Show WHEAT ON DRY FARM influence of combined harvester on value of crop results obtained by utah experiment station indicate that machine machina does doe not affect quality of flour produced dy by LH n ROBFRT STEWART STE WAnT chemical laboratory utah experiment station chis question has recently been studied by the chemical cheair at department apartment of the utah experiment station the in tro of the combined harvester into the dry farming operation of the intermountain inter mountain west has haa resulted in a reduction of the cost of operation on the larger dry farms the claim was soon made by the millers of certain sections of the stats that wheat cut with the harvester could not be con averted into flour of food quality in studying this question samples of turkey and kofod wheat cut with the harvester in 1909 end and 1910 to gether with samples of the same wheat cut with the binder and stacked were obtained the wheat was vas milled in our experimental flour mill and the yield of bran shorts aborts and flour recorded the bran shorts aborts and flour were submitted to chemical analysis atrid and the flour was made into bread un der standard conditions the results obtained are reported in bulletin no of the utah experiment station and indicate clearly that the combined harvester does not have influence either unfavorable or favorable upon the milling chemical or baking quail ties of the flour produced the yield of flour obtained from the tha turkey variety cut with the harvester in 1910 was as 72 65 per cent of the wheat while the yield of flour ob talked from the wheat cut with the binder and stacked was 72 77 per cent the yield of flour obtained from the kofod wheat cut with the harvester in 1910 was 72 17 per cent while the yield of four flour produced from the wheat cut with the binder stacked was 72 12 per cent it is thus readily seen that with respect to the yield of the flour the method of harvesting has no in fluence 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 pro deuced from the turkey wheat heat would 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 case of tte tie chemical composition of the flour obtained no conclusion can be safely drawn regarding the influence of the harvester in case of the turkey variety of wheat the flour produced from the wheat which had been stacked 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 la in 1910 has a slight ly lower protein content than the same wheat cut the same year with the binder and stacked however the wheat cut with noth the harvester in 1909 has a higher protein content than that cut with the binder and stacked the chemical composition 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 from the turkey variety cut with the harvester was 1668 1666 cc and 1663 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 of the kofod variety these numbers become 1676 1576 cc and 1460 1450 cc respectively for 1909 and 1910 and 1394 2394 cc for the wheat which had been stacked the four flour was wan all treated under uniform standard conditions and it la Is thus seen that if any influx j ence can be ascribed to the harvester I 1 at all it must be a favorable avo rable influence while the investigation did not show any influence of the harvester on the bread makil value of the ibe flour produced it did demonstrate the value of turkey red wheat for hour flour production the turkey red wheat produces a uniform flour of high grade which has the strength to produce a loaf of bread of good volume koume the flour produced from new turkey red wheat heat seemed to make as good bread as aa flour produced from old turkey red wheat while the flour produced from new kofod wheat produced a loaf of brend bread very much inferior in quality and yet the he year old kofod wheat produced a good flour actual photographs of the broad bread made are given in the original publication the millers of the intermountain inter mountain west still atall insist that the he harvester has a detrimental influence on the value of tho the wheat this claim may be justified when nhen the wheat Is stored in larger quantities as was done with ith the wheat cut with the header or binder and stacked it Is quite probable th that a t wheat cut with ith the harvester must receive different storage treatment it may be that hat wheat cut with the harvester and stored in lots lota of bushels will not produce good flour dour but this cannot be charged against the harvester but Is a special storage proposition which merits investigation |