The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-10-08

torlal space each week in ridiculing
goose wheat" as it is called. But the
new wheat has produced so bountifullv
IN North Dakota that the farmers there
can make much more raising it, even
at low price. than they can by rails
ing the old varieties. that the cultiva.
ton of macaroni wheat is rapidly
spreading. Good returns have also re-
Gently been secured in Texas.
NJ. A. Carleton. formerly of Kansas,
the cereal specialist of the United
States department. of agriculture, who
is responsible for the introduction of
macaroni wheat into the United States
answers some of the criticisms of the
new wheat in letter to the Modern
Miller of st. Louis, in which he says in
oart:
The macaroni wheat industry has
reached such stage that for some
time the department of agriculture has
not considered it necessary to urge it's
further promotion, From the stand
points OF cultivation, milling, market
care of itself and stands on its own
merits. In connection with the recent
discussion concerning this wheat it is
therefore. unnecessary to give atten-
1lon 10 criticisms in detail. outside of
our regular publications. The follow
ing words will suffice to summarize
briefly the principal facts in regard to
the matter. leaving all details of our
experiments with the grain, flour and
semollna to be published in a regular
report. which is expected to be issued
Wfuhln a month or six weeks
mere Is also no basis for the state
ment that the department has eneour-
aged the cultivation of the grain in
any other than semi-arid or arid dis
tricts. We have distinctly discouraged
its cultivation outside of1ae cotnparar-.
lively narrow belt extending, north and
south through the Great Plains, one to
two hundred miles east and west of
the Tooth meridian, and in few very
small areas in the western mountain
states. Even in the Red River Valley
of the north We have recommended
that the macaroni wheat be grown
spar1rgly, as its quality in that region
is likely to be inferior compared to the
same wheat grown farther vest
The department had baking test
made by a Washington bakery. using
the best maearoni Hour ohtainable, and
the best northwestern spring wheat
patent. One loaf of each kind was sub
mitted to bread experts at Minneapolis
without telling them what kind of fiouEs
were used. Concerning these tests Mr..
Carleton says:
1T will be of interest to quote here
exactly the answers to the questions
asked in the case of our bread-malxing
experiment, as given by one of the
Minneapolis experts-the conclusion as
to the relative merits of the two
breads being entirely opposite to the
statements in the Minneapolis test. It
! will be remembered that in the depart
nent test * is the nlacaroni wheat
flour loaf and p the patent spring
wheat -four loaf. He says:
:" X seemed to hold its flavor better
As to color p white, X slight yellow
tinge. X better color To the question.
which is better in texture? * Con-
corning the moisture content he says:
| May g 1903, 3 o. M, X showed 33.40 per
cent. and P $50 ger cent Which has
| a better crust in color and taste? *
! On the whole, which is the better loaf
| of the two, and why? X, more normal
| loaf better fermentation development.
P, crust more like a cracker. AS to
the weight of the loaves when received,
he says: May /, p. M, 2 1888 80
grams X 434. 40 grams. Water content,
! P 1920 per cent. Y 1880 per cent Size
of loaf. P 1415x2o1a inches, X 141@x2olA
| inches
This is what another of the four ex-
nerts named decided as to the loaves
made in our cooperative test:
g X loaf is perfectly sweet, P loaf is
mustv. X has the better flavor, P is
the whittier X is creamy white. which
is an indication of high quality. p loaf
! has the better texture. P has 1918 per
cent water. and x Ass per cent. \ Is
! decidedly the better in color and taste
of crust X contains 13 per cent or pro-
teids and P 14.O4 per cent. X appears
to have been made from spring wheat
-four of good quality is a blend of
spring and winter wheat flour. A gray
white in the loaf is an indication OF in
/ ferior quality in the flour. x shows
that fermentation has not been con-
tinued long enough to destroy the nutri-
tious elements In size X equals 25.10x
15.45 inches; P equals "a. 90x15-10 inches
| Color of X yellow-white.. texture fair
favor good. Color of gray-white
texture good. favor musty On sec
ord page this person adds the following
| words a little explanation is due. a.
! / started to fill out your blank before
! thorough Investigation. The x loaf has
, IS per cent salt and P 2.02 per cent
/ 4419 aer cent: 50 it is clear that fer
uentatiou had rot proceeded as far ir
X as in P being retarded by extra salt
and tighter sponge. The protefds De
! ing higher in the p Ioaf. seems to sDoi
my assertion on the blank as to nutrl-
ton. However conditions being equal
I should claim the same preference
THE subject of a market for this
i wheat has been widely discussed. 1t is
1 an Interesting fact and of much i'm
portance in showing the remarka bic
success attending this phase of thu
macaroni wheat industry that no single
instance has occurred up to date coming
to the knowledge of the department
( wherein evidence has been given to ths
actual lack of a market. Several IN
stances are known to the writer II
| which such a condition was supposed
to exist. but investigat ton always shows
that it is not the lack of market bu
| a r<r of l<nnyxsladre concerning the MAJ