Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1882-03-16
RED OR WHITE WHEAT.

noteworthy change in the popular fash
ion of wheay has occurred within a few
years. 1t is something mere than mere
fashion, for the wheat now most in favor is
really the strongest, heaviest and best. For
merly very white grain, with abundance
Of starch and gluten, was preferred but
since the Introduction Of the "new process
system OF Touring, the hard red wheats
command considerable higher prices from
mllers. 1t must be hard and glutinous also.
The Fultz is ared wheat, and at first millers
thought it would make good -four But
they soon learned that underneath the red
hust there was as large a proportion of
starch as in any wheat, even larger than the
Clawson which Is Objectionable on this ac-
count. 1t does not matter how thin the skin
or bran may be. the thinner the better, pro-
vided that between the bran and starch is
good layer of gluten, which is the nitro
genous and strengthening portion OF the
grain as distinguished from the starch,
which is only form OF carbon, and OF COM
paratively little value
How to increase the proportion OF gluten
becomes question of practical Importance.
That it can be done have much confidence,
provided we understand the conditions and
take the right course. Years ago farmers
learned how to improve their wheat accord
ing to the fashionable standard at that time.
When the Mediterranean wheat was first
introduced it was long, thin, red berry.
more like rye than wheat. 1t was especially
recommended for sowing on low. moist
grounds. similar, doubtless, to the soil on
which it originated. But farmers on dry,
gravelly and sandy upands soon learned
that on their soil the thin, red Mediterranean
became good wheat, and comparatively
white and plump. Those of US who were
on low lands got seed " heat from those who
grew Mediterranean on Sandy or gravelly
uplands. We found, however, that as the
wheat became more white it was less vigor-
Gus and productive What is wanted, now
that red Wheats are in demand again. is TO
reverse this process. soliciting seed from
wheat grown on low lands, and especially
specimens that have an abundance of gluten.
These will be generally the hard heavy
wheat, starch being somewhat lighter than
gluten the grain containing most OF the
latter will weigh most per bushel.
AS rule, heavy gutnous wheats are the
best seed. The germ is stronger, and makes
a more vigorous growth from the start.
The old rule used to be to cut wheat early
for Touring, but that for seed should be left
until tull ripe, as it then made stronger
plants. We should now leave wheat tin
ripe for all purposes. The reason why
wheat on low black soils contains more glu-
ten is supposed to be because such soils are
usually richer in nitrogen and ammonia.
The fact has been noted that mineral (and
phosphatic) manures make white
and starchy wheats. The reason is that the |
manures furnish those elements of
the plant, while the nitrogen for the high
est development of the seed is lacking. The
potash in most mineral fertilizers have the
effect of making available what nitrogen or
is stored in the soil, and this,
'ather than the potash itself, is what makes
We increase the nitrogen in the soil available
or plant food, we increase the yield and
value of our wheats. Nitro.
rem in most forms, however, is so expensive
hat it is scarcely strange, when large crops
# wheat may be grown with little nitro
,encus manure, that farmers re discussing
he propriety of dispensing with them.
How protitably and cheaply to increase
he available nitrogen in the soil. is and al
ways will be, an important question. OF
curse barnyard manures will do this, but
hese are limited in amount. Green manur-
ng will do it, and so also will mulching
With leaves, straw or any surface covering,
Xcluding light and retaining moisture. A
vet season, while the wheat grain is form
ng and filing, will enable the plant to use
more nitrogen, and make a heavier, stronger
wheat. While think the nitrates are usu-