Lewiston evening teller. [volume] (Lewiston, Idaho) 1903-1911, 1908-01-20
EXPERIMENTAL
FLOUR Mill
UNIVERSITY HAS PERFECTED A
PLANT TO TEST WHEAT VAL
UES WITH RESPECT TO THEIR
USEFULNESS FOR BREAD

wheat in comparatively small
amounts may be reduced to -four in
practically the same manner thai
larger amounts are ground in the
commercial Touring nils, there has
been established at the experiment
station Of the University of Idaho a
small Touring mill The equipment
consists of three stands of double
rollers. plan sifters, wheat steamers,
aspirators, a system of elevators,
cts, and Is designed to duplicate the
rolling process on commercial
scale and the -four so obtained VIII
be further studied with respect to
its breadmaking qualities by sub
1ecting It to actual baking tests
| This also will be done in the uni
versity laboratories, and with scien-
tiffc accuracy. In this manner not
only will the different varieties Of
wheat grown in any particular sec
/ ton be compared for their respec-
tive bread-making values. but the
same varieties from different sec
tons will be subjected to the same
tests, and thus it is hoped that
something will be learned concern
ing the effects Of climate, altitude,
soil ingredients, etc. upon the quail
! itv of any variety of wheat grown
in the state.
The idea of improving wheat and
other cereals grown extensively in
the United States is by no means
new one. For the last three de-
cades work that has had for its ulti-
mate end the gradual improvement
of several Of our best-known cereals
has been progressing quietly, but
with rewards chat have added i'm
mensely to the prosperity of the
farmers of the country as a who'e
Until quite recently this work was
done mainly by experiment station
workers in the Mississippi and Ohio
river valleys, but the Canadians
also have done good work, especially
with wheat. The rapidly with
which the West, particularly what
is known as the arid West, is being
settled and its lands brought into
cultivation has aroused in the minds
of all interested in agriculture a
keen interest in everything that
goes A7ard making the sol do It's
farmer desires to produce the best
in quality of any croD that he may
grow. and there Is in this state a
wideSpread interest in the question
OF the improvement OF cereals,
Wheat being the one most WIDELY
uvnd in the nrenarat'on of human
food naturally comes in for first
consideration.
Realizing this the chemistry de-
partment of the experiment station
of the state university has been
making preliminary arrangements
for extensive experiments In wheat
culture the purpose of which shall
be the determination of at least
some of the factors that go toward
the making of the most desirable
milling wheats. The idea of the
work is not new one, neither Is
the work contemplated altogether
original. but because of the fact
that wheat has been brought here
from practically all the older wheat
growing sections OF the country and
is now being acclimatized. so to
speak, 1t seems desirable that the
farmers of the state should be made
acquainted with the qualities that
are peculiar to each variety II
must be borne IN mind, too, that
these qualities will be more or less
different from those which charac-
terized any partirular variety in its
Eastern or Southern home.
Many of the properties of wheat
can and will be studied most profit
dDiy III lnS uGius Sill Inc maj ISSi
of any variety will be its bread
making qualities. And tho determi.
nation Of these qualities in care
full scientific way, and the giving Of
this knowledge to the agriculturists
of the section is the aim Of the
university Investigations.
The whole question is one thai
win entail an a1most endless
amount Of work upon those charg.
Cd with carrying It 70 completion. i
Is hoped that farmers and miller'
VII cooperate whenever called or
T. do so. for only BY so doing car
al the wheat growing sections re
ceive theid due attention.
The equipment for this work D.
now provided and ready for opsra.