Heppner gazette. [volume] (Heppner, Morrow County, Or.) 1892-1912, 1908-12-24
DENA7 iIYf:O ALCOHOL.
Oregon AgrituI uraI College Gives In.
formation On This Subject.

: by the addition of certain materials
= such as wood alcohol, bcnzine or py
r. ridne. 1t was hoped that by the re-
'noval Of this tax alcohol could be OBJ
tanned cheaply enough to compete
with petroleum for light and fuel. The
r demand for such alcohol can be read
: !!y seen when we note that approx
mately 100000 gallons OF gasoline
, are consumed daily in the country and
: that the increased demand for it, due
, to the development OF the modern ex.
plosion motor, has doubled its price
III the last ten years. Indiana and
Ohio oils contain only about 5 pei
cent of gasoline and the per cent oi
the lighter dstillate in California and
. Texas crude oil is very low The
supply OF gasoline therefore seems to
be limited, but the demand increasing
Alcohol, it has been demonstrated
can meet this demand Furthermore,
the annual consumption Of kerosene
in the United States apprOximates l.
000,000,0 900 gallons. threefourths Of
which are probably used by the far
mers. Since one gallon of alcohol i,
equivalent to two gallons Of kerosene
for lighting purposes, 375, 100000 gal
Ions of alcohol could be used on the
farms of this country each year. This
would require for its production 14O-
100000 bushels OF corn, or 100000
acres, an increase of per cent over
that now grown. II made from pota-
toes, this 375,000,0O0 gallons OF alcohol
would require 450,00OOOO bushels, or
100000 acres, an increase of 60 per
cent over that now produced. The
/
amounts to but 100000 gallons per
year.
Ethyl or grain alcohol is a natural
product, formed by the fermentation
OF various kinds Of sugar through the
agency of yeast organisms. Since
starch is readily convertible into su-
gar by either natural or artificial
means. materials which contain nota-
bic quantities of either starch or ST.
gar may be utilized for making alco-
| hol The more important sources OF
alcohol are the cereals. potatoes. mo-
lasses and fruits. In France alcohol
is chiefly made from the sugar beet, in
Germany from the potato and in
| America from corn. A bushel of corn
will yield approximately % gallons OF
95 per cent alcohol; bushel of pota
toes three-fourths of a gallon and a
bushel OF apples o1e-thrd of a gallon
In the large distilleries it costs
about Il cents - manufacture and
| place on the market one gallon of al
! cohOl. and the cost Of the raw mate rial
used brings this Q dinarily to approx
imately 80 cents. Allowing for the
necessary profit, alcohol will reach the
! consumer at about 10 cents per gallon.
! But alcohol at 10 cents can compete
! with Kerosene at * cents for lighting
purposes, since alcohol has twice the
Illuminating value of Kerosene, and in
competition kerosene can never de-
mand more than one-half the market
price OF alcohol
For making cheap alcohol a cheap
concentrated raw product and we'll
/ equipped plant are necessary. The
, plant should have a capacity of at
| least 100 gallons per day. the cost OF
such a pant being in the neig1bor-
| hood OF $4,000 No such plan: can
! operate successfully on waste pro-
/ ducts alone. especially if such are to
! be obtained for only brief part OF
! the year, as, for example. waste fruits
/ There must be some more stapl. pro-
duct as a basis, with the waste ma
terials handled as a side issue. For
staple in the Northwest we must look
to potatoes or sugar beets. and dam
aged grain when ii can be secured. on
which materials, together with various
waste products. 4 plant could be op-
Grated throughout the year.
Because of the persistent Inquiries
relative to the merits and d:m.rits OF
the wheat known locally as Alaska,
the Idaho experiment stltion has
given the wheat a milling test and
subjected the flour 50 obtained tt
chemical examination and baking
tests. The results of these tests, to
gcther with such other information
concerning the wheat as could be
gathered from reliable sources. have
Just been published in bulletin form,
The wheat is apparently of the same
variety that is known in southern Eu
rope as Poulard, or Egyptian. 1t is
used there for making macaroni and
other pastes, and the flour made from
il is said to be i'll demand by certain
French markets.
Under field conditions the wheat
has not made any phenomenal yields,
dN (TbS4llS ltllS NNttl pei llidpS no DNlINl
than o-dinar,' winter wheat. The ker-
nels are large and plump and compare
favorably in appearance with much Ct
the wheat that is raised in northerh
Idaho; because of their size and shape
they are easily broken. however, and
care must be exercised in threshing 10
prevent this.
The results OF the milling tests
show chat no particular difficulty IS
met with in grinding the wheat. The
flour secured is described as sharp
and granular. and is capable OF max
ing an excellent quality OF biscuits
mutins. cakes. etc When made into
light bread. color. favor, texture and
size Of loaf were noted In color the
bread was darker than that baked
from Turkey red. but decidedly
lighter than that baked from little
club flour. Flavor and texture were
pronounced good In size the lOaves
we're inferior to those baked from
Turkey red. but compared very favor
by in this respect with those baked
rom little club -four The bulletin
,,7,- be sc,~~"d by "ddreSsirg the Ex-
rc7imcnt Station, Moscow.
When woman goes into dry
goods store, and is pleased with every
thing shown her. ii is a sign that she
ptNF