Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1903-06-18

they will be grown on a large 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
special product always brings better
prices than a general product.
Macaroni wheats will bring profits in
two ways, then; in higher price and
a much larger yield"
Distinguishing Characteristics.
The macaroni wheat differs con-
siderably in appearance from the Or
binary 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. 1t requires the same
culture as ordinary wheat, except that
the seeding should be about 20 per
cent. heavier.
Macaroni wheat has been known in
this country thirty-ive years, but not
in its pure form until recently. The
older variety 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 common bread
wheat
Professor Shepard's Statement.
Macaroni -four may be produced by
the ordinary American Touring mill,
fact not generally known until recent
ly. Professor James H. Shepard of
the South Dakota agricultural college
OF Bookings, S. D., has made an
analysis of macaroni wheat, and says:
Bread made from macaroni wheat
is much more nutritive than the
ordinary kind. Macaroni wheat which
| analysed produced commonly about
16 per cent. of protein. There seems
to be large amount of misapprenhen-
sion about the milling qualities of
macaroni wheat A small roller mill
was installed at this station, which
demonstrated that the milling of this
variety offers no difficulty, requiring
oAly d liIllS LuOIS power.
"The acreage of macaroni wheat in
this state is being increased as fast as
seed can he obtained. The farmer
runs little or no risk in growing it,
In case so much has been produced
that the home consumption of the
macaroni -four and semolina 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. 1t may be ex-
ported, or put to better use by feeding
it to stock at home"
Substitute for Flour.
But Mrs. Alice Dynes Feuling, pro-
lessor OF domestic economy at the
agricultural college at Brookings, has
demonstrated that third and very
important use for macaroni wheat is
likely to spring up in this country,
and that is as substitute for ordinary
wheat flour.
She has taken the flour ground at
the experiment station and from it
made bread, 10th with and without
milk, bread. sticks, rusks, rolls, braids
and twists, raised mullins sally lunn,
soda biscuits, baking powder biscuits
and griddle cakes. A sample of the
bread was sent to Governor 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.
Feuling are:
Bread-Four cups tepid water, -
cups flour, cakes compressed yeast,
2 teaspoonfulls salt.
Sally Lunn-Two cupfuls tepid
water, 1 pound of butter, 1 teaspoon
full salt, 1 teaspoonful sugar, 8 eggs,
! cake compressed yeast, cups -four
Soda Biscuit-One cup sour milk,