessaiy to make 
 "strong" tiour. This ditt'erence in the quality of the gluten may 
 be recognised by chewing a few grains of tliese different sorts of 
 wheat, and noting the relative character and volume of the plastic 
 mass which remains in the mouth. The reports of the bakers who 
 have tested the flour of the Ladoga wheat, shows that the gluten it 
 C(mtain8 is not lacking in this desirable elastic or "strong"' quality. 
 Full particulars of the analyses of the Ladoga, Eed Fife, and other 
 vai'ieties of wheat will bo found in Mr. Shutt's report. 
 
 TESTS OF THE FLOUR. 
 
 ■i 
 
 :> '■']• 
 
 On the 16th of November, 1888, sixteen bushels of Ladoga wheat, 
 which had been grown on the Experimental Farm at Indian Head, 
 was taken to the Qu'Appelle Yalley Eoller Mill, at Fort Qu'Appelle, 
 with a similar quantity of Eed Fife, of the best quality, which had 
 been grown in an adjoining field. The i)roportion of bran, shorts 
 and middlings to the floui* obtained could not be accurately ascer- 
 tained, as there was much waste in grinding so small a quantity. 
 The flour of the Ladoga, when compared with the Red Fife, had a 
 slight yellow shade. Bread from both these flours was carefully 
 made under my own supervision, all the ingredients weighed, and it 
 was found that the Ladoga flour absorbed more water and produced 
 a little over 2 pounds of bread more from each 100 pounds of flour 
 than could be made from the same quantity of Red Fife. This had 
 been anticipated by Mr. Shutt from the smaller proportion of water 
 found in the grain. The bread from both samples had a yellowish 
 tint but a more decided yellow shade in that made from the Ladoga. 
 
 A sack of each sort of floui* was sent to two of the leading bakers 
 in Ottawa to be made into bread, and samples from each lot 
 examined, compared and tested, and it was found that the only 
 disadvantage that the Ladoga flour had was in ])oint of color. With 
 larger quantities available for milling, better results will no doubt 
 be obtained, and by skilful admixture of some of the whiter soft 
 wheats with this strong glutinous variety there is every i-eason to 
 
25 
 
 Ix'licve that this yellowihh tint can he stR'C'e8!«.l'ully ovoit'onic and n 
 highly Katisfuctory flour produced. 
 
 The following letters wei'e received from the baUcr;? to whom the 
 flour WHS sent : — 
 
 Ottawa. Dec. 27th. 18SS. 
 I'rof. Wm. Saunders, 
 
 Central Experimental Farm. 
 
 Deal* Sir, 
 
 Having made bread from the two samples oftiour sent me, 1 hog- 
 to say that the Red Fife is the weaker flour of the two, but it is a 
 little better in color than the Ladoga brand. 
 
 The Ladoga would, in my opinion, make a good flour if })roperly 
 dressed, with a per cent, of low grade taken out. Ft is a strong floui-, 
 and would make more bread to the barrel than lied Fife. 
 
 Yours respectfully, 
 
 S. S. SLINN, 
 
 Palace Bakery, Ottawa. 
 
 Ottawa, Feb. 18th, 1889. 
 Prof. Wm. Saunders, 
 
 Central Experimental Farm. 
 Dear Sii', 
 
 We have baked at your request two samples ot flom-, one made ol' 
 Red Fife wheat and the other called Ladoga. We are of opinion 
 that the Red Fife would command the highest price, as it has the 
 better colour, although neither of the samples are up to the mark in 
 that respect. As to strength, Ladoga has more than the other, but 
 the flour being darker we consider the Red Fife the flour suited foi" 
 
 our trade. Yours truly, 
 
 R. E. & J. C. JAMIESON. 
 
 It would be unreasonable to expect that any variety of grain 
 would succeed equally well on all the different soils and in all the 
 varied climates of the Dominion, yet it is into'esting to compare 
 the reports of tests of the same wheat grown under so many differ- 
 ent conditions. Both rust and smut have been much more common 
 in 1888 than they were in 1887, and the Ladoga seems to have 
 suffered more than some other varieties ; yet the total number of 
 unfavorable reports among the 301 returns is but 45, of which 26 
 were from Ontario, 1 from Quebec, 1 from Nova Scotia, 9 from 
 
26 
 
 Manitoba and 8 from the North-West Territories. The best results 
 obtained with the Ladoi^a wheat have been on Hoils of medium 
 character, not too rich and heavy, but on mixed sandy and chiy 
 loams, associated with moi'e or less gi'avel. The Ladoga is very 
 vigorous in its growth, and when sown on vary rich soil it has 
 rusted in some instances very badly. This, however, has been the 
 case with Red Fife also during 1888 ; indeed, rust has been very 
 genei-al and v^ery injurious. The Ladoga seems to be much more 
 affected with loose smut than the Red Fife is, but in many localities 
 the Red Fife is seriously afflicted with the "bunt" smut, which is 
 much the more objectionable of the two, and from this the Ladoga 
 appears thus far to be free. In bulletin No. 3, Mr. James Fletcher, 
 Entomologist and Botanist to the Experimental Farms, gives a very 
 instructive account of the life history of these parasitic growths 
 which every farmer should read. It is believed that both can be 
 subdued, if not entirely got rid of, by soaking the seed for ten oi- 
 fifteen minutes in sti-ong brine shortly before sowing, draining off, 
 and drying the see<i with lime, plaster or ashes. Solution of blue 
 vitriol (sulphate of copper) has also been found useful for this 
 purpose, while immersing the grain in hot water at a temperature 
 of 135° is said to have been entirely successful. 
 
 Mr. C. Montgomery, of Hilton, Ontario, uses salt very success- 
 fully for preventing smut, but in a different way. In a lettei- 
 dated December 12, 1888, he says : " I give you with pleasure my 
 method of treatment for smut. I place my wheat on the barn floor 
 and mix one bushel of salt to five bushels of wheat, mixing 
 thoroughly with a scoop. Then moisten with sufficient water to 
 dissolve the salt, after which add fresh air-slacked lime until no 
 more will adhere to the wheat ; put up into a snug pile and let it 
 stand for a couple of hours, after which I put it in bags and allow 
 it to stand one day befoi-e sowing. Grain so prepared can only be 
 sown by hand." Mr. Montgomery says that he has used this 
 I'cmedy for many j'^ears past. 
 
 INDIVIDUAL RESULTS AND OPINIONS. 
 
 The following individual opinions are given as exiimples of the 
 most siuccessful results Avith the Ladoga wheat in the Noi-th-West 
 Territories and Manitoba. Many more of the same character have 
 been received, not only from the North-West but also from other 
 ProvinccB in the Dominion : 
 
2*7 
 
 Mr. Wm. (ribson, of VVolsoley, N. W. T., a practical Scotch 
 farmer, has the greatest i-ecord of success with the Ladoga of any 
 person in the Dominion. From the I> p()nnds sc:it him in tlie 
 s])ringof 1887 he harvested 23(1 pounds, and from the second sowing- 
 has a few pounds over 150 bushels of clean seed. Another 
 3-pound bag was sent him in the spring of 1888 oi 
 the second impoi'tation from Russia. lie says : '' I sowed 
 the same quantity of Red Fife, on the same day, 
 loth April, alongside of the Ladoga. The Ladoga was harvested 
 on the 31st of August, the Red Fife on the 13th of September." 
 
