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1

CENTRAL EXPERIMENTAL FARM.

DEPARTMENT OF AGRICIETURE,
bTTA^^^A, - - - CANAi:)A.

BULLETIN No. IS.

Lj^DOG^ ^\^HEA.T.

FEBRUARY, 1893.

1 1

To the Honourable the

Minister op Aqrioulturb.

Sir, — I have the honour to submit for your approval Bulletin
No. 18 of the Experimental Farm series, in which I have endeav-
oured to place before the public in an impartial manner the particu-
lars relating to the introduction and dissemination of the Ladoga
wheat, and the efforts which have been made from the outset to
obtain information from those most competent to judge as to its
quality and from farmers as to its earliness in ripening. 1 have
also embodied the more recent report of Messrs. McLaughlin &
Moore, of the Royal Dominion Mills, of Toronto, Ont., on the
thorough test made by them to determine the relative commercial
value of the flour of this variety of wheat as compared with that
of the Red Fife.

I desire to acknowledge my obligations to Messrs. McLaughlin
<fe Moore, also to Mr. J. D. Nasmith, G. Coleman and B. Wood-
man, who have conducted the baking tests, for the careful and
painstaking manner in which the work has been carried out.

I have the honour to be,
Your obedient servant,

/

Ottawa, February 24, 1893.

WM. SAUNDERS,
Director Experimental Farms,

\\

Central Iixfekimental Farm.

Julletin
endeav-
particu-
Ladoga
utset to
as to its

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1 Farms.

DEPARTMENT OF AGRICULTURE,

OTTAV/A, ----- CANADA.

T^AJOOOrJ^ "WHE^AuT-

By Wm. Saunders, Director^ Experimental Farms.

For many years past the importance of obtaining the earliest
ripening varieties of grain which the world could furnish for test
in the Canadian North- West, had impressed itself on the minds of
many of those who took an interest in that country. In 1882 when
the late Charles Gibb, of Abbotsford, Que., visited Russia in com-
pany with Pro. J. L. Budd, of Iowa, for the purpose of inquiring
into the character and hardiness of the fruits grown in the northern
parts of tnat country, he made inquiries also regarding the early
ripening varieties of wheat to be found there. Having carefully
studied the character of the climate, he ascertained that the season
was short and that the climatic conditions in some parts of Russia
closely resemble those which obtain in districts in the North- West
Territories of Canada, and finding that some of the wheats in cul-
tivation there ripened very early, he endeavoured to procure samples
to bring home with him, but did not succeed in obtaining them.
In conversation with him after his return, information was obtained
as to the localities and sources where the most promising of the
early ripeuing wheats would probably be found, and as soon as the
experimental farm system was inaugurated, early in the winter of
1886, under instructions of the Hon. John Carling, Minister of
Agriculture, correspondence was opened with a noted seed dealer
in Riga, Russia, Mr. E. Goegginger, who had made a special study
of Russian cereals. Samples of the best Red Fife obtainable were
sent to him, and he was requested to select from the varieties grown

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north of Riga, the earliest sort or sorts to be found, and if possible
to secure grain equal in quality to the best Red Fife. He was also
requested to interest himself in obtaining for teat on the experi-
mental farms 8ami)]es of other varieties grown as far north in that
country as the cuhivaiioii of wheat extended, so that opportunity
might be had for testing here all the more promising sorts to be
found in Northern Russia, with the hope of finding among them a
hard wheat of good quality, which would ripen early enough to
escape the autumn frosts, which sometimes injure the crop in some
parts of the North- West country.

The variety which Mr. Goegginger recommended as most likely
to meet the requirements of the case was the Ladoga, grown in
latitude 60 near Lake Ladoga, north of St. Petersburg, and by
latitude 600 miles north of the city oi Winnipeg. This variety
is said to be highly esteemed in Russia both for its quality and
earliness. One hundred bushels of this wheat was ordered and
received in Ottawa early in the spring of 1887, when samples were
submitted to some of the leading millers and other expert judges who
pronounced it to be a promising wheat which they believed would
grade almost as high as No. 1 hard. The kernel was plump, longer
than Red Fife but not so bright in colour and it weighed 61 lbs.
per bushel. Samples of this grain weighing three lbs. each were
distributed for test without delay to farmers in different parts of
the Dominion, 277 of which went to Manitoba and the North- West
Territories and 1,200 lbs. was forwarded by the Commissioner of
Indian Affairs to be distributed among the Indian agencies.

