The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1880-06-16
The Rest wheat for Milling Purposes

The International MilerS' association was
il session at Cincinnati, May Dist. The
committee to whom the subje t of the best
wheat to SOW was referred, one year ago.
made u report. We extract
"From the information before your COM
mi,tee, mostly obtained by correspondents,
we find the following varieties among the
best for milling purposes Winter wheat
Longberry amber, Lancaster, Indiana red,
Alabama, Orange, Velvet Chat, Boughton or
Tappahannoek, Jennings. Spring wheat
Minnesota Fife, China Mammoth or Rio
Grande The Longberry amber is extern
sively grown in Virginia, which, with the
Lancaster is most sought by millers, being
rich in gluten and possessing properties
very desirable for shipping to warm climates.
Tho Indiana red is spoken highly of as fine
glutinous wheat: also the Alabama the lat
ter but little raised, owing TO its light yielo
per acre. The Jennings is white wheat,
hard, gives excellent color and good strength
The Orange makes good family flour of
fair strength and yields we'll in flour. The
Velvet Chat possesses good strength and
yields fairly in flour, is an early variety,
grows a stiff straw and is well adapted to
strong and stiff soils, where most varieties
would produce too rank straw and lodge.
The Boughton or Tappahannock is highly
spoken of in some localities, while in Others
is not considered a desirable wheat; not
particular rich in gluten, but makes a G, cd
family -four; is easily damaged by moisture.
The Fultz and Clawson are taking the lead
with farmers, yielding largely, but
are very undesirable for millers,
being soft and weak and containing
little gluten compared with the frst-named
varieties. The Clawson is used somewhat to
mix with damp, strong wheat. In spring
wheat the Minnesota Fife is incomparably
the best of any spring variety. 1t is rich in
gluten, very hard and yields immensely in
middlings for publication and manufacture
into patent -four; is essentially "bread-
making wheat, producing large number
of pounds of finest bread from mixed num-
Der ofpoupds of -four. This wheat is grown
extensively in the northwest attaining its
greatest perfection in extreme northern lati-
tudes, particularly in northern Minnesota
and Dakota. In Wisconsin and Iowa it is
much the best spring wheat grown. The
Rio Grande, China, or Mammoth is large
berried, heavy wheat, yielding we'll in -four
and next 10 Fife in glutinous properties is
particularly adapted to weak lands, having a
rank growth of straw and standing drought
remarkably. The Canada Club we con-
slider the next best spring variety, but is
soft makes an excellent family flour when
strength is not particular object. The
Lost Nation or Prussian Fife we consider
| the poorest spring wheat grown, having a
thick bran, very soft, weak in gluten, not
, even making a white -four. 1t is grown ex-
| tensvely in Wisconsin, Iowa and Minnesota,
yielding well and is considered by farmers
| as being safer of a crop than Minnesota Fife,
China or Club"
1t would be we'll enough for farmers of
Texas TO mark we'll what is said above: for
they know, as we do, that tho quality Of
wheat they raise is not good. Whether
from climate. soil, or defective seed, the fact
exists all the same.