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Oulario Agricultural College and Experimental Farm. Tin; coMPAKATni.; \Ai.UKsoi- nxvMun uiii- vrs mi l!KI'.\l)-MAKI.\(:i>LI°. and ,o undoubtedly desirable th.t those vh fui 1/ t "'Y'""''' °' ^'^^a^' It in will give the largest returns to tL "rower -rhre "" '' "'°"" "^''^'» varieties that give the greatest «,»,«!.; on.usheU "'"^ °'t '"^^ "^"-^ ^« the present, while some varietiea are :-h„n °L " „ !L' K' ""«• -^^ *« true that at amerenco ' ' bushel. paying according to qualiry." JJat, bevond a"lT tuT"',''"" " '° " K.ow,ngof8omeof thew.aLand ar'^rvtldin. • ' T ''"' ^'-^'^"^iv-e ral price of wheat the Provin e / ( o ,7, n " '"■"''"''^ '"^^'"^ ^h*^ ^^ne- the ..uestion of y ;« per a^re iL ; °,"^"'7''''''' attention ha, been ^iven to li*ve definite kao^. .ele r.^/nini he *'"^°«t equally important that we ditterent varieties ^^^^o^' ^ '^'1^^^'^ l.-Hty of tl. Hour the' qualuy of the „our that L^r.iJ^,, ::|:: :l';^^^ "'.-'■ 't is the ivecogQizing the imnor^anpe nf =.„„u : i three yeaA give^ nomn a^":;:a t/" L 's t i""'""//^' "^""V"^'"^ ^^« '-' ^u''J-c.. ivior to (ho fill of I 900, 1 that give the greatest numbrr of busheU , . ""'^ °'t '"^^ "'"'^ ^« t^e while some varietiea are :-hunn.d Iv th .''. ""'" ^' '' *"^ ""»* ^^ made in the price is thuT iMivfn.. T'' P'-«^^"-"''".v the only As the heavier' wheats are usuaH7\'£,Ts't tT" '" *'" ^''"^^' ^'^ according to quality. JJat. bevnnd .U /k-! V.^'" ''. ^° .""•"« ^'^-ent f( th« work done wm with varietieB grown on the College f»rm »nd experimen- tiu'ou It waTth^n thouMht that .imilar trial, .hoald be m^o wUh the «me va ietie. of wheat grown in a number of dilf.rent .ectlon.. AocoH'-Rly. iXrawerewnt out to a number of miller, in the western part of the Pro- vince ..kng them to co.lect t«n.bu.hel lot. of the fo'lowng varieties : Miohi- Z Amtr.'«ene..e Giant. Early Ued Claw.on D.wson'. (Jolden Chart, and Shero at h1 pcHible, the Soott and the Tmadwell. In the eaatern part of the Jr^viW he File, White UuMlan. Colorado, and Thick.ct were a.ked for Tt^e n«t;uction. were that the w^mplo. sent should Im pure, true to name and e^hrfrr representative of the variety as grown in that particular district In many cases, th. tea-bushel samples were not taken from one loajl, bu g^thr^^ tw" busheU at a time, from dirterent wagons a, wheat was dehvered 5t th- mil. In »omc sections «here these varieties are grown in considerable fuanlilTe no sa-plen were sent. iH^cau.e they could not be got pure, wh.^ a ?«w wlro received which are not mentioiud in the list. Altogether .5. ten- bulhl Tot wTre gathered, all of which were harvested in 1900 in Ontario. wkE the exception of ouo lot of Turkey Red. which w*b imported from Kansas. The samples collect.ve proteijL. or ll..h for . ^tu^ent^ of the tl ,ur, t.Mly '.»') p,>r c-.-nt. ol' whi.h is gluten. The - obtamei by c'ou.hin? up ten grauin of Ibnr and .Homing it to .tan. .• ur. when = : wa.-, wa^'hed in a small Btrea.n of wat. r over ,v hri. c .pper .free from .ir h c vro '..in' taken tn recover h-I tho -Int-.n. It waa ta.ju uri.'d us much ■;« p;.;ib]e in the hand ard woi^hed as •' wet glnten," after which it was dri.d to onr U-.^ ■• -^ht in a wafT ov.-n an 1 weighed a. " dry g uten." llie per cent of "water absorption" was deter luntd by taking a dehnito weight ot ,lou; and measuring the amount of water re.pired to make a dough of a stand.ird conaistency. The figures re, resent 'be per cent, of water the tloa. SXorb In the determination of the yield of bread, principally ten and ■mre..n "pound lota of tl .ur w-n- bak-.d independently by two of the most exnerienoed hak.r. in Guelph. When their results did not agree closely, ,. iSfrd tH*l was made. The bread waa then scored on the basis ot 100 pomls for ideal bread. The results of this work will be found in the following table, where the diflerent lots of wheat tested are arranged according to the variety. .-{ K»il Var.Vtlw. jrAiir.r Si»nwi!f«.^>rALmwn- Fr,oi;K. 10. 11. 1-.'. ].(. u. 15. Ki. 17. is. in. 20. 2! 22. 2;! 21 2^ 21',. -7 28, 2!<. ■MK .SI. .(2. Xi. 34. :«. ;«). S7. Mancheiter . . . Soutt Walker's Keliable".' Jones" Winter Fife. Diamond Grit Spring V'arietieH. Fife Kflrison Beanied.!! White RusHian ThicltHet. •1 Colorado . Ij.ifalify -^•r NVheriilir..wn.i.S 4-1 Flour. • -'rude ■ Tiirk.y R,.d .... Miehi:,'.in Amtier " " ' ' «i , . ' ■ Grni'-'ep (fiant .. •• II ' • ' Dawmm s (Jiildcii Chaff •' •* tt ** •' .. ti .. ,^ '■ •• I. . Karly liod Claww.n WaiMrliii. KaniaM . . ■ <}iii'l|ih , Clinton . . . Nfwiiiarki'f ■ I IJui'lph ■ Cjiutham •■llfll)!! ,. . ('lintoD Tavistock '•lieliih .. Chatlmiii (iiielph . (ylinton . Tavi«iio:;:|>j^^ -.-ill rpXnT^-r 'u ---r 1£S H""f (JLL'iKN. It U « utf It whUh fi,\\ta htungtL to iluur Mmnj «rr familikr with ii in the toriu of khui male t«> chowttiK whe.»t. It U of an oU»tlc nUnre, eapttbin oJ Ijelnu •trimu oni vfry thin. In the hkkiuu ol l>ro»tl, the gwws, in formed thruuKb tb«< »ciiun o( ye«Mt, in riiiu^ op thiouffh the ilough, comn contact with ihii ola«iic HU»>»l»nce, which npn.n-l* out and rntaiua th« saiei in ■n)i«ll caviliPi. thut cau•in^5 the biead to riio. inht>r thin({i l»«in({ equal, the mor<< niuien ihert- in in tlour, thn Imtlcr the binad ri«i'« and thp li»rg»r the yield. The precedinR tal.li' »howi thi»t thr amount of water abeorWd by a Hour variee Homowhat with the p rcent o gioten, yet there are indicUiuni that quality in gluten ia a (actor aa well at qu*nlity. Homo glutens are firm and elaatio, othere are eot't and Hiicky ; vhe former »b»orb more water than the latter, and conwqnently give a larger yield of bread. In the table, quality of gllteu it indicated by the diflerence between the wet and dry gluten. The gluten of Turkey Red wheat ii of better quality than that of the Mishigan Amber, and the Dawaon'a Golden Obaff l»elter than Early Red Claw«on. YiBLi) AND guALiTv OK Brrad The tiual te»t of the quality of the different llount ii the yielu and quality of bread they produce. For the lake of clearer conipariaon on thii« point, the avi-rage yield of V»read from one hundrt-d |K)unda of tlour and the average quniity, ai indicated by the number of pointi Kiven to each, have been placed in the following table: full liVl («<.<. Turkey Uml •Scots MichiKBo AinlMT (}enH<«e ii tut '.Jones' Wint'T Kiff. •WalUtTM Iteliable 'DUinimil (trit . . 'Manchester Karly li''il Claw- n S/iriii:/ Whfula. Wliite KiHi'iun ThicW-et Herisiin r.i':ii:leii Ci)lori>(lii VieMof Urxaa Averuk'e <|im- per moun. lity luianiole. (if tliiir. 100. l.'>7.ii '.tr. HH.'J '.HI uT.y KS.H U7A K| Hti.l sr, HB.7 HO tt.^.l :f> m.t> s". 1 i:i-.' -!> in ti M.l 1. •.».-• 100 1 i.^.ti >i.H 1 10 r, 77.5 HU6 HI) 110.1 75 • Only one Lit ot win :it wa» Kr"U"''- The Turkey lied gave the largtst yield of bread; that from the Fife ■was, however, superior in quality, it beiujj tho only one among all the varie- (iea which received the maximum number of markH tor quality. The Turkey Ked made a wellrais d leaf, ttu; ciuiuii of which was tiiky and had a rich creamy color ; tht; crubC was soft »nd ihin and had th.- [j;lo8gy, l.rown appear- ance that is so much desired in a ^ood loaf of hn-ad. It wh« a little inferior to thf Fiff in t. xiurc. Both th« crust and the crumb of the bn.'ad from the Goneser- (iiimt wt'iv vf-ry light in color ; oim rwisr the bread wan tjood. The DawBcu'fl •; .Iden Ohatl (iavo IG lbs. lnea bread from a hundri.dwei!:;ht of ll onr than tbi- Tarkiy Il'd, the lowest yield amoDR the fall wheatn, but it waa tot thb lowt't ill quality, it rone fairly well iu the pan and the crust was jjood, but the crumb was somewhat open in texture and dark in color. The tlour from E»r)y II d Clawwn wbr»t Zr^'\J' «**«* ««>» f«- '-'•" -nd Uckrd In tha I a^*>ly th« romlt. <)„„ of the Oold.n Cha.r ft iT/VounS'^^wL*!",? ''''''•'. V'!'' ••" ^^'^ l**'-""'- n..de from thi. flour; hat if . Wd in In- l*"'! '?' "' Wd could be co.r.e.gr.inrd. dark ^lor^dlolf To brin/ on^'.i *'"'•'' '*"''^*'' » "•»• •trong and a weak flour. TurkeV R,.H 2,i n* . '"'• P*""' ™0'« clearly, a .eparately, ewry p. Jbi; condiL It^^^^ "i^- "*""■ -- »'«{ed of bread having b.vn Riven in each cii s' '° »^'' P"daot,on of a ^ood loaf then treated with the .am. ferm.ntS .^IT "'t °' *'"' '*""' " »»" ^"« bat le.. cnre wan taken in ihlXZluTth^Jr'' v' ''""" *"'°°"' °' ''<"''. tare of the liquor u«d in makirLMh« In I " . *^*"" ""*•»«'''• ^h" ten,,«,ra. dough w,H al/owed to Unci a littl. toot**" " ^7 '^"''''' ^•«'"'^' ""d the Into the oven. The re-nlt *1. ,h U u ^'^ '". ""' '•*"" '''«'« '"'"K Put equally good wi.h j'it T T """""-''"'"^ '•>" *hol. of ,«; the process of^..u„uract„r \n , by he l" f TT """ '" «P'^*'*'^ ''--^ which it has been kept- but i7i« . ,''" ''^"8 '' '^ '»"'« «"'> tf.e .nue, m in the baking, b-caus.! t-'.e bak X:^T^J;'T: l'*^ "'^^ " '"" " "'-i'"" particular Hour on hand u..i(er.it..ad the peouli.w aies if th, iNlLfKNCK OF Kn\IUO\MKVT \r » ■ 1 wheatiHverys..sceptibletoch:;ngesac?oX"Toir'' ■""''"' '^'^ ^'''' '^"' rent tendency to change which is Wl in » l" •''' "■""»""«*• i'^e inhe- Jitions of '•nv.^n..,,-^t an i'i : ,;^^^^^^ ""«^, ''^ "-^'^ving such ,on -.nt of care, it may .b-teriorat: ty^^lo^l """ *° •""^•""'••" ^ ''' '^->H^^ --.ids of wheat^he l:L:.tn^ZU\:''^ '^^-"-^ "f -' ox 1^/ *hich make glutei, foiiu the f ^f he ani.iial fo rame-w i" il|i of the ro'istit wicli fat, while tl 11111 Its boil" and miHcl,. Th ork of the grain, just an tl ucnts -int while the animal obtains all rain b ■comes pla iiip tlirouf'h th aniina! lonn is rounded I'roioids us food fro laki out n,!,' lip of starch. im without itself, tho gram 6 BMt K«t Ha tnpply from thn pti»nt of which It U • |mrt. Thn rl|i«iilii« grftln OMinoi obteiD tbftt which ia not in tb« pUnt ; »nd. fartbAr, anythioR »h»t hiBdKfs thn tr»naf«rring of thn food from th« plant to thn Rrftln muat aflrot It* oltlniiktM oomiKMltioa. Oon»»«|«i»nily aoll, clinikti*, Md mmod have • m»rk«>d i llmt on \n%h the iiunntitj and nB^Htj ^rf th« grain MitAnoii. In tho growing of whr**, thn »<'«»*«•* ditWoully to oontimd with U tho frrqntiicy of anf*vcrftblr vliamMo conditioni. In Prof Blount'i •tBdj of tho wbi*Mta of Oolor»do. ht> dr»wn ftttention to » cho where the qaallty of ft crop of wheftt wm »o Injured b» • itorm daring the ripening period thttt it took two ynftw to rwovHr Ita former atrnngth for tloor porpoaea* In Ontario, the acMon of IHW wfta very nnfftvormble for the prodoctlon of good ■trong whi*t. Wheat exaraini>d that yeftr. which w»a grown in th** neighbor- hood of tioelph, gave but two thli-dH m much gluten »h the •%nw variety grown on the aanie aoll In I'MM). The paat a.'Beon waa an exceptionally good one for the proper maturlrg and harvoating of wheat in Ontario, whil« in Manitoba the reverae waa true. Aa a reimit, aome OnUrlo winter wlieaU are ihia year making tlour fully an atrong a« that from whe»t grown in Manitoba. Indeed, in aome caana " patent " fall wheat Hour ii b* ing uwd thin year to atrengthcn the Manitoba apring wheat Ibnr. Son, Asn Maniirr. The influence of aoil upon the quality of wheat ia not ao marked aa that of aeaaon. Sir J. B. Ii»wmi and J. H. Gilbert, an a reautt of their ext^nalve work in wheat at RothamUeJ.I point out that manure hai nol ao great an influence an seiaon, which ia explained -y the fact that favorable or unfavor*b!o aeed forming and ripening may overcome die effect of a luxuriant growth. A atrong aoil tenda to produce a atroug wheat, and It la no doubt duo to thia fact that the newer landa of the Weat produce better wheat than the older and more exhanited landa of the East. LooALiTT. Aa regarda locality, It la no doubt tru i that " cereala attain their lieat development at their northern limit of production " ; but tbia princi- ple dependa on the amount of aunahine and the nature of the aoil on which it grow*. All localitiea having widely different climatea, aoila or other condi- tiona, produce their peculiar varietiea and modify those brought to them. It muat be remembered, however, that on ordinary soils and with only average care in the selection of aeed, the tendency la for the wheat to deteriorate rather than to Improve. Ohahok or 8kbd Becauao of theae lAerent tendenciea of wheat to change it becomea abaolutely npcesaary, if improvement in quality ia to be looked for or even maintained, to exerciae the greateat care in the aelection of aeed. Experience haa rhown that "herever a crop baa been weakened in its growth, or injured in the ripening or harveating prooeai, the grain la IK "Iter in quality ; and aeed aeleoted from such grain, even with the most •orable conditions, may not regain its former quality in one year. The grain which ia to be used for seed should be selected frjm the most thrifty- growing parts of the field, before the crop is harvesteJ, when all the condi- tions of Its growth and ripening are known. A change of seed from some locality where, either through greater care or more favorable conditions, the variety desired has been able to hold iti own, ahould bq made every few yeara ; but here, also, attention muat be paid to the previoua hiatory of the grain, if the best resnUa are to be obtained. ^ * Bulletin No. 1, Division of Chpinistry, Uepartment of Agiiculture, WaB»iin«ton. U.S.A. t Journal of the Chemical Society, Volume XLV., AuRugt, 1834. V.AKIITIKS OK WIXTKK W ||K itu «' A. /. »'•/, U.S.A. , K AT vwjr inportMt tb»t wint«r w|i.«( MttKI>ir!«U|.|.,. - . ...„^ v«ri«fif., which a"r»."llk-U.» »••«« ••vwy .v»l!«bl« I«y .xpe,i,n.B„ conducted within th. ^Ilt nT ''"' ""• '""^ '"»"■'• Aricoltur., College with ir.av4,UuJi„,^!!!/*'''r'' '"•'" ** »*" <^«Urio .her. U . ,„,.t vJi^tion la th;t"r;jilr; "'^^^ ;' "r ^"r ^''-J »»»•" «rent VMintic. The kin.lii .hi .k k i '^""' "'"*''>'^ '• i 'he")!. kind- h... ,.«,.„ t. .tH fo^ H V , .V"? Itr ^"'7' ."'*?'-• ^'"'trfoJ; «Hnd^'l^tt;a:r.::;:iS:'-i;,-^^^^^ i..r condition, „ to o ...cure. Th,, con.iition* of th. exp" i .Ine ', i" I ^ *. *"*" ''^"» P'-"'*''" ♦o yrar, an. for in^uncP, within the .i ? ' , "^ "■»'"'»">• vnry ,rom y,«r on hid. I.n.l. H,..l on l.n'd of nl^d m^ . ,*■ ' /' -»-•'-''« v. ....„ «/own are HUa»ted Hid.. I.y .;,|.. an.! nr.- ".n.ru H . ""'^ ^nHt«nc^ th« plot* c>cp..,.m.,nt. Th «,i w«. how„ .^ordcarJ X 'JV' *.' ""' "'"" '" '»»• of Ihi*. cl.i, ■^. . ..r. U8 (claw. : **"• '^''" '"""♦«- ••^"ItH for .ch I'.'ir.liif, li.iirll^,, Av.Tl.-.. l].-i.;|,t (iiuiir,, (■"' y-i>;,(„,., i;,, |-, " ; , I'-r-iit. .,f ri.-t ill 1 -^ i '-■ ,Mr.,tH.'l.,„.l .'.fk,',,.,, II !» ][^{, V ., ... K-.1\VI„.„. \Vl,.i..\\!„..,t >>f Cfiit. .)( rii ;t ■•■ •'•».! |., I, perim^t7th.ou|;i;o,;'onUr,T ''''n;,r'!^L u,.,.d for co-o^ornUv . .x- ducted on .a,„ut ncht hun-/r..d farn s w.S , . ' ':^^.■" '"" "'■"^•^•••^'•f«!lv..„n. that th« var.«tie, which h.v,. gi "„ JoiS av tf* 7 *''*'''• '' '" ^'^^ ^ conducff^ at the Oo!le<.o for a f.fw vea?H?n T •■' ?"' '" ^'>'' '•xporin^-nts reaalt« throughout tho Provinc.^ n the di^ hZ' ^"^""^^^''^ S^ven good only the varieties whi.h have produc d thn ." ?°",r- ^"'^ ""-''^ '^"' °o' ^traw. etc.. hat .i«o tho«e vari.tLS/pt ^ t^^t^'ll^y"^^- «' ,"«tb of I ' J RcBults from Browinj? Forty Varieties of Winter Wheat for Five Yewrt !i ' * Varieties. H 33 S o 1. Dawson's Golden Chatf 2. Imperial Aml'er :i. Kityptian Amber .... 4. Michigan Amber 5. Early GeneBee Giant . 6. Golden Drop . 7. Reliable 8. Karly Red Clawson . . 9. Russian Amber 10. Poole 11. Tasmania Red Emporium Tuscan I«land K^d Velvet Chaif .. Uuily /immerman American Bronze . . . . 18. Geneva • • li). Stewart'H Champion . Arnold's Hybrid Early Ripe Biwsell Pride of llenesee Red May 25. Siberian 2fi. Hulgarian Prirtf of mini lis Mcl'heri.'on Cerman Kuipi''"r • • ■ Standard Kentucky Giant ','i'2. Nfw Ci>lM!iilii:i :" . Tre.idwell :A, Nonpareil 12. 13 14. 16. 16. 17. 20. 21. 22. 23. '2». 27 '_'S. •J!!. 30. 31. Ba Be Be Be Ke Ba Be Ba Be Ba Be Ba Be Ba Be Ba Ba Bel Bn Ba Ba Hi" I'.e Ba V:i Bo B* Ba lia B.i I-'.' }U July W i 18' 18 1!» 18 19 17 K I 20 18 lit 18 19 lit 18 18 Ifi K 18* 20 17 20 17 is 17 I'.l :«. Velvet ChsU ■ ]f 3fi. Turkey li>Hi 37. Soules ■ • 3S. .Silver Scar 89. .\mlietst I«le 40. Helena Ba Ha r.e Be K 1 H! II K K K W i *^ I K I ^\ u K I'.i L'O IS I'i •;o u I'.i 17 1 ■2 ; u 2 1* 4 J i i « ti ♦* c V 1.* u a % - •w * i. u -3 ^c » c *• ?ti s ? ^ is 'J2 O inches 4« 48 47 4fi 48 47 48 40 4<; 40 4."> 49 48 48 40 47 49 4.-> .-iO W 47 44 4'.t 40 1^ t'.l 47 40 47 4', 47 4.') 48 10 a") 39 ;u 17 28 42 30 37 28 .54 29 89 27 42 31 b 21 21 27 ;{» 4.'. 38 :<0 42 21 47 2;< :.! 21 32 IS 23 11 13 14 28 13 n 20 12 13 13 10 21 20 17 12 32 9 V.I 11 IJ-. 8 13 11 12 n; I'.t n M 21 13 13 11 lbs. tons GO.ll 3.2 00.9 01.:; 00.9 60.4 81 84 80 84 81 8(t 72 82 79 7t sO 80 92 74 \V 1 lit w •_'.; K ! 21 R I -JO 4,'i 19 15 ; 41 10 19 42 4."i 9 47 IS 20 I'.I :'.4 29 4(1 04 10 49 34 31 61.4 01.2 iig.O 61.0 61.3 61.7 01.0 01.6 69.5 01..-.' 101.4 Ion. 4, 103.1 •Ml. 71 02 2 !01.4 112.3, 01 .3 R2.7J 79 H2.o! 7(1 f'.O O' 00. 7 i 0-2.71 .">'.». 0; fill. I ; HI. 2 ('0.4 fiO.O .v.t.o 02.3 0! .8 3.5 3.6 3.2 3.3 3.0 80 83 70 87 80 C.S 71 s;? 10' fi8.7 .V.I 4 jOO.O 159. 6' bus. 65.0 .3.8 >2.3 51.0 50.9 .50.6 3 5 50.6 2.9 50.1 3.3.50.1 3.0;49.1 3.147.6 3.4,47.3 3.0 47.1 3 lUo.K 2.7l'l 2.4I4O.3 ■' '• 40.2 2.7 2.1 2.8 40.1 :«t.3 :!6.3 ]n anothtr par' of ihi.i bulleim, Prof, Harcourt iiaa reported on the com- parative valnt! of the Hour for brpad-makingof a few of the prominent varieties inclu(l«=d ii th" list. The sampUa used oxme principally from five Ontario counties from which we have obtained one hundred and fifty reports of sue- cespfully conducted exporimfnta within a period of live years. The resmlta of the CO operative ixperimc ts show the average yield of grain per acre from each of these countien to be na follows Teith, 30.2 ImHholi ; York, Huron 2S.t) Im-huls. () Iniahels : Kent, .il , 3 liushels : E': 30.9 liusheirt ■