Properties oe Colorado Wheat 
2 9 
bran in 1913, and from 64.0 to 66.0 per cent of flour and from 34.0 
to 36.0 percent bran in 1915. The quality of the flour yielded by 
the 1913 crop was better than that of the 1915 crop. 
COLORADO FLOUR COMPARED WITH OTHER FLOUR 
Tests made on our flours in comparison with other flours 
bought in our market show our local flours to require from 57.06 
to 68.0 percent of water to make a good bread-dough, Kansas 
flours 59. to 63., Minnesota flour 56. The size of the loaf produced 
compared favorably with the other flours, though it was a little 
smaller than the best Kansas that we tried. The flavor of the 
bread made from local flour is good and the color depends upon 
whether the flour is bleached or not. 
To repeat some of the points of most interest. 
BETTER COLORADO WHEATS ABOVE AVERAGE 
The better wheats grown in Colorado, whether spring or 
winter, are very good wheats, far above the average in composition. 
Some of our wheats grown in seasons producing in general a 
high quality of grain are poor in quality, due to lack of nitric 
nitrogen in the soil, which can be avoided. Other years we may 
have lower quality in our grain due to unfavorable weather and 
the prevalence of rust. The variety planted may be of much 
importance in this respect as a long-growing variety susceptible 
to the attack of this fungus, makes the loss more certain and 
serious. 
BEST QUALITY OF WHEAT CAN BE PRODUCED IN 
COLORADO 
There seems to be no reason why we should not produce more 
uniform wheat and of the very best quality. The flour made from 
our best wheats is as good as any flour and will make just as many 
and as big loaves of good bread as most other flours. The general 
impression seems to hold among us that wheat is wheat and it is all 
good so long as the miller buys it. If the flour is not good it is the 
miller’s fault. This is not altogether true; the miller might spoil 
good wheat by his treatment of it, but when wheat is of poor quality 
when it goes into his bins he can not make it good. The grower 
should see to it that he grows good varieties on properly-cared-for 
land and that his good wheat is not injured by the weather in so 
far as he can avoid it. 
Some of us think that it does not hurt wheat to lie on the 
ground in sheaf or to be wet in the shock; this is not true. 
