The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1923-11-02
STATE UNIVERSITY
FARM NEWS
IAssooiatsd Press DispAtch.l

at. Paul, October 2s.-Experi-
meats carried on at the Minnesota
agricultural experiment station. .un-
der the direction Of Herbert X.
Hayes, who 10 In charge Of plant
breeding, indicate that whiskered or
bearded wheats average somewhat
better than the non bearded wheats
IN length Of seed. plumpness, and
yield TO the plant In other words,
the experiments seem to show that
whiskered wheats yield better than
non. whiskered wheats.
This 10 an important matter, Mr..
Hayes says, and may put q check
on the present tendency to breed
only non whiskered wheats, or avn
less wheats, as the scientists call
them.
The finding In favor Of the whisk.
cred wheats came out az sort OF BY.
product OF experiments intended, II
WHEAT than. Marquis, Of equally good
quality, and somewhat more resist
ant TO scab. In these attempts, Mar
quis was crossed with Preston and
Bluestem.
Marquis and Bluestem are avn.
less or NON bearded wheats and
Preston IL bearded. The crosses
gave some interesting disclosures as
to the relation Of the avn Of boards
to seed characters. These are sum-
med up in the statement that the
bearded wheats give greater average
length Of seed, greater average
plumpness, and . higher average
yield per plant than do the nom
bearded varieties.
These same characteristics have
been noted as between bearded and
nom bearded barieys by other exper.
imemters. according to Mr. Hayes.
soybeans as a staple food, for men.
women and children Is sure to come,
Dr. R. A. Gortner. chief Of the divi-
sion of agricultural biochemistry at
the Minnesota experiment station
predicts. II 10 sure to come because
recent nutrition studies have shown
that Of all seeds, the soybean IS al
most the only one which contains
practically all Of the essential food
materials for both growth and main
tenance," DR.. Gortner explained.
"The only deficiency Of this seed"
DR.. Gortner adds, "is mineral mat
toT NiHc Sails dhu CuloIiuct winch
can easily be obtained from other
sources"
Because an increasing number Of
the soybeans are being grown In the
United States, the bean Is surely to
again become a staple food on the
American table, according to Dr..
Gortner.
Where FIVE or six years ago there
were probably not more than few
hundred acres being grown to soy
beans In Minnesota, the acreage In
the state today is between 5000
and 10000. and is increasing every
year, DR.. Gortner said.
It is true, he adds that most of
the present acreage 10 for the rails
ing Of soybeans for forage for dairy
cattle and other stock, but, as rec
ignition OF the merits OF the seeds
as human food becomes more gen
erai, their use in the human diet will
spread
Even at present, the agricultural
chemist points out there appears on
Minnesota tables such articles as
mullins, bread, pastry and even
cheese, made from the soybean.
In the time of the world war, the
government issued q recipe for q
thigh power bread, containing 10
per cent OF wheat -four and 80 per
cent soybean -four. he said. Cheese,
DR.. Gortnsr added. is made from
milk extracted from soybeans by a
very simple process. To obtain this
milk, he explains, add Ave quarts OF
water to one pound Of soybean meal.
heat Just to boiling point. stirring
occasionally. Strain through cheese
cloth and the resulting liquid is soy
bean milk. It contains a part Of the
protein and fat OF the soybeans and
is rich IN yitamins like cows milk.
Although not desirable for drinking
in tea or coffee, because OF slightly
strong flavor, It Is admirable for
cooking purposes, Dr. Gortner saws.
Cheese can be made from this
milk BY heating II to near the boil
ing point and then adding to each
four or FIVE quarts, one teaspoonful
of EPSON salts dissolved In glass Of
water. The milk curdles, and the
curd Is drained on as in cottage
nhoaaa