Evening capital news. (Boise, Idaho) 1901-1927, 1912-09-22
Irrigated Versus Dry-Farmed Wheat
for Bread Making Purposes.
(By S. j. Jones. Chemist at Idaho Ex-
pertinent Station)

(By S. j. Jones. Chemist at Idaho Ex-
pertinent Statiom
EXPRESSION is frequently given to
an apparently widespread opinion
among wheat growers and miliers that
irrigated wheats are Enthusiastically
low in gluten and for that reason are
inferior to the dry farmed wheats for
break making purposes. Thus far in
the milling and baking tests conducted
at the Idaho Experiment station We
have not found the decided differences
in bread making value which are COM
monty believed to exist. AS the bread
making value of wheat is, or at least
should be, an important factor in fix
ing it's market value, II Is highly i'm
portant that any material difference III
quality which can be properly charged
to irrigation or to dryfarm practices
should be thoroughly investigated. Mr.
F'ishburn of the department of chem
istry Is now in south Idaho for the
purpose of securing thoroughly repre-
sentative samples of the leading va
rieties which were grown under both
irrigated and dry farmed conditions
during the season of 1912. While he
will visit in person each Of the princi-
pal wheat growing districts and Will
endeavor to secure ths samples direct
from the men who grew them, he OF
course will not come into contact with
all who are interested in the outcome
of the investigation, and who are in
a position to furnish us with the nee
essary samples for milling purposes.
If you have grown during the season of
1912 any one or more of the following
varieties. either by irrigation or dry
farm methods. you will assist mater
tally in this work II you will communi-
cate that fact TO the department Of
chemistry of the Idaho Experiment sta
ton at Moscow Directions for label
ing and shipping the samples will be
sent you. The varieties which are most
desired for these tests are: Bluestem,
Defiance. Dicklow. Gold Coin, Jones
Fife, Odessa, Sonora and Turkey Red.
Any other variety. however which Is
known positively to be grown in this
state under both systems Of farming
will be fully as acceptable.
From the results OF large num-
Der OF milling and baking tests we ex-
pect to arrive at definite conclusions
regarding the relative values of irri-
gated and dry farmed wheat when
used for bread making purposes. The
results Of the tests will prove to be
of great value to the wheat growers
and millers of the state and they will
be given the greatest possible pub
licity.
Some Causes Of OF FIavors in Butter.
CBy G. L. Frevert. Dairyman at Idaho
Experiment Station
Bad flavors In butter may come from
various causes. There are few food
products that take up undesirable fla
vors so readily as do milk and Its prod
ucts.
Perhaps the most common cause Of
bad flavors In butter Is the INTRODUCE
ton Of filth into the milk or it's prod
ucts at some time during the process
of production and manufacture of the
butter. with this filth is introduced
not only the flavor Of the filth itself
but also certain ferments which de-
velop in the cream or milk producing
undesirable flavors in those products.
These flavors are later introduced into
butter. AS the ferments develop more
rapidly at high temperature than at
low, bad flavors from this source are
usually much worse in the summer
than in the winter time. where un-
clean conditions exist in the dairy.
The surroundings in which butter Is
kept often has a great deal to do with
its flavor. II is a well known fact that
milk and Its products take up bad
odors from the atmosphere very rap.
idly. Too often good utter IL spoiled
by storing It in surroundings where
the atmosphere contains odors which
are not desirable in butter.