118 HEARINGS BEFORE COMMITTEE ON AGRICULTURE. 
product, manufactured macaroni from American-grown wheat. The 
industry is caer established in the country west of the one hun- 
dredth meridian, and the only problem we are engaged in on macaroni 
wheat work is in the selection and fixing of the types of these wheats 
adapted to the northern and southern and central sections. 
Mr. Grarr. Are they raising it to any extent in South Dakota? 
Mr. Woops. Yes, sir. 
Mr. Havern. With what success? 
Mr. Grarr. I happen to be interested in that State myself, in the 
southeastern part of it. 
Mr. Woops. No; we are not working in the southeastern part. 
That is in the soft-wheat belt. 
Mr. Grarr. Will it not grow fairly well there? 
Mr. Woops. It has a softer kernel, and it is not a true macaronitype. 
: Mr. Grarr. Who are the buyers of this in the Mississippi River 
tates ? 
Mr. Woops. The millers buy it and ship it to the macaroni manu- 
facturers, and many of the bakers are using macaroni-wheat flour to 
blend with the soft- wheat flour. 
Mr. Grarr. The millers have to change their machinery to some 
extent to handle it, do they not? 
Mr. Woops. Not necessarily; no. It will be ground in the same 
mills with the softer wheat, but they do not like to grind it. 
Mr. Haveen. I was told by a North Dakota farmer that a great 
deal was grown last year and that none this year would be planted. 
It was selling at 25 cents a bushel less than the ordinary wheat. 
Mr. Woops. It will be important to grow it in the places where the 
other wheat will not grow—-in the dry area. 
Mr. Havcen. This man was farming about 200 miles west of Fargo. 
Mr. Woops. He is in the macaroni-wheat belt, and he can not grow 
any other wheat there that will compare with macaroni. The differ- 
ence in the price is about 20 cents. 
Mr. Gattoway. Three years ago, when the first wheat was raised— 
75,000 bushels—nothing was heard about it. Then the next year, 
with 2,000,000 bushels, the nrillers objected to it, and now when 
10,000,000 bushels have been raised they object very much to it. 
The Cuarrman. Why? 
Mr. Gattoway. They do not want to have the flour made from cer- 
tain wheats disturbed. The bakers, however, want it. They can get 
more out of a barrel of it than out of the ordinary flour. They can 
get more bread out of it. The baker has been pulling at the miller to 
get it at a less rate, and the miller has been pastas the farmer to get 
it from him at a less rate than the other wheat. They cut it 20 
cents a bushel. But through our Department of Commerce and 
through our foreign consuls there is a demand developing. Mr. 
Robert P. Skinner, our consul-general at Marseille, France, has been 
very active in selling large quantities of it for use in the production 
of macaroni in France. The trouble with that, however, is that the 
flour is sent abroad, and they make it into macaroni, and then send 
the finished macaroni here. 
foe am How does it compare in productiveness with the other 
wheat? 
Mr. GatLoway. It produces about twenty bushels to the acre. 
Mr. Grarr. Then it would not be profitable in regi 
could raise the ordinary wheat? Neen eee tae 
