The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1912-03-28

less supply of fertility is becoming
worn out The humus especially has
been used rapidly. with no source OF
renewal. Usually it. does not take
more than decade Of continuous
wheat growing to reduce the yield one
half. Conditions in the winter wheat
belt are not so bad, but there is much
room for Improvement there also Not
only is continuous wheat growing hard
on the soil. but it does not distribute
the work evenly throughout the year
In the spring there is rush to get he
seed in In the fall there is still
greater rush to get the crop harvested
and thrashed. The rest Of the year
there is little to do What the wheat
farmer needs is diversiticatiOn- more
The wheat belt and the corn belt
should be mixed up more Many farm
ers in the corn belt raise wheat as one
Of the leading small grain crops Many
others would find ii profitable to do so
Glasses of Wheat.
Wheat is divided into two general
classes-winter and spring Winter
wheat is sown in the fall. makes con
siderable growth and GENES up and
heads out the next season. Sprin.
wheat is sown in the spring in much
the same manner as oats In Mime
sofa. the Dakctas and other states of
the same latitude or farther north
spring wheat is the only kind hat can
be grown successfully since the Sc
we're winters are fatal to the fal sown
varieties In the northwest. however
the warm winds from the Pacific SO
moderate the climate that winter
wheat can be grown successfully Far
ther south. in the winter wheat belt
the bulk Of the wheat is sown in the fall
There are many objections to winter
wheat. It does not make as high a
quality of -four owing to the smaller
gluten content 1t is the gluten that
gives the gummy cOnsistence to bread
dough that causes it to rise When
mixed with yeast Winter wheat occa
siOnally winter kills, resulting in a
loss Of the seed and the work of seed
ing. The most serious objection in the
corn belt is that it does not work il
we'll after corn, which is the acrus
toned place for small grain in the ro-
tation. These objections are overbal
anced. however. by its greater yield
ing ability The start which it gets
in the fall enables it to come up much
more vigorously in the spring and give
about twice as many bushels per acre
as can be obtained from the spring
varieties.
Wheat is further subdivided into
hard and soft varieties The soft
| wheat makes a -four that is unsuited
to breadmaking because Of it's lack of
gluten 1t is used extensively in max
| ing crackers. The amount Of soft
wheat grown for market is compare
lively small.
A new variety of wheat known as
macaroni has been introduced into the
western states within the last few
| years 1t is very high in gluten and
Is much used in the manufacture OF
macaroni 1t does not make very
high quality of bread owing to its vel
lowish color. The chief advantage Of
macaroni wheat is that it can be
| grown in regions where he rainfall is
too scanty for the standard varieties
| vii! Wheat Run Out?
There is widespread impression
| that wheat will run out If grown il
the same locality for a number q
years. Experiments at number o.
stations show that this Is not so. The
real cause for wheat running out |:
continuous culture on the same land
with little attention paid to seed selec
tion. Another fact that experiment
have brought out is that the standari
varieties are superior to most Of til
new ones. Every year seedsmen max
claims of wonderful yields ol,taine'
from new varieties. not only Of wheat