26 WHEAT 



all having the characteristically hard, flinty grain 

 which is particularly adapted to the manufacture 

 of macaroni; also flour from this wheat is now 

 being used to make bread, which is somewhat 

 darker in color than bread from patent flour, but 

 it is nutritious and has an agreeable taste and 

 some people prefer it to ordinary wheat bread. 

 As a spring wheat it is rapidly coming into use in 

 the northwestern states. It is more hardy and 

 more productive than ordinary spring wheat. 

 Brought from the dry, hot steppes of Turkestan 

 and southeastern Russia where it has been grown 

 for hundreds of years, it is decidedly a dry farm- 

 ing crop and it is proving to be hardy and well 

 adapted to the severe climate of the northwest. 

 It is not so safe a crop and is less productive than 

 winter wheat in the middle west and in the south- 

 west. Spring wheat is not well adapted for grow- 

 ing in Kansas and the states farther south. 



MILLING PRODUCTS 



Wheat is almost exclusively used for the pro- 

 duction of flour from which various forms of 

 human food are made. Varying with the kinds, 

 quality and grade of wheat and the milling pro- 

 cesses, the out-turn of mill products are about as 

 follows : 



Flour. . . . 65 to 80% (usually 70 to 75%) 



Bran 15 to 20% 



Shorts and middlings. . 5 to 8% 



The by-products of wheat are highly prized as 

 food for all classes of livestock, yet within the 

 memory of persons now living (1913) the bran 



