Abilene weekly reflector. [volume] (Abilene, Kan.) 1888-1935, 1911-07-13

with flour from olnllh hiA'
difference in the quality OF flour Is
directly traceable to the kind and
variety of wheat used in its manu-
facture and 1t is therefor OF vital I'M
lportance to the miller that he Sc
cure wheats that will maintain In
his product the quality upon which
HIS trade reputation has been es-
tablished.
The experience of all Kansas mill
ers has proven the dark Turkey var
liety of wheat grown in Kansas 70
be more satisfactory to their trade
than any other variety, and while u
Is probably true that so per cent OF
the wheat known as dark Turkey Is
OF unknown pedigree, the general
characteristics of the wheats are the
same and because Of these charac-
teristics there is difference In val
ne in the markets between dark Tur-
key and yellow berry wheat OF from
cents to as high as 10 cents per
bushel. Quotations today at Kansas
city on No. 2 hard wheat range from
SO cents to 90 cents. The lower
priced wheat is yellow berry wheat
the higher priced being dark turkey
Kansas mills have made their repu-
tation largely upon the strength OIL
their flour. That is, Kansas nara
wheat, properly dark Turkey apsorps
large amount Of water, the apsorp-
ton power Of a good flour being AZ
thigh as 65 per cent in weight inns
Hs due to the fact that the pettef
varieties, particularly dark Turkey
contain a large per cent OF gluten
In recent baking tests Kansas flour
made from dark Turkey wheat pro-
duced 325 TN ounce wet loaVes
Of bread to the barrel; flour made
from wheat grown in the Dakotas
and Minnesota produced only Slo
loayes of bread to the barrel, ana
soft wheat flours returned as low
as 307 loaves. This difference Is,
of course, of prime Importance to
1.-The baker and housewife, since the
additional loaves secured from a
barrel Of flour make the difference
lin cost between the Kansas product
and that of the Dakotas and MIN
Inesota as cents to so cents per bar
rel in favor of Kansas.
Millers all over the United States
land Europe recognize this superior
Iity and are constant bidders on our
markets for wheats produced In the
western part of Kansas, often maxi
ing their bids from 2 cents to j
cents per bushel higher for wheat
grown in a territory west Of a line
drawn north and south of salina.
It was believed until recently that
the nature of the soil had much to
do with the deterioration or improve
ment OF a given variety. 1t has been
shown, however, by experiment that
climatic conditions more generally
affect quality and the gluten content
than the nature of the soil. For
instance dark Turkey wheat sown
in eastern Kansas on soil chemically
similar to that of western Kansas be-
comes under favorable growing con-
ditions even after the first year, and
very decidedly in subsequent years,
yellow and much softer than the ori-
ginal seed. 1t becomes what Is
known in the wheat trade as a yell
low berry wheat. On the other hand,
a yellow berry wheat OF eastern Kan
sas sown in western Kansas and rip
ened during a season when drouth
and heat force a short ripening per-
iod becomes much darker in color
and smaller in berry. It becomes
dark Turkey wheat Where the same
variety Of wheat is planted from
year to year the ripening season win
determine the grade Of the wheat
tact will result; that Is, whether or
not It viii be graded a yellow berry
which is deficient in gluten content
and low in flour production; or
whether It will be graded a dark
Turkey wheat which possesses ell
Of the qualities most desirable for
milling.
In spite OF the fact that climatic
50 materially affect the
quality Or Ire wheat, the idea thst
care ia not necessary IN grardiuE I
wheat seed from a mixture with SEED