 Mr. Wm. Summerton, of Moosomin, N.W.T., who received 
 3 pouiids in 1887 has (n-er 30 bushels this year. He sowed 
 the Ladoga on the same day as the Red Fife, and alongside of it. 
 The Red Fife was frozen, and brought 65 cents only on the 
 Moosomin mai-ket, while the Ladoga was graded by the buyers as 
 No, 1 hai'd, and $1.05 was offered for it for milling pui'poses. Mr. 
 John Day, of Fleming, N^. W. T., received the same quantity in 1887, 
 and has also over 30 bushels this year, of excellent quality. 
 
 Mr. G. L. Smellie, of Binscarth, Manitoba, received a 3- 
 pound sample in 1887. In his report he says the Russian (Liidoga) 
 wheat was sown on the 26th of April, while our Red Fife was sown 
 on the 8th of April. The former was cut dead ripe on the 17th of 
 August, the latter from the 23rd August to 3rd September. The 
 sample sent by Mr. Smellie was one of those submitted to the 
 expei'ts for inspection under No. 12. 
 
 R. B. Chappell, of Moosomin, who raised 170 pounds from the 
 3 pounds sent, says: ''I sowed the Ladoga on the 28th of April and 
 sowed Red Fife alongside of it on the same day. The Jjadoga was 
 cut on the 18th of August, the Red Fife on the 26th of xVugust." T. 
 D. Stewart, of Carman, Manitoba, harvested 00 jwurids from the 3 
 pounds sown in the spring of 1887. lie sowed the Ladoga thi-ce and 
 a-half weeks later than his earliest sowing of Red Fife, and the 
 Ladoga was cut a week earlier, and was so ripe at that time that 
 nearly one-third of the crop was lost by shelling. 
 
 David Craig, of Edmonton, N. W. T., threshed 105 ])OUiids from 
 3 pound.') of seed, found it to be from seven to ten days earlier 
 than Red Rife. Duncan McCuaig, of Portage la Prairie, harvested 
 100 pounds from the same quantity of seed, and says it is ten days 
 earlier than Red Fife. Hugh Munro, of Calgaiy, N.W.T., hai- 
 vested 160 pounds from 3 pounds of seed, and says it was ten days 
 
28 
 
 oai'licr than Rod Fiie sown in the t^umc Mold. (rvo. I). Long, ol" 
 Kdmonton, hai-vented 100 pounds from a Hko quantity, and ways 
 that with him it is moi-e productive than IJotl Fife, and ten daj's 
 oai'lier. Thos. Miller, of Kirkpatvick, N.W.T., had a yield of 141 
 ))Ounds, and ways : " I am favorably impi-essed with the wheat ; it is 
 eight days earlier than Red Fife." Chas. Bowering, of Fleming, 
 N.W.T., had a yield of 93 pounds, and says it is ten days earlier. 
 Rev. L. Gaetz, of Red Deer, N.W.T., had 98 pounds from the M 
 ]ioun(ls sent him, and sa^'^s it is ten to fourteen days earlier than 
 Red Fife, and is more prolific. 
 
 SUMMARY. 
 
 The l^adoga wheat has been subjected to a searching ci'iticism, 
 tables of the entire results of its growth have been given, the public 
 liave been advised of such defects as have been noted during the pro- 
 gress of the two years' tests, and making the most liberal allowance 
 for these defects, it seems not too much to say that the evidence 
 thus far obtained is sufficient to show: That the Ladoga is 
 a productive and valuable variety of hard wheat, w^hich has thus far 
 j-ipened over the whole Dominion ten days earlier on the average 
 than the Red Fife. That the better samples obtained are fully as 
 rich in gluten as the best Red Fife, and while the cultivation of 
 the Red Fife should be i-ecommended in every section of the North- 
 West, whei'e it is likely, with eai-ly sowing, to escape the autumn 
 frosts, the growth of the Ladoga maj'^ be safely encouraged wherever 
 the ripening of the Red Fife is uncertain, without incurring the 
 risk of materially lowering the reputation or the general quality of 
 Canadian hard wheats. 
 
PART II. 
 
 i^£3:poi?.t 
 
 ON TIIK 
 
 CHEMICAL COMPOSITION AND PHYSICAL CHARACTERS 
 
 OF 
 
 LADOGA, RED FIFE AND OTHER VARIETIES OF WHEAT 
 
 BY 
 
 FRANK T. SIIUTT, M.A., F.C'.N., F.I.C., 
 
 Chciuist, Dominion Expcrinienfal Farms, 
 
 OBJECTS OF THE INVESTIGATION. 
 
 This series of analyses was undertaken with a view (1) to ascei'- 
 tain the composition, and hence the i-elative value, fi'om a chemicai 
 standpoint, of the different varieties of wheat hereinaftei' enumerated, 
 and more jjarticuhirlj^ tliose of Red Fife and Ladoga ; (2) to deter- 
 mine what improvement or deterioration, if ai\y, had taken 
 phice in the Ladoga grain by its culture in the various Provinces 
 of Canada; (3) to find out what such alterations in composition, if 
 any, were due to, i. e., what influence soil, climate and cultivation had 
 exerted upon the grain. 
 
 To answer rtZ/I these questions tully and satisfactorily will necessi- 
 tate, first, the analysis of a lar<ifer number of samples and an investi- 
 gation extending over several years, with a full and accurate know- 
 ledge of all the conditions of growth. It is therefore proposed to 
 continue this inquiry in the future as time permits; and as the 
 Kxperimental Farms are now established throughout the Dominion 
 we shall be enabled to do so with all the reliable information 
 regarding the nature of soil, the extent of cultivation and the 
 climatic changes necessary to the solution of such difficult pro- 
 blems. In most cases where farmers have grown the Ladoga wheat 
 
30 
 
 and sent back samples only incomplete data as to soil, etc.. have 
 been furnished, and thus I am not in a position to di-awcouclusions, 
 which I might otherwise have been able todraw. 
 
 While, therefore, at the present juncture and with such limited 
 knowledge, it is impossible to offer a satisfactory solution to the 
 third question, it will be my object in the present bulletin to indicate 
 such conclusions as can be safely' drawn from the analytical data 
 for the elucidation of the first and second objects of this inves- 
 tigation. 
 
 From the results of the analyses suwlsfactor_) answers can, I 
 believe, be given as to the relative values of the wheats, and also as 
 to the effect on the composition of the Ladoga gi-jiin when grown 
 in Canada. 
 
 VARIETIES ANALYSED. 
 
 Twenty-eight different samples of wheat have been analysed, 
 including twelve of Ladoga, six of Red Fife, three of Saxon ka, two 
 of Kubanka, one of Onega, one of Eed Fern, <me of Clawson, one of 
 Wellman's Fife and one of Blue Stem. 
 
 The specimens of Ladoga wheat are from the following locali- 
 ties: One from Riga, Russia, imported by the Central Experi- 
 mental Farm in 1887, from which seed all ths other speci- 
 mens of this grain have been grown; four from the ^Torth-West 
 Territories ; four fi-om Manitoba ; two from Nova Scotia, and one 
 from New Brunswick. 
 
 Of the Red Fife, one sample was grown in the North-West 
 Territories ; four, presumably, in Manitoba (two of these being 
 graded as No. 1 Hard bj' the Boards of Trade at Toronto and 
 Winnipeg, respectively, and a third as " No. 1 Hard " by the Ogilvie 
 Milling Company, Winnipeg,) and one was grown in Ontario. 
 
