GLUTEN IN WHEAT.

Otago Witness, Issue 1891, 1 May 1890, Page 8

G LUTEN IN WHEAT.

utilise the mill power of the country, which is capable of doing twice the work that can now be found for it. The capital Bunk in buildings and machinery in connection with flour milling in this colony is considerable, and it seems probable that the rapid development of wheatgrowing in New South Wales will shortly enable that colony to supply its own breadstuff requirements, thus still further curtailing our intercolonial exports of flour, and rendering it more than ever necessary that a trade with Europe should be established. The placing of flour on the London market means that it is brought into competition' with the American produot, which is much stronger in gluten than our own, and is consequently largely used for mixing purposes by English bakers. Our wheats being exceptionally dry are bought to mix with the damper wheats, and are greatly in favour, the gluten being supplied by the wheats mixed with them; but our flour, although good in colour, sells sparingly, and mainly for pastry purposes. In Viotona the millers this year have also great trouble in maintaining the standard of gluten in their flower. That the staff of life should become weaker and weaker is a serious matter, and one which may well command the attention of our agrioulturaljchemists and soientifiof armers. Is it the effect of the exhaustion of soils, brought about by repeated oropping without manuring, or is it the outcome of repeatedly sowing the same kind of seed year after year ? Perhaps Professor Lowrie could throw some light on the subject. Experiments with different kinds of manures might lead to satisfactory results, but the element of expense is, of course, an important consideration. Them is in the caves at Narracoorte a large quantity of very valuable guano, ostimated at upwards of 3000 tons, but it cells very slowly in South Australia, the bulk of the quantity taken out going to Victoria. The dryneßS and delicacy of South Australian wheat* will always command for it high prices in the world's markets, but if we would utilise our mill power and increase or even maintain that present export of flour we must endeavour to strengthen the gluten-produoing quality of our wheat. A large manufacture of flour would give employment to a number of hands and cheapen the price of bran and pollard to the manifest benefit of stockowners. The Bureau of Agriculture will be doing a great service to the country if it can suggest some practioal remedy for the deterioration complained of, and the Government would do well to remit the duty on wheat imported from other countries for seed purposes.