average home grown samples, and are marked at 60. Rivet or cone wheat, a heavy cropping bearded variety much grown by small holders,--since the sparrow, which would ruin small plots of any other variety, seems to dislike Rivet, possibly on account of its beard,--is the weakest of all wheats, and is only marked at 20, which means that bread baked from Rivet flour alone would be practically unsaleable. Rivet wheat finds a ready sale, however, for making certain kinds of biscuits. [Illustration: Fig. 7. Loaves made from No. 1 Manitoba. Strength 100] [Illustration: Fig. 8. Loaves made from average English wheat. Strength 65] [Illustration: Fig. 9. Loaves made from Rivet wheat. Strength 20] In order to make flour which will bake bread to suit the taste of the general public of the present day, the miller finds it necessary to include in the mixture or blend of wheats which he grinds a certain proportion of strong wheats such as Canadian, American, or Russian. The quantity of strong wheat available is limited. Consequently strong wheat commands a relatively high price. The average difference in price of say No. 1 Manitoban and home grown wheat is about 5_s._ per quarter. It is possible of course that the public taste in bread may change, and damp close textured bread may become fashionable. In this case no doubt the difference in price would disappear. Under present conditions the necessity of including in his grinding mixture a considerable proportion of strong foreign wheat is a distinct handicap against the inland miller as compared with the port miller. The latter gets his foreign wheat direct from the ship in which it is imported, whilst the former has to pay railway carriage from the port to his mill. The question naturally arises--is it not possible to grow strong wheats at home and sell them to the inland miller?