The Kalispell bee. [volume] (Kalispell, Mont.) 1900-192?, 1900-10-23

"The indications now are that the
Hungarian winter wheats can be sue
cessfully grown over many times larger
area than our high grade spring wheats;
that the yield per acre, which at present
is not so great as that of many of our
ordinary winter wheats, is superior to
the spring varieties, and that the pecu-
liar qualities possessed by these foreign
wheats in Hungary are maintained in
the United States.
1.-The increased trade of this country
in export -four, the enormous possibili-
ties of that increase, the high quality of
Hungarian wheat for this class of trade
and the great extension of the area of
profitable cultivation need only to be
mentioned to convey an idea of the i'm
portance of a successful outcome of this
work of introduction.
Another wheat which the department
is trying to introduce in the United
States is wheat from which -four suit
able for the making of macaron can be
produced. Macaroni demands a wheat
Of the highest glutinous qualities, such
as are not possessed by any American
wheat. 1t is for this reason that the
American manufacturers of macaroni
are SO anxious to obtain an American
-four which will answer their purpose,
and with which they can successfully
compete with the manufacturers of mac
aroni abroad, not only for the American
but the foreign markets.
Some Of the large wheat growers are
also very much interested in this matter,
as they see in the production of sue
cessful macaroni wheat much better
prices than for the ordinary wheat they
now produce"
The department has received some
samples of Algerian wheat, which is said
to be the best wheat in the world for
this purpose. One sample was obtained
from the market of Marseilles, where
most of the macaroni wheat is handled.
Unfortunately it was badly cleaned and
does not present the appearance of the
other sample.
The latter was obtained from large
seed wheat grower of Algeria, who sup
plies the French government. 1t was
through the French government the
sample was procured. On this subject
Mr.. Coville said
Formerly all the macaroni consumed
in the United States was imported from
Europe, but recently macaroni factories
have been established in this country
We have no means of obtaining any
statistics on this industry at present, but
hope the census will give us some valu
able data.
1.-The manufacturers have found, how
ever, that the consumers prefer the i'm
ported product, and it has developed
that the European macaronis are made
from a peculiarly hard grained type OF
wheat which we have not heretofore
produced in the United States. Ameri-
can farmers have been growing, of course
the wheats they could market most ad
vantageously, and these have been the
wheats suitable for the manufacture of
bread and pastry fours.
1.-THE macaroni wheats which are now
being imported into the United States in
experimental quantities will it is expect
ed, furnish the basis for great exten-
sion of the macaroni manufacturing
industry in the United States and create
a demand for the production of the mac
aroni wheats in those parts of the coun-
trv to which the expesiments now in
progress show them to be adapted"
Mr.. Coville spoke of the difficulty OF
introducing foreign seeds, but said the
department was determined that if il
were possible America should produce
the best wheat in the world. The farm
ers as a rule are slow to adopt innova
tions. he said, and referred to the strug
gle for the introduction of chicory.
Formerly this country imported $500,
600 worth of chicory every year, but
under the experiments of the department
the growing of chicory in this country
was begun and now only few thousand
dollars worth is imported, the remainder
being produced in this country.