 The Saxonka specimens include one imported direct from Russia, 
 and one grown from this seed in the North- West Territories. The 
 third was furnished by J. G. Y. Field Johnson, Esq., of Manitoba. 
 
 The two samples of Kubanka comprise one grown by J. G. V. 
 Field Johnson, E^q., in Manitoba, and one grown at the Central 
 Experimental Farm, Ottawa. 
 
 The Onega grain was imported from Russia in the spring of 
 
 1888. 
 
 The Red Fern variety was furnished by the Citizens' Milling 
 Company, of Toronto, and was raised within live miles of that city. 
 
31 
 
 The Clawson, the only winter wheat of the series, was obtained 
 from Galletta, Ontario. 
 
 The Wellman's Fife and Blue Stem were kindly sent by Prof. 
 Porter, of St. Anthony's Park, Minn., and were grown in that State. 
 Prof. Porter reports these as the two best varieties in that district. 
 
 DETAILED ANALYSES (»F THE WHEATS. 
 
 The following- tiiblc shows in detail, and in percentage quantities, 
 the component parts of the grains analysed. The results in all the 
 columns, save those headed Carbo-hydrates and Albuminoids, liavo 
 been found by direct determination. The amount of albuminoids is 
 obtained by multiplying the quantity of niti-ogen by the factor &25, 
 and that of cai'bo-hydrates f principally starch) by subtracting the 
 sum of the other constituents from 100. Besides indicating the 
 chemical composition, I have thought it well to insert in tabular 
 form certain other data of a physical chai-acter which must be taken 
 into consideration, together with the chemical results, when 
 endeavoring to find the solution of the problems for which this 
 investigation was undertaken. These (hita consist of the weight of 
 100 grains in grams, the color, hardness or consistency, weight per 
 bushel, together with some additional explanatory remarks uj)on 
 the nature of soil, etc. 
 
 The numbers under which the wheats are designated in the 
 table are not the same as those which were used vnth them when 
 they were sent to the experts for inspection. 
 
 My No. 1 is identical with No. 7 
 
 2 
 
 '• 
 
 1 
 
 3 
 
 
 2 
 
 4 
 
 
 10 
 
 5 
 
 
 11 
 
 6 
 
 
 3 
 
 7 
 
 
 4 
 
 8 
 
 
 12 
 
 9 
 
 
 13 
 
 10 
 
 
 5 
 
 11 
 
 
 6 
 
 12 
 
 
 14 
 
 21 
 
 
 9 
 
 23 
 
 
 8 
 

 TABLE 
 
 Detailed Analyses 
 
 Spring I 
 Name of Variety.! Locality where grown. ! or ' Color. 
 
 .Winter. 
 
 u 
 
 e 
 
 d 
 o 
 
 is 
 o 
 
 6 
 
 o 
 
 3 
 
 1 I Ladoga, 
 
 Riga, Russia !Spring...|Red |Hard j 188(J 
 
 Lethbridge, N.W.T. 
 Edmonton 
 
 V^olseley " 
 
 Touchwood Hills, N.W.T... 
 
 Souris, Man 
 
 Brandon Hill, Man 
 
 Binscarth, Man 
 
 Mowbray, Man 
 
 Tatamagouche, N.S 
 
 Guysboro', N.S 
 
 St. Mary's, N.B 
 
 Red Fife Manitoba. 
 
 " iOntario..., 
 
 Manitoba. 
 
 Indian Head, N.W.T. 
 Manitoba (?) 
 
 II 
 
 Sa.xonka ,Rus.sia 
 
 [Broadview, N.W.T. 
 
 ii 
 
 (( 
 
 'Manitoba. 
 
 24 
 25 
 20 
 27 
 28 
 
 Kubanka lOttawa, Ont.. 
 
 " Manitoba 
 
 Onega Russia 
 
 Red Fern Toronto, Ont. 
 
 Clawson ;Ontario 
 
 Wellman's Fife. ..Minnesota 
 
 Blue Stem 
 
 .( 
 
 it 
 
 u 
 
 (i 
 
 a 
 
 It 
 
 1 1 
 
 1 1 
 
 
 (I 
 
 "i «( 
 
 ■ t i 
 
 I " 
 
 ! " 
 
 ■\ " 
 
 li 
 ti 
 
 1887 
 1887 
 
 1887 
 1887 
 
 a 
 it 
 
 It 
 
 L.Red... 
 
 Winter. 
 Spring.. 
 
 Red.... 
 D.Red 
 Y.W^hite 
 Red.... 
 
 it 
 
 P. Soft..^ 1887 
 Hard .... 1887 
 1887 
 1887 
 1887 
 1887 
 1887 
 
 188G(?) 
 1887 
 
 1887 
 
 1887 
 1887 
 
 1887 
 
 1880 
 
 1887 
 
 l&:i7 
 
 1887 
 1887 
 
 1887 
 
 1887 
 
 1887 
 
 1887 
 
 1887 
 
 V. Hard 
 
 a 
 
 M. Hard 
 
 Soft 
 
 Hard .... 
 M. Hard 
 
I. 
 
 33 
 
 o 
 
 p THK Wheats. 
 
 S.S 
 
 
 ° = zi i ^ i; ^ 
 
 ill u £ s'J 3 
 
 ••.•a7H 
 
 .".•b97 
 
 :f2i'! 
 
 :!-450 
 :!-199 
 
 :;-'24n 
 ;;--i5() 
 
 :!470 
 3- 107 
 .T412 
 
 ;; -205 
 2'noo 
 
 2-3r)5 
 
 3-105 
 
 3-194 
 3-075 
 
 2 '950 
 
 2-515 
 
 2-750 
 
 2 •097 
 
 2-755 
 3-012 
 
 1-750 
 
 2-275 
 
 3-534 
 
 3-481 
 
 2-954 
 
 6O3 
 
 00^ 
 OlA 
 
 03 
 04 
 
 00^ 
 
 00 
 
 05 
 
 0411 
 
 65 I 
 
 OUl 
 
 64 ! 
 
 03J 
 
 a< 
 
 Ash. 
 
 8-76J 2-00 
 
 8- 12' 2-00 
 8-20 1-70 
 
 7-00 
 7-93 
 
 9-00 
 8-38 
 7-88 
 7-50 
 8-74 
 7-84 
 7-78 
 
 8-84 
 
 10-00 
 
 9-22 
 
 9-50 
 8-76 
 
 9-27 
 
 9-99 
 
 8-60 
 
 8 00 
 
 8-73 
 8-35 
 
 9-23 
 
 9-36 
 
 9-45 
 
 10-19 
 
 8-73 
 
 1 
 
 Fat. 
 
 
 CO 
 
 
 i 
 
 
 01 
 
 
 
 
 ^^ 
 
 
 1 
 
 
 « 
 
 bT 
 
 
 
 
 TS 
 
 a 
 
 
 TS 
 
 
 01 
 
 0/ 
 
 >> 
 
 S'rt 
 
 bo 
 
 u 
 
 ^ 
 
 a s-i 
 
 
 
 
 ,0 
 
 
 
 
 
 5J^< 
 
 
 
 
 <»l 
 
 
 Ilt'iimrks. 
 
 1-90 2-54 72-05 12-75 
 
 05 
 40 
 
 70 
 70 
 53 
 00 
 84 
 00 
 13 
 
 53 
 
 I 
 
 99 
 58 
 
 37! 
 
 61 
 
 34 
 
 95 
 
 56 
 
 72 
 
 90 
 00 
 
 00! 
 
