WHEAT 121 



stacked to keep it secure from the weather until threshing 

 time. It should be left stacked at least three weeks before 

 threshing to give it time to go through the sweating process. 

 After about three weeks, the moisture has evaporated and 

 the grain has then a bright color. When threshed, it is 

 stored in bins, either on the farm or in elevators, from 

 whence it is marketed. 



Uses. The chief use of wheat flour is for bread making. 

 The white flour most commonly used is made by grinding 

 the wheat between steel rollers until very fine. It is next 

 bolted, that is, it is passed through very fine sieves, the 

 bran and coarse parts being thus removed. Graham flour 

 has the bran in it, that is, it is unbolted. Flour from hard 

 wheat makes the lightest bread. Soft wheat flour is used 

 for crackers, cake, and pastry. 



Macaroni and some breakfast foods are also made from 

 wheat. The manufacture of these, especially of macaroni, 

 is increasing in this country because of the increase in 

 Durum wheat production. 



Shorts and bran and wheat screenings are milling by- 

 products used for stock feeding. Red dog, a very low grade 

 of flour, is also used for this purpose. 



The straw is used largely for bedding and as a fertilizer 

 on the farm. It is also used in making straw hats, mat- 

 tresses, door mats, and paper. 



Enemies of Wheat. Where wheat has been grown for 

 many years, it becomes subject to insect enemies and 

 diseases. The Hessian fly, a small, two-winged insect, often 

 does a great deal of damage to winter wheat. This fly lays 

 its first brood of eggs about September first. These hatch 

 into larvae in about a week. The larvae live over the 



