1.0 
Colorado Experiment Station 
experts in egg production, and these men can make much more than 
they are making in eastern states. 
Our average of 320 days of sunshine, the dry climate, high alti¬ 
tude, and bracing air, are as beneficial to poultry as they are to peo¬ 
ple. Colorado feeds~wheat, barley, field peas, and alfalfa are especial¬ 
ly valuable for egg production. The field peas of the San Luis Valley 
produce a specially choice flavor in the meat from poultry. 
GRAIN AND GRAIN PRODUCTS . 
Wheat. 3,750,000 
Corn. 2,530,000 
Oats, rye and barley. 310,000 
Flour. 1,500,000 
Millstuff and corn meal. 860,000 $8,950,000 
Breakfast foods and food Cereals.... 1,122,000 
Crackers, wafers, fancy biscuits, etc.. 350,000 $1,472,000 
Total. $10,422,000 
Wheat .—The U. S. Department of Agriculture reports that there 
were raised in Colorado in 1908 6,153,000 bushels of wheat, and in 
I 9°9 9,467,000 bushels. It requires in the state annually for flour, 
seeding, and ordinary feeding about 5,600,000 bushels. There was 
therefore a surplus of wheat above home needs, in 1908, of nearly 10 
per cent, and in 1909, of 69 per cent. 
A large quantity of soft winter wheat was shipped into Colorado 
in 1909, from Idaho, and adjoining states. The wheat was shipped with 
milling in transit privileges through Colorado to southern states. It 
was ground in Colorado and the flour sent south. Considerable hard 
winter wheat was shipped into Colorado for grinding from Kansas 
and Nebraska. 
Flour .—Colorado bakers do not use flour made from Colorado 
v. heat for bread making. Practically all the bakers’ bread in Colo¬ 
rado is made from Kansas hard winter wheat flour. Experts estimate 
that over one-half the bread eaten in Denver, and four-fifths the bread 
eaten in Pueblo, is from Kansas hard winter wheat flour. 
Most of the families in Pueblo, particularly those connected with 
the steel works and with the smelters, use Kansas flour. San Luis 
Valley Millers buy Kansas flour to supply their bakery trade, and 
Kansas hard wheat flour is shipped to Durango, Telluride, Grand 
Junction, and other points, to be used by bakeries and hotels. 
Flour to the value of about $190,000 was shipped from Minne¬ 
apolis to Colorado points in 1909. Most of the flour used by Colo¬ 
rado families is made from Colorado soft wheat with a blend of Kan¬ 
sas or Nebraska hard wheat. 
While Colorado produces more wheat than is required to make 
all the flour needed in the states vet flour, costing at wholesale, $1,- 
500,000, was shipped in, most of it from Kansas. Some flour was 
received from Nebraska, and a little from Missouri and other states. 
The reason bakers use Kansas flour is that the hard wheat Kansas 