 I 
 
 07| 
 
 84 
 
 73 
 
 1-90 
 
 2-20 
 1-88 
 
 2-00 
 2-07 
 
 1-91 
 1-89 
 2-07 
 1-98 
 1-90 
 1-83 
 2-10 
 
 2-15 
 
 1-93 
 
 1-90 
 
 2 03 
 2-12 
 
 2-00 
 
 1-87 
 
 1-89 
 
 2-01 
 
 1-98 
 2-08 
 
 2-32 
 
 2-20 
 
 1-09 
 
 2-09 
 
 2-13 
 
 2-.50 09-94! 
 2-39i 73-90i 
 
 2-12 71-30 
 
 1-71 09-52 
 
 2-80 72-47 
 
 2-38 73-40 
 
 1-60 
 1-71 
 2 03 
 2 -.55 
 2-30 
 
 2 35 
 
 2-04 
 
 2-12 
 
 1-75 
 2-02 
 
 1-68 
 
 1-60 
 
 2-20 
 
 2-87 
 
 2-16 
 2-62 
 
 1-54 
 
 1-94 
 
 70-11 
 71-75 
 70-08 
 72-03 
 73-Olj 
 
 70- 38 1 
 
 09-511 
 
 70-87| 
 
 71-07; 
 71-99: 
 
 71-07j 
 
 71-281 
 
 7119: 
 
 71 -.53 
 
 Vl-80 
 71-29 
 
 71-48 
 
 70-18 
 
 2-90! 72-44 
 
 I 
 
 2-41 I 69-90 
 
 2-62 
 
 72-87 
 
 15-18 
 11-87 
 
 15-93 
 17-37 
 
 12-12 
 
 12-25 
 
 10-81 
 
 1500: 
 
 14-75 
 
 13-75 
 
 12-68 
 
 I 
 
 1475' 
 
 I 
 
 13-871 
 
 I 
 14-31 
 
 13-68 
 13-50 
 
 13-68 
 
 1.3-31 
 
 14-56 
 
 13.87 
 
 13-43 
 14-06' 
 
 I 
 13-43! 
 
 14-25| 
 
 ll-62i 
 
 13-68' 
 
 11-75 
 
 204 Original 1111 port at ion, 
 
 ' C;.E.K., 1887. 
 2-43 Dark loam; ripened 122iryt« 
 190 Sandy loam, laid l)y storm 
 in Angust; fro'/en after 
 cutting; 121 days. 
 2-55 
 2-78 Light and heavy loam; 104 
 
 I days. 
 r94|Dry, sandy loam; 105 days. 
 1-90 99 days. 
 2-09 113 days. 
 2 40|87 days. 
 2-30|Gravelly loam. 
 2-20|112 days; wet day. 
 2-03l99days; sandy an'd argil- 
 laceous soil. 
 2 -36' Obtained from White's 
 
 ' Mills, Galletta, Ont. 
 2-22 Seed grown from No 13 in 
 
 j Ontario. 
 2-29 Graded No. 1 hard by 
 Ogilvie & Co., Winnipeg 
 2-19 Grown near Indian Head. 
 2-10 Graded No. 1 hard bv Tor- 
 
 I onto Board of Trade. 
 2-19|GradedNo. Ihard byWin- 
 
 ! nipeg Board of Trade. 
 2-130rigjnal importation, 
 
 ! C.E.F., 1887. 
 2-33, Grown at Crooked Lake 
 
 I Reserve from No. 19. 
 2-22 Obtained from Field John- 
 
 i son, Esq. 
 2'15|From seed grown in Russia 
 2-20 Obtained from Field John- 
 
 I son, Esq. 
 215 Original importation, 
 
 I C.E.F., 1888. 
 2 28 Obtained from Citizens' 
 
 , Milling Co., Toronto. 
 1-86 Obtained from White's 
 
 Mills, Galletta, Ont. 
 2-19 Obtained from Prof. Porter, 
 
 I St. Anthonys Park, Minn. 
 1-88 Obtained from Prof Porter, 
 St, Anthony's ParkjMinn. 
 
 o 
 
34 
 
 ALBUMINCUDS (qLUTEN). 
 
 The moHt important constituent of wheat is gluten, the amount 
 of which in the ditferent grains is found in the column lieadcd 
 Albuminoids. I therefore propose to discmss, Hrst, the relative qual- 
 ities of the wheats from the (juantity <»f this constituent they 
 pOHsess. 
 
 For practical purp<>8es. the terms gluten and albuminoids may 
 be considered synonymous. Scientitically speakiiig, however, glu- 
 ten is legai'ded as a mixture ot several albuminoids which behave 
 differently to various solvents. (Jhemicai analysis, however, has 
 demonstrated that, though differing in physical properties those 
 albuminoids are almost if not entirely identical in composition, and 
 therefore may be viewed as one, under the generic term albumin- 
 oids. As already stated, the quantity of such is ascertained by the 
 multiplication of the amount of the contained nitrogen (directly 
 determined) by 6.25. 
 
 (rovernment inspectoj's and milling experts grade wheats prin- 
 cipally by the consistency or relative hardness of the grain, a 
 charactei' which depends almost directly upon the percentage of 
 gluten — it being true, as a rule, that the greater the percentage of 
 gluten the harder the wheat. 
 
 To compai'e these wheats among themselves from this stand- 
 point I have prepared the following table of averages. It shows 
 the average percentage quantity of gluten in the different wheats, 
 and also the percentage of this constituent in the same wheat when 
 grown in the various Provinces, which latter is intended to brinjj- 
 out the effect of locality in increasing or diminishing the amount of 
 gluten. Another column gives the weigl '^ of 100 average grains in 
 grams, and the relation which this has to the quantity of gluten, 
 will be discussed in a succeeding paragraph. 
 
 , l;l,;,. 
 
35 
 
 TABLE TI. 
 
 AVERAGE COMPOSITION OF TFIE WHEATS WITH IlESPECT TO GLUTEN 
 — ALSO SREWINCJ RELATION BETWEEN GLUTEN AND WEIGHT 
 
 OFIOO GRAINS. 
 
 Namk ok Whrat. 
 
 LoPALlTV WIIKUK 
 
 Grown. 
 
 aa 
 •»« 
 
 a 
 
 Ladoga Ruasia 
 
 North-West Torritorics 
 
 " Manitoba 
 
 " Nova Scotia 
 
 " Now Brunswick 
 
 Red Fife North-West Territories 
 
 " Manitoba 
 
 " (Ontario 
 
 Saxonka Russia 
 
 " North-West Territories 
 
 '• Manitoba 
 
 Kubanka ' " .. 
 
 " (Ontario 
 
 Onega ..; [Russia 
 
 Red Fern Ontario 
 
 (.lawson I " 
 
 Wellman's Fife JMinnesota 
 
 Blue Stem " 
 
 Ladoga, general average Canada 
 
 Red Fife " j " 
 
 Saxonka " iRussia and Canada. 
 
 Kubanka " 'Canada 
 
 1 
 1 
 
 4 
 I 
 1 
 I 
 1 
 1 
 1 
 1 
 1 
 1 
 I 
 1 
 
 11 
 (5 
 
 :5 
 •> 
 
 < 
 
 a 
 
 «ta 
 
 tc 
 
 o 
 
 o 
 
 
 k4 
 
 o 
 
 •*^ 
 
 SB! 
 