The. demand from the North- West for samples of this grain was
large and it was found necessary to order another 100 bushels from
Riga which was received early in the spring of 1888. 275 reports
were received fron- farmers who had tested the Ladoga in 1887,
and 30 i from those who tested it in 1888, and these show that the
Ladoga had ripened on the average ten days earlier than the Red
Fife wherever tested. A bulletin was issued on this subject (No. 4)
in March, 1888, giving particulars of such information as was
obtainable regarding this wheat to that J ate.

In order to form a correct judgment as to the quality of this
grain as grown in this country, opinions were sought from the
most competent judges and boards of experts in the Dominion.
The most prominent among the Dominion grain inspectors, the

"tr*^-

largest millers, and the Boards of Trade at Montreal, Toronto
and Winnipeg were all consulted. Eleven samples of Ladoga,
four of which had been grown in Manitoba, four in the North-
West Territories, and three in the ^[aritime Provinces, were
selected for scrutiny. The samples sent to each were all out of
the same bags, they were sent just as tlwy were received from the
growers ; information was given as to the name of the variety, the
names and addresses of the parties who had grown the samples,
and an opinion asked for as to ho\^ these samples would grade in
the markets of this country, if offered in (piantity, and how they
would compare in value with Red Fife. With reference to the
purpose of this introduction, I quote the following from the letter
which accompanied the specimens, "the object of this introduc-
tion is not by any means to displace the lied Fife. I think the
growth of that variety should be encouraged in every practicable
way, but the Minister of Agriculture desires that an earlier wheat
of good quality should be secured to be grown where the Red Fife
does not succeed, and thus discourage and prevent as far as is prac-
ticable the introduction of soft and inferior varieties of wheat, so
that the present high standard of our North-West grain may be
generally maintained." The opinions given on these samples —
which were identically the same in each case — were most varied and
conflicting. The same sample was pronounced "hard" by one
board of experts, "soft" by another, "hard" by a third, but
"worth 5 cents a bushel less than No. 1 hard," while a fourth
judge pronounced it as " extra No. 1 hard."

Samples of the same lot were submitted for analysis to Mr.
F. T. Shutt, Chemist of the Dominion Experimental Farms, and
the results of his analyses published in Bulletin 4 show that the
better samples of Ladoga contained as large a percentage of gluten
as the best Red Fife, and the quality of a hard wheat is believed
to depend mainly on the proportion of gluten it contains.

In November, 1888, sixteen bushels of Ladoga wheat which had
been grown at the Experimental Farm at Indian Head were taken
to the roller mill at Fort Qu'Appelle, N.W.T., with a similar
quantity of Red Fife which had been grown in an adjacent field.
The flour of the Ladoga, when compared with the Red Fife, was
found to have a yellow shade. Several sacks of flour from both
these varieties were forwarded to Ottawa, and bread carefully made

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from each under my own supervision. The Ladoga was found
to produce a drier flour than the Red Fife, and 100 lbs. of the
Ladoga flour j)roduoed 2 lbs. raore of bread than the same quantity
of the other. The bread made from both samples had a yellowish
tint, but the yellow colour was more pronounced in the bread
made from the Ladoga flour. Samples of this bread were sub-
mitted to the members of the Commlltee on Agriculture of the
House of Commons then in session, whore they were both pro-
nounced of good quality.

A sack of each sort of flour was sent to two of the leading bakers
in Ottawa, who tested it carefully and submitted reports. One
stated that the Ladoga was a stronger flour than the Red Fife and
would make more bread to the barrel, but the colour of the bread
made from it was not so good ; the other was also of opinion that
the Ladoga was the stronger flour of the two, but being darker in
colour would not command so high a price as the Red Fife. Samples
of bread made from the Ladoga were sent to a number of people of
good judgment in Ottawa, by whom it was pronounced to be of
good quality.

In

summing

up the evidence brought together in Bulletin 4 I
used the following words, which I thought were justified by the
facts presented : — " The better samples of Ladoga are fully as rich
in gluten as the best Red Fife, and while the cultivation of the
Red Fife should be recommended in every section of the North-
West, where it is likely with early sowing to escape the autumn
frosts, the growth of the Ladoga may be safely encouraged wherever
the ripening of the Red Fife is uncertain, without incurring the
risk of materially lowering the reputation or the general quality of
Canadian hard wheats."

