Bismarck daily tribune., 1903-09-10
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MARCARONI WILL FIND ITS
PLACE,

The millers of the Twin Cities and
other localities have never been wont
70 look with the same approval uoon
the agriculturist who introduces ew
kind of wheat. as Gulliver's Brobding-
nagian philosopher did upon the man
who could make two blades OF grass
grow where one grew before, says the
st. Paul Pioneer Press. Instead OF
looking upon him as benefactor of
mankind they have been more i'll
clined to consider him an intrusive
nuisance. Having adjusted their mills
to the manufacture of particular
kind of wheat, familiarized themselves
ty costly experience with the best
maner of handling it. instructed their
patrons as to the baking qualities Ct
the flour made therefrOm, and en-
tered at last into the enjoyment OF its
well-earned reputation. it is perhaps
natural that they should be provoked
by the entry upon the scene of farm
Sl Will q ucW NdiiVtS WHiSI hC ihStH'o
he can grow to more advantage than
the old, and demands they shall buy.
They want to dismiss him with a rep
rimand for his foolishness and an ad-
monition to adhere to the old paths
if he wants their money. But the
farmer is a stubborn fellow. and f he
- l.; oIo1,
per acre of the new than of he old
wheat he is apt to be pretty insistent
in urging that the millers crini the
now variety.
AS is shown by Prof W. M. Hays,
such was the history of the introiuc-
ton of hlne-stem wneat when it was
first grown in competition with fife
wheat. But bue-stem won The day,
and the remembrance of tina. victory
over the millers' antipathies will
doubtless encourage the farmer in the
battle now ION" over macarori
But the differences between the latter
variety and the wheats nov consti-
tuting the main supply of the Twin
City mills are infinitely greater than
those between the blue-stem and the
fife. Macaroni wheats make bread
in Northern Europe and will make
bread in America, but the -four, for
the reasons pointed out by Prof
Hays, does not, when manipulated by
any methods as yet familiar to our
bakers and housewives. make as good
bread as that now afforded by the
favorite Twin City brands of -four.
1t makes better bread than rye, how
ever, and SO cannot be thrust aside
as a resource for the staff of life AMI
when the other facts are recognize !
that it will yield vastly more foo .
per acre than the spring wheats now
grown, that it can be successfully and
profitably cultivatd on lands where
spring wheat often proves a falur,
and that If market is found for =
at price approXimating that of
spring wheat there is more money in
it. for large proportion OF our
northwestern farmers than in raising
the present popular varieties ii is no
wonder that the eyes of these farmers
are turned toward it with a good deal
of interest
Prof. Hays idea seems to be that
Tor the present the best disposition to
be made OF the new wheat is to ship it
to Marseilles to be made into ma
caroni 1t WILL however. be ALWAYS
available at home, for feeding stock
at least, and further experiments may
possibly reveal methods by which
bread can be made from it equal to
any
That the millers are justifiel wher
they see trouble ahead from attempts
TO mix macaroni wheat with STANDARD
varieties in elevators and elsewhere
to the detriment of the present splen
did reputation of northwestern grades
Is pretty certain. Producers will d,
well to keep it entirely separate.
is not improbable that some enter
prising miller may soon establish
mill to be especially devoted to tn
manufacture of flour. from macaron
wheat under its own name. And ad
ditional studies by the baker and tn
housewife may one day make apple