Hot Springs weekly star. (Hot Springs, S.D.) 1892-1917, 1905-12-22

MACRAONI WHEAT FLOUR.
Experiment. by Colorado Miller Prove.
Highly Satisfactory.


For some time past B. T.. Hotel, Of
the Fort Collins Milling and Elevator
company: has been receiving letters
and inquiries regarding the posi-
bllltles OF durum or macaroni wheat
flour AS is we'll known now the Hot
tel mill is the only one in Colorado
which has been proven capable of
handling this wheat successfully.
Experiments both in growing the
wheat and in manufacturing flour
from it have been in progress for at
least three years. The first expert
ments, of course, were necessarily on
a small scale, there being even last
year but 1.5OO bushels of the wheat
turned in at the mill. This year,
however, between 10000 and $4,000
bushels were grown tributary to Fort
Collins, much of which was shipped
here to be milled. Finding that the
wheat was giving such good satisfac-
ton, both as to yield and in milling
values, many of the farmers have re-
served a large amount to be used as
seed and indications are that very
much greater area will be planted
with duru.n wheat in the spring. In
almost all cases it has proven salts
factory to the grower, the crop requir-
ing very little moisture and the yield
being good.
In the eastern part of the state
where irrigation is poor and the rain
fall light this wheat has proven itself
invaluable. Great crops of the grain
we're harvested this year which found
ready sale in the eastern markets, the
price advancing since harvest time so
that now it commands the full market
price.
In a recent letter from c. L. Wellgin-
ton, traffic manager of the Q. & S.,
asking for information concerning
durum wheat flour, its quality, white
ness, the quality of bread made from
it, etc, to be used in the agriculture
book issued each year by the company,
Mr.. Hotel replied in part:
''Durum wheat is past the expert
mental stage and we now market it
with the greatest confidence. We
know it is a success and we believe
that durum wheat has great FUTURE"
The following letter from M. A. Car
Teton, cerealist, in the United States
department of agriculture and Mr..
Hottels reply will both be interesting
to our readers.
Washington, D. c., Nov. IL, 1906
Mr.. B +. Hotel, manager. The Fort
Collins Milling and Elevator Co., Fort
Collins, Colo. Dear Sir: With refer
ence to durum wheat | wish to ask yol
special question aud hope to receive
an answer by return mail, as it is very
important. You have mentioned the
fact that you are bleaching the flour.
This is very interesting, for I had sus-
pected that you were doing so, and
would ask you to tell me if the sample
of flour obtained from you by Profes
sor Olin and sent to me October 10 was
not also bleached. We made baking
with this flour and with two other
samples at the same time received
from the Lamoure Milling Co., La.
| moure, N. d. One of the Lamoure
samples was durum wheat flour and
the other Fife spring wheat flour. OF
course the Fife wheat bread was
little whittier than the durum as would
be expected, but we we're much sur
prised to see that the loaf made from
your durum wheat flour was much
whittier than the Fife wheat loaf, the
difference between the two Lamoure
samples, and yet we know from other
qualities in the durum wheat flour
coming from your mill that it was really
that kind of -four
ga matter that will be of interest to
you is that the chemical analysis of
the f1ours showed sugar content in
the durum wheat flour, both in the
case of yours and in the Lamoure
samples, of nearly twice that which
the Fife wheat flour contained. AS 1
have stated before in our bulletins
this is matter Of great importance to
the baker, as he,really spends aconsid
cradle amount.of money for the sugar
he uses in each days baking. Very.
truly yours. M. A. CARLETON.
"Cerealist."
"Hon. NJ. A. Carleton, Washington.
D. C.-Dear Sir: Answering yours of
Nov. II, which just came to my desk,
l am pleased to say to you Mr.. earle
ton, that the durum wheat is making
+: the very best of -four and now that we
are getting more familiar with the
thandling of it and know better how to
instruct the users Of it, we feel that it
is going to be the leading -four of
Colorado. The flavoriis most excellent.
Last year we had but 1900 bushels of