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DRY FARMING CONGRESS. 



vocate spring seeding of wheat, because we know that the fall seeding 

 of wheat is better, but I shall also give you some figures on the value of 

 wheat. But for a spring wheat there is no wheat that will give us a 

 higher yield of a good quality of wheat than the Durum wheat. 



"The Durums, also known as Macaroni wheats, are hard grained, the 

 plants are tall, the heads are slender and compactly formed and are always 

 bearded. The kernels are proportionately rather long. These wheats are 

 as yet but little known in the Great Basin. They are native to the Med- 

 iterranean and Russian regions of Europe and Asia, and are adapted to 

 grow on soil rich in plant food, even inclined to alkalinity. Best results 

 are secured in a hot dry climate. These conditions make them well adapted 

 to Utah soil and climate. 



"The questions naturally arise. Will Macaroni wheat make good bread? 

 What is its milling value? By some it is claimed that it yields only a small 

 quantity of flour. Some declare that the flour is yellow, that bakers refuse 

 to buy it. Some claim that the bread has a poor flavor. The South 

 Dakota Station has done considerable work in determining the value of 

 Durum wheats. Their statement is as follows: 



" 'The uses of the Macaroni wheats are more extended than those of 

 the common wheats used for breadmaking alone. The common soft 

 wheats make an inferior macaroni. Nothing but good Durum wheat can 

 be used for macaroni. Most of the Durum wheats make elegant bread 

 that is scarcely equalled by the best of soft wheats. The products of 

 Durum wheats are as a rule richer in protein than are the products of 

 the soft wheats. They make good macaroni, an attractive flour and a 

 good bread that is satisfactory in loaf, color and flavor.' 



"What more can be asked of a wheat? The volume of flour from 

 plump Durum wheat is greater than the volume of flour from soft wheats. 

 The color of the flour and loaf made from it depends upon the fineness of 

 the flour. The finer the flour the lighter is its color and the color of its 

 products. 



"The one difficulty with Durum wheats is that they are hard to grind. 

 Yet, where millers are prepared they prefer Durum wheat to the soft 

 wheat, because of the high grade of flour it produces." 



Now during the last season and for three or four years, in fact, we 

 have been experimeijting with a number of Durum wheats, and during the 

 last season we had a severe frost in July. This frost damaged very ma- 

 terially the wheat grown upon that farm. In fact all of the soft wheats 

 were damaged to the extent that they were not worth while harvesting, 

 while the macaroni wheat, or hard wheats grown on that farm came 

 through untouched. So that they are better frost-resisting varieties of 

 wheat than are the soft wheats. 



On the experimental farms located in different parts of the state we 

 have found that there is one fall variety of wheat which stands out above 

 the others in quality and yield. In fact it has produced a higher yield 

 of wheat on all of our experimental farms located in these different parts 

 of the state than has any other variety, and by chemical analy^sis it has 



