The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1911-05-19
GROW TURKEY RED, SAYS THE
MILLER
Makes Best Flour and Brings More
Money
american Falls Press)

wheat in this locality, to the exclu-
sion of all other varieties. He is
working in a practical way, the means
he Is employing savoring strongly of
the severity practical. He pays ten
cents hundred more for Turkey Red
than for Gold Coin and the softer
varieties. His plan is a result getter,
and the acreage seeded to Turkey Red
may be expected to increase annually.
Mr.. Erich is not doing this through
any prejudice, but is actuated soley
by business reasons. Turkey Red
makes the best -four, so much better
that there is no comparison, and in
order to build up reputation for
his mill and secure permanent mar
ket for it's product he must have the
best of wheat to work with. He is
conducting the mill on more scientific
principles than any other mill in the
state, and produces a -four of a SUI
perior quality. For home baking
there is none better, and he is direct
ing his experiments toward securing
a product for bakers to surpass COM
peting brands. In this he is meeting
with encouraging results. Every week
he has laboratory tests made in Min
neapolis and knows what he is doing
all the time. AS a result of these
experiments, he has been able to in
crease the size of loaf of bread bak"
ed from -four made at the mill about
20 per cent, and he is still expert
menting. Regarding the quality of
other arieties compared with Turkey
Red for milling purposes, Mr. Erich
says:
with regard to the milling quail
tiles of Turkey Red wheat | can give
YOU little information from the fact
that We have baking tests made in
the laboratories at Minneapolis every
week and we hace tested the dicer, 1T
kinds of wheat produced in this Sec
ton The result has been that rour
made from the Turkey Red has C M
cared with advantage with the gest
spring an winter wheat raised III the
middle west. In color we have OBJ
tanned the very highest recor led. In
absorption and elasticity and weight
| T bread our winter red wheat is
above the average. The only point
on which we did not reach was in
the size of the loaf, and there we
were little shy. The spring wheats
IT the northwest and the winter
Wheats of Kansas made little larger
loaf. When we get into other wheats,
Gold Coin, ETC., the dicerence is so
great that OF do not want to tell it
at all.
Il would like to see a campaign
all through this country to get the
farmers to plane Turkey Red wheat.
The difference between loaf of bread
made from Turked Red and the soft
wheat, in a test that was made using
twelve ounces of -four, amounting to
~ cubic inches in the size of the
loaf. In other words, Turkey Red |
produces loaf 32 cubic inches larger
or total of 1900 cubic inches to the
sack The difference is so great that
bakers will not use the soft wheat in
competition. We find this difference
in our tests all the way through.
would like very much to see Turkey
Red wheat planted exclusively. There
is another thing thing; the difference
between dry land wheat and irrigated
wheat. From numerous tests made
the dry land wheat had a gluten con-
tent OF "a to AZ per cent of a good
quality, while the irrigated samples
ranged from "a to A per cent of
poor quality"
With an improvement of nearly 20
per cent in the size of the loaf since
he has had the mill, and with con-
tin ed experiments and laboratory {
tests Mr.. Erich believes he will over
come the one point in which our pro-
duct does not excel. In color we are t
hrst. In absorption. elasticity and a
weight of loaf we are very near the /
top, and the size of the loaf-the
selling quality. is ever growing larger
The quality of the -four is of the very
BEST. Our dry land wheat, as Mr.. S
spencer said, is enough to ensure our v
prosperity. v