The Inheritance of Strength in Wheat, by R. H. Biffen. (_Journal of Agricultural Science_, Vol. III, p. 86.) Variation, Heredity, and Evolution, by R. H. Lock. (John Murray, 1909.) Minnesota Wheat Breeding, by Willet M. Hays and Andrew Boss. (McGill-Warner Co., St Paul.) The Improvement of English Wheat, by A. E. Humphries and R. H. Biffen. (_Journal of Agricultural Science_, Vol. II, p. 1.) Plant Breeding in Scandinavia, by L. H. Newman. (The Canadian Seed Growers Association, Ottawa, 1912.) CHAPTERS IV, V, AND VI. The Technology of Bread Making, by W. Jago. (Simpkin, Marshall and Co., 1911.) Modern Development of Flour Milling, by A. E. Humphries. (_Journal of the Royal Society of Arts_, Vol. LV, p. 109.) Home Grown Wheat Committee’s Reports. (59, Mark Lane, London, E.C.) The Chemistry of Strength of Wheat Flour, by T. B. Wood. (_Journal of Agricultural Science_, Vol. II, pp. 139, 267.) CHAPTERS VII AND VIII. Composition and Food Value of Bread, by T. B. Wood. (_Journal of the Royal Agricultural Society of England_, 1911.) Some Experiments on the Relative Digestibility of White and Whole-meal Breads, by L. F. Newman, G. W. Robinson, E. T. Halnan, and H. A. D. Neville. (_Journal of Hygiene_, Vol. XII, No. 2.) Nutritive Value of Bread, by J. M. Hamill. (_Local Government Board Report_, Cd. 5831.) Bleaching and Improving Flour, by J. M. Hamill and G. W. Monier Williams. (_Local Government Board Report_, Cd. 5613.) Diet of Rural and Urban Workers. (_Board of Trade Reports_, Cd. 1761 and 2337.) Bulletins of the U.S.A. Department of Agriculture. (Division of Chemistry 13; Office of Experiment Stations 21, 52, 67, 85, 101, 126, 156, 185, 227.) INDEX Aerated bread, 104 Amino-acids, 116 Ash of bread, 119 Baking, 63, 91 Baking powders, 102 Biffen’s new varieties, 49, 59 method, 41, 46, 58 Bread, amount in diet, 127 composition of, 109 variations in, 120 water in, 135 Break rolls, 81 Breeding of wheat, 29, 35, 40 Burgoyne’s Fife, 59 Climate suitable for wheat, 2, 28 Clover as preparation for wheat, 8 Colloids, 67 Continuous growth of wheat, 7 Crookes, Sir W., shortage of nitrogen, 5 Cropping power of wheats, 32 Cross-breeding, 40 Digestibility of bread, 124 Dressing wheat, 16 Dry farming, 10 Elements required by wheat, 2 Energy-values, 111 Fat in bread, 113 Fermentation in dough, 94 Fibre, 114 Field plots, accuracy of, 32 Fife wheat, 47, 57 Flour, composition of, 122 grades of, 88, 122 self-rising, 102 Food-value of various breads, 120 of starch, etc. in bread, 110 Foreign wheat growing, 21 Fuel-values, 111 Futures, 26 Germ, food-value of, 132 in milling, 89 in bread, 114, 132 Gluten, 63 properties of, 68