I think so. This grading must always take place at the inspection point, and it is absolutely necessary that there should be no delay there. Every one is supposed to be doing business there on the jump in order that the cars may get forward.
I notice that eight of the twelve commissioners on this grain survey board are to be appointed from the province of Manitoba. That was all right at one time when Manitoba -was raising practically the great bulk. of our wheat, but now the provinces of Saskatchewan and Alberta are raising a great deal more wheat, and I do not know that this preference given to Manitoba is right. I have not heard of any complaints and am not prepared to say that it is not right.
I think that the probable reason for this inovision is that it is difficult to get together so many from a distance. The members of the board of trade are in the city of Winnipeg and at the point of inspection.
While that clause is under consideration, I should like to place on record the suggestion that it will be desirable, if not now, at any rate, in the near future, to provide for a survey board at Calgary to deal with grain going west to the Pacific ports. I do not know that it is absolutely necessary at this time,^ but I desire to make mention of the possibility.
White clipped oats-Tlie grades Nos. 1, 2, 3 and 4 white clipped oats shall correspond in oil respects with the grades of Nos. 1, 2, 3 aiul 4 white oats, except that the former shall weigh not less than 38, 36 and 34 pounds to the bushel respectively.
Reverting to the question of the weight of a bushel of oats, our weight for a standard bushel is 34 pounds, while the American bushel is 32 pounds. There is no argument in the fact that 32 pounds is too light for a measured bushel. Lots of oats in the west will weigh 45 pounds and 46 pounds to the measured bushel, but 34 pounds is what we would give in selling a bushel. As we are now selling a very considerable portion of our oat crop in the United States, it might be an advantage if our standard bushel of oats, like our standard bushel of other grains, was made the same as theirs. I would suggest that a standard bushel of