The Evening statesman. [volume] (Walla Walla, Wash.) 1903-1910, 1903-12-08
MACAR0N| WHEAT
Experiment With New
Cereal Gratifying.
BITTER GRAIN, BETTER YIELD
Joel Shoemaker Gives His Views on
the Results in Yakima County
With the New Grain.
BITTER GRAIN, BETTER YIELD

Experiments in growing macaroni
wheat have resulted most favorably
in eastern Yakima county. Several
farmers will plant larger areas next
season. They report a better grain
and at least one-third greater yield
per acre than from the old varieties.
The straw stands hard winds and the
olant is drought resister. 1t is
laimed that yields of from forty to
ixty bushels per acre can be obtained
n the dry sections of central Wash
ngtOn. The berries of the macaroni
:arieties are plump when much of the
Id spring and summer wheats are
;hrunk and shriveled to such an ex-
,ent that the grain is fit only for feed
ng purposes.
The crop of macarOni wheat har-
ested this year in the western half of
ne United States is estimated by the
department. of agriculture to approx
nate 100000 bushels. 1t promises
o become one of the great producers
If the wheat districts throughout the
Northwest. About 20 mills are using
he wheat for making -four, which is
manufactured into macarOni or sold
or making bread. In an experiment
Onducted at the cooking station Of the
apartment of agriculture. 200 lOaves
bread, made from macarOni wheat,
re mixed with bread made from other
GOOD varieties. with the result that
the users declared macaroni bread ex-
cellent.
Maraconi wheat comes from Europe
where it is extensively grown for the
ills of France and Italy. Official
jgures give the output of macaron
PRODUCTS from France alone at 10. 900
30 pounds every year. Much of this
shipped to the United States, where
finds ready and profitable market.
ince the successful crops of wheat
ave been harvested in Washington
nd the DalOtas, the millers are hand
:ng some Of the grain The use of the
our is only matter of time for the
'eOple to become accustomed to its
leritS Bread made from macarOni
our is said to hold its richness and
'emain fresh for a longer time than
hat made from the ordinary grains
Two bushels of macarOni wheat will
liant an acre. 1t is best sOWn in drills
18th the regular seeders. Any soil
nat will produce cereals is suited to
nacarOni wheat growing. Dakota
armers state that lands planted to
rdinary spring or fall wheat yield so
rer cent more when sown to macaroni
arieties. There are three prominent
arieties. known as Arnautka. from
he AzOV sea country and Kubanka
nd Beloturka, from eastern Russia
they are all of the white chaff class.
tab farmers in the dry land sections
ay that these wheats can be grown
18th II inches less rainfall than any
Their grains. In addition to drought
esisting qualities, the sthaw is not
ttacked by rust or fungus diseases.
Some eastern Washington farmers
viii try the merits of the macaroni
wheat in growing fall pasture. Min
lesOta stock men state that the fields
nay be closely pastured during the
all and winter and will produce fine
rOpS the next season. Yakima farm
RS will plant the grain chiefly for it's
'alue as a wheat hay. This generally
'ields four tons to the acre and sells
or so per ton.
JOEL SHOEMAKER
MAKE OWN MONEY!
SEATTLE-Jake Claussen and Bert