The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-06-06
MACARONI IA COMING CROP
OF THE NORTHWEST GRAIN BELT
Pracabty Of It's Cultivation Established at Stations and Farms
Demand From Manufacturers Greater Than the suppyThe
bought Resisting Many
Of the West-Good Stock

later on, afterward the dryer it is the bet
ter it seems to be for them. They do well
in regions where the rainfall is from ten to
fifteen inches. Experiments In the west
have shown that where ordinary wheat
grew three and four bushels to the acre,
macaroni wheat produced fifteen bushels.
The introduction of macaroni wheats
means an impetus to practically a new
industry In this country. AS these wheats
are especially adapted to the manufacture
of macaroni. they Will be grown on largo
scale and thus supply the demand which
Is now filled by Importation. When the
macaroni factories Of the United States
know they can draw on our own country
for the wheat, they will manufacture
greater amount and pay better price for
the wheat, as a special product always
brings better prices than general prod
uct. Macaroni wheats will bring profits
in two ways, then; in a higher price and a
much larger YIELD
Distinguishing Characteristics.
The macaroni wheat differs considerably
in appearance from the ordinary variety.
The stalk grows stronger more rank and
more closely. The grain itself is larger,
with only slight dent, very hard and
yelloWish- white in color. It requires the
| same culture as ordinary wheat, except
that the seeding should be about 20 per
cent heavier.
|
country thirty-ive years, but not in its
pure form until recently The older vari-
ETY. is known as goose wheat, and has
been grown for years without any effort
to keep it pure. This is Of little more
value to the manufacturer than the CONS
mon bread wheat.
Professor shepard,s Statement.
Macaroni flour may be produced by the
ordinary American Touring MILL a fact not
generally known until recently. Professor
James Fl. Shepard of the South Dakota!
| agricultural college Of Brookings, s. D.,
has made an analysis Of macaroni wheat
and says:
Bread made from nacaroni wheat is
much more nutritive than the ordinary
kind. Macaroni wheat which analysed
produced commonly about 16 per cent OF
lprotein. There seems to be- a large
amount Of misrepresentation about the.
| milling qualities Of nacaroni wheat A
small roller mill was installed at this sta
ton, which demonstrated that the milling
of this variety offers no difficulty, requiring
only a little more power.
| 'HThe acreage of macaroni wheat in this
state is being increased as fast as seed can
be obtained. The farmer runs little or
no risk in growing It,. In case so much
| has been produced that the home con-
sumption of the macaroni flour and semo-
lima does not consume the entire yield,
which is not likely to happen for years to
come, the farmers still have two channels
for outlet of his crop. It may be exported,
or put to better use by feeding it to stock
at home"
/ Substitute for Flour.
But Mrs Alice Dynes Feuling, professor
of domestic economy at the agricultural
college at Brookings, has demonstrated
that a third and very important use for
macaroni wheat is likely to spring up in
this country, and that is as substitutes
for ordinary wheat -four
i She has taken the flour ground at the
experiment station and from it made
bread, both with and without milk, bread,
sticks, rusks rolls, braids and twists.
4 raised mullins, sally lunn,- soda biscuits,
baking powder biscuits and griddle cakes.
A sample Of the bread was sent to Gov.
ernor Herreid and he replied that it was
tested by his wife and himself and they
agreed she had succeeded admirably.
Some of the recipes used by Mrs. Feul-
ing are:
Bread-Four cups tepid water, IL cups
flour, cakes compressed yeast, tea
spoonfulls salt.
! Sally Lunn-Two cupfuls tepid water, /
pound of butter, teaspoonful salt, 1 tea
spoonful sugar, 3 eggs, 1 cake compressed
yeast, 8 cups flour.
Soda Biscuit-One cup sour milk, 1 cup
sour cream, teaspoonful salt, 1 teaspoon
full soda, 2 teaspoonfuls baking powder,
| cups of flour.
Griddle Cakes-Two eggs, 2 cups sour
milk 1 reaspoonful soda, 2 teaspoonfuls
baking powder, 1 teaspoonful salt, flour to
make a thin batter.