Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1898-01-03
NEW CEREALS TO EAT.
Scientist Uses Cross Fertilization With Sue
cess.

| seeking to Guido nature, has developed
new cereal foods through cross fertili-
cation, the magic interblending OF
vegetable families that created the gor--
| geous chrysanthemums and the regal
roses which male the flower show In
! Chicago last week n wonder among ex-
/ hlhitions of the kind.
| II the experiments conducted sue
cessfully In England by scientist
| named Carton find Endorsement in the
agricultural world n new kind of bread
! and biscuit Will come into use. The
| Hour, or meal, made from the new
| cereals VIII enter into pies and cakes
| and other Forms OF food and Will give
| the dainties an appearance aud flavor
hitherto unknown to tine eye and palate
| of man.
Mr. Carton as yet has given out only
! general Information concerning his dis
coveries. He asserts that he has worked
on grasses, clovers cereals not hitherto
artificially commngled. and other food
| plants. 1t is understood that some of
the coarser grains, not edible by hui
man beings. have been made SO by his
magic combinations with other richer
In DEMONSTRATING elements.
The tests havA been conducted on an
experimental fata in sleaford owned
by earl of WinciliIGa. They were made
not only with ilASs grown In the
United Kingdom. but with those of for
eign agricultural countries. The trials
Gently, that n sufficient quantity OF
seed might he raised to supply the de-
mand for it when the important results
We're given out MIR. Carton already
has received applications for seed from
some foreign governments.
The United States has effected cross
es of wheat, but 1t IL said no attempts
have been made to cross barley or oats.
Mr. Carton announces that he has sue
ceeded in all his efforts.
-. FF.1t int an
matter express the hope that Great
Britain now will be able to take the
lead In supplying the whole world with
new varieties of grain, and that the
Carton creations will be II potent fac
tor In restoring prosperity to British
agriculture.
Or. Goodrellow, an expert. says Gar
toms methods are most unique. and
that they produce marvellous perma-
nent types of cereals from compare
lively useless plants.
In the United States, according to
scedmen seen in Chicago. comparative
ly few experiments have been con-
grains. Egbert S. Carman of New
York has made number of tests with
wheats on his farm In Bergen county.
n. j. The varieties developed have
been disseminated in moderate way
for trial.
u
verified into human food by Mr.. Carton
Is ihillet. This grows extensively in
Minnesota and the Dakotas and is fed
to hogs. 1t has a round head filed
thiclSly with yellow grain.
Reasons urged against anything like
general adoption Of the new cereals
for food are that fashion and educa-
tlon are slow to leave established
standards of excellence. In the United
States the white wheat head IL the
fashion. The people like it's color and
lite taste. The more nutritious and
hcalthful whole wheat and graham
bread are consumed by comparatively
few persons. The prejudice against
colored bread inqthls country Is shown
clearly In the failure to adopt rye
bread even by the poorer classes, who
could save money and get a completer
food by eating 1t, In the great North
west excellent rye is raised beautifully.
Yet, save in its liquid form, 1t is not
consumed by the residents outside of
those of certain Immigrant rationale
ties.
This reason of fashion and habit was
raised by j. c. Vaughant the seed grow
err. lie went on TO show how difficult
the Introduction of a new food was by
stating the case of American cornmenl, |
made from the indigenous maize, which
has been imported into European coun- |
tries with poor success. The people do |
not like 1t. Corn requires a long, hot |
summer to mature. The climate of
Great Britain and the continent is too
cool and moist for the successful growth
of corn. so the people know little about
1t and care less
Mr.. Vaughan thought that If the Gar
ton seeds really were successful II
would take from ten to fifteen years |
for the people to become acquainted
with them and for them to be pro- |
nm Mt
grains that might succeed in the humid |
British air and in its highly fertilized |
soil might not flourish in the dryer |
and hotter sections of the United |
States.
Characterization among the root
crops is quite common" said Mr.. |
Vaughan. Potatoes are developed in |
new varieties right along, and the |
same is true In the case of turnips, |
carrots and parsley. The potato is |
peculiar. Its life has to be renewed |
every ten or fifteen years from seed"
Colonel Lafayette Funk. former pres |
ident of the Illinois State Board of |
Agriculture. said he saw no reason why |
new grains could not be developed by |
cross-fertilizatlon, just as cattle are by |
ss-breeding He referred to n COM |
mon mixture Of "blue and yellow corn"
on one car, seen Mt the state f,lrs and |
grown at the experiment st 1fa-s
sort of freak, as sampl, o..
fertilization.
w. c. Garrard, secretary of the State
Board of Agriculture. was deeply inter
ested in the Carton experiments. and
thought they could be brought to a
widely successful result. He mentioned
several American authorities who are
studying constantly forage and cereal |
plants with view to their most sue
cessful DEVELOPMENT.
Albert Dickinson, who has n seed
warehouse at Sixteenth and Clark
streets, seemed to doubt that the new
British seeds would thrive in this
country, owing to the difference OF
climate. He wont on to describe cereals
that would do wen in some parts of this
country and not in others.
The art of cross breeding has been
practiced with most excellent results in
both the animal and vegetable king
doms. The juicy and tender steaks of |
today are really manufactured pro-
-