A Rainless Wheat 



in the year 1903, when six million bushels were 

 produced. The annual harvest has steadily 

 risen, until to-day the total crop is over fifty 

 million bushels. 



Their Value in Bread-making 



It was formerly supposed that the durum 

 wheats were adapted solely to the making of 

 macaroni and were not bread wheats at all. 

 This is not so. Indeed, the excellent quality 

 of Russian bread, which has often been praised 

 by tourists and others, is largely made from 

 Kubanka, a well-known variety grown in the 

 Volga region. Furthermore, the French, who 

 are justly renowned for their bread, invariably 

 use a mixture of durum wheat. In Eastern 

 Russia it is customary, for milling purposes, 

 to mix three parts of macaroni wheat with one 

 part of the ordinary red varieties. This pro- 

 portion gives an excellent flour. It is said that 

 bread made from durum wheat is richer, and 

 remains fresh longer than that made from 

 ordinary wheats. A large quantity of Russian 

 durum wheat finds a ready sale for the macaroni 

 factories of Southern France and Italy. A few 

 years ago the United States Department of 



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