SOME PRESS BULLETINS. 
21 
It is our very best poultry food, and crushed and soaked with 
barley or rye, makes a very good hog food. 
This wheat, when made into flour, furnishes a rich, nutritious 
flour, bread made from which has a rich, creamy color, a nutty flavor, 
holds moisture longer than bread from the common spring wheat 
flour, and tests made by the writer show that very satisfactory bread, 
biscuits and pastry can be made from straight Durum flour. 
A few Kansas and Colorado millers are successfully milling this 
wheat, and should Plains settlers call for and use this flour, the grow¬ 
ing and milling of Durum wheat on the Plains will be greatly en¬ 
couraged. 
There are fifteen types of Durum wheat grown in this country. 
Some types have little or no milling value. White Kubanka Durum 
(the type recommended for the plains) zvill make good quality flour, 
and also superior macaroni. This wheat should not be grown under 
irrigation where a hardy winter wheat has proven itself a well-accli¬ 
mated grain. It is recommended for those regions of the Plains 
of Colorado where other wheats are not successfully grown. It is 
one of our most drouth-resistant spring grains, but is heavily bearded. 
Colorado No. 50 wheat and White Sonora are showing fairly good 
drouth-resisting power, but not equal to Kubanka Durum. Both of 
these are beardless types of spring wheat. 
Seed your spring wheat on a well prepared seed bed as early as 
weather conditions will permit. The earlier seeded, usually the bet¬ 
ter the grain starts, and it is more likely to blossom and fill before 
the drying winds come to check development. 
Plains farmers are urged to grow their own bread, as well as 
RAINFALL ON THE PLAINS. 
BY L. G. CARPENTER. 
In some current discussion it seems to be forgotten that all mois¬ 
ture must come ultimately from the rainfall, and, therefore, unless 
increased by drainage or other source, the amount available for crops 
must be limited to the amount of rainfall or by the amount absorbed 
which is considerably less. While land favorably situated may have 
an advantage from its location, and derive water from neighboring 
land, there is no method of cultivation which will manufacture mois¬ 
ture. The most to be expected is to lessen the losses, by evaporation 
and otherwise, which normally take place, and possibly to take advan¬ 
tage of favorable location. In depressions or valleys, some water may 
be received, none the less important because invisible and underground, 
usually the drainage from higher land. In such locations, the crop 
may use much more than the local rainfall, hence where crops are 
meat, and thus “Keep the wolf from the door.’" 
