| Show MOISTURE IN grower must receive value for product importance of having grain receive fair treatment ha been lost by farmers in semi arid section buyers set standard the western grain grower Is begin nang to realize that it Is not only necessary to grow his grain but that he must receive full market value tor his product in the past he has ig nored the importance of having his product receive fair treatment in the grain markets of the world the buy ers at the great central wheat mar bets attempt to standardize the grain brought in by classifying them as no 1 2 3 etc and they base their blassl fi catlon almost wholly upon certain physical characteristics such aa weight hardness plumpness color of berry etc characteristics which may not be the controlling ones in deter mining the value of the wheat tor flour production writes robert stew art in denver field and farm in tact they may often mislead the buy er it would seem that reliable ln formation regarding the actual moist ure content of the wheat and the protein content and actual baking value of the flour would be more reliable guides the wheat of the arid west Is not receiving the consideration due it a the great grain markets of the coun try it Is regarded as having poor quality from the millers and bakers point of view and Is merely classed as western red or western white this Is a condition which must be correct ed and the growers must see that this la done but the ot a given district must first unite in grow ing a few varieties of wheat having the combined properties of high yield good milling and good chemical char the farmers of the in region must overcome the stigma of growing a heterogeneous mixture of grains before they can receive the treatment which should be accorded them because of the high quality of our product the millers are very keen on picking up things of this kind to urge as objections so as to cut down the price of the grain the flour produced from the winter dry farm wheat has a slightly lower moisture content than that produced from the other kinds of wheat the protein content of the flour produced from the wheat receiving the greatest amount of irrigation water Is per cent lower than that produced from spring dry farm wheat and per cent lower than that produced from dry farm winter wheat in case of the irrigated varieties of wheat as the amount of water applied decreases the protein increases the protein con tent of the flour produced from wheat which received no irrigation water la one per cent greater than that produced from wheat receiving an apall cation of 25 inches notwithstanding the fact that the seed wheat in both cases was the same and the non irrl gated wheat was grown on land which had been irrigated in previous years the moisture and dry gluten content of the flour produced from the arri gated wheat Is considered lower than that produced from either spring or winter dry farm wheat |
