New-York tribune., 1902-05-13
M4CARONI WHEAT.

Unless the bill making appropriations for the
Department of Agriculture is amended In the
Senate some most interesting and promising eX-
perimentS will be arrested. The department
has been doing a great deal Of work in the last
two years preparing for the Introduction of the
hard wheatS used in the manufacture of maca-
rOni, hitherto almost exclusively grown on the
semi-arid plains of Russia and AlgierS. This
wheat which is especially rich in gluten. finds
a ready market in Italy and France where II is
broken into the semolna of which high grade
paStes are made. 1t is also used somewhat for
bread, and is by many preferred 10 ordinary
wheats because of its small proportion Of starch.
Not enough of this wheat is grown 10 satisfy
the demand and profitable export trade from
this country might be developed in 1t. Besides.
II this wheat could be obtained here in suffi-
cient quantity, domestic manufacture OF high
grade macaroni, large quantity Of which Is
now imported, might add to the wealth of the
country.
The wisdom of experimenting with this new
crop is the greater because it IS not planned
to turn land now used for profitable wheat
growing to the cultivation Of a new and fancy
brand. The great virtue Of macaron wheat is
the possibility of raising it the semi-arid
plains where ordinary wheat has not been a sue
cess. 1t grows best in n soil somewhat alkaline,
and will flourish with an annual rainfall Of only
ten inches The lands I'm the DakOtas. Ne
braska Kansas and Western Texas on which
ordinary wheat does not flourish are said 10 he
ideal spots for macaroni wheat for there the
climatic conditions of the Russia hard wheat
fields are closely reproduced The soil. too. is
similar. This wheat can be sowed I'm the spring
in the Dakotas, and Is equally useful winter
wheat in the southern section of the belt
Experiment far has convinced experts that
the macarOni wheat can he made n success in n
region where new crops are needed for de
velopment and prosperity. Much remains, how
ever, to be done to make possible the introduc-
ton Of macaroni wheat on a commercial scale.
1t must not be mingled with other wheat for
mills arranged here cannot grind ii.
Therefore separate elevator accommodations
must he provided before it can be handled in
large quantities. The fact that at first nobody
would buy this wheat at the place of produc-
ton has made progress slow. If the appropria-
tons for field experiments with wheat should
be seriously cut down all the work which has
already been done might he lost Affairs have
just reached a point where little more effort
may bring large success. Farmers need help 10
get the particular variety Of macaroni wheat
of which there are many, suited to their par
ticular land, and the opening up of cOmmunica-
tions between producers and consumers Is
quired. \ profitable exporting business can
hardly be developed without centralized over
| sight, for the individual farmer who raises a
| few bushels of this wheat cannot without aid
and direction get it to market. Nor can the
| milers who contemplate establishing mills here
| TO make semOna do unless they have assur-
| ance Of an adequate supply of wheat 1t would
seem, therefore, that the Department Of Agri-
| culture should continue the experiments so
well begun, and not by shortSighted economy be
deprived of ability to open a new industry for
| farmers and manufacturers