The Lake County star. [volume] (Chase, Mich.) 1873-current, 1877-09-20
From the Lansing Republican

From the Lansing Republican
The Ingham county farmers club
held meeting at the college Septem-
Der 8. The meeting was attended by
about one hundred persons. A good
deal of interest was taken by the club
In DIR. Kedzie's method of testing the
bread made from flour of various vari-
cites of wheat. DIR. Kedzie presented
before them eight loaves of bread, con-
secutively numbered from one to eight,
and required them to choose which
loaf was the best for eating purposes,
without knowing the variety of wheat
from which it was made.
The votes for first choice stood as
follows: For loaf No. i, vote loaves
No. 2 and (both being of same kind)
10 votes loaf No. 3, no Votes; loaf No
5, ii votes; loaf No. 5, Votes loaf No.
g., 10 votes; loaf No. z, vote. After
the vote had been taken, the names of
the different varieties of wheat were
announced, and produced consider
able amount of CONSERVATION among
the audience, for their favorite wheat,
the Clawson, had not received single
vote. The varieties from which the
loaves were made are as follows Loaf
No. J., Buckeye wheat; lOaves No. 2
and 3, Wick's wheat: loaf No. 4, Fult's
wheat; loaf No, g., Egyptian wheat;
loaf No. @, Gold medal wheat loaf No.
z, Asiatic wheat. , DE lt
Statements were made at once that
this method did not give fair trial of
the different varieties of wheat, prin-
cipally on the ground of the possibility
Of their being impure. DIR. Shank, a
noted miller, though much pleased
with the result of the vote taken, also
claimed that the probability of getting
variety pure was very slight indeed,
when, as in this case, only two bushels
were ground at once. Objections were
also raised by some in the audience to
having the loaves made by o baker, 1t
being claimed that to get q good fair
test the different varieties of flour
should be made in private family.
1t was Informally decided by most of
the speakers that they would grow
Clawson, as being better adapted to
this climate, even If 1t did prove lit
tie inferior to some Of the other varie-
ties, which they doubted very much.
DIR. Shank spoke from the miller's
standpoint,and he stated that Claws0n
was a poor wheat because 1t was soft.
1t would not take up much water, nor
would it retain what 1t did take up, 80
that bread made from IL would soon
dry out and become hard (; but despite
all this he believed 1t was the wheat
for farmers to grow; 1t yielded well,
and would pay well. The price would
not go down, for Europe preferred this
wheat to the harder kinds, to mix with
her flinty varieties from the shores Of
the Mediterranean. ifla,, tst Vliltg
DIR. Kedzie explained i'm detail the
method. of making an analysis of
wheat, which method he illustrated by
a few experiments. tfiE
! In Holland pastures are stocked
with cows and sheep In equal num-
bers. The sheep eat the hard and why
grasses, which the cows reject, and
keep the turf close and fne.. Care Is
also taken not to OverstOck. The pres
ence of the sheep improves the fertility
| of the pasture, besides keeping down
the growth of bushes and shrubs. Our
farmers would find II to their interest
to initiate this feature of Dutch farm
ing. Pastures exclusively devoted to
the use of cows soon become overrun
by bushesand worthless grasses, which
the presence of sheep would keep In
check. -LesDist0n Journal. 50
To throw cured maize fodder out In
the cattle yard, or to feed itin the stall
as hay is fed, Is highly wasteful. IT
cannot be fed alone or as an adjunct to
hay; to use 1t properly It must be fine
ly cut and well mixed, or alternated
with maize or cotton seed, meal, bran,
! or some similar material. Maize
meal and similar articles contain too
much albuminoids, fat and starch for
healthy and economical cattle food
maize fodder contains too little oi
these and too much coarse fibre; the
two should be mixed.--ProE S. w.
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