The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1884-08-23
WHEAT RAISING IN INDIANA
Chemical Analyses Showing the Quail
ties Of Eleven Varieties Of Grain.
The Long Berried Mediterranean Grown in
This State Shown To Be the Best Flour
Making Wheat in the World.


The accompanying chemical analyses of twelve
samples of wheat, representing the principal
kinds Of the world, were made by Messrs Bray
ton and Hurry, of this city, for the Milestone, q
monthly journal devoted TO milling and mechan-
ical interests:
To get at the real value of any wheat for
bread making and as general article of diet
three things must be considered: L The mill
ing properties Of the grain; 2, its behavior in
bread making and baking and 8, its nutritive
elements, as determined by chemical analysis.
In short. to determine fully the value Of any
wheat, we must have the verdict of the farmer,
who looks to the amount per acre and the price
per bushel for his data of the miller, who
grinds and purifes it; of the baker, whose loaf.
as to color, taste and texture, must suit the
public palate; and of the chemist, who, by accu-
rate cumulative chemical analysis, determines
the absolute amounts of the nutritive principles
las gluten, starch, oil and extractives-as well
as the amount Of ash, vegetable fiber or cellu
lose, and water
The object Of the Milestone in ordering these
analyses was to get at the facts in regard to the
actual nutritive properties of the various wheats
examined The results of the analyses confirm
the belief accepted by millers of the winter
wheatarea, as well as by -four users, that the
long berry Mediterranean winter wheat is the
best fourmakng wheat in the world
Homer Baldwin, of Youngstown, Ohio, who
has adapted his milling machinery especially to
this wheat, says that he gets more money out of a
bushelof long berry editerranean than from any
other wheat Mr.. Baldwin gets his wheat mainly
from central and southern Indiana, and his
White Foam -four, made from this wheat, is
always in demand, and is, at the same time,
the highest priced -four made in America
It is known in every market of the United
States and is largely exported establishing by
commercial tests the splendid qualities of our
long berried Mediterranean wheat of Ohio, Indi-
ana, kentucky, Illinois and Missouri, which is
not even surpassed by the famous No. 1, Hard
Spring. of the Northwest
The samples of foreign wheats came to the
Milestone through the courtesy of Messrs, Robert
Warren & CO., the. large grain and commission
firm of Chicago who received them direct from
Richardson, Spence & Co, of Liverpool They
are all typical samples of the representative
grades from the countries named. AS stated
heretofore, the Milestone looked to but one
result in having these analyses made, and that
waste get at the facts of the milling qualities of
the grades presented, without permitting any pre-
JUDGE or Selt-1ntereSt to Interfere with q thor
oughly impartial and accurate test being made.
Following is the analysis:
.'The following wheats were received from you
June 6, 1884, to be analysed for the determine
ton of the proximate constituents: No. /. New
Zealand Long-b berry; No. g. Persian; No. g.
Egyptian White Behara; No. 4, Bombay Hard
Red; No. 5, River Platte; No 6, Baltic; No.
Gillian Hard Dark; No. g. White Bombay; No
g. AustralianSNo. 10, Russian; No IL, Hard
Spring, Americana No, Y, Indiana, 1884 Long
Mediterranean.
1.-THE wheats were first freed Of all extraneous
matter, broken grains. etc, busted, and then
ground to powder in mortar, The moisture of
each sample was then determined by repeated
drying at 1902 centigrade until there was no
further loss. The moisture varies from g. 50 per
cent in No 2, Persian, to 1888 per cent in No.
II Indiana Long Mediterranean of 1884
.'Of the several methods Of expressing the
proximate constituents twas deemed best to
select that most ineligible to the miller and
general reader For this reason the term carb-
hydrates was rejected as it not only includes
starch, but sugar, dextrine, ETC.; for the same
reason the term gluten is used, though not on
the whole as comprehensive as albuminoids.
1.-THE ash was determined by incineFatlng a
weighed amount of the dry material in piati-
mum vessel The oil was determined by ex-
hausting with chloroform in acontinuous extrac-
tlon apparatus and then weighing the oil left up.
on evaporation of the chloroform: The term
'extractives' includes the sugar, dextrine and
soluble. albuminoids; they were determined by
exhausting one part of each sample with 100
parts of cold distilled water, eEaporating tht So
luton, drying at 1909 centigrade, weighing and de-
Quoting the ash. The insoluble matter left from
the last operation was transferred to a digestion
bottle, and to every one and half parts were
added fifty parts of dilnte sulphuric acid fthree
cubic centimeters of acid to one litre of water
and the digestion conducted at 140o to 1852 CEN
tigrade, until all the starch was converted into
sugar. The sugar solution was neutralized with
slight excess of soda; it was then filtered on a
tarred filter, and the filter weighed. ash deducted
and the amount of cellulose recorded The
sugar in the fltrate was estimated by feelings
method and calculated as starch. The gluten
was found by difference
1.-THE proximate constituents of the dry grain
follow in the table; expressed in per cents:
Il