Show WHEAT ON OF DRY FARM influence of combined harvester on value of crop results remits obtained by utah experiment station indicate that machine does doca not affect quality of flour produced by on ROBERT chemical laboratory utah experiment station this question has haa recently been stu studied d led by the chemical department of the utah experiment station the introduction tro of the combined harvester into the dry farming operation of the inter mountain maln west baa resulted la in a reduction of 0 the cost ot at operation on oil the larger dry farms the claim was soon made by the millers of certain sections bf 0 the state that wheat cut with the harvester could not be converted into hour flour of good quality in n studying this question samples of turkey and Kofod wheat cut with the harvester in 1909 and 1910 together with samples of the same wheat cut with the binder and stacked were obtained the wheat was milled in our experimental flour mill and the yield of oc iran shorts aborts and flour recorded the bran shorts aborts and flour bour were submitted to chemical analysis and the flour was made into broad bread under standard conditions the results obtained are reported in bulletin no M ot of the bitah experiment station and indicate clearly that the combined harvester does not have influence either unfavorable or favorable upon the milling chemical or balling baking qualities of the flour produced the yield of flour obtained from the turkey variety cut with the harvester in 1910 1916 was per cent of the wheat while the yield of flour ob bained from the wheat cut with the binder and stacked was per cent the yield of flour obtained from the kofod wheat cut with the harvester in 1910 was per cent while the yield of flour produced from the wheat cut with the binder stacked was per cent it Is thus readily degn that with respect to the yield of the flour the method of harvesting has haa no influence whatever it Is interesting to note however that a greater per cent of high grade flour may be obtained from the turkey variety of wheat about eighty per cent of the flour produced from froin the fhe turkey wheat would bo be classed as a high grade flour while only about forty per cent of the flour produced from the kofod would be classed as high grade in ili case of the chemical composition of the flour obtained no conclusion can an be safely drawn regarding the int ln fluence of the harvester in case of the turkey variety of wheat the flour produced from the wheat which had been stacked slacked Is slightly higher than that of the flour produced from wheat cut with harvester in case of the kofod variety of wheat however this is not true the kofod wheat cut with the harvester in 1910 has a slightly lower protein content than the same wheat cut the same year with the binder and stacked however how ever the wheat cut with the I 1 harvester tr vester in 1909 has haa a higher protein content than that cut with the binder and stacked the chemical coin composition posItIon of the bran and shorts indicate only that these mill products are rich in protein and would probably be good cattle feed the volume of the loaf produced irom from the turkey variety cut with the harvester was 1666 cc and 1653 cc in 1909 and 1910 respectively while the volume of loaf of the bread made from the flour produced from the turkey which has been cut with the binder and stacked was 1667 1567 cc in case cae of tho the cofod variety these numbers become 1576 cc and 1450 cc respectively for 1909 and 1910 and 1394 cc tor for the wheat which had bad been stacked the flour was all treated under uniform standard conditions and it la Is thus seen that if any influence can be ascribed to the harvester at all it must bo be a favorable lavo rable influence while the investigation did not show allow any influence of the tha harvester on the bread making value of the flour produced it did demonstrate tho the value of turkey red bed wheat tor for flour production the turkey red wheat produces a uniform flour of high grade which has haa tle the strength to produce a loaf of bread 0 of f good god volume the flour produced 11 from new turkey red wheat seemed to make as an good bread as flour produced from old turkey red wheat while the flour produced from new kofod kofod wheat produced a loaf of bread very much interior inferior in quality land and yot yet the year old kofod wheat produced a good flour actual photographs of the bread made are given in the original publication the millers of the inter buer mountain west test still insist that the harvester garvester hs ii a detrimental influence on the value of df the wheat this claim may be justified when the wheat to Is stored in larger quantities as was done with the wheat cut with the header or binder and stacked it Is quite probable that wheat cut with the harvester must receive different storage treatment it may be that wheat cut with the harvester and stored in lots of fc ishela will not produce good flour but this cannot bo charged against a tho the bar harvester vester but Is a special storage proposition which merits investigation |