The circle banner. [volume] (Circle, Mont.) 1914-1939, 1920-09-17

no one dreamed, with probably the
exception of himself, that its growth
and consumption would ever reach
the proportion that it has, and the
| farmers located in the so-called semi
arid districts of Montana where this
wheat is so successfully grown have
much to thank him for, as the adop-
tion of this wheat as a crop has trans
formed parts of these states which
were previously of little value, into
one of the most productive wheat
belts in the United States.
Until recently this wheat came to
market comparatively pure, that it,
free from any admixture of other
grain, and of the finest quality, but
as the manufacture of macaroni dur
ing the interval had been developing
slowly, there was not sufficient~t5e
maid for the constantly increasing
volume of durum wheat and as con-
sequence it was always at discount
under the price of other wheats, with
the result that farmers were tempted
to seed the same ground with some
thing that would give better returns
When wheats of different type are
alternated on the same field an adj
mixture is sure to follow, and this
has been practised to such an extent
that the situation is becoming alarm
ing. This condition has been further
aggravated by carelessness on the
part of the elevators handling durum
wheat, considerable mixing having
resulted through their neglect to
properly clean out bins that had been
used for storing other
wheat.
Clean Wheat of High Quality Needed
In addition to the above, a variety |
of wheat known as "Red Durum,"
which has practically no value for
purposes, has been intro
duced and is now grown In large
volume, and unless the farmers are
made to realize the seriousness of
the situation, the manufacturers will
be unable to compete successfully
with the foreign macaroni.
This Is bound to mean a decreased
demand for durum wheat products
which will be reflected in the price
If wheat to the farmer, and it is veryl
evident that If he Is to get the high
,st returns from his crop he must
grow clean wheat of high quality
which can only be accomplished by
lowing good clean seed on we'll titled
oiI that Is free from weeds and
,ther wheat.
Macaroni Becomes Staple Food
The situation at the present time
IS regards the manufacture of maca-
oni products from durum wheat is
most encouraging. American manu-
acturers very soon discovered that
through the use of the proper quality
4 durum flour and semolina they !.
ould produce as high quality maca-
oni as was made anywhere in the !
World, and the consuming public was !,
uick to recognize and appreciate the .
act, with the result that the demand :
or American macaroni has grown to :
UGH an extent that now instead of
Is being a rare dish with the aver :
ge family 1t is one of the staple :
oods Furthermore, this fine
uality has been responsible for
uilding up large export demand
hitch now absorbs millions Of
Ounds annually. ~
The American macarOni manufac-I
lrers recognize that the growth of :
heir industry is largely due to thet
uality of pure durum flour and !.
emolina used, and insist that the 2
lil1ers furnish them with the very
est, but 1t is evident that within rel
ent years farmers and elevator men
ave become more or less careless inl
ne selection of the seed and thel
Of durum wheat, as a largel
uantity of wheat has appeared on
be market with an admixture Of
Their varieties which will neither
reduce good bread nor macaroni,
nd although the quality of the wheat
lay be of the best, 1t has been thor
ughly demonstrated that flour
dapted to breadmaking will not pro-
uce good macaroni and durum
heat flour will not make good bread
0 that an admixture of the two IL
nsuited for either purpose; conse-
uently mast sell at q considerably
DusR pc1ue tkaa sitbAr oase aDFAGl