 >5 
 
 1 
 
 2-04 
 
 4 
 
 2-41;") 
 
 4 
 
 2 "25 
 
 2 
 
 2-28 
 
 2o;^ 
 
 2-10 
 
 2-2r) 
 
 2-22 
 2 13 
 2-3;{ 
 2-22 
 2-26 
 2-15 
 215 
 2-28 
 1-8G 
 2- 19 
 1-88 
 
 
 a 
 
 X 
 
 33 
 
 \r, 
 
 o 
 
 
 ? 
 
 -O 
 
 "^ r/j 
 
 o 
 o 
 
 'sa 
 
 
 -t-t b 
 
 tun 
 
 
 ^ 
 
 •J c 
 
 
 
 ■< 
 
 ^ 
 
 12-75 
 
 :v:578 
 
 15-08 
 
 .1-005 
 
 14-00 
 
 3-335 
 
 14-25 
 
 3.289 
 
 12-08 
 
 :;-205 
 
 13-08 
 14-00 
 13-87 
 13-31 
 14-50 
 13-87 
 14-12 
 13-43 
 13-43 
 14-25 
 11 02 
 13-68 
 11-75 
 
 3 194 
 3-031 
 2-355 
 2 515 
 2-7.50 
 2.097 
 3-612 
 
 2 7.55 
 1-7.50 
 2-275 
 
 3 5.34 
 3-481 
 2-954 
 
 2-29 14-31 I 3-420 
 
 2-24 I 14-00 I 2-931 
 
 2-23 I 13-91 j 2-454 
 
 2-20 , 13-77 3-183 
 
 I 
 
 m 
 
 Ui 
 
 The average for the eleven Canadian grown Ladoga specimens 
 is; Albuminoids, 14-31 per cent., the same for the six Red Fife 
 being 14"00 per cent. These figures clearly demonstrate that the 
 Canadi"" grown Ladoga fully equals the Red Fife variety, as far as 
 gluten is concerned — in fact, slightly surpasses it. Although the 
 samples of Red Fife do not number as many as those of the Ladoga, 
 yet those examined ai*e believed to be typical examples of the best 
 grain — three of them being graded as '-Xo. 1 Hard," by expei-ts. 
 We may therefore state that chemical analysis shows the Ladoga an«l 
 Red Fife wheats to be almost equal and identical in value. 
 
 The Saxonka and Kubanka are both Russian varieties, thougli 
 f(Hir out of the five samples analysed wei-e grown in Canada. Like 
 
 - _ ( 
 
 I; 
 
30 
 
 ttiohI of the RiiHsiun vvliculs lli(»y sliovv ji v»My fair ]»ro|MM'tl(m ol 
 silldiniiiioids. As llir niimlx'i" of .s[n'ciini'n.s t^i'tlu'hc grains examiiuMl 
 !*< mu(;li .sinalli!!' tliiiii lli<)s»M)f'llic Ladoga and llvt\ Filt', tlioiraverag«'K 
 cuiinol lu' vli'wed in «'xa(*ll\ Iho sanu' light as tlioso of llio hitter 
 wheats. A f'lii'lhci' iiuMilioii of the comparative vahic ol these 
 wluN'ils will ho made, however, when speaking ol' the rtdation exist- 
 ing h<'twt5en the glu1«'n and the weight ol" llu! grain. 
 
 Of tlif remaining varii^ties, hut one sample of eacdi has heen 
 analysed. They are all, iiowtiver. heli(!Ved to he ty))ieal spi'cimens. 
 
 The Onega, recently imported Irom Russia, would appeal- lo he .•» 
 grain vei'y similar in composition lo the Saxoid<a ohlained from lliat 
 country. 
 
 Tlie Red Fern sample was sent hy the Citizens' Milling Company, 
 of Toronto, and was .spoken of very liighly an worthy of growth and 
 encoui'agement. .ludging alone from the percentage of gluten, it 
 appears to he a very dcsirahle whc^at, and one that compares 
 favorably, frtrai a chemical standpoint, with La<loga and Jied Fife. 
 
 The (Jlawson is the only winter variety in the series. It is knowr. 
 as a soft wheat, ami was analysed in order to sliow a comparison 
 between hard and soft wheat in the perc(Mitage of albuminoids, 
 liy its low percentage of nitrogen it takes a vduk mucdi below 
 that of an\' of the varieties hitherto (iiscussed. 
 
 Wellman's Fife and Blue Stem are two wheats furnished through 
 the courtesy of Professor Porter, J)iiector of the Minnesc^ta l']xpei'i- 
 mental Station, St. Anthony's Park, Minnesota. They are said 
 by liim to be typical samples of the best varieties grown there. 
 J laving analysed but one specimen of each it wouUl be unwise to 
 pronounce judgment uj)on them in emphatic terms, or to draw a 
 (dose comparison between them and the Ladoga and Eed Fife. 
 SuflBce it to say, therefore, that the Wellman's Fife equals in com- 
 position several of the Red Fife specimens, and that in otlier respects 
 it bears a strong resemblance to that grain. The Blue Stem, if we 
 may judge from a single analysis, is a nuich less valuable sort. 
 
 EFFECT OF ENVIRONMENT UPON THE PERCENTAGE OF ALBUMI\0[1)S. 
 
 The term environment is intended to embrace all the varj-ing 
 conditions of climate, soil and cultivation. Professor Clitl'ord 
 Jlichardson, of the Department of Agriculture, Washington, has 
 shown that wdieal is the most susceptible of all gi'ains to the influ- 
 
'M 
 
 ciHM's of* ciivii'oiiimMit. Al'hT mii inv«'^tin•ali(m oxIctHliiii; ov«M* 
 M'vc'ial yt'.MiH ho says : ' Tlit' qiialily of llu' i::faiii iuvmIiicciI in ;iiiy 
 locality is dcpondont on several condilions, iiariicK . clinialc, >oil ;iinl 
 ciiltivatioii. i'lat'li of tlu'se is iiia<l(^ up of several elements." !Iav- 
 iiii; tnaije analyses of ^:'ain from all pai'ts of the Tniti'd States lio 
 lias lieen alile, from the results ot" llie same, to map out timt eoiintiy 
 into divisions — each division havini; its own peeuliai' i'fVeci ii|)on 
 the t'ompositicHi and pliysical ehai'aetersof the^^iain. The intliieiiecs 
 u'hitdi modify the wlu'at in each of these divisions are discussed, 
 and satisfiictory oxplaiiations ottered t(» accoun li> such modifica- 
 I'ons. 
 
 lM)llowin^ up this line of eiKpiiry. let us see what the ttlect has 
 l>cen upon the Ladoj^ii wlioat hy i^rowini;' it in the various Provinces 
 of Canada. An inspection of Tahle I shows ns that in seven instances 
 out of t'leven there litis heen Ji well marked incrciise in thi' percent- 
 tii^e of alhiiminoids ; one specimen remiiins [)racticidly the same, tmd 
 throe have receded from the timount eonttiined in the imported 
 sam|»le, the probahle cause of which will he discussed hiter on. 
 TjikiiuLC :dl the Canaditin-o-rown Ltidogji specimens, we ohiain 
 an ttverage of 14*31 per cent, tdhiiminoids, jis ji<;ainst 1275 in 
 the imported seed — indieutiiii;' ji well marked itierease. K.xtimin- 
 injj,' the eflect produce<l in the different Provinces we perciuve 
 that of the four specimens grown in tlie North-West Territories oidy 
 one (Xo. ',}) falls below the imported seed in the proportion ot 
 tdhiiminoids. This falling off is. [ think, satisfactorily oxpltiined 
 hy the fact thtit the whetit was Itiid l)y n storm durini'' its n-rowth in 
 August. Prof. Richardson litis .diown that the composition of a 
 whetit mtiy ho greatly modified tmd its albuminoids diminished 
 i»y such an interruption in its development. Notwithsttinding this 
 sample (No. 3), the tivertige for albuminoids of those grown in the 
 North-West Territories is larger than that of any other Province. 
 (vide Table II). Nos. 2, 4 tmd 5 all show high percenttiges of 
 albuminoids, especially No. 5, which wtis grown on Poor Man's 
 lleserve, Touchwood Hills, N.W.T. This sample contains the largest 
 amount of gluten of any of the series. 
 
