Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1906-03-22
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BOOMING DuRuM WHEAT.

Prof Thomas Shaw, one Of the best
informed agriculturalists in the North
west has taken up the cudgels for
durum or macaroni wheat, and be-
Heves it is the safest wheat crop that
can be sown in lands like those of the |
western part of this state. Prof.
Shaw says:
A few years ago durum wheat,
popularity known as macaroni wheat,
was not grown in the United States.
Now the annual production has
reached many millions of bushels.
The world moves but the difficulty is
to get it to move without friction. The
macaroni wheat has come, I believe
it has come to stay. The farmers, es-
peciaIly in the arid or rather semi
arid belt, welcome it. The large mill
ing interests oppose its distribution.
1t is here to stay and the question
now is how to grow and handle it to
the best advantage. The farmers,
more particularly in the area men
toned, welcome the growth of maca-
roni wheat for the following reasons
among others that might be named:
l. 1t is hardy, so hardy that it can
endure more cold and drouth than the
varieties ordinarily grown. This
means that millions and millions of
acres of durum wheat can be and will
be produced in the range states,
where, but for its presence. wheat
would not be grown at all.
2. 1t is naturally vigorous grower
and yielder, and because of this has
greater power to grow and to produce
on land low in fertility than old-time
varieties.
3. 1t is in a sense rust proof and,
therefore but little liable to injury
from the source named
4. Because of the large yields
which it gives, it may be grown with
advantage to furnish a food for stock
when grown alone or along with other
cereals.
The millers oppose the introduction
of durum wheat on the following
grounds among others:
1. 1t does not make the same grade
of -four as fife or blue stem wheat,
and because of this, if they ground it,
the floor sold would have a disturbing
influence on the markets which they
have secured for their best brands
of -four. 2. If they ground it they
would have to erect new mills with
special machinery for the purpose, OF
put other machinery in to do this
work. 3. If durum wheat we're tt
overshadow other varieties in thi:
country, the competition in durun
-four would probably be stronger
relatively from other count les. a.
durum wheat has power to grow ovel
wider areas than the ordinarJ varie
ties.
One real difficulty now confronting
growers has risen from the want o
knowledge regarding markets. Man,
miliers, and more especially those en-
gagged in large transactions, refuse +
handle it, and also to grind it. TIL
few who signify their willingness t
grind it, cannot begin to handle tn
crop. Because of this, it has bee
found necessary to relieve the situs
ton by seeking an outlet in the for1
of foreign markets. This is befn
done.
The home market is also likely
grow apace. 1t is fact that leavin
sentiment and usage out of the que
ton durum wheat makes as goo
r. bread as other wheat. It is not quit
so snowy white, but has a somewhs
ye1Iowish tint The taste ami mutt
ment are quite up to that of oths
sorts. Large quantities will
manufactured into -four for maxim
macaroni. But a far greater amour
will be consumed as bread in tt
homes OF millions OF our people whe
mills enough have been secured to
the grinding. Already some mills al
grinding only macaroni wheat.
It has been stated that maearo1
wheat yields better than other Yari
ties and that it is practically Tn
proof Would 1T be wise then on q
part or growers Of the standard val
etfes generally to discard them al
to grow duran instead Clearly n
where the ether varieties grow al
yield well and Tor the following re
SONS DurHfn wheat Is p
possessed Of the properties tsat Y
enable ii to drive cut the standa