The Wheat Problem, by Sir W. Crookes. (John Murray, 1899.)
The Production of Wheat in the British Empire, by A. E. Humphries. (Journal of the Royal Society of Arts, Vol. LVII, p. 229.)
Wheat Growing in Canada, the United States, and the Argentine, by W. P. Rutter. (Adam and Charles Black, 1911.)
Agricultural Note-Book, by Primrose McConnell. (Crosby, Lockwood and Son, 1910.)
CHAPTER III.
Agricultural Botany, by J. Percival. (Duckworth and Co., 1900.)
The Interpretation of the Results of Agricultural Experiments, by T. B. Wood, and Field Trials and their interpretation, by A. D. Hall and E. J. Russell. (Journal of the Board of Agriculture and Fisheries, Supplement No. 7, Nov. 1911.)
Heredity in Plants and Animals, by T. B. Wood and R. C. Punnett. (Journal of the Highland and Agricultural Society of Scotland, Vol. XX, Fifth Series, 1908.)
Mendelism, by R. C. Punnett. (Macmillan and Co., 1911.)
Mendel’s Laws and Wheat Breeding, by R. H. Biffen. (Journal of Agricultural Science, Vol. I, p. 4.)
Studies in the Inheritance of Disease Resistance, by R. H. Biffen. (Journal of Agricultural Science, Vol. II, p. 109; Vol. IV, p. 421.)
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]
- Grades of flour, [88], [122]
- of wheat, [23]
- Home Grown Wheat Committee, [53], [56]
- Hopkins’ work, [132]
- Hybridisation, [40]
- Improvers, flour, [100]
- Indigestible matter in bread, [114]
- Inheritance in wheat, [41]
- Johannsen, [37]
- Judging wheats, [60]
- Lawes and Gilbert, [4]
- Liebig, [3]
- Little Joss wheat, [51]
- Manuring wheat, [3], [7]
- Markets, home, [16]
- foreign, [22], [27]
- Market quotations, [19]
- Mendel’s laws, [40]
- Milling, history of, [74], [77]
- effect of, on flour, [122]
- Mineral manures, [3]
- Minnesota experiments, [36]
- Natural moisture in wheat, [52]
- Nitrogen, cost of, in manures, [4]
- fixation, [8]
- for wheat, [4]
- from air, [6]
- scarcity of, [5]
- synthetic, [6]
- Ovens for baking, [99]
- Patents flour, [88]
- Pedigree in wheat, [39]
- Phosphates in bread, [119]
- in diet, [131]
- in flour, [70]
- Plots for yield testing, [32]
- Protein, cost of, in diet, [116]
- in bread, [115]
- Prout’s system of farming, [7]
- Pure-line theory, [37]
- Purification of flour, [86]
- Rainfall for wheat, [2]
- Red Fife, [47]
- Reduction rolls, [87]
- Roller mill, [79]
- Rotation of crops, [9]
- Rothamsted experiments, [4]
- Rust-proof wheat, [51]
- Sale of bread, [105]
- of wheat, [16]
- Scaling loaves, [96]
- Selection for cropping power, [35]
- Self-rising flour, [102]
- Separation of flour, [85]
- Semolina, [86]
- Sheep-folding, [10]
- Soils for wheat, [2]
- “Standard” flour, [135]
- Starch in bread, [110]
- Stone mill, [75]
- Strength of flour, cause of, [62]
- of flour, test for, [66], [72]
- of wheat or flour, [53]
- Strong wheats, characters of, [60]
- value of, [59]
- Sugar in bread, [112]
- Synthetic nitrogenous manures, [6]
- Thrashing wheat, [15]
- Turbidity test for strong wheats, [73]
- Variety of wheat, choice of, [28]
- testing, [32]
- Virgin soils, [5]
- Water in bread, [109], [135]
- Weak wheats, characters of, [61]
- Weights and measures, [17]
- Yeast, growth in dough, [94]
- Yield of wheat, conditions of, [28]
CAMBRIDGE: PRINTED BY JOHN CLAY, M.A. AT THE UNIVERSITY PRESS