 The average for the Manitoba stimples stands tibout mi<l-wtiy 
 hetween tiiat of the North-West Territories and tlie qutintity jios- 
 sessed l)y the Russian seed — though two of the samples fall below 
 the latter. Unfortunately no data htive been received respecting the 
 conditions of growth of these two samples (Nos. 6 and 7), and con- 
 
 (.1 
 
:j8 
 
 it 
 
 ; I 
 
 sc(|Uon(ly il is imposHiblc to advjiiifo reasons why tlie ulbuiniiioids 
 should have decreased to sueh an extent in them. Leaving these 
 tAvo exeeptionally low samples out, tlie Manitoba ii;rain stand 
 equal to that of the Xorlh-West Ten-itories. 
 
 The albuminoi<ls of the Nova Scotia samples also show an 
 increase over the (piantity possessed by the oi'iginal impoi'tation, 
 and are a little higher than the average of the foui* Manitoba specimens. 
 The conditions of growth during last season in that Province, or at 
 all events in the districts where these were raised, were evidently 
 favorable to an improved development of the Ladoga grain. 
 
 The sample grown in New Binmswick is 2)ractically identical in 
 its percentage of albuminoids with that of the imported seed. 
 
 The effect of environment on the Red Fife cannot be as well studied 
 as in the case of the Ladoga, as we have no imported seed to compaie 
 it with. The cases of Nos. 13 and 14 are, howevei', of particular 
 intei-est in this connection. No. 18 is a sample from Manitoba, and 
 No. 14 is seed grown from it in Ontai'io. In the course of one 
 year's growth it is seen that in this instance the albuminoids have 
 diminished when grown in Ontario. Whether this would stili 
 fui'ther continue by successive croppings in thihi rruvince remains 
 yet to be proved. It indicates, however, that in the North- West the 
 conditions are more favorable to the perfecting of this grain, arul 
 tliat like all wheats it is susceptible to change of conditions. As 
 migiit be expected, the samples of Eed Fife show smaller fluctuations 
 in their albuminoids tlian do those of the Ladoga, having had many 
 years in which to adapt itself to its envii'onment, and the averagti of 
 14 00 per cent, for albuminoids no doubt re])resents fairly its quality. 
 
 The Sax(jnka also shows improvement when grov/n in tlie Noi'th- 
 West. No. 20, grown at Crooked Lake Resei-ve, Broadview, N. W.T., 
 is the seed of No. 19, imported from Russia. 
 
 The same remarks, though in a modified manner, apply to the 
 Kubanka. Though Nos. 22 and 23 beai* no relation to one another, 
 yet the sample grown in Manitoba possesses a lai'gei' propoi-tion oi' 
 albuminoids than that raised in Ontario. We have thus seen that 
 in every case examined a decided impi'ovement has occurred when 
 the grain is grown in Manitoba and the North-West Ten-itories, and 
 particularly in the latter. Granting that the cultivation in these 
 Provinces is about the same as in the older one — Ontario — and in 
 Russia, we have to look for the explanation of such an increased 
 
 ^y 
 
30 
 
 iibsoi'ption of nitroixen in oitlior the i)e('uliai'itios of the eliinato of 
 the eomposition ot the soil. As yet sufficient data are not to hand 
 to justify one in drawing eonelusions as to whieli of these eauses 
 atfeei the wheat most, thougli undoubtedly botli contribute towards 
 that end. The prairie soil of the North-West has lon«i: been noted 
 tor its exceptional fertility and its almost inexhaustible store of 
 available plant food. But this of itself is not sufficient to account 
 tor the uniform difference observable between the wheats of Ontario 
 and the Xorth-West, and it is quite probable that i^i'of. Eichardson 
 is correct in his deduction when he says of the United States i>i'ain, 
 that a high ripening temperature together with a short period of 
 growth produces a grain with a relatively highei- percentage of 
 albuminoids than a long period of growth and moist climate — which 
 latter conduce to the development of a plumper grain with a greater 
 abundance of starch. 
 
 RELAXrON BETWEEN THE WEIGHT OP ONE HUNDRED AVERA(iE GRAINS 
 
 AND ALBUMINOIDS. 
 
 The weight of a grain of wheat depends on its si/c and its 
 specitic gravity, or density. Thus, it is easy to imagine that we 
 might have a small grain of a close, hard texture that would equal, 
 or perhaps surpass, in weight a much larger grain of a less density. 
 The main difference between a hard and a soft wheat is that the 
 former is richer in albuminoids while the latter contains moi'e 
 starch. This larger percentage of starch would lower the specific 
 gravity of the grain,* and we should expect to tind, bulk for bulk, 
 the .soft wheat the lighter grain. Let us go one step 
 further. From what has already been said it is apparent that if we 
 were comparing a hard and a soft wheat, both having grains of an 
 ('([ual size, the weight of 100 grains of the former would exceed 
 that of 100 grains of the latter; but if, as is often the case, the soft 
 wheat possessed the larger grain, then it might happen that the 
 excess of starch made up for the difference of albuminoids, and the 
 softer ^7heat per grain prove heavier. 
 
 From the foregoing we should predict that a ratio would be found t 
 exist, when comparing different samples of the same wheat amon^ 
 themselves, between the weight of the grain (or 100 grains) and th( 
 albuminoids, and that the greater the weight the larger the percentagt 
 
 <) 
 
 
 m 
 
 'Ml 
 
 $ 
 
 Mr II 
 
 s 
 
 L 
 
 - f J ' I 
 
 m 
 
 * This hag been experimentally proved. Thus, the specific gravity of No. 2 is 
 ' 33, while that of No. 26 is 1-269. 
 
', 1 
 
 40 
 
 of iilhiiininoidH uiid rice versa. TluiL this law — il' so il mi!;lit l»o 
 called — would not hold good when comparing wheats of ditteroiit 
 varieties is obvious from the fact that the normal size and composi- 
 tion of all wheats are not alike. In discussing the relative values 
 of any two or more kinds, even if they be all hard wheats, cogniz- 
 ance must be taken of this fact. One more point has to be notice<l 
 in this connection. Suppose that two wheats, the one small and the 
 othei" lai'ge in grain, are identical in composition, the larger wheat 
 would be the more valuable, because measure for measure it would 
 yield more fiour and less bran than the smaller grain. 
 
 Having made this preliminary explanation, let us tirst see if any 
 ratio exists between the weight of the avei'age grain and the per- 
 centage of albuminoids in the Ladoga wheat. An inspection of 
 Table I shows that there is a well-marked tendency for the albumi- 
 noids to increase with the weight of the grain. Thus N"os. 2, 4, 5, 8 
 and 9 contain a percentage of albuminoids- overl5"00 per cent, and the 
 weight of 100 of their avei-age gi'ain^ i.- equal to or exceeds 3'450 
 grams ; while the remaining six have less albuminoids than l.l'OO 
 per cent, and the weight of 100 of their gi-ains falls below in every 
 case 3'450 grams. The original seed, which is not included in the 
 above comparison, also shows this rule to be true. 
 
