The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-08-15
WORD FOR MACARONI
Variety Of Wheat New in North
west Defended by Govern
ment Expert.
G. $. scodeld Says It Will Thrive
Where Spring Wheat
Will Fail.

"A consistent and helpful consideration
OF the whole macaroni wheat problem will
discover to farmers in this region certain
varieties Of macaroni wheat much surer
In doubtful localities than the best of
spring wheats,,' said G. s. Scofeld of the
United states department Of agriculture,
when questioned here yesterday as to the
future of macaroni wheat
Mr. Scoteld, In recent years commits
stoned to study the subject In Algiers and
N1arseliles, Is IN the position of a special
list He sees In the production of this
cereal an opportunity for the grain men
OF the northwest to become established in
the Mediterranean flour trade, just as they
have gained a, foothold in England, Ger
many and other north European coun-
tries.
There is no reason that know of why
macaroni wheat should not be as valuable
to the farmer as the old fashioned spring
wheat, said Mr.. Scofeld.y There is a
broad belt stretching from the Jim river
valley on the north to western Nebraska
on the south where spring wheat produces
a crop about once in six years but where
the harder macaroni wheat will grow
every year, and will run on an average 80
per cent heavier.
| II you were to 60 out to the state
experimental farm at st. Anthony Park
and see growing side by side the ordinary
spring wheat and the macaroni wheat you
| WoAAu AS1oAAy See lIl1C the 1HdCdTOnl wheat
| IS the more hardy and why it is that it
will thrive on two or three less inches of
rainfall each year.
! Tfrlves Under Slrocco.
! When was in Algfers and vicinity
two years ago saw this macaroni wheat
thrive when the sirocco was blowing and
ordinary spring wheat would shrivel in
moment, and have seen it thrive when
the only clouds In the sky were dust
clouds. That Is how it is that in the semi
arid lands IN this prairie country where
spring wheat is a decidedly uncertain
crop, this macaroni wheat will make
sure crop every year .a.
i understand the objection has been Of
Tered that macaroni wheat -four contains
SO little gluten as to make it undesirable
for bread making purposes because it
does not rise properly with yeast. AS a
matter OF fact when scientists are not
agreed as to just what gluten is or does,
1aymen should not attempt to decide
What we do know Is that, given the prop
er milling and macaroni wheat flour will
make as good bread spring wheat or
any other kind: It REQUIRES little diff
ferent process In the milling. I am posi-
tive that were one of those Marseilles
millers to tell Minneapolis miller just
what to do in making flour from macaroni
wheat that he could change his system in
an hour. "t +.
|
Is an observation when say that it seems
queer that while the Minneapolis millers
have been so successful in their conquest
of England, Germany and other north
European countries they have made no
attempt to get a foothold in the Mediter-
, annean ports. E'z~,f-.
{ 80 A Marselles Mans Question.
when was in Marseilles two years
ago the mtddlemen or dealers in semo-
Spo "a Hn,,y ,S,
asked me why 1t was that they had to
depend on Alg1ersz and the Black sea grain
fields when there was so much wheat to
be had in America It is certainly true
that If this, country wants to ship pure
macaroni flour to the macaroni country
it would find ready market at "a ties
: which paid as we'll as do those on spring
= wheat to other European ports
Those grain men in the northwest who
: have not handled macaroni wheat are
likely to complain because we are intro
ducing into a territory which already pro.
duces an excellent quality Of wheat new
variety which may unsettle the market
Those grain men who have handled the
cereal say nothing, but are content. AS a
matter of fact there is constant complaint
from the grain men that the wheat grow
ers are not growing grain enough. Here
is a cereal which can be grown year after
year where spring wheat cannot.
1t has only been within the last five
years that macaroni wheat, Of which there
are some thirty varieties much as there
are varieties Of apples, has been grown
to any extent in the United States, and
1 yet the department of agriculture esti-
mates the crop this year at 10000, OOC
bushels, of which at least one-half will
come from the northwest.
practically all of this crop will be
ntlled and manufactured into macaron
in Cincinnati, st. Louis, the twin cities
and other places in this country. A little
attention to milling and little enterprise
In shipping would give the northwest
farmers of semi-arid lands sure CROP
and sure market and a profit equal tc
that on spring wheat-if they cared tc
SOW in some Of the already tested vari-
ties of Durum or macaroni wheat"