In the annual reports of the Experimental Farms for the years
1889, 1890 and 1891, further particulars were given of the testing
of this wheat, and it is shown that the quality of early ripening
has been maintained throughout. Many efforts were made during
the j)ast two years to secure a suflicient quantity of Ladoga to make
a thorough test at one of the larger mills as to the quality of the
flour which could be made from it, as the early tests made in a
small way were held to be insufficient and unreliable. Finally
Messrs. McLaughlin & Moore, of the Royal Dominion Mills,
/of Toronto, agreed to make a thorough test if a car load of this

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his

wheat could be procurer! for the purpose. On learning that it could
be got in the Prince Albert district, where some of the fanners had
gro^vn Ladoga very successfully for several years, Mr. A. Mack ay.
Superintendent of the Experimental Farm at Indian IIcjul, was
requeaved to visit that locality early in the year and purchase the
necessary quantity of pure Ladoga. This reached Toronto early in
April, and on the 28th of that month the grinding was begun. I
was present during the greater part of the day and saw the working
of the wheat and was satisfied that the test was fairly conducted.
Several of the leading bakers in Toronto were supplied with the
flour and several tests were made with it, and our chemist, Mr. F.
T. Shutt, was sent to Toronto to be present at souk; of these tests.
The following report has been submitted by Mr. Shutt : —

Wm. Saunders, Esq.,

Sir, — I beg to report as follows regarding the Ladoga bakitig
test conducted in Toronto last May : —

The wheat \/as ground by Messrs. McLaughlin & Moore, "Royal
Dominion Mills, Toronto. In an interview Mr. McLaughlin
expressed himself respecting the milling of Ladoga and the quality
of the flour in the following terms : " Comjtared with Red Fife it
grinds ' tough,' reducing the capacity of the mill — thus the output
per hour was : —

Ladoga T6-3 barrels.

Red Fife 18-1 *'

These results, however, would not have been so adverse to Ladoga
if the mill were run with it, say for a week. The present trial was
for nine hours only. The cleaning process or separation of bran
is more difficult in the case of the Ladoga, though in this respect
as well as in the grinding it ranks ahead of ' goose ' wheat. It
would yield about the same quantity of flour per bushel as No. 1
Hard, in which also the percentages of ' Bakers' strong ' and Low
grade are similar to those from No. 1 Hard. It contains about the
same percentage of gluten as No. 1 Hard. The flour is yellow
compared with that from No. 1 Hard. Doubtless the flour would
give better results after being allowed to age."

Through the courtesy of Mr. J. D. Nasmith, baking trials were
made at his bakery, Adelaide Street, Toronto.

The first three experiments were conducted by Mr. Nasmith on
4th, 5th and 10th May. He found that the third trial yielded

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much wliiter bread than the first, owing to a modification in the
method and time of working the Hpongo and dough. Mr. Nasmith
obtained broad from Ladoga, at the third trial, which but for a
Klight yeUow tinge he considered equal to that from *' Queen"
(Patent) brand. He further is of opinion that it is a strong flour,
and that tlie yellow colour may be dissipated to a great extent by
allowing fermentation to proceed longer than usual. The sponge
of Ladoga works quicker than that of Red Fife. In a comparative
teat Mr. Nasmith obtained from 100 lbs. of "Queen "flour, 147
lbs. of bread ; from 100 lbs. of "Ladoga" flour, 152 lbs. of bread.

The following trials w«re made under my own supervision. The
weights of flour, yeast, salt and water used, as well as of the sponge,
dough and bread were carefully recorded. The baker used a
sufticient quantity of water, according to his own judgment, to
bring the sponge and dough in each case to the right consistency ;
the weight of the water usimI being noted. The sponge in each
ease was set for eleven hours, the initial temperature being 76° F.
The temperature of the bakehouse ranged from 70° to 72° F.
thronijhout the nivjht.

The "Queen" brand. — This rose well in the sponge and im-
proved in the pans, and the bread was very satisfactory in all
respects. From 100 lbs. of flour, 140 lbs. 8 oz. of bread were
baked.

The Ladoga flour. — At the end of the setting period (11 hours)
the sponge was much " slacker " than that of the "Queen." It
had evidently been allowed to ferment too long and had become
"spent." It would not " improve " or rise in the pans, and the
resulting bread was yellow and " flat " compared with that from
the Queen flour. From 100 lbs. of the flour 145 lbs. 13 oz. of
bread were obtained. .

I would very briefly sum up as follows : —

1. That it is evident that the right conditions for obtaining the
best results in baking Ladoga are not as yet well understood.
Good, well risen white bread has been baked from Ladoga flour
which on another occasion has yielded flat, heavy, yellowish bread.
The public at present demand a white bread, and it is chiefly on
this account, I think, that the bakers are averse to Ladoga flour —
the bread from it usually having a yellowish colour.

2. The physical character of the yliiten is ditVcreiit from that of
the Red Fife. It is somewhat inferior in cohtiir and eiusticitv,
and is mori' sticky. Age wouM most |)rohal»ly improve its quality.
In i>ercentage of gluten, however, it is fully equal to Ked Fife —
see Bulletin 4, K.vperimental Farm series.

3. The Ladoira is drier and conse<[uently takes up more water
and yields a larger weight of bread than the Red Fife tlour. This
I surmised from my analyses of the Red Fife and Ladoga flours
given in the lluUetin ahove mentioned.

Your obedient servant,

FRANK T. SHUrr,
Chemist JJominion J^xperimentnl JAwntii.
Ottawa, January 2nd, 1893.

On the 0th of Mav, IMr. McLaujihlin wrote as follows : — " Mr.
Coleman has tried the flour, so has Mr. Nasmith, but neither have
yet made tests satisfactory to themselves. So far as we have seen
of the bread it looks as if the colour was going to prove very yellow
and the strength better than we anliciipated, but nothing positive
can be said until these bakers have made satisfactory tests." On
the 10th he says : — " In our yesterday's letter we said that so far
as we had yet seen of the Ladoga bread it wns going to prove very
yellow . To-<lay we have samples from both bakers which are
surprisingly different from the samples on which we based the
"very yellow " opinion. Mr. Nasmith, I think, intends sending
you some loaves of bread which if they reach you in good order,
will do something to contirm your faith in Ladoga. We shall
not venture any further opinion until the bakers have made
their final tests." On the same day Mr. J. D. Nasmith write
as follows : — " I sent you to-day by express three loaves,
two from the Ladoga tlour, the other one is Irom McLaughlin's
'Queen.' The first comparative trial a week ago was suprising,
establishing strength enough, but such a very yellow colour as I
never saw before in bread. To-day's sample if it reaches you in
time, I know will gratify you as it did \\v\ I did not at all antici-
pate such results from first trial." When this bread arrived I was
absent from home and did not return for several weeks when the
bread was spoilt. Those who saw it and tested it while fresh pro-
nounced it excellent.

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Nothing further was heard on this subject until 14th June, when
M.r. McLaughlin wrote again as follows: — "We have now had
sufficient experience of the Ladoga flour to satisfy us that it is
never going to be a favourite with bakers. Nasmith has not been
able to repeat the loaf he sent you, and Coleman condemns it in
unstinted terms, a third man, B. Woodman of Parkdale, to whom
we sent some had quite as bad an experience as Coleman. These
are the only three to whom we have sent the flour. Certainly the
bread— all but that one sample of Nasmiths — was unfit for Toronto
trade."

Mr. McLaughlin's final report on this sulbject was written on the
25th August, and reads as follows : —

Toronto, 25th August, 1892,
Prof. Wm. Saunders,

Director Dominion Experimental Farms,
Ottawa.

Dear Sir, — On the 28th April last, we ground 600 bushels
Ladoga wheat shipped to us from Prince Albert, N.W.T.

The wheat was in good condition, fairly plump, free from smut
or frost and very uniform.

In grinding it worked quite different from ordinary Manitoba hard
wheat, being harder to reduce and requiring more power. In this
respect it resembled "goose" wheat more than any other variety.

We sent some of the "Patent" and some of the "Strong
Bakers " flour to different bakers in Toronto, telling them what it
was, and requesting them to be as careful in their baking tests as
we had been in milling it.

In every test the flours were pronounced inferior to the flours
from ordinary No. 1 and No. 2 hard Manitoba wheat.

In all cases the deficiency in strength, the very yellow colour,
and the coarse texture of the bread were the evils complained of.

No baker who tested it could be persuaded to buy the flours
afterwards, even at a considerable reduction in price from the
price of flours similarly made from No. 2 hard Manitoba.

