SPECIAL FARM TOPICS 243 



market, being produced from bread wheats. Now several factories 

 are using American macaroni wheat, and some are proudly branding 

 their products the best in the world, made in America from Ameri- 

 can-grown wheats, etc. It is safe to predict that in a short time all 

 our factories will be using American macaroni wheat. 



A second use for macaroni flour is for the purpose of blending. 

 This high-grade flour mixed with a low-grade bread-wheat flour 

 makes a most valuable article for bread making and pastry cooking. 

 In southern Europe blended flour is largely used, and no doubt its 

 use in the United States will increase as the supply becomes abundant 

 and its value better understood. 



A third use of macaroni flour is for bread making. Many tests 

 have now been made by the Dakota stations and by private families, 

 where the flour is accesible, in addition to the tests made by the 

 Department of Agriculture. The testimony all points in one direc- 

 tion, namely, that bread made from macaroni flour is very palatable 

 and nutritious. In fact, many prefer it to ordinary wheat bread. 

 But the use of the flour extends to many other articles of common 

 diet, such as rolls, bread sticks, griddle cakes, grits, etc. ; and there 

 is no reason why a breakfast food far excelling a majority of those 

 in common use at present, in both palatability and nutritiveness, 

 can not be prepared. 



A fourth use for macaroni wheat and its products is in stock 

 feeding. Owing to the fact that it is a surer crop than bread wheat, 

 with a heavy yield, farmers will learn to turn to mis abundant source 

 of protein in compounding balanced rations. At times, when the 

 price of bread wheat has been low enough to warrant, stock has been 

 fed on it at a profit. 



Determination of the Best Varieties. Of course, as the cultiva- 

 tion of the wheat goes on there are many things to be learned. The 

 necessary experience on the part of the miller and baker has already 

 been referred to, but the farmer also will have to learn which are the 

 best varieties of this wheat. It is known that about a dozen differ- 

 ent kinds are now grown throughout the country, some of which 

 differ from each other as much as the varieties of ordinary wheat 

 differ, and it is already known that some of these varieties are con- 

 siderably better than others, both in the quality of grain furnished 

 and in the yield of the crop. For the Northwest, the bulk of the 

 evidence up to date is in favor of the variety Kubanka. In the 

 Southwest the Kubanka continues to be a very good kind, but two 

 or three of the North African varieties are mere among the best. 

 Still other varieties are under experiment by the Department of 

 Agriculture at a few points, and it has already been found that two 

 or' three of these varieties have certain unusually good qualities. It 

 will require several years to determine thoroughly which are the few 

 best varieties for the different portions of the semiarid districts 

 where such wheat is adapted. 



Dairying. Dairying and poultry raising are the profitable lines 

 to follow in dry land farming where the settler's capital is limited, 

 as both give quick and regular cash incomes. The average annual 



