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Show WORK FOR IMPROVED VARIETIES OF WHEAT Farm Bureaus in Ohio Join With Seed Association and Millers for Higher Qualities. Farm bureaus Ln a number of counties coun-ties in Ohio have been worUing with the Ohio Seed Improvement association associa-tion for some time in the Improvement Improve-ment of their varieties of wheat. Now they are joining with millers ln promoting pro-moting these same wheats and als to Improve Hour milled from Ohio wheats. Those in this work have been endeavoring en-deavoring to get the farmers to grow Trumbull. Portage, Gladden and other Improved wheats from the standpoint of increa5ed yield per acre. Experiments Experi-ments recently completed have proven that these wheats are superior ln milling qualities to the common wheats grown In Ohio. Millers ln a number of sections are willing to try out these wheats and are paying a premium for improved wheats be- ililillPiigii Bread Made rroiti I wo tmos 01 (jnio Wheat Showing the Difference in Quality Loaves on Left Made From Trumbull Wheat. cause of the better milling qualities. E'armers' elevators are keeping thee wheats separated from common wheats so that they can sell in carload car-load lots." A large quantity of Improved Im-proved variety wheat that failed to pass certit.cation standards for seed purposes are available for this purpose pur-pose this year. On a number of the "wbeatfleld tours" boosting Improved seed wheat, samples of bread from flour made from different kinds of wheats were passed around among those present. pres-ent. In all cases they agreed that the flour from the improved wheats made the best bread. In one cooperative co-operative experiment, women who were leaders in projects in their respective re-spective townships were called in for a demonstration. Eight different '.v men made bread from two kinds of flour that made from Trumbull and that made from Bed Wave wheat. Tn each case the bread made from Trumbull wheat Hour was superior. |