| Show Durum Wheat t Not N at in Good Demand Farmers Are Being U Urged ged to Meet Needs of Domestic Market for Grain Prepared by the United States Department of ot Agriculture Ac v Be Because sause ause th the foreign demand for or durum wheat Is falling oj off and the domestic domestic domestic do do- demand is on the tha Increase e farmers s are urged by pv tle the United States Dep of of Agriculture to modify tI their e r durum production to fit th the thC needs needs of the domestic market t tIt Ita It a appears pears that almost half of the durum wheat offered on u the market durI during g 1912 1920 rand land 1021 21 contained over oYe 10 10 per sent cent of ot wheat o of or oth other r cla classes ses I and was Yas gr graded d as mixed wheat h at FIrm engaged In the milling of durum wheat find It difficult t to obtain to-obtain obtain n sufficient nc pure durum wheat high quality lIty 1 Ce Certain d du durum um s chief among wh l th the Pentad or red durum vari variety yani- yani ety ey ha have ye Peen been grown rown quite i. i e ly and ind while abs absorbed on oJ the fo foreign ein market should b be discontinued and anti replaced replaced re re- re- re placed ed with varieties suited to domestic do do- milling for tor n ni macaroni Caroni n m manufactured turO ture Two VO vo varieties S' S of amber amler Gui un uru 11 the A Ame and Monad also are nie not tho IP domestic trade bE because ause desired by qi of the grayish color of macaroni make they Jiey Ch of Varieties When making ma a change of seed careful consideration on should be given the choice of varieties to o be use used The Kubanka Is the best adapted variety vari vari- ety ety for all the ti-ic varying conditions In Inthe Inthe inthe the wheat durum sections It Is a ahl hl yielding high h wh wheat t considerably resIstant resistant resistant re re- re- re to rust of good milling quality quality ity and andell wen ell liked ined for or the manufacture manufacture ture of macaroni the principal use of ot durum flour The new Nodal variety recently developed in North Dakota as a a selection from Kubanka is a distinct distinct dis dis- dis- dis pure strain of ot that variety which Is equal or superior to o it in yield rust rust- resistance and making macaroni qualities Other durum varieties have been been found more productive than Kubanka In In certain sections Is the yielding best-yielding variety of ot durum in Min Mm- It Is about as resistant to rust as Kubanka and makes macaroni of ot excellent x light yellow color J Is s the yielding best variety in the higher and dr dryer er se sections section of Montana arid and Wyoming where dust ti does i es not oc occur occur oc oc- oc cur It also gives a good color In n macaroni manufacture facture S t In or order er to meet the requirements bt of the te do domestic estic market wheat thrum growers should obtain and maintain purer purer and anti better seed and replace theP the ther r P Pentad ta A Acme Acm m and Monad varieties with other otier rust resistant varieties as asS S soo foY Ip For Fort For t this ls purpose purpose the k appears the most promising promis I 1 ing new n variety pd ty at this time |
