46 IMPROVING THE QUALITY OF WHEAT. 



Gluten is the valuable constituent of wheat. The wheat growing 

 of the future may be looked upon as a gluten-producing industry. 

 The pro})lem is to secure the highest possible quantity and quality 

 of gluten per acre. If this can be done by sacrificing starch produc- 

 tion, it will be economical. Starch can be more cheaply produced 

 in other crops and, if necessary, added to the flour of wheat. 



It may be argued that this is not to the interest of the farmer. 

 But it is clearly to the interest of mankind and any step toward 

 its accomplishment must in the end redound to the advantage of 

 the farmer. 