Later tests, after the flours had bee:* six weeks old, resulted no
better.

/ -

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Baked as household flour, the Ladoga Patent and Strong Bakers
worked fairly and made bread that was up to the quality of much
that is used in some places, but not good enough for people who
are particular as to appearance as well as taste.

Our different experiences with this flour lead us to this conclu-
sion.

Good unfrosted Ladoga wheat, such as the lot we ground, will
make better flour than No. 2 regular Manitoba wheat, but not as
good as No. 1 regular Manitoba.

We still have some of both grades of the Ladoga flour on hand,
which we would be pleased to dispose of to any one who wished to
test it further.

We are yours very truly,

McLaughlin & moore.

From the facts submitted it would appear that while it is possible
to make good bread from Ladoga flour it is much easier to make
bread of an inferior quality, and unless the proper methods for
treating this flour to procure uniformly good results could be ascer-
tained 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 set-
tlers engaged in wheat growing in the North-West should be
directed to its production in the greatest perfection by early sowing
and a proper preparation of the soil. It is to be regretted that the
Ladoga wheat has not in quality more fully realized the hopes which
were first based on it. Since Bulletin No. 4 was published it has
been found that the gluten in different varieties of wheat, although
responding alike to chemical tests, varies in its physical properties
of toughness and elasticitity and that in these particulars, the
gluten in Red Fife is superior to that in most other wheats.

The presentation of this case of the Ladoga would not however
be complete without quoting from some of the letters which have
been received in favour of this grain. It is undoubtedly a week
or ten days earlier in ripening than Red Fife and there is no early
variety among all the hard spring wheats which we have tested which
has more good points than Ladoga. Some of the varieties imported
from India are as early, but they are such poor yielders that no
farmer would care to grow them, and no suflicient quantity has
been grown here to admit of their being tested by the millers.

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Many cross-bred varieties have been produced at oh ^ Central farm,
between Red Fife and these early sorts with the hope of originat-
ing new wheats equal in quality to Red Fife and earlier. Until
these new sorts are multiplied and their relative value ascertained,
settlers in the Canadian North-West would do well to devote their
attention to the growing of Red Fife, and place it under such
conditions as to give it every chance of maturing since no other
wheat is yet to be had which will give the same satisfactory
returns, both for home and foreign trade.

As samples of testimony form settlers and others in favour of
Ladoga the following are submitted and many more such might be
given. Mr John Eccles of Stony Plain, Edmonton, North-West
Territories, WM-ites on March ^th, 1892, as follows : *' I sowed a
couple of acres of Ladoga last year on the same day as my Red
Fife, and reaped it 14 days earlier. It was a splendid crop per-
fectly free from smut. I consider it a first class wheat, I had a
grist ground at the mill, and I never want a better quality of flour,
notwithstanding the re|)orts to the contrary."

Mr. Henry H. Hay ward, of Hay ward, Assa., writes under date
of March 2Gth, 1892, and says : " In the spring of 1889 I sowed a
3-ib. sample of the Ladoga wheat which you were kind enough to
send me, and in the fall of last year (1891) I thrashed 174 bushels,
the result of the 3-ft) sample. The 19th of this month I took to
the roller mills at Fort Qu'Appelle 51 bushels to be tested as to
what sort of flour it would make. The amount I received in flour
was 38 lbs. of the best, and about 3 lbs. of poor grade per bushel
of 60 lbs. I may say that the sample of wheat was a fair one, there
being no trace of smut in it. The grain was much lodged by a storm
which caused great waste in harvesting, yet I thrashed 35 bushels
to the acre." A sample of the flour was sent by Mr. Hay ward of
that part of the grist which was supposed to be perfectly pure, and
it appeared to be very good, but was a little yellow in colour.

Mr. Alex. McGibbon, Inspector of Indian Agencies, writes on
November 12th, 1892, from Onion Lake Reserve, 100 miles north-
west of Battleford, and says : "I take the liberty of sending you
a sample of Ladoga wheat grown on this Agency. It was tried for
the first time this year. The Indian fields gave a return of 12
bushels per acre, but it w^as badly damaged by gophers, the season
being very dry. Half an acre sown by the Agent in his own field,

13

and which received attention, gave a return at the rate of 44 bushels
per acre. The whole of this lot is equal to the sample I send you.
It was sown on the 22nd of April and harvested on the 3rd of Sep-
tember." The sample sent by Mr. McGibbon was very fine and
plump.

