Show DURUM BREAD DY FOR STATES IN DRY FARM REGION BillIngs Mont Jill Jul l Broad Bread Day Is the lat st idea of the wheat growers of Iry farming regions of the tho United States Al AI Already read ready the farmers of Dakotas and Minnesota esoLa have petitioned their re 10 governors to proclaim this new o agricultural daj and a movement is on foot In oilier othol sLates sLatOR of the tho west vest to 10 hu have e fiction action In a lei tel to Hums of the Dr Dry Farming Congress which will hold Its Jis four sessions here next October Charles of Point Loma San Diego Calif rt re garled gardett as the leading durum wheat expert of tIme the count country announces the tle purpose or of the tho Bread Day With a view or of popularizing flour opening imp new chan channels ads nels for Its use increasing cause conse q time the call for wheat and raising the price or of durum wheat to 1 a bushel the lile farmers of North orth and South Da Iota and amid Minnesota l at their recent convention at Fargo N D a asked tim to proclaIm a Durum Bread Day on which time tho whole comma coun tm tl would be to Lo Jain Jam ill eating dl bread If j success follows time the efforts of the committee wheat will he come comae a popular the will advance and it will r n o au an ideally profitable crop for time the dry ry farmers to grow Dollar durum wheat wheal means everything to dl diy farming Time The durum bread Idea will wiH he be car carI nod Into other western states slates and I housewives throughout the grain pro clueing sections of time the country as well as in time the entire western region will be a asked to devote one day In the year to baking bread from flour made from this timis variety of graIