. Canadian journal of agricultural science. Agricultural Institute of Canada; Agriculture. 286 SCIENTIFIC AGRICULTURE. May. Loaves from Some of the Poorer Varieties of the 1920 Crop. been collected under three main headings; flonr, gluten, and loaf. Under "flour" the vield is given in percent and the color of tiie flour described. The abbreviations used for describing flour color are as fol- lows :—wh. white; cr. creamy; L. a little ; and G. grey. Under "gluten" the per- cent dry crude gluten in the flour is given in figures and the quality of the gluten described. T
. Canadian journal of agricultural science. Agricultural Institute of Canada; Agriculture. 286 SCIENTIFIC AGRICULTURE. May. Loaves from Some of the Poorer Varieties of the 1920 Crop. been collected under three main headings; flonr, gluten, and loaf. Under "flour" the vield is given in percent and the color of tiie flour described. The abbreviations used for describing flour color are as fol- lows :—wh. white; cr. creamy; L. a little ; and G. grey. Under "gluten" the per- cent dry crude gluten in the flour is given in figures and the quality of the gluten described. The abbreviations used in des- cribing gluten quality are : F. fairly; and E. elastic. Under "loaf" the volume of the loaf is given in cubic inches, the weight of the loaf in ounces, the water used (in- dicating absorptiou capacity) in ounces, and the shape and texture described in terms. Usually the shape and texture are "normal" and this is sometimes abbre- viated to ; Another column given in the table is headed "Relative Value". This is ob- tained as stated in the Howard Milling Test Reports by the Howard Value ing for'hard wheats. Number 2 Northern is taken as the basis and a price of $ per bushel assumed. This scoring- system is never offered as evidence by which the buyer or seller must abide for it must be understood that the score represents the present comparative intrinsic value of the particular sample of wheat scored, unmix- ed, for milling and bread making purpo- ses. In this regard it would be weU to point out that the value of our wheat depends primarily upon the fact that it is in great demand for blending with weaker wheats. Tender these circumstances, therefore, it appears that the relative value as deter- mined by the Howard Scoi-ing System is based on a wrong assumption, at least as fas as our wheats are concerned. The Birchard tables require very little explanation. The water absorption is given in percent i&
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