1904.] Macaroni Wheat for Bread-making. 543 



bushels. It would appear from this that the total annual 

 consumption of Greece (the amount exported being a negligible 

 quantity) is about 14,000,000 bushels, which, for a population 

 of 2,600,000 souls, would give an annual consumption of 5*4 

 bushels per head of population — a not improbable result. 



The wheat as distinct from the meslin included in the above 

 total of 8,263,507 bushels, amounts to 6,834,457 bushels. This 

 quantity was obtained from 1,429,691 bushels of seed, giving a 

 yield of rather less than fivefold. The yield of cereals is 

 habitually reckoned in this manner. Taking 2\ bushels as the 

 average sown per acre, fivefold gives a yield per acre of about 

 12 bushels; sevenfold, 16 bushels; eightfold, 19 bushels. But 

 in a good year such as 1903 the harvest yields sevenfold the 

 seed sown (in Thessaly eightfold), and as the amount sown 

 varies-iittle, it may be inferred that in a good year Greece 

 produces 10,000,000 bushels of wheat, besides about 1,500,000 

 bushels of meslin and wheat and barley mixed, out of a total 

 consumption of 14,000,000 bushels. The present quality of 

 Greek wheat is not altogether satisfactory, as it yields a larger 

 proportion of bran and a less proportion of flour than Russian 

 wheat, and the plentiful harvest of 1903 did not, in consequence, 

 sell very readily. 



[Foreign Office Report, Annual Series, No. 3,302, Price 2\dJ\ 



Since the introduction of the macaroni or "durum" wheat 

 into the United States, to which reference has been made in 

 this Journal (July, 1904, p. 208), investiga- 



^ Se Whe^ a fOp 0m t * ons nave b een carried on by the United 

 Bread-making". States Department of Agriculture into the 

 purposes for which wheat of this class 

 could be used in addition to the manufacture of macaroni. It 

 was known that bread was made from it both in France and 

 Russia, and in 1902, when a comparatively large amount of 

 durum wheat was harvested in America, much of the flour was 

 employed more or less experimentally for making bread. In 

 1903 a complete series of experiments on a comparatively large 



