STORY OF THE "FEED WHEATS" 



tries to the fullest possible utilization of all these 

 products on the farm, in the dairy, in the mill, and in 

 the bakeries, and these industries should be encour- 

 aged, fostered, and developed by the state through 

 every reasonable means, so as to insure continued 

 prosperity to all our people and to future generations. 



Here was the verdict of science, not of the 

 doctrinaire nor the propagandist; the calm 

 verdict of science viewing evidential facts. 

 We shall have occasion to recur to it as this 

 story progresses; therefore with all possible 

 emphasis I desire to beg attention to it now 

 as the scientific basis for a sequel that any 

 man knowing the American spirit would say 

 was certain. 



Science had also another word to say about 

 these matters not less important. The Agri- 

 cultural College of North Dakota had set 

 up a mill, ground wheat, baked bread, and 

 based its findings about the actual value of 

 Feed wheat and other grades upon the chemi- 

 cal analysis of this bread. At every step it 

 applied infallible tests. It weighed the wheat 

 in delicate scales, weighed the flour that re- 

 sulted, weighed the by-products, ascertained 

 the exact loss in milling, tested the flour for 

 water absorption, baked the bread and meas- 

 ured the loaf volume in cubic centimeters, 

 applied to each loaf the Howard Laboratory 

 color tests and scale, tested the texture of 

 the bread, ascertained the exact amount re- 



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