Excerpt from Milling Tests of Wheat; New Varieties of Cereals: Evidence of Dr. Charles E. Saunders, Experimentalist, Dominion Experimental Farms; Before the Select Standing Committee on Agriculture and Colonization, 1905 Besides improving wheat, we have of course endeavoured to improve our varieties, by cressing and selection, and this work has given rise to a number of new sorts. I have referred already to the introduction of Ladoga wheat, and to the crosses which were made between that variety and Red and White Fife, the object being to combine, as far as possible, the quality of the Fife wheats with the earliness of the Ladoga. Among these cross-bred sorts Preston, Stanley, Huron, and Percy are attracting most attention, and I have here samples of the flour of two or three of these varieties, (samples produced). About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.