Properties oe Colorado Wheat 
17 
but it is all Colorado wheat and the flour made is all Coloiado 
flour, but it is not all equally good, very far from it. 
I call to mind two samples of Turkey Red wheat grown on 
neighboring farms, in one all of the grains were narrow, glassy, 
and hard, in the other they were mostly yellow or partly yellow. 
The manager of the local mill went with me to see these wheats 
in the hope that I could tell him what made the difiference in 
them. He said that he would willingly buy the hard wheat for 
he knew that he could make good flour out of it, but that he did 
not want to buy the yellow wheat because, if he mixed it with 
good wheat, he could not be sure that the flour would be up to 
the best standard. Now this wheat was grown from the same 
lot of seed and on two neighboring farms, and yet the crops pro¬ 
duced were, in the judgment of this mill-manager, of very different 
quality, and he was entirely right in putting different values upon 
them. 
ALL COLORADO FARMERS SHOULD BE GROWING 
BETTER WHEAT 
While some of our wheat is very good it is not all good; on 
the other hand, while some of our wheat is very soft, a very great 
deal of it is hard. The hard wheat is richer in nitrogen, which 
is practically the same as saying richer in gluten, than the soft 
wheat and yields a better bread-making flour. In the first place 
it takes more water to make a bread-dough and consequently 
makes more pounds of dough. It may take 20 or 25 pounds more 
water to 100 pounds of flour. If we were making bread, even 
for a big family, we would appreciate this and we can not blame 
the baker for wanting this kind of flour. Many of our farmers 
are growing wheat that produces this kind of flour, and everybody 
ought to try to grow it and then they ought to get pay for this 
quality of wheat, but they are not all growing it. I understand 
that a difference of about 5 cents a hundred is sometimes made in 
favor of the hard wheat, and this is just. 
Very many of the bakers, if not nearly all of them, in the 
larger towns of Colorado, claim to use, and I believe actually do 
use, Kansas flour for bread-making; at least they mix it with the 
better grades of Colorado flour. Some families that do their own 
baking use Kansas flour and think that they save money by doing 
it, because it makes more bread. I have heard this storv now for 
thirty odd years and it must be true, at least they believe that it 
is true. I went to the largest bread-making establishment in Colo¬ 
rado and asked them what flour they used in bread-making. They 
said ''Kansas flour” - but for other purposes they used Colorado 
