H.—34.

and obsolescence —of a distillation and cracking plant, taking into account the saleability of the byproducts in tke latterJcase, and tke associated ckemical industries using kydrogen (e.g., ammonia, as fertilizer) and carbon dioxide in tke former. Suck a plant would kave political advantages, and also might be adapted to tke oils from lowtemperature carbonization plants, should a number of suck be successfully developed. Comment on production of oil from coal by low-temperature carbonization will be included in a general report on tke technical aspects of fuel utilization in New Zealand, wkick at present is in course of preparation by a competent local committee and will be published skortly. WHEAT RESEARCH INSTITUTE. The Wkeat Research Institute's year was one of steady progress in tke breeding and selection, milling, baking, ckemical, and economic investigations upon wkick its staff is engaged. One crossbred variety of wkeat, tke progeny of Tuscan, New Zealand's best-yielding crop, and Wkite Fife, one of tke kigkest-quality Canadian varieties, gives promise of being able to surpass in climatic adaptation, yield, milling extraction, and baking-quality tke best varieties now grown in tke Dominion. Based upon tke breeding and selection work is a tkorougk system of seed-certification, wkick kas gone far towards assisting tke production of better yields, and done muck to simplify the problems of the miller and the baker. Each year an increasing area is being sown in certified seed of known variety, free from fungous pests and weeds, and is exerting a profound influence on tke wkole industry. Very large numbers of milling tests were completed during tke year, and, from tkese, millers were advised of tke best procedure to adopt to provide flour of as even and kigk a grade as possible. Baking and ckemical tests of all samples milled were also conducted, so tkat a great deal of valuable information kas been secured regarding tke effects of soil, climatic, karvesting, and storage factors on wheatquality ; and this, being made available to growers, millers, and bakers, has enabled measures to be taken by eack witk some degree of certainty as to the results to be expected, as against the random trials which previously were necessary. Many problems of special interest to bakers have been investigated, particularly satisfactory results being secured relative to the use of milk in bread-manufacture. Tke work carried out kas indicated tkat small alterations in tke manufacture of dried milk kave yielded a product of muck greater use for improving tke nutritive value of tke loaf. As a result of investigations by tke ckemist, it kas become possible to provide a wkolemeal bread free from tke drawbacks wkick previously were associated witk tkis class of loaf, and in consequence its use kas greatly extended. In order tkat tke savings in cost arising from the adoption of tke keader karvester might not be nullified through loss in quality, the Institute kas provided an advisory service at karvest-time so"tkat tke grain dealt witk by tkese mackines was treated and seasoned in a manner best suited to maintain tke highest quality, and in consequence it kas been noted tkat karvesting wkeat by tkis method kas not resulted in any sacrifice in regard to quality. It is worthy of attention that tke scientific guidance wkick tke Wheat Research Institute is rendering to these important industries is gradually producing results which are inspiring confidence in all three, and leading them each to secure their own future welfare by tke adoption of improved methods establisked on a scientific basis. PROBLEMS OF MEAT FREEZING, STORAGE, AND TRANSPORT. During tke year tke extended survey of meat freezing, transport, and storage, carried out in conjunction witk tke Department of Scientific and Industrial Researck in Great Britain and tke New Zealand Meat-producers Board, was completed, and tke results circulated to all concerned. An account of tke work is in process of publication, and reveals avenues along wkick savings can be effected and by wkick an improved product can be placed in Smitkfield. A quickened realization that improvements can be made is desirable; also application of the results obtained. In my opinion, freezing-works would do well to encourage their engineers to take an active part in tkis work and to display initiative, and give responsibility to progressive engineers and managers. Tke tecknical care taken in treatment of carcasses on tke cooling-floor, and during freezing, storage, and transport, in certain foreign meat-works, is in marked contrast to practices in some works in New Zealand. Mr. C. R. Barnicoat, wko took part in tke observations of tke shipments of lamb in connection with the main survey, was retained at the Low Temperature Researck Station to work for a year on tke ckanges tkat take place in tke fat of pork, mutton, &c, due to storage. An article kas been prepared by kirn on " Tke Influence of Atmospkeric Oxidation on tke Palatability of Fats." In tke case of mutton, tke exposure of carcasses to ordinary temperatures for skort periods during storage (i.e., sweating) kas a deleterious effect on tke fat. In tke case of pork, particularly for ultimate use as bacon, the effects are much more serious. It is realized that if we are to increase our exports of pig-products an increasing proportion ultimately will need to be used as bacon. Two possible methods of accomplisking tkis kave been suggested. First, tke frozen carcasses can be transported to Great Britain and made into bacon in factories tkere. Laboratory experiments kave shown that very good bacon can be made from suitable frozen carcasses, and that inferiority usually can be traced to the frozen pork kaving been stored under bad conditions or for too long a time. Bacon equal in quality to Danish, or even better, can be made in Great Britain from frozen carcasses exported from New Zealand. Carcasses, of course, must be of the right conformation and properly finished, and the fat must be hard : soft, oily fats tend to become rancid during storage. It is far more important that the fat should be hard if the carcasses have to be frozen and used for the subsequent manufacture of bacon, than if they are to be consumed at once as pork or made into bacon for local consumption. Unless tke fat is kard, rancidity tends to develop during storage and transport of tke frozen carcass, although it may not

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