 Comparing the Red Fife samples among themselves, Ave notice, 
 first, that there is moi'c uniformity both in the weight of the grain 
 and the percentage of albuminoids, and the differences being but 
 small it is not a matter of surprise that this principle should not be 
 so strikingly exhibited among them. The greatest difference 
 between the two extremes in the weights of TO;; of their average 
 grains is but .4 of a gi'am, while in the Ladog;j ? i,- ;:iame difference 
 is over .8 of a gram. It is inore than probable rJ it if Jis many 
 samples of Red Fife had been examined ais of the Ladoga, this 
 relation of weight of grain to gluten would have been more 
 apparent. 
 
 In the case of the Saxonka and Kubanka, both j-ecently 
 imported grains, we see this ratio well exemplified, though with an 
 exception in the Saxonka. 
 
 The four averages at the foot of Table II are very instructive. 
 The Ladoga ranks first, both as to albuminoids and the weight of 
 the gi'ain, the Red Fife taking a second- place, for the reason that it 
 is slightly lower m its albuminoids and somewhat less in the relative 
 weight of the grain. The Kubanka, of which unfortunately we 
 
41 
 
 iiavo only iwo cx{iin[)los to jivcrugo from, is sli^lidy lowoi" in its 
 ;illiiiiiiii)oi(ls; but (^ne of the samples boinsf an oxcojitioiiall}' niu; one 
 as to si/A', the weight of its average grain is a ti-iHe highei' tiiaii that 
 of the Red Fife. The Saxonka pi-esents tlie smallest weight foi' UH) 
 of its average grains, while its albuminoids ai'e almost identical with 
 the Red Fife. This may be readily explained, that like the other 
 three of this scries it is a hard wheat, but has a very small grain. 
 The albuminoids in a wheat gi-ain exist in a greater percentage in 
 the outer coats. While, therefore, measure for measure, or weight 
 for weight, the smaller gitiin yields more bran and less floui- than 
 the larger, the percentage of albuminoids in the whole grain msiy be 
 e([ual in both cases. And furthei", where a variety of wheat has 
 a VQvy thick skin, such as the Kubanka (which produces 
 less flour and moi-e bran from a given weight than most other sorts), 
 the ])ercentage of albuminoids which would be found in the flour 
 may be materially less than that shown to be contained in tho 
 
 f 
 
 whole gi-ain. 
 
 WATER. 
 
 an 
 
 Taking an average of the water contained in the twelve Ladoga 
 samples we obtain the flgure 8"0l); the six samples of Red Fife in 
 like manner give J) 27. 
 
 In Budetin No. 4, Department of Agriculture, AVashington, Pj'of 
 C. Richardson has shown a special feature of spring wheats to be 
 their dryness. Thus, on page 57 of the above bulletin he gives the 
 aveiage water contained by eight P]aste:n States flours as 12'49 ])er 
 cent., while the same for Minnesota and Dakota flours is 8"9() per 
 cent. From these flgures he rightly deduces that ''other things 
 being eijual, a barrel of Western floui* would m.'tive more bread than 
 a barrel of Eastern." This is certainly an important I'actor in the 
 consideration of the value of flours. 
 
 Arguing from the same premises, we conclude tliat a given 
 weight of the Latloija flour will make more bread than the same 
 weight of Red Fife. It remains to be seen by an actual test of the 
 bread-making powers of these two wheats Avhether this conclusion 
 is borne out. The dift'erence, however, between these two can- 
 not be so gi'eat as between fall and spring flours, as the ])ercentages 
 ot water more closely apjiroximate each other in Ladoga and Red 
 Fife than in the case of wheats known as fall and spring varieties. 
 
42 
 
 '' ' ■Jt 
 
 DIKKCT ESTIMATION OF GLUTEN IN THE FliOUR OF RED FIFE AND 
 
 1 ADOGA WHEATS. 
 
 Tlli^s openitioii consiists .»" washiiijL^ away tlie stairh, the cohesive 
 residue being dried 4n a water-oven until thoroughly dry, and 
 weighed. This crude ghilen consists of several closely allied 
 albuminoids, chiefly gluten-tibrin, gliadin and mucedin, besides small 
 quantities of fat and mineral matter. 
 
 It has been shown by M. Bertrand (Compt. rend, xevii, 496) that 
 the same flour will yield difl'ei-ent proportions of this gluten accord- 
 ing to the method of operation and amount of washing. I shall 
 therefore outline the process which I have used. 
 
 Ten grams of the flour were weighed out and kneaded into a 
 dough with 5 cubic centimetres of water. This dough was then 
 washed witli successive portions of 50 cubic centimetres of water 
 until the wash-water was free from starch. The cjude gluten so 
 obtained was spread out on a watch glass and dried in the water- 
 oven until the weight was constant. To get figures as nearly 
 correct as possible, four determinations of the gluten of each floui- 
 were made, and the mean of the resultant flgures taken. They ai*e 
 as follows : 
 
 Dry (ilutoii. 
 
 Ladoga 15'26 per cent. 
 
 Red Fife 15-35 
 
 a 
 
 From the nature of the oj)e!'ation, this direct determination of 
 gluten must not be considei'ed as accurate an estimation as that of 
 the ''albuminoids" obtained by multiplying the percentage of 
 niti-ogen by 025. Foi", as already stated, the proportion of gluten 
 thus found varies according to the mode and time of procedure. 
 Nevertheless, it forms conflrmatoi-y evidence as to the similarity in 
 composition of these wheats, and together with the analytical data 
 before given, bears out what I have said when discussing the rela- 
 tive value of Red Fife and Ladoga wheats in respect to the amount 
 of albuminoids or gluten they possess, as determined by chemical 
 analysis. 
 
 The flour used for tiiis direct determination of gluten was not 
 in either case made from wheat which had been analysed. The 
 Ladoga flour is from grain grown on the Experimental Farm, at 
 Indian Head, dui-ing the summer of 1888. The flour of the Red 
 Fife was furnished by grain grown on an adjoining field, yielding a 
 
[:i 
 
 crop of 40 Ifusliels to the acre the whoal l>oiiii:' of oxcelk'iil (jiialily, 
 
 ami i'l-aUed ''No. 1." 
 
 ASH. 
 
 Tiie mineral eonstituoiits of the wlieats are denoted under the 
 term atsh. Tine did not allow of the detailed analysis of such ; Inii 
 as Prof. Richardson has shown that anionii" the chief constituent>, 
 viz., phosphoric acid, potash and magnesia, there is hut little varia- 
 \'h)r. for diiferont wheats, this is not a mattei* of vital importance. 
 
 The avei'ago of the ash of the four principal varieties analysed is 
 
 hei'e tabulated : — 
 
 AVERAGES OF ASH. 
 
 Name. 
 
 Number 
 
 (.r 
 Analyses. 
 
