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Show HH THE BEST WHEAT HH FOR UTAH FARMERS flHH The better wheat crusade BHB begun by the Agricultural Col- HH lego many years ago has been HH successful. As a result of in- jB vestigations extending through a HHH series of years, the College dis- H covered that Turkey Red wheat H was the variety best adapted to HH Utah dry farms. It is known Ih that the millers .of Utah prefer H this variety because of its supcr- B ior bread making qualities. The H College began a vigorous cam- H paign to standardize Utah H wheats, advising the farmers to H specialize upon this variety. B Only last month the Hotel Utah H nerved bread made from Utah H wheatr the first time in the H State that any hotel ever served B bread made from Utah grown H wheat. As previously annouccd, H the millors of the State have HH offered a ten per cent differential B in favor of Turkey Red wheat. j This successful fight that tho Col- B ,cf na8 waged for tho farmers B anu" tlie millers is but one step H in its effort to standardize all of B Utah's cereals. If tho farmors B aru a')l0 to 8l,PPly Utah with H Turkey Red wheat, tho State can B flavo annually one million dollars. |