THE WHEAT CULTURIST. 425 



with clean wheat of a bright color, a small quantity 

 will injure the* excellence of the bread, by rendering 

 the white flour dark-colored and the bread gritty. The 

 truth is, that no one can make light white bread, such 

 as an ambitious farmer would place on a table before 

 his guests, when a portion of the flour is made of grain 

 that has been gleaned. If such grain be ground into 

 Graham flour, the bread made of the unbolted flour 

 will be dark-colored, heavy, and gritty. The most skil- 

 ful baker in the land cannot make excellent bread of 

 any kind, nor pie-crust, nor o&ke, out of the flour of 

 gleaned wheat that has been wet and dried. 



Most farmers contend that such grain will sell for just 

 as much per bushel, if mingled with the crop — which is 

 all true. But dealers ought to make a deduction in the 

 price of every bushel of wheat, which has gleaned grain 

 mingled with it. The large quantities of gleaned wheat 

 that are gathered with horse rakes, in the wheat-growing 

 districts of the country, is one prime cause of so much 

 dark-colored flour and heavy, soggy, and clammy bread, 

 of which the great mass of people have just cause to 

 murmur. Farmers alone are the parties on whom the 

 blame ought to rest. And farmers are the persons who 

 should correct this world-wide evil, of which so much 

 complaint is constantly made in relation to dark flour, 

 heavy and gritty bread. 



Wheat gleanings should be kept entirely separate 

 from the clean wheat, and thrashed separately, or be 

 thrashed with other cereal grain that is to be employed 

 for feeding domestic animals. Gleaned grain will make 

 excellent chicken feed ; and if the gleanings be thrashed 

 with oats, barley, or rye, which is to be ground for feed- 

 ing stock, its value will not be lost. And although a 



