The Chanute times. [volume] (Chanute, Kan.) 1897-1913, 1910-08-26
Wheat for the Miller.
(Kansas Farmer J

(Kansas Farmer.)
The Kansas farmer desires to rais
a wneat that viii not only give a gocd
yield per acre, hut alse sell eadil
upon the market and bring top prize.
10 fad such ready sale, it must meeI
the ml!lers' requirements. We have
ou lived the erroneous idea that ''jusl
aLy kind of wheat will do as it viii:
al make -four" and have come IT,
inok for quaity In both wheat and
TOUR,
What, ther, are some of these
requirements? With the possib',
exception Of a few mills ia the
southern and southeastern portions OF
this state, the first requirement might
be Summed up as follows: 1t should
be good, hard red winter wheat o
! the Turkey" type free from any
mixture, especially Of soft wheat.
Bur, you say, "DD they not make
good -four from soft as well as iron.
hard wheat?" Certainty they Go, but
these Two classes Of wheat handle
very di1ferently in the mill and must
also be treated differeot'y "a prepar-
ioe them for griuning. Consequently,
| Il these two kinds are mixed together
before reaching the miller, he caunCt
get test results from either This
| C 'ndition Of affairs obtains la many
Of the southern aud southeastern
counties where both hard and SOFT
wheat re, being raised. Should such
wheat be shipped direct to a terminal
market, IL would grade mixed
| Wheat" and sell at considerable dis
count 10 price when so graded
Thsre is still al added argument
against mixing hard and soft wheat.
| or the growing OF Such mixture, and
this comes up under The next require
mest-Quality.
What constitutes quality in this
head whea The average Kansa,
miller caters to d supplies trade
which demands what they call
strength in hjur. This SO cali q
strength" depends upon the quality
and quantity Of gluten ia the -four,
the quality being of relatively greater
mpnIta than The quantity. As
near a. one can define it, Strength"
In -four is the ability 10 take up am
To retain water, and to produce .
large, well-shaped loaf with fine, even
texture and uni Ufm crust. The
ability TO do this implies alsl that the
flJur is practically free from branul
specks and is sound. To the above
qualities in the finished loaf we have
ouly to a1d good flavor and c1lor and
the result is an ideal product.
B cause certain properties in wheat
are more or less closely associated
with characteristic physical appear
aRce, we are abls. by critical examiaa.
tlon of a sample. to estimate its ability
to give certain results. Describing t
broadly, hard red wi ter wheat for
producing a fl bur of desirable strength
and quality shuuld be of clear. harG
dark red color, as free as possible fr IN
u e softer ''yellow berry," or starchy
kernels.
Samples of wheat that are lacking
aliLile IN plumpness, and consequently
of slightly lower test weight, usually
produce a stronger -four than samples
OF the same class that are especially
plump aud well-filled. However. this
brings uD another requirement; viz.
the yield of fun, or the wheat re-
quired per barrel of flIur, Since far
Il the most valuable OF mill products,
the question Of whether a wheat will
give 10 per cent or IS per cent of its
weight as fur is very important.
To say that it requires Two pounds
more Of certain wheat to make a
barrel OF fl hJur, seems at first thought
a very small matter, but with a 1000
barrel mill this meaus 1000 pounds,
or SO l.3 bushels, more wheat to be
ground each cay to make the same
amount Of fl .cr. OF course, with the