Ladoga Wheat.
From the Canada centre! experiment farm -comee" an account of the introduotlon and dissemination of Ladoga wheat in the Dominion of Canada and of nulling and baking tests of this variety . Ladoga wheat was first introduced into Canada in 1887 and has since been tested by a large number of fanners in different parts of the Dominion. It has been found that this variety can be successfully grown even in the colder regions, and that it ripens at least a week earlier than Bed Fife. Analysis shows that it contains a high percentage of gluten, which i% however, "inferior in color and elasticity and more sticky" than that in Red Fife. * The flour from Ladoga is drier than that from. Red Fife and is not so easily made into good bread. The color of the bread is usually quite yellow. The opinion is expressed that unless the proper methods for treating this flour to procure uniformly good results could be ascertained it is not likely that Ladoga will be acceptable either to millers or bakers as long as the flour of the Red Fife is obtainable. Hence wherever Red Fife can be ripened the efforts of those settlers engaged in wheat growing in the northwest should b* directed to its production Jn the greatest perfection by early sowing and a ftroper preparation of the soil
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https://paperspast.natlib.govt.nz/newspapers/BOPT18940131.2.14.2
Bibliographic details
Bay of Plenty Times, Volume XXII, Issue 3074, 31 January 1894, Page 4
Word Count
227Ladoga Wheat. Bay of Plenty Times, Volume XXII, Issue 3074, 31 January 1894, Page 4
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