 Per Cent.. 
 
 of 
 
 Ash. 
 
 lirtdogii 12 1 l.Hl 
 
 lied Fife G I 1.62 
 
 Ha.Konka 3 I l.7'1 
 
 Kubanka 2 i 1.75 
 
 I 
 
 Whether the Eed Fife, when it was first introduced into the North- 
 West, contained a lai'ger percentage of jihIi cannot, of course, be 
 said. Ah they stand to-day, it would aj)pear that the Russian 
 varieties, and ])articularly the Ladoga, have the property of assimi- 
 lating from the soil larger quantities of mineral food than the Red 
 Fife. This may be an inherent property in tlie wheats, or due, in this 
 case, to more favorable environment than iliey formerly enjoyed. The 
 oiiginal Ladoga seed, however, contains 2"00 per cent, ash, which 
 would go to show that the gi'ain, as gi'own in Russia, has a highei' 
 percentage of ash tlian when grown in tlie North-West. The sa .le 
 also appears in the case of the SaxonUa. Jf, then, the conti-ary of what 
 has been said is true, and the Russian wheats take less miiKM'al 
 matter fi'om the soil when grown in the Noi'th-West, we have to 
 look for an explanation in either the composition of the soil or in 
 the climate which regulates, to such a great extent, the growth of 
 the wheat plant. This interesting feature (ieserves further investi- 
 gation. 
 
 FORM, OR APPEARANCE, AND RELATIVE HARDNESS OF THE WHEATS. 
 
 The Ladoga is a red wheat, plump, and semi-translucent. The 
 gi-ains, on an average, are slightly longer than those of the Red 
 Fife, and none of the better samples possess those opaque spots 
 
 I - ;( 
 
 
 1 
 
44 
 
 wliicli l)('t<>k('ii llio prosonco of Jill incroascd dovolopinoiitof starch. 
 Tho tiLCures show that tlio individual '^vu'in woi^-hs hojwior tlian 
 that of the Rod Fife. The Rod Fife is also a red wheat, but even 
 tho Itest samples are not hec from those spots of opacity just men- 
 tioned. In ufoneral (diaracteristics those two wheats hear a very 
 stroni:; rcsemhianco to one another. The Kuhardca is yellower in 
 color than eitlier of the procodini;", and is certainly tho hardest of 
 the series. Its grain is long, and has the somi-transluconcy more 
 marked than that of either Ladoga or Red Fife. Saxonka, as 
 already stated, is a VQvy small wheat, red in color, and not very 
 " bright " in appearance. Tho Red Fern is also a small wheat, ot a 
 dark i-od color, and is not quite as hard as either Rod Fife or 
 Ladoga. Clawson is a3'ellowish white variety, and very soft. Its 
 grains are of a very fair size, and plump. The Onega is small in 
 grain, and <lark rod of color. Wellman's Fife and Blue Stem ai'o 
 both rod wheats, the former the larger of the two. Neither is free 
 from opaque spots, the Blue Stem predominating in this respect. 
 
 COMPARISON OF LADOGA AND RED FIFE WITH SOME AMERICAN WHEATS, 
 AS ANALYSED BY PROFESSOR C. RICHARDSON. 
 
 In Bulletins Nos. 1, 4 and of the Department of Agriculture, 
 Washington, D.C, Professor Richardsoil gives the results of a large 
 iuimt)er of analyses which have been madeof wheats grown in many 
 of the States of the Union. Tho series extends over several yoai's, 
 and both tho analyses and tho deductions drawn from tliem ])rovo 
 the exhaustive manner in which the whole question of tho physical 
 pi'oportios and chemical composition of wheat, as grown in the 
 United States, has been treated l)y tlie author. 
 
 In concluding this bulletin, therefore. T think it will be of 
 interest to compare some of these results with those of the present 
 investigation. 
 
 The following are abstracted from the table on page oO, Bulletin 
 No. 4, Division of Chemistry, Department of Agriculture, Washing- 
 ton, 1883-84. 
 
 ^■"■i 
 
 I 
 
LOOAMTY. 
 
 46 
 
 Number 
 of 
 
 Weight 
 of 
 
 Aibimii- 
 noids, 
 
 A iiulysos. j 100 Grains N >*• G"2r). 
 Jn Grniiis. 
 
 United Stiites and British Ainorica 
 
 Atlantic and Gulf States 
 
 Middle States 
 
 Western States 
 
 I'acific States 
 
 (Canada 
 
 Minnesota 
 
 l)ai<ota 
 
 Manitoba 
 
 407 
 117 
 
 01 
 177 
 
 •JO 
 (> 
 
 i:! 
 
 ]•! 
 
 ;fU44 
 ■{•489 
 3 -537 
 
 4 "09 1 
 :!-32rj 
 
 ;!-24r> 
 
 3-149 
 3-288 
 
 Ash. 
 
 Tlio following Jiro fcom Taltio If of Ihis Bulloliii, and inscclod 
 for compui'ison with the :toov(': — 
 
 LOCALITV. 
 
 \nniber Weight , Albumi- 
 
 of 1 of I noids, 
 Analyses. 100 Grains N v. (;-2r). 
 in (irains. 
 
 Ash. 
 
 Canada Ladoga.. 
 " Red Fife. 
 
 11 
 G 
 
 3-420 
 2-931 
 
 14-31 
 14-00 
 
 1-81 
 1G2 
 
 By reference to tlie table on page 20, Bulletin 1, we see of the 
 six varieties of Canadian wheat analyse<l five were soft winter 
 wheats, the reraaining being Im))erial Fife. I have already pointed 
 out that the soft wheats contain very much less gluten than the 
 hard, and thus we see how it comes about that the average of 10-S7 
 per cent, albuminoids is here given for Canadian wheat. 
 
 If the quantity of soft wheat raised in Canada in IHS;) was in 
 excess of hard grain, and this average fairly represented Canadian 
 wheat at that time, it certainly does not do so now; for of late 
 yen]^^ the growth of Red Fife has greatly inci-eased in Manitoba 
 antl the North-West Territories. 
 
 The two samples of Manitoba wheat analysed by Prof Ri(-h- 
 ai'dson give an average in albuminoids slightly in excess of our 
 lesults foi" Red Fife. Taking the Minnesota and the Dakota samples 
 together, we obtain an average of 14*07 ])er cent, albununoids — 
 practically identical with our determinations for Red Fife. The 
 
46 
 
 ufniin <jji'own ill AfinneHota aiul Dakota is the rirhosl in lcIiiIcii of 
 llial raised in |Im> United . States. 
 
 ?i 
 
 CONCLUSIONS. 
 
 1. That as tar as j^luten is conc^orned (as dotormiuod l)y (diemicai 
 analysis) the lied Fife and the Lado^'u are almost e(|iial in value, 
 witli a small halance in favor of the latter wheat. 
 
 2. That a very well marked improvement lias taken place in tlie 
 Ladoga wheat hy its growth in Canada, and particularly in the 
 North-West, and that tlie same appears to he true of othei* Flnssian 
 varieties. 
 
 3. That tliei'e appeal's to be a direct relation between the percent^ 
 age of albuminoids and the weight of the grain, viz., the heavier the 
 individual grain the greater the proportion of albuminoids. 
 
 4. That with respect to siye, weight and hardness of the grain 
 the Jjadoga compaies very favorably with the Red Fife, and 
 judging from the samples analysed, ranks above this grain in these 
 features. 
 
 5. That the Manitoba hard wheats (Eed Fife and Ladoga) most 
 certainly equal in value the best grown in the States of Minnesota 
 and Dakota, and this deduction is made both from my own and 
 Prof. Richardson's results. 
 
 fi. That from a mechanical estimation of gluten in the Ladoga 
 and Red Fife flours, the conclusion may be drawn that in the 
 ])ossession of this valuable constituent these flours are almost equal. 
 
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