The Holly chieftain., 1909-07-23
PLAN OF pURUM RAIsERS TO
FURTHER PoPuLARizE THAT
KIND OF WHEAT.
TESTSSHOW ITS MERITS
SUBJECT WILL BE TAKEN UP IN
DRY FARMING CONGRESS
At BILLINGS.


idea of the wheat growers of the Dry
Farming regions of the United States.
Already the farmers of the Dakotas
and Minnesota have petitioned their
respective governors to proclaim this
new agricultural day. and a 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 fourth sessions at Billings. Mont,
next October 2Gth-2Sth, Charles Chris
tadoro of Point Iona, San Diego, Cal,
regarded as the leading durum wheat
expert of the country, announces the
purpose of the proposed "Durum Bread
Day:
with view Of popularizing durum
flour, opening up new channels for its
use, increasing. consequently, the cali
for durum wheat and, ultimately, rails
ing the price of durum wheat perhaps
to 81 bushel, the farmers of North
and South Dakota and Minnesota. at
their recent convention at Fargo, N.
D., asked the governor to proclaim a
'Durum Bread Day. on which the
in eating durum bread.
'If success follows the efforts of the
committee, durum wheat will become
popular wheat, the price will ad.
vance, and it will become an ideally
profitable crop for the dry farmer to
grow. Dollar durum wheat means
everything to dry farming"
The durum bread idea will be car.
ried into other western states and
housewives throughout the grain pro-
ducing sections of the country as we'll
as In the entire western agricultural
region will be asked to devote one day
in the year to baking bread from flour
made from this variety of grain.
Concerning interesting tests with
this flour, Mr.. Christadoro, who has
made durum wheat his specially and
is regarded as an eminently competent
authority on cereals, says:
-Four years ago the United States
Department of Agriculture demon
strated in an exhaustive, careful test
the superiority Of durum flour as a
bread flour over the heretofore ac-
knowledged superlative flour made
from Minnesota spring wheat. From
each kind of flour 200 loaves were
baked, and the 400 loaves were sent
to 200 scientists, bakers, millers,
housekeepers, and others for compari.
son. OF those who answered, seventy
four per cent gave the palm to the
durum loaf. The Department of Ag-
riculture summed up the replies about
as follows:
1.-The durum loaf was better col.
ored 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 bak-
cry interests made similar test last
year, having Adolph Schinkle, said
to be one Of the most experienced bak.
ers in the United States, conduct the
test Mr.. Schinkle reported that du
rum flour yielded sixteen pounds more
dough to the barrel than did the Min
nesota spring wheat; had higher wa
ter absorption; the grain of durum 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 been used, al
though neither was used; the durum
loaf on the whole presented much
better appearance. the rich, brown
crust giving an impression of richness
and solidity. Sugar need not be add
ed TO durum flour. it being particular
ly rich in saccharine content, which
explains the bloom and good appear
ance of the loaf The durum loaf had
very agreeable taste and was fully
as satisfactory as the other 1t was
agreeable to eat and still moist, even
alter the fourth day. The durum
tloud yielded 333 pounds of dough to
the barrel, 33 pounds more than the
Minnesota spring wheat flour. AS to
the Minnesota spring wheat flour loaf.
1t provided larger looking loaf, was
white. but could no longer be eaten
when the durum loaf was still moist
ana palatable. 1t had better expan-
sion In the oven than the durum loaf"