£36 APPENDIX 1

and flour exported from Canada in the years 1898,
1899 and 1900, are shown in the following tables :—
1898. 18909. 1900.
Wheat exported ... $17,313,916 ... $7,784,487 ... $11,095,488
Flour " «+ 5425,760 .. 3,105,288 .. 2,791,885
The following reasons are given for the superiority
of the wheat of Western Canada :—
From a commercial standpoint it will produce more
loaves of bread to the barrel than any other, therefore
it is a question of dollars and cents to the baker.
[t contains a larger quantity of gluten than other
wheat, it will make a more elastic dough, and produces
a loaf of bread that is much more wholesome and
nutritious.
It will run over the standard in weight, 601b., is
the standard; the average Manitoba No. 1 hard will
go 62 and as high as 64 lb. to the bushel.
From a milling standpoint the bran is very much
thinner than any other, and will yield more flour per
bushel. The climatic conditions, as well as the soil,
that exist there are exceedingly favourable to the production
 of this wheat,
Minnesota and the Dakotas twenty years ago produced
 nothing but hard wheat, principally No. 1 hard,
but to-day it is difficult to find any. The bulk of it is
No. 1 Northern. At the present time the only genuine
No. 1 hard wheat comes from Western Canada.

CLIMATE AND WHEAT.

Wheat is grown over a wide range of latitude
and under many and various climatic conditions.
In some respects it is the hardiest of small grains
and in others the most delicate. In the earlier
stages of its growth it will stand almost any
vicissitude of climate, but as it nears maturity it
becomes exceedingly sensitive to climatic disturbances.
 For about three weeks, while passing from
the bloom to the mature grain it is specially sensitive
to the slightest touch of frost, which is the great