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PBESTOir AND OTHER EARLT-BXPEITXirO WHEATS. BY CHAS. E. SAUNDERS, Ph.O. In response to requests for precise informntion in re»fnrd U> the eharncteristics and .luiilitios of Preston and gomo other early wheats, tlio following brief suniraary of the principal facts hns been prepared. Preston is the beat known of all tiio early wheats srrown in Cunadn. It seems ndvisable. however, in discussinR the subject, to con^^ider at the same time the related varieties, Stanley-. Huron and Percy. These four sorts have all been originated from crosses made at the Central Experimental Farm in the year 1S88 and are of essentiaHy the same parentage (Red Fife or White Fife crosso.l with I^doga). As usually prown they are very much alike in most respects and are not distinguiihable from each other after threshing. The kernels resemble Red Fife, but any competent judge can easily detect the ditfereiice between that variety and these others, provided all the samples ccmsi't of properly matured grain in pure condition. Mixtures of these wheats with Red Fife cannot bo accurately separated by examination of the kernels. The statement sometimes made that these early wheats resemble or are related to wheats of the durum or ' macaroni * or ' Goose ' class is absurd. They belong to the Fife class and have no relationship or similarity to Goose wheat. The distribution of these varieties from the Experinienfnl Furnw wiis hcKv.u many years ago, before the characteristics of each sort had bwn fully fixed by .sele<-tion ; and hence it is now usually possible in nn ordinary field of any of these wheats to find heads or kernels of more than one type. In order to overeome this objection, to improve the varieties as much as po-ssible, and especially to net rid of the kernels with a yellow skin (which under the present Grain Inspection Act are roiisidered inferior) a careful ro-selcction of those wheats was undertaken n few years ago. with the result that improved strains were produeed. Rome of these are now brinp distributed, and those of the very be^t quality (of which only a small amount of .^eed is yet available) are beinpr propacated as rapidly rs possible. A full description ..f each variety need not be given hero: t)ut it niny be mentioned that selected Preston is a bearded wheat with yellowish (• white') chaff; Huron, bearded with reddish chaff; Stanley, b. ardbss with reddish cliaff. and Percy, beardless with yellowish chaff. Wlien questiors are a-ked in regard to the-e wheats tiie answers are r-u.illy desired in the form of a comparison with Red Fife. This metli((d. therefore, scem.s the best to adopt in considering the various points here discussed. ^aWines*.— These varieties usually ripen from a> it four to twelve days before Red Fife, if sown on the same day and grown under -tly the sanie conditions. In the Northwest Provinces, Preston on summer-fallow -11 usually ripen at about the same time as Red Fife on stubble. Hot weather towards harvest reduces the difTerence in time of ripening. Cool weather lengthens it. SHjfnegs and length of straw. Resistance to Rust, Smut and other Diseases.— Tn reeard to these points the early varieties show no striking differences from Red Fife 13852—3 u.ually give dUtinctly honvier yieW. than R.-l Fife. lUHi Fife .nd,wlH:n .ho l'-- * -';';f ^^^/^a^^;^^^^^^^^^^ Rod Fife. So Ion., colour which U Of any d.fforencc »* ''^" J^'^,^ ^j ^.^ ^,ad«., „, contain oortain therefore, as the "■•«'" I"f''^f7„f;Vir«r, to* varioL should Rrade qnito n. proportion. o(,h"'«:-' ^ -'^^^^^'t o!urJ kr. vTontr^^ tho .ale ,.rioe in Canad,,. hi«ha.pureRoX',;:^^^^;.r'ZS''^^^X -t advantage of P-l-'"". «;,>";, ^J ^^'^ X;"' v lowUr'oionr than that made fro.n generally grown they yield t^o ,r of ." ,;^f' l^' J.,'-.,., n- yeaoh Red Fife flour; and Red Fife. Some mihcr. hnd '' «dj^;r'^'l^^,'^^'^V were des red to bring it to a very such treatment would be lu^essary ^/ J^^ ° n i,'„ Jj'f ,"„ the best selected strain. improvHl, but not quite to the same extent. n.linn s^/r..m,(/. -It has .onictiinos b.H.„ suggested that a oon.„ar«tivo baking Bahini] ,Sfr<>n.« r/i. ii • « relative mer ts of tliesp wheats. It i- test .houl.l b., nuide to s^.ttlc on.o f''^ »" » . sinslo^est. but unfortunately .ucb very oaay to draw precise cone us.ons from a J "'^'^ '^f , ^^.^j,^^ ,,,3 i,„Uct ^^ '«;; : ^.^ ,,.,, ,„„,,,. xbi.. from tliirty-cigbt san,„k- of these "^^^^J- ^^ J ' '^.^ ^;; ' ,; .„ ,„„„„, aaswors all amount of work enables one to < raw oer,.. 1 00 kU^^^^^^^^ ^_^^^ ^^ ^^^^ ^,,,^,,,, the questions tl.«t naturally an.. . ' ^^ ^'l ™ «^^^^^^ l^^- ,,rongth than those otlur As a rule Rod Fife gives flour ''-«*•";.'> 7;;,/" ;^^„\,^,,icr similar conditions and .boat. provi.lod *'- -;>^ -'-':! i^^ 1:^- "^ Wn alike the Rod Fifj- u.ually properly rip.'Uod. l.\t.. «'«>" '"^ ^ however one or other of tho early wheats hns «ive^ the stronger flour. In some case-. '^^ J"^- ' ' ^ ^.^^.^ ,^ „i,,„rb water aiul to L advantage. By ' «,!. ^^';:^J^^^::,fZ^ On a scale of ,K.in,s t;,v produce a large igbtloat o hie '^.^'''l f , ^. „ ,„„re ,.r,, 5'''; [ ".l;'" j^^i^^.t,., „ considerable differe.iee iu favour usually about 10 or VI l'"'>>t^;f ;' ; ^^'^ !"? ^ Ih' of the wheat from the Manitoba of RedFifeinthi.s.m,;,.r,antm tter the s.re^^^^^^^^^^ .,.„i,„„i„i,„, i,. hi.h price in S;;^"S:rt'S.rs;i:g;t;'a:; r is a matter of taste, if the flo„r i« t>> ho iiDotl ill piiro oniidition. The »tMii((ri>t flour* ')o not i .irily make tlii< ItoMt breod. For mixing purpowi, Imwpvcr, tlip Ktroiigt'Ht whf>nt« <>r flnnni utuBlIy Cnot nlway^) command the higheat priro; and wliile in Kiiirlniid all kinriilly vnv gn-nt. With all diifi rpippct to flu- vipwi of anyone who jmlfffx \>,v npp<'iirBni'f only, I am of tlio opinion that if tlieir relative i|uaHtir>s were olenrl.v iiiiili'ntoo<| tho diiTerrni'i' in prifO between pure Rcn market would iiaiinlly bo ron»iderably more than three-quartern of a rent a iiu<'he1. It niu-t U^ reimnilM rul, however, that the ordinary western graded whei:t i" liy no lueinis pure Keil Fife, though consisting chiefly of that variety. ('•mcliuion. — In spite of their nuiny adniinilile i|ualitieK, I eaniiot reenMnni iio be recommended. Farnu'rs in localities where a fair di'grr'o of success is obtained with Hed Fife but wliere it is oceasioiially touchivl with fro»t must use their own judirmeiit to clecide. from the foregoing statements of fact, to what extent they ;ihould u.se tia se earlier wheats. Clt.VS. K. SAINDKUS. Cerenlkt. CkmHAI, Exi'ERIMENTAI, FaRM, Ottawa, March 20th, IWS.