The people's voice. [volume] (Helena, Mont.) 1939-1969, 1941-10-01
Rudyard, Mont, Sept. "a, 1s41

Rudyard, Mont, Sept. "a, 1941
The Peoples Voice,
Helena, Mont.
Dear Editor;
l am sure the Editor of The Peo-
pies Voice will support any construc-
tive and progressive criticism of the
Farm Program, in order to correct the
injustices. We have had daily pre-
MUM quotations for protein wheat for
IA consecutive years. Yes; during
the period of the Farm Board surplus
of 370,00O000 bushels of wheat, and
even when the price of wheat hit the
all time low, some days premiums
were higher than the price of wheat
itself Now with a so-called surplus
miums are being paid. Evidently
there is constant demand for hard
wheat, there is no surplus 1t appears
the trade Hobbies for laws to import
hard wheat and has slipped a joker
into the milling and bond regulations
to obtain hard wheat without violat-
ing customs regulations, and draw
back their tariff bond, if the ex-
ported is made from a lower grade |
of wheat. By what authority do |
make this statement? l wrote to the |
Millers National Federation, Washing
ton, DC, and their representative |
sent me two-page type written let
ter on the subject of quality wheat,
and it's usage; and l also have letter
from the bureau of customs about
wheat milled in bond. l quote from
the letter from the Millers National
Federation. Quote: For milling pur-
poses, wheat classes may be placed
in three general groups % the hard
wheats, (2) the soft wheats, and CD
the durums. The hard wheats would
include the hard red winter, the hard
red spring, and the hard white The
two chemical substances of greatest
Importance are protein and starch.
The relative proportions of these two
substances differentiates between
wheats adapted for making bread
flour, and wheats adapted for making :
pastry flour. Besides these there are
many wheats suited for milling spe-
,ial flours for making crackers, cakes,
pies and doughnuts. The quality de- I
sired must be in the wheat-kernels
Ind proper wheat selection is the first I
equisite in making the desired flour. :
Protein in hard wheat flour which is U
lsed mostly for bread baking, has
lcquired in the trade a value far l.
bove that of any other constituent
when there is scarcity
f high protein wheat, the demand for II
his type of wheat increases consid-
rably which results in premiums be- a
ng paid. We do not have any speci- u
ic information with respect to the 81
rotein content of imported wheats, u
or your information. / have tabu- W
lted the imports of wheat into the
United States by countries and the te
reduction of all spring wheat. The lc
My wheat that is imported into this u
ountrv comes from Canada which fe
reduces hard wheats only. They are u
sually high in protein contents. In C
the two tables, you will 81
ote that during the years of small
reduction in this country of all w
bring wheat imports of wheat into &C
lis country were the largest, appar- u
lily indicating that there is not any pc
icess- surplus of the spring wheat, Ct
10 type which l assume is raised in al
our territory, produced in this coun- OF
y. AS a general rule, flours made OF
ON wheat containing high percent co
res of protein are better for bread
aking than flours containing low GU
otein percentages" IL
Some Is years ago, a congressman I'M
ON the center of the milling in MI
stry, Minneapolis, Mimi, stated lal