H 
Bulletin 103. 
B. F. Hottel of the Lindell Mills, Fort Collins, Colorado, ground 
1,500 bushels of Kubanka durum last fall. He put up five pound 
sample sacks of this flour and the Agronomy Department assisted 
in placing these sacks in more than fifty families to be tested in 
both light bread and biscuits. The reports sent in from this test 
showed that light bread or biscuits made from Mr. Hottel’s durum 
flour compared very favorably with the patent flour in common 
use, in texture, elasticity (lightness), flavor and moisture. While 
the bread was possibly a shade darker it was not considered a seri¬ 
ous objection. Comparative tests made later, by the Domestic 
Science Department, Mrs. A. M. Hawley and Mrs. Winnie E. 
Olin, confirmed the previous tests, showing the Hottel durum flour 
made a very satisfactory bread. This wheat is also used in making 
semolina, a milled product from which our very best French and 
Italian macaroni is made. A milling firm in Cincinnati, Ohio, is 
now making from 8,000 to 9,000 pounds of macaroni per day from 
western grown durum wheat. This wheat when first introduced, 
was known as macaroni wheat and it was believed that it could not 
be used for anything else. The milling and baking tests conducted 
in North and South Dakota, Minnesota and Colorado, demonstrate 
that durum or macaroni wheat gives a desirable flour for bread or 
pastry. Prof. J. H. Shepard, Chemist of the South Dakota Station, 
has found that the importation of wheat known as Kubanka No. 
5639, gives the best quality flour of all durum wheats. 
This wheat should not be sown on the irrigated lands, as the 
use of too much water produces starchy kernels, causing the wheat 
to deteriorate in quality. It should not take the place of any bread 
wheat now being successfully grown in any region. It is recom¬ 
mended as a spring wheat on lands where other spring wheat does 
not yield a satisfactory crop, in a region where there is sufficient 
rainfall to mature a drouth resistant wheat, giving the farmer a 
semi-arid bread-wheat. Like all new crops, a market must be de¬ 
veloped for it. 
This wheat has only been grown in our state a few years and 
farmers are urged to study market conditions and determine their 
acreage of this new crop by the market demands for this wheat. 
( B ) Winter Wheat. —The variety of wheat has given the 
most satisfactory yields and shown drouth resistant power is 
Turkey Red. This wheat has been grown quite successfully in 
Kansas, Nebraska and portions of Colorado for many seasons. It 
is the wheat which made Kansas the greatest winter wheat state 
in the Union and is as good for the irrigated as for the semi-arid 
lands. The millers of Colorado prefer this to any other wheat for 
flour production. It has a ready and constant market at any mill 
in the state. Seed for semi-arid lands should be obtained from 
