as to keeping
properties. Canadian flour has a high reputation in European markets. It
is known as flour from which bakers can make the best quality of bread,
and also the largest quantity per barrel, the quantity of albuminoids
being greater in Canadian flour than in the best brands of European.
Owing to its possession of this characteristic of what millers term
"strength," i.e. the relative capacity of flour to make large loaves of
good quality, Canadian flour is largely in demand for blending with the
flour of the softer English wheats. For this reason some of the strong
Canadian wheats have commanded in the home market 5s. and 6s. a quarter
more than English-grown wheat. At the general census of 1901 the number
of flouring and grist mill establishments, each employing five persons
and over, was returned at 400, the number of employes being 4251 and the
value of products $31,835,873. A special census of manufactures in 1906
shows that these figures had grown in 1905 to 832 establishments, 5619
employes and $56,703,269 value of the products. There is room for a
great extension in the cultivation of wheat and the manufacture and
exportation of flour.

In the twelve months of 1907 Canada exported 37,503,057 bushels of wheat
of the value of $34,132,759 and 1,858,485 barrels of flour of the value
of $7,626,408. The corresponding figures in 1900 were--wheat, 16,844,650
bushels, value, $11,995,488, and flour, 768,162 bushels, value,
$2,791,885.

Oats of fine quality are grown in large crops from Prince Edward Island
on the Atlantic coast to Vancouver Island on the Pacific coast. Over
large areas the Canadian soil and climate are admirably adapted for
producing oats of heavy weight per bushel. In all the provinces of
eastern Canada the acreage under oats greatly exceeds that under wheat.
The annual average oat crop in all Canada is estimated at about 248
million bushels. As the total annual export of oats is now less than
three million bushels the home consumption is large, and this is an
advantage in maintaining the fertility of the soil. In 1907 the area
under oats in Ontario was 2,932,509 acres and yielded 83,524,301
bushels, the area being almost as large as that of the acreage under hay
and larger than the combined total of the other principal cereals grown
in the province. Canadian oatmeal is equal in quality to the best. It is
prepared in different forms, and in various degrees of fineness.

Barley was formerly gr