News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1910-12-28

less supply of fertility is becoming
worn out. The humus especially has
been used rapidly, with no source of
renewal Usually it does rot take
more than decade of continuous
wheat growing to reduce the yield one
half. Conditions in the winter wheat
belt are not so bad. but 2ere is much
room for Improvement there also. Not
only is continuous wheat growing hard
on the soil. but it does not distribute
the work evenly throughout the year
In the spring there is rush to get the
seed in. In the fall there is a still
greater rush to get the crop harvested
and thrashed. The rest of the year
there is little to do What the whpal
farmer needs is diverSificatiOn--mo
live stock. more crops and rotation,
The wheat belt and the corn belt
ers in the corn belt raise wheat as one
of the leading small grain crops. Many
others would find it profitable to do so
Glasses of Wheat.
Wheat is divided into two genera
classes-winter and spring. Winter
wheat is sown in the fall. makes con
siderable growth and comes up and
heads out the next season. Spring
wheat Is SowD in the spring in much
the same manner as oats. In Mime
sofa. the Dakotas and other states OF
the same latitude or farther north
spring wheat is the only kind that can
be grown successfully since the Sc
we're winters are fatal to the fall sown
varieties In the northwest, however
the warm winds from the Pacific SO
moderate the climate that winter
wheat can be grown successfully Far
ther south. in the winter wheat belt
The bulk of the wheat is sown in the fall
There are many objections to winter
wheat 1t does not make as high
quality of -four owing to the smaller
gluten content 1t is the gluten>tha
gives the gummy consistence to bread
dough that causes it to rise when
mixed with yeast Winter wheat occa
sionally winter kills, resulting in
loss of the seed and the work of seed
ing. The most serious objection In the
corn belt is that it does not work in
well after corn. which Is the accuS
toned place for small grain in the no.
tation. These objections are overbal
anced. however. by its greater yield
ing ability. The start which it gets
in the fall enables it TO come up much
more vigorously in the spring and give
about twice as many bushels per acre
as can be obtained from the sprino
Wheat is further subdividpd int,
hard and soft varieties The sur
wheat makes a -four that is unSuilct
to breadmaking because of it's lack o
gluten. 1t is used extensively in mak |
ing crackers. The amount of Suf |
wheat grown for marker is compara |
lively small
A new variety of wheat known n
macaroni has been introduced into III |
western states within the aSt fp, |
years. IT is very high ~ gluten an !,
Is much used in the manufacture
macaroni 1t does MOI unkp II ser
high quality of bread owing to its W
Iowish color The chief advantage %
macaroni wheat is that IL can D.
grown in regions where the rainfall
too scaDty for the standard varieties
viii Wheat Run Out?
There is widespread impreSSi,'
that wheat will run out If grown o.
he same l"cllity for q number e.
years Experiments at number oi
stations show that this is not so. The
ZEAL cause for wheat running out is
continuous culture on the same land.
With little attention paid to seed selec-
ion. Another fact that experiments
rave brought out is that the STANDARD
are superior to most of the
lew ones. Every year seedsmen make
'laims of wonderful yields obtained
rom new varieties. not only Of wheat,