The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1910-01-26

Continued from Page Eight.
ference that map exist In different lots,
or varieties, OF these bearded spring
wheats cannot be decided until ali
these wheats have been assembled ana
grown under the same conditions,
MIllin1 and baking t-ats made on such
samples would show whether these
wheats are all alike or whether certain
ones have superior qualities.
Our tests have indicated that ON the
average the fiours made from these
wheats do not possess the strength that
flour made from the game grade OF fife
OF blue stem has and the color Is more
creamy or yellow. Tho absorption is
not as good. Owing to the lack OF
strength, the sar'e amount OF -four
gives loaf Of smaller volume and the
average made OF f1fe or blue stem -four.
These statements apply to average re-
ults. Some samples of the bearded
spring wheats have made very good
record when compared with the aver
age of the other wheats. but IL Is only
by comparing averages that we are
safe in drawing conclusions
Tests seem to indicate that I. requires
more OF this wheat to make a barrel
OF -four than 1t does OF he same grade
of fife and blue stem but this is a
problem very difffcuit of solution In an
experimental mill. Some millers have
claimed that this high yield darge
amount OF wheat required per barrel
of fiour) was due to the wheat having a
thick, woody bran but this does not
seem to be true in many cases
Question OF Durum Wheat.
Then comes the question of your
durum wheat and the spread in price
between 1t and your hard red spring
wheats. Whether q farmer should
raise durum wheat or hard red spring
wheat must be determined by the
conditions under which he farms II the
conditions are such that he can sue
cessfuIly grow fife or blue stem he
should by all means grow these vari-
cites. On the other hand, If he is
farming under more arid conditions
where fife or blue stem will not give
satisfactory yield, he should grow a
good variety Of durum, for 1t is only
under such conditions that the best
quality of durum Is produced. Much of,
the durum wheat now being sent to
your terminal markets Is produced un-
der conditions wholly unsuited to the
production OF good quality OF this
wheat and results secured from some
of this caused durum wheat as a whole
30 be roundly condemned by both mill
ers and bakera.
Furthermore, much depends upon
how this wheat is tempered and miIled.
We have secured from The patent flours
made from the same lot OF wheat loav
es that had a volume OF 1900 c, G. and
2,445 c. c., respectively, and the color
score have varied from good Is to 3.5.
The wheat required per barrel Of flour
has varied on this lot from four bush
els. IL pounds to I'VE bushels.
Many do not know. or at least fail
to recognize the fact. that there are
many different varieties of durum
wheat just as there are varieties of
any other class of wheat. Judged from
the bread making standpoint, many Of
these varieties are very poor indeed.
Perhaps the best solution of the
problem Is to keep your durum wheat
confined 10 the drier sections where
hard red spring does not compete sue
cessfully with It; grow ArnautlEa and
Kubanka and keep IL pure; and, by
praeticiag good methods OF farming,
put a first class grade of durum wheat
upon the market. might also add
that good strong demand for durum
wheat -four would aid very materially
in equalizing the price of the durum |
and hard spring.
Finally. we need to have experiment |
al milling and baking tests made on
new varieties that come in through |
foreign inportations or are bred and |
developed at your state experimental |
stations. Before these are increased
in quantity and disseminated among
the farmers we should know what
their milling and baking values are |
To give a good yield per acre is not |
enough. IL new whea. IL to meet
all requirements II must have at least
these three essential characteristics, |
viz; first It must give good yield per
acre, second, IL must produce q large /
amount pP 7nagr mar. hyt~h1Ys third &hs@ /