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.
Spring wheats procured from northern latitudes mature more rapidly than those from temperate or hot climates, whilst the reverse is the case with autumn wheats from the same source.
Autumn wheats, on the other hand, are subjected to an enforced rest for a period of several months, and even when grown in milder climates remain quiescent for a longer period, and start into growth later in spring - much later than varieties of southern origin.
Wheats of dry countries and of those exposed to severe winds have, says De Vilmorin, narrow leaves, pliant straw, bearded ears, and velvety chaff - characteristics which enable them to resist wind and drought.