Bulletin Volume 46-77 (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1905 Excerpt: ...samples were stored in the Experiment Station flour mill several days before they were ground. In the meantime there were secured from a local commission company about five bushels of as good a grade of Little Club wheat as could be found in the company's house. This was from the 1908 crop and raised south of town. Each of these lots of wheat was tempered, preparatory to grinding, to what was considered about the right degree in order to secure the best results in each case. No difficulty was experienced in grinding any of the wheat so selected. There was noticed, however, a decided difference in the way the two varieties milled. The Alaska, both fall and spring, ground very much like those which pass for the hard wheats of this section, viz., Turkey Red and Bluestem. This statement must not be understood as equivalent to saying that the Alaska is a hard wheat. An examination of cross-sections of the kernels of the Alaska wheat shows that although they have very hard outside layers, the interior of the kernels are soft and powdery; a similar examination of the hard wheats reveals the fact that the hardness is not confined to the outer layers but is characteristic of the whole kemel. The fact that Alaska grinds like a hard wheat, however, is in its favor, for a far better grade of middlings, for further reductfons, was obtained than in the case of the Little Club, which is a soft wheat. None but straight flour was obtained in either case. Both varieties gave flour of a rich yellowish color. The Alaska was somewhat the more colored, but it would be difficult for the inexperienced to distinguish between them on that point. With respect to the touch, the Alaska wheat may be described as sharp and granular, that from the Club wheat soft and flat. We are not prep...