Show TOT IREAT FOR RIO ARID MS FARMS prof 1 C hogenson writ written tell for the deseret farmer U wheat beat lias has always been and perhaps always will be the principal crop grown growa on arid lands this being the case the advantage of raising a vair lety fetY auly suited to the conditions under which we wish to grow it is lobious lous it one variety of wheat withstands drouth better than another U E it produces more wheat to the acre it it Is of as 29 good or better quality if it resists diseases better than another if I 1 greater variety of products of as good or better quality can be made of it that is is the variety we ought to glow on our arid farms it if a variety can be secured which wilt will on an average produce even one more bushel per acre than that now commonly grown it will mean mea i much tv te the individual to the sta state t e and the nation I 1 on the arid experimental farms in this state a great many varieties have been tested for a periodic off at four years during this period durum heats have given high the durum also known as claca macaroni cheats are hard grained the plants plant are re tall tal the hea heads are re slender and compactly formed and are always bearded the kernels ire are proportionally I 1 rather long these cheats are as yet but little known in the state they are native to the mediterranean and russian regions of europe and asia and are adapted to glow on soil rich in plant food foode even inclined to alkalinity best results are secured in a hot dry climate these conditions make then them well adapted to utah soil and climate the question naturally arise will macaioni wheat make good bread what is its milling value by some it is claimed that it yields only a small quantity of 0 lour flour some de clato alaio that the lour flour is so yellow that bakers refuse to buy it some claim that the bread has a poor flavor the south dakota station has done considerable sid erable work in determining the value of durum cheats their statement is as follows the uses tilt ot of the macaroni cheats tile are wore more extended than those of the common cheats used for bread mak ing alone the common soft cheats make nu an inferior eilor macaroni nothing but good durum wheat nahe tt can call te ie used for or macaroni most of 0 the durum cheats make elegant bread that Is scarcely equalled equal led by the best of soft cheats the products of durum cheats are as a rule richer in protein than ire are the products of the soft cheats they make good macaroni an attractive flour and a good bread that is satisfactory in loaf color and flavor what more can be asked of 0 a wheat the volume of flour from pulp pull durum wheat is greater than the volume of flour from soft cheats the color of tile the flour and loaf made front from it depends upon the fineness of the flour tile the liner the flour the lighter is its color and the color of its products the one difficulty with dumini u alwn cheats is that they are hard to grind yet where millers are prepared they prefer durum to the soft wheat because of the high grade of flour it produces millers as well as farmers must keep up lip with the times it if the farmers of the arid region will raise this wheat the millers would prepare to grind it and thus raise the standard of wheat growing and milling in the state a higher degier during burng the season just ending arost frost destroyed most of the wheat on the he iron county experimental arid farm but the durum cheats came through without being injured konoid wheat is a very promising variety of soft wheat for irid arid farms it combines the qualities of high yield excellent quality stiff straw does not shell easily and stands drouth and frost well the same might be said of turkey w wheat heat the turkey has given the highest fields both tor for a single year and an average for the tour four years on the experimental farms these are bath winter cheats why not mot grow jaent litin ti |