AUSTRALASIAN WHEATS.

Timaru Herald, Volume XC, Issue 13280, 8 May 1907, Page 3

AUSTRALASIAN WHEATS.

In the "Agricultural Gazette of New South Wales" for April appears a~ paper read before the Agricultural Section of the' Australasian Association for the Advancement- of Science in January. 'lhe paper deals at length with the character-, is-yts of the- various Australasian Avheats. and summarises as follows: ■ " Summarising brieiiy the more salient good and bad points which characterise t.iie" wheats produced in the various Sta- es, we may say that the South Australian wheats are pre-eminent, .for flour-strength, premising that the Australasian wheals, as a class, are weak-flour, wheat:;. . "The flour of the South Australian.' wheats is also always of high colour- and good gluten concent. . " She Victorian wheats, produce ' flour of equally good colour and good content, but are lower in s length, and the New ■South Wakfl flo"v closely i eeremb'es the Victorian and South Australian and etands midway between ' than in leepscfc .to strvxiflh. ■ i . ' "The Queensland wheals are characterised by high bushel weights, ease with which "high percentage of the flour .is milled. The colour of the flour is as good in the case o fthe above three States, but the flour, strength.is-distinctly lowtr. "In Western Australia the typical grain gives a flour of high colour, and of fair strength; but deficient in gluten. ■: - " From. New Zealand we get a class of grain, which is quite unlike that to which we are accustomed on the continent'. Its good points are its prolificness, high bushel-weight, and fair flour-strength.. Its bad points are Jack of brightness-in-.the grain, thick bran, chalky colour of flour, and deficiency of gluten.