The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-05-12
MACARONI WHEAT
Yield Of That Cereal Is Expected to
Reach q Total Of 10000, 900
Bushels This Year.
Minneapolis Mills Are Experimel.
ting to Discover Whether It
Will Make Good Bread.

From The Journal Bureau, Room, Is, Post Bui1d
ing, Washington. II
Washington, May 12.-The macaro,
wheat industry promises big things ~,
the farmers and millers Of Minnesota anG
the sDakotas. Something of the wav II
Wnich the new idea is taking hold Of the
agrlculturtsts of the seniarid region Of fte
"a Dakotas. practically the only place in The
United States where it has been pushed
, ,aa3 pc mad from the statement that In
lSOl the total yield Of macaroni wheat IVA !
1900 bushels, and in 1902 1900, 900 bush.
els While Mark "A. Carleton cerealist Z,
the department of agriculture. estina tes
that the yield for the current year win Is
10000, 600 bushels. Next year he thinks
tnat II Will probably be 20,000,00O bushels
q new and intensely practical suggestion
regarding macaront wheat is that it NAV
De successfully used for bread. When
the department Of agriculture first urged
Inc introduction of this wheat on a large
scale, nothing was said about it's bread
possibilities. Discussing this phase Of
the question with T h j a. CORE
spondent Mr.. Carleton said to-day:
we mad IN mind only the use Of the
ally importing millions Of bushels of Euro
pean macaroni wheat, and knew Of no
GOOD reason why the money expended in
TINS way should not be kept at home. AT
the same time, however, we were fully adj
Vlsed OF the fact that this wheat had for.
years been used for bread in France, Ger
many and Russia, and that in The Ia 81 :
named country especially it was preferred
Tor that purpose to any other variety. n
france, when used for bread. it is r,ixed
with softer wheats. = :
We felt certain that if the new in1,,z-
Try once gained a footing in the Tinted
- n,a t1s " would develop rapidly, and that
INC =.
made from nlacaroni wheat as from the
better known bread varieties. ~
within the past few months number
Oh private experiments have been made
with great success for the purpose of test
ing the bread qualities of this new wheat.
ana nnally these have become so impor-
.ant that the department Of agriculture
nas unoertaken comprehensive line Of
experiments along the same lines. In
fact, these experiments are now under
way. On June am to deliver an adj
uress before the 1nillers' national associa.-
ton IN Detroit, at which time shall Law
before the country the results of the gov
eminent experiments in detail.''
MT. Carleton is without question the
loremost authority in America on maca-
ROM Wheats. and the most Of his time for
several years past has been devoted to
making the experiments which have re-
suited IN securing the confidence of the
farmers IN the semiarid belt of the Da,-
kotas. He is Of opinion that if the fact
tnat macaroni wheat can be used for
bread baking could have been widely
known prior to the planting Of this years
crop, the 10000, -bushel yield for this
year referred to above would have repre-
sented but a part Of the CROP At the
same time, however, he thinks it is per
maps Well enough that the 1903 CROP is moi
to be larger than he has indicated be-
cause, 1t larger, there might be some diff
Guilty IN finding at once a suitable market
Inc question of milling this new wheat
IS being met promptly. Mr.. Carleton calls
my attention to the fact that t1urinrr tls
past year several mills in North Dakota
nave been grinding nothing else, and that
this year the number of such mills in that
state will reach twelve or fifteen. South
Dakota promises to set apart several of
her larger mills this season to rnacaroni
grinding exclusively, and there is a pros
pect that one or more OF the Mfnnea polls
mills may be induced to follow suit In
q couple of weeks Mr.. Carleton will 1,e i,
Minneapolis on official business. and az
that time he expects to take this question
up with the. Minneapolis millers. .ThesA
tnlllers have been taking a direct and very
lively interest in the tests which have heen
made unoff1cially to determine the bread
qualities OF n1acarori wheat; in fact. nm
derstand that some Of the best Of these
experiments have been made In Minne-
apolls under the direction Of the millers
themselves. who stand ready when tha
shall have. been finally solved.
20 grind this new wheat in such quantities
Is may be presented Naturally. thew ara
interested in the test which the govern.
nent is now making, and will want to hear
Mr. Carleton's address before the Detroit
next month s.i