Fergus County argus. [volume] (Lewistown, Mont.) 1886-1946, 1905-10-10

calities In some respects all the dur
UNI wheats have properties in COM
mon. The kernels are somewhat larg-
er than those of the common wheats.
but as compared with one another a
considerable variation in size and color
is plainly observable. All the durums
have an extremely hard kernel of
flinty OF horny texture, sometimes ap-
pearing as If family translucent. In
color the different varieties vary from
a comparatively dark shade to a light
yellow. But, in regard to both hard
ness and color, the different varieties
show marked variations among them
selves. AS rule, the Russian sorts
are harder and more nearly translu-
cent. Both the Velvet Don and the
Black Don have dark colored kernels,
while the Kubanka and the Gharno-
vkas havev a lighter color The Vel
low Gharnovka is Of yellowish tinge,
as it's name indicates The chaff and
boards of most of the macaroni wheats
are white, but in the Black Don both
are black, while the Velvet Don has
white chaff and black boards.
The Protein Content.
One of the first questions to arise
in introducing the new wheat is, can
variety or varieties of macarOni
wheat be found that will preserve all
essential characteristics in their new
home? 1t must be remembered that it
is violent change of habitat to car
ry seed grown in the Azov districts of
Russia half way around the globe and
SOW it at some point in the Great
Plains extending from North Dakota
to Texas.
The peculiar property of macarOni
wheat which makes it valuable for it's
distinctive uses is it's protein or glut-
Ell content. If, then, these new wheats
can be grown in the semiarid region
for series of years without suffer
ing diminution of protein, it is safe
to infer that the transportation may
be successfully made. Accordingly,
one of the first determinations made
each year is the protein factor. The
Kubanka variety from the Uralsk ter
ritory is one of the very best for the
semi arid districts, and its behavior
will throw much light on this ques-
ton. The original seed, as imported.
gave AL per cent protein. When
grown in South Dakota the next year
1901, it gave 1873 per cent protein
This South Dakota seed, sown in 1902
a wet, unfavOrable year, gave 1873 pei
cent crude protein, or practically the
same as the imported seed. If this
series continues at the same rate, the
kubanka variety promises to improve
rather than to deteriOrate in it's new
habitat An extended investigation
with other varieties also tends to show
that many of the durum WheatS will
maintain their protein content sue
cessfully on the Great Plains of the
northwest But the protein content
will vary in any variety from year tt
year. In dry, favorable seasons the
protein will run high and in wet years
it will run low.
The maximum Kubanka is a Dakota
grown sample on high land in the ia
vorable year 1901. The minimum il
the same wheat, badly shrunken
grown on rather low land in the we
year of 1902. 1t will be seen how
great was the deterioration in ever.
respect by comparing the two.
The Kubanka, Gharnovka and Al
nautka are the best of the Russian
varieties. The samples were grown a
or near the South Dakota station, an,
also at Mellette, S. D., in the Jane
River valley. Two imported sample
are included. OF these three varieties
the Kubanka is probably the best
The II analyses embrace good an
poor samples alike. 1t can be readil
seen how two or three samples Xix
the minimum will lower the average
The GharnOvka samples were NOR
fortunate. since no remarkably poo
ones found their way into the labors
tory. This variety may not maintain
SO high an average. The same re
marks apply to the Arnautka TIL
Pellissier is the best of the Meditel
ranean wheats from carefully selec
ed seed. The Saragolla is the best c
the Italian varieties, and the analyse
were made on the imported seed. TIL
Argentine wheats came from Anger
tina, and the Walnak came from II
dia, the samples being grown in Sout
Dakota These results have bee
brought together for comparison, an
they teach many interesting and va
liable lessons.
When new wheat reaches the mi
Ter he has some questions to ask
How much flour will it yield? Ho'
much feed stuff? What are their va
ues? And when the flour reaches tn
baker he asks: How much wet an
dry gluten does it contain? What
the water holding capacity? 1t mus
be remembered that high gluten col
tent in the whole wheat does not il
sure the presence of high amount i
the flour. The protein may be loca
ed in the bran or shorts, the quite
covering of the grains. The data gi1
en- in the table show that the protei
is we'll distributed in the macaroI
wheats. They also show that the pc
centage of flour is especially high
the Russian varieties, as grown
; South Dakota. This may indicate a
extended use of these wheats for stoc
feeding, especially where moisture
I fairly abundant. The table also show
a large per centage of wet and dr.
| gluten of high water holding capa
ity in the Dakota grown samples, an
that for milling and manufacture
: purposes the Russian varieties al
preferable for the Great Plains re
ion, or at least for the northern pc
ton. While the Mediterranean whea
yield a smaller per centage of flou
/ the -four itself is high in protein. TT
Saragolla, imported, and the Dako1
grown Walnak are low in protein, b.
the protein has a high water holdin
5 capacity.
In our experiments in manufactu
' ing macaroni there appears to be q
5 indefiable quality in the different sar
2 pies of flour which determines the te
l ture, quality and flavor Of the produe
3 1t is a well known fact that the Sa