The Agent at Onion Lake Reserve, Mr. G. G. Mann, in a recent
report to the Department of Indian Affairs, says : " All the wheat
was saved without damage by frost, the yield being very poor,
with che exception of the few bushels of Ladoga wheat, which
turned out fairly well. In consequence of this I have asked in my
1893 estimates for a supply of 200 bushels of Ladoga for seed,
which, if supplied, will, I am certain, turn out very well, as it
ripens so much earlier than the old grade of wheat there would be
no danger from frost." Favourable reports have also been received
from other Indian Agencies in the north concerning the successful
growth of this wheat.

I am indebted to Mr. C. C. Chipman, Commissioner for the
Hudson Bay Company, for the privilege of sending to \ number of
the posts of that company in the far northern districts of the
Dominion, samples of grain of one pound each for test and report.
These were sent in the autumn of 1891 to be grown in 1892. The
officer in charge of Fort Vermillion, Athabasca District, about 520
miles north-west of Calgary, ^writes as follows: *'The seed was
sown on the 14th of May last and harvested on the 23rd of August.
There was no rain whatever for three weeks after the seed was
sown. The Red Fife did not head out at all ; the yield of the
Ladoga was 12 lbs., weighing 60 lbs. per bushel; Bonanza oats, 9
ibs. ; Prize Cluster oats, 7 lbs. ; Rennie's Improved Six-rowed
Barley, 16 Bbs. ; Spring Rye, 18 lbs." Through the kind courtesy
of Mr. Chipman I have received samples of these different sorts of
grain.

Samples have also come in from the same source from Fort
Simpson in the Mackenzie River District, about 750 miles north-
west of Calgary. The officer in charge of that post writes as follows:
** The kinds of grain sown were Ladoga wheat, Rtnnie's Improved
six-rowed barley and Bonanza oats. The two latter never ripened
but the wheat yielded 12 lbs. of good ripe grain. The date at
which these varieties were planted here was the 7th of June and
the wheat was harvested on September 22nd. The Ladoga in this
instance weighed 62^ lbs. per bushel.

'!

■'I J

c

14

A very fine sample of Ladoga wheat was received last year grown
at Dunvegan in the Peace River District, about 340 miles north-
west of Calgary, which weighed 64 lbs. per bushel. A sample
has also been received grown at Isle a la Crosse, about 1*70 miles
north of Prince Albert, weighing 64 lbs. per bushel. No other wheat
has ever given such results as these in those distant northern regions.

While these tests and experiments with the Ladoga have
been in progress, a large acreage has been devoted on each of the
Experimental Farms at Indian Head, North-west Territories and
Brandon, Manitoba, to the growth of pure Red Fife, for the
purpose of supplying farmers whose seed had become mixed, with
pure grain for a fresh start ; and it is proposed to continue this
work on a still larger scale in future, so that the means may be
afforded of renewing the stock of this valuable grain from time to
time from a pure source. Many farmers in the west have had
forwarded to them from Ontario during the past few years, samples
of eastern soft wheats for trial, and in this way White Russian,
Colorado, Red Fern, Golden Drop and other varieties have been
introduced and in some localities grown to a considerable extent.
Although these varieties soon harden in that climate and some of
them are then difficult to distinguish from Red Fife, they do not
contain the quality of gluten which is found in the Red Fife ; and
any considerable admixture of any inferior sort will sooner or later
lower the character and probably reduce to some extent the price
paid for hard wheats. It has been supposed by some people who
have not inquired very closely into the matter and who are not con-
versant with the peculiarities of the different varieties that all the
soft wheats grown in Manitoba and the North-west Territories are
Ladoga. The Ladoga is not and never has been in our experience
a soft wheat and there is no doubt that the quantities grown in the
North-west of th^ other varieties referred to far exceed the quantity
of Ladoga which has been produced. While the idea of growing
Ladoga wheat as a competitor with Red Fife for export or the
general home trade, should be abandoned, there is no doubt that
the flour of the Ladoga makes excellent and nutritious bread for
home use, and where wheat growing is carried on in the more
northern distric^^s in a limited way for home consumption, and
where Red Fife seldom ripens, or on the Indian Reserves where a
yellow tint in the bread is not a matter of so much significance,
the Ladoga wheat will still prove a most useful and desirable variety.

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