The Lake County star., 1877-06-14


springs solely from the difference n
the season Of planting.
| Very little attention HAS been nal
In our State for the past twenty-flv
years, to hesowing offspring varieties
1 mainly for two reasons. First-th
plice heretofore, has been from fiftee
- twenty-five cents less per bushs
then winter grain; and secondly,-l
general impression prevails anon
our farmers, that the crop Is uncer
tain, and more likely to fail than win
ter varieties. That Michigan farmer
have not sown spring wheat to any ex
tant, is true;-that it cannot be raise,
here successfully, Is not 80 clearl,
shown. Spring wheat does succeed Ii
Missouri, Kansas, Nebraska, Illinois
Wisconsin, Minnesota, Iowa and Cana
da. Why should II not In Michigan
IL IL certainly more profitable
wheat every way; for, with full crop
the yield islargeH II occupies the lant
but one season. and the price has ap
preciated to be equal to, ff not greater
than many varieties Of winter wheat
II is gratifying to know, that q re
cent agitation OF the question here a
the late convention OF the Michigan
Miiiers' association, has induced Q
number OF our farmers to enter upon Q
test OF Its adaptation to this climate.
AS evidence Of the correctness Oi
this statement In regard to the present
estimated value OF spring wheat. the
following extracts are admitted from
recent general market reports from
Chicago and st. Louis:
THE wheat known as Minnesota
Nos. and 2, has been in gOod de-
mand, that class Of wheat havin M grown
In favor for export.n
"Spring wheat fiours, are year bv
year becoming more popular both for
bakers and family ceusumption: in
fact, the recently invented process OF
manufacturing them has, to q very
large extent, succeeded In displacing
from use among the wealthy, the IA
yorite white winter wheat fiours OF
former times"
The flint or hard wheats, are found
mainly in warm climates, and the
soft In high latitudee. From an ex-
animation or several authorities the
following facts are CLEANED. li ~
Hard wheats contain more gluten,
albumen and, nitrogen, than the soft
varieties, they are therefore more nu-
tritiOus; and the abundance of nitrogen
which Is In proportion Of thirty per
cent. In hard, to five per cent. in soft va
rfeties-promOtes fermentation, which
Is deemed essential for good light bread.
The italian wheats are especially
rich In gluten, and are used extensive
ly In the preparation Of macaroni, YER
miceli and other rich pastes. 20 ~.
The author OF q valuable treatise
upon wheat recently published In the
Miller, Of Mark Lane, London. says:-
''The heavy wheats produce the best
flour. They are richer in gluten. and
The dough has more elasticity. Gluten
agrees closely with animal albumen; It
Is followed In grain by q proportion.
ate amount Of vegetable aIbumen. In
lutritive power, gluten Is eminently
lifted to sustain life. 0""
The soft wheats contain more starch.
which Is totally deficient In nitrogen,
md Is mainly fat producing; while the
yluten of hard wheat forms muscle. 1
md may be said to be the very back
zone Of good nutritious -four. II is an
important TACT, that hard wheats are
low finding great favor with the mill
ers. Their value Is believed to be in.
far superior to many soft
'arieties. They give q smaller Quanti-
y Of bran, and the yield OF Hluten Ia
10 less than twenty-six and one half
'er cent. as against five and one half
'er cent. In the white wheats." ~
The Significance of these facts, more |
ecently brought to the attention of |
he public, by the late changes Intro
uced In methods Of grinding, should |
lot be underrated. \
The markets Of Europe, as well as
4 our own country call for the best
our, even II obtainable only At addi-
onal cost, and IL flint wheats are
,und necessary to produce the best.
hey must be In demand and appre-
ate In price. .,,a-,' ..4.y
In the manufacture of "new processn
our, so called, hard wheats are almost
Although the ''process''
patented, the whole secret Is simply.
and publication. Granu-
tiOn cannot be secured to any extent
tth soft wheat, for the mere crushing
the grain reduces about seventy-five
er cent. Of 1t to fine powder. The
ct that Minnesota flour has such q
putation, aud bears such high price
the market-while it shows the ad-
lntages Of this method OF milling-is .
le Of the best evidences of the supe-
ority Of hard Minnesota spring wheat,
.er the white winter varieties.
In conclusion; while acknowledging
q many imperfections that pervade ,
is attempted presentation of 30 inn
'rtant subject, let me urge upon
ch one of you the importance OF q
ompt examination Of this whole
lestion for yourselves. II