The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1909-07-13
OURUM BREAD OY FOR STATES
I'M DRY FARM REGION.


Billings. Mont. Jul 12-Durum
Bread Day" Is the latest idea of the
wheat growers OF the dry farming
regions OF the United States. Al
ready the farmers of The Dakotas and
Minnesota have petiloncd their re-
specUye governors TO proclaim tais
new agricultural day and movement
is on foot in other states OF the west
TO have similar action taken
In letter TO Secretary Burns of
the Dry Farming Congress which will
hold its four sessions here next
October 2C-2S Charles Christadoro OF
Point Iona, san Diego Calf. re
gardcd as the leading durum wheat
expert OF the country, announces tac
purpose of the proposed "Duum
Bread Day:
with a view Of popuarizing
durum flour. opening up new chan
ncls for its use, increasing. conse-
quently. the call for durum wheat
and, ultimately. raising the price Of
durum wheat perhaps TO 81 a bushel
the farmers OF North and South Da-
Eota and Minnesota, at their recent
convention at Fargo. y. D. asked tho
governor to proclaim "Durum
Bread Day on which the whole coun.
try would be asked to jain i'll eating
durum bread.
III success follows the efforts of
the committee durum wheat will be.
come a popular wheat. the price viii
advance and It win become an ideally
profitable crop for the dry farmers
TO grow. Dollar dWum wheat means
everything to dry farming"
The durum bread idea will be car
ried into other western states and
housewives throughout the grain pro.
ducinC sections Of The country as well
rs in the entire western agricultural
region VIII be asked 10 devote one
day in the year TO baking bread from
flour made from this variety Of grain
Concerning interesting tests with
this flour. MF. Christadoro. WAC has
made dprum wheat his specially and
is regarded rs an eminently compe-
tent authority on cereals, says:
-Four years ago the United States
department OF agriculture demon
stTated in an exhaustive careful test
the superiority Of durum flour as a
bread flour over the heretofore ac-
- tA4A 'lAih'SpNb opAAlE " utdls IIpul
knOwlcdged Superlatlve flour made
each kind of flour 200 loaves were
baked. and the 400 loayes were sent
to 200 scientists. bakers. mlllers,
housekeeDers and others for compar.
ison- OF those who answered II per
cent gave the palm TO the durum loaf
The department of agriculture sum-
med up The replies about as follows.
The durum loaf was better colored
and more moist, the general opinion
of the durum flour loaf as against the
other was in favor Of the durum flour
loaf
"a New York paper. devoted to
bakery interests, made a similar test
last year, having $dOlph Schinkle.
said TO be one Of tho most eXper.
fenced bakers IN the United States
conduct the test Mr. SchlngIe re.
ported that durum flour yielded 1G
pounds more dough 10 the barrel than
did the Minnesota spring wheat; had
higher water absorption; tnc grain
OF uurum was even. close and fine.
the durum loaf had rich, creamy
color which was very pleasing and
looked as II milk and malt extract
had heon used although neither was
used; the durum loaf. on The waole.
presented a much better appearance.
the rich brown cruE. giving an i'm.
preston OF richness and sofdity
Sugar need not be added to durum
flour It being particularly rich In
saccharinc content, which explains
the bloom and good appearance Of
the loaf The durum loaf had very
agreeable taste and was fully as sat.
isfactoTy as the other 1t was agree
able 10 eat and stlll moist, even after
the fourth day. The durum flour
Welded 323 pounds of dough to the
barrel, 33 pounds moro than the Min
nesota spring wheat flour AS to the
Minnesota spring wheat flour loaf. II
provided a larger looking loaf. was
white, but could no longer be eaten
when the durUm loaf was stll moist
and Dalatable It had a better ey.
pansion in the over than the durum
loaf