The San Francisco call., 1904-07-18
Practical Men Tell
Facts of Great
Importance.
Demands for Strong
Flour Will Be
Satisfied.

the -four for. Then after 1t has gone
through . fermentation he works it
again and keeps turning the loaf and
throws it down and lets it stretch.
Gluten stretches it and that is what
they want it for.
DISCUSSING DETAILS.
Incidental TO the discussion before the
State Board of Trade relating to what
can be done to promote the interests
Of wheat in California the following
conversation took place;
Mr.. Mills-What proportion of Eastern wheat
is necessary to make the proper blend?
Mr.. DaVis-That depends on the Kind OF
California wheat you use You take common
club wheat; it contains over ,U OF per cent cent
dried Enten in n It: werIe ent 'h'A' iioi 'ne East
Mr. Kelly-Thirty five per cent wet gluten
would be about - per cent orled gluten; Il
Mr. Davis-Now then we take that and we
put ir II 1t is very strong hour. 20 or 80 per
cent OF Eastern wheat and that would make
very high flour. Five or 10 per cent Is used
General Chipman-By Australian wheat you
mean wheat from that variety OF SEED
Mr.. Davis-Yes.
Mr.. Mills-What the Agricultural College is
trying to do is to develop, by cultivation, a
variety OF wheat in which the gluten will exist
in this climate l think this board might do
something towards securing a legislative ap-
DrOpriation OF developing Il variety
wheat that vo1Ild contain sufficient gluten and
would not lose it by continuous cultivation
here.
to the gluten in wheat?
Mr. Davis-There is undoubtedly something
that IS due to the soil, because certain sec
tions of the State produce giutenous wheat
Wheat grown on light soil is starchy, and
that grown on new land is stronger than wheat
grown on old land. Wheat grown on red land
Mr. MilsMThe the character OF the soil has
everything TO do with the production OF
gluten? .,,,., ,
have something 10 do with IL. Chemically
speaking, tho starch is the last thing nature
makes If you cut the wheat green you al
ways have a stronger berry than If 1t is ripe
The longer Il is in the field the more stareh
YOU have Starch is the last thing that IS
nroduced In the berry. When the wheat is
nsarIv rfne It has more gluten in percentage
than at the end of the process. In ~ opinion,
the wheats OF Oregon are stronger because the
Mr.. sharp@I want to say that when I was
in the milling business in the East We cut
the wheat green because II maze petter nouri
better than when it was ripe.
Mr. Mills-It is the absence OF storms IN
the harvest season that makes our season
longer I have wheat stand in october,
so that your statement that the starch is pro-
duced later would give us starchy wheat
Mr.. Davis-If we could mix IN say 40 per
cent of good strong wheat, IL WOULD help the
flour very much.
Eastern importation is to raise wheat contain
ing the proper amount of gluten. Then we
can make -four without the importation of for
Mr. Davis-We have some wheat at Paso
FobIes now that was brought from Kansas and
planted by farmer. 1t will be harvested
this year and make a beautiful wheat
Mr. Turner think the matter has been
covered By Mr. Davis. However, l think that
the selection Of seed has a great deal TO do
with the quality of the wheat We have I'M
ported seed from Oregon two or three lmes'
and from Washington.