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

reduction of macaroni wheat some
changes in the boiling arrangements
will be necessary. At the present
time there are about twenty-five mills
| in this country equipped to grind these
new wheats--a very creditable show
ing. considering the infancy of the in
| dustry.
| In the manufacture of the best grade
Of macarOni and other edible pastes
| flour is used. A coarse, granular pro-
duct known as "semolina," which cor
responds to the "middlings" obtained
in one stage of grinding bread wheats,
is employed. In making semOlina
only corrugated rolls are used, and
special purifying machinery is requir
ed. One mill in Cincinnati is now
producing a superior grade of semO.
lima.
Uses Of Macaroni Wheat.
Macaroni wheat has many uses
which render it acceptable and valu-
able in American dietaries. In fact,
it is deserving of a much more ex-
| tended use than it enjoys at the pres
ent time; and no doubt when the man.
ufactured products are to be had
fresh and at reasonable cost their
consumption will increase enormously.
The first and most obvious use of
macaroni wheat is in the manufacture
of macaroni, vermicelli, and other
forms of edible pastes. At the pres
ent time this country is importing
these products largely. In 1903 these
imports amounted to 28,787, 1921 pounds,
valued at $1,171.92 Three years ago
not a single factory in the United
States was making macarOni from
| 1,,ho hot do
in this country VS. of an inferior quail
ity and was sold as such on the mar
ket, being produced from bread wheats
Now several factories are using Amer.
lean macarOniwh eat, and some are
proudly branding their products "The
best in the world" MADE in America
from American grown wheats," etc.
1t is safe to predict that in short
time all our factories will be using
American macaroni wheat.
A second use for macaroni flour is
for the purpose of offending" This
high grade -four mixed with a low
grade wheat flour makes most val
liable article for bread making and
pastry cooking. In southern Europe
blended -four is largely used, and no
doubt it's use in the United States
will increase as the supply becomes
abundant and it's value better under
: stood.
, A third use for macaroni flour is for
) bread making. Many tests have now
, been made by the Dakota stations and
, by private families, where the flour
: is accessible, in addition to the tests
made by the department of agricul
: ture The testimony all points in
one direction, namely, that bread made
from macaroni -four is very palatable
and nutritious. In fact, many prefer
it to ordinary wheat bread. But the
} use of the flour extends to many other
2 articles of common diet, such as rolls
5 bread sticks, griddle cakes. grits, ETC..
and there is no reason why break
, fast food far excelling a majority o.
: those in common use at present, ir
S both palatability andn utritiveness
/, can not be prepared.
t A fourth use for macaroni whea
v and it's products is in stock feeding
Y Owing to the fact that it is surel
crop than bread wheat, with a heav!
: yield, farmers will learn to turn to thi!
n abundant source of protein in com
t pounding balanced rations. At times
d when the price of bread wheat ha'
s been low to warrant, stock has beer
S fed on it at profit. The South Da
5, kota station has made feeding ex
t. periments on lambs with macaron
d wheat fed whole. The results oh
v tanned warrant the conclusion that thi
g new wheat is equal to bread wheat
>. pound for pound. But the 1902 crol
g of macaroni wheat was of inferio
Il quality. owing to excessive moisture
l. therefore better results may be con
n fidently expected with normal croI
, Finally. macaroni wheat can be eX
@ ported. The foreign demand is con
r. stantly increasing and will afford al
t. outlet for any surplus production.
II Conclusion.
IS With so many splendid possibilitie
e in it's favoro, macaroni wheat certain
!. ly has great future. It's product
/. will be welcome addition to tn
h tables of the whole American people
n and it's introduction into the Grea
d Plains region will prove an inestimabl
l. boon to the farmers of the semi-ari
belt extending from North Dakota t
l. Texas. 1t may take little time an
some education of both producers an
" consumers to secure the fullest result
|. but the undeniable excellence and tn
O intrinsic value of macaroni wheat an
d it's products will give it high ran
is among standard farm crops.
!. MI M AZ AN