Emmons County record. [volume] (Williamsport, D.T. [i.e. N.D.]) 1884-current, 1906-02-22
REGARDING DuRum wheat.
Some Information That viii Prove
latsrestias to Emmons County
Farmers, Now That Seedlsr Time
ls Not Far 10 the Future.

>. g. Glover, the well-known grain
grower and general farmer of South
Dakota, has had considerable experi.
ence with Durum wheat. He believes
It To be the grain for this country. In
recent newspaper communication
he said:
"For some cause, South Dakota,
southern North Dakota and parts of
Minnesota have been unable to grow
the common spring wheats satisfac.
torily OF late years. Fife and blue
stem wheat have deteriorated in quail
ity and have not yielded SO we'll as
formerly, and wheat-growers were
somewhat discouraged until the Unit
ed States department of agriculture
introduced durum wheat and demon
strated its practical value. The wheat
has proved harder by far than the
common wheats, and its yield has far
out-averaged any wheat before grown
In the three states. 1t withstands
dry and hot weather, does not shell,
bleach, Or sprout in the shock, resists
rust to a remarkable degree and yields
from twenty-five to 200 per cent more
than the common wheat. For the
past six years in all Of South Dakota
and the southern part of North Da.
kota l feel certain that durum has
surpassed the common wheat in yield
by at least Is per cent, and with this
superior yield the quality has been ex-
cellent, the durum seldom weighing
under sixty-one pounds to the bushel.
I'm 1901, dry year for most parts
Of North and South Dakota, common
wheat was badly shrunken and the
average was graded rejected and Yield
ed about eight bushels per acre, while
on the same farms and in the same sea.
son durum averaged twenty-five bush.
els per acre, and itsquality was perfect.
This Is not q case taken from one farm
laud durum, but an average, and
shows the relative value Of the two
wheats when raised in . dry year.
Wet seasons bring the values Of the
two crops more closely together; but
In our wettest seasons the durum far
outclasses the fife and blue-stem in
quantity and quality.
There are great many varieties
Of durum wheat, and practically all
make good macaroni, while but few
make good bread. These few, how
ever, are In every way equal for bread.
making to the best grades Of fife and
blue-stem, and the bread is objected
to by none aud preferred by many.
lnasmLcll as the wheat ii being raised
to such an extent, and owing to the
fact that the acreage is being SO very
rapidly increased from year to year,
1t is necessary to raise varieties that
may be used for purposes other than
for the making Of macaroni, and the
profits from durum will come now
largely from the so.calied bread-mak-
ing varieties, which, by tile way, are
fully and clearly described i'm a
bulletin issued during the past sum-
mer by the South Dakota experiment
station.
.'The most important thing in grow
ing durum wheat is to use good, pure
seed, of whatever variety selected,
and grow only this variety and no
other wheat ON the sane land. Dur.
UNI wheat lives in the ground over
winter, and some volunteer wheat
comes up each year and will mix with
any other wheat, to the latter's injury.
The same is true OF the common
wheat, and the presence of even a
small per cent Of common wheat in.
lures the sale VI tile durum.
"This wheat, being harder than
other wheat, requires more moisture
for termination, and consequently
should be drilled in as deeply as posxi-
BILE, and sOwn as early as the season
will permit. For the same reason. IL
is well to treat for smut, us the solu.
ton helps termination, even though,
the wheat resists smut to a consider.
able extent.
"Owing to the large berry, more
seed should be used than for common
wheat-from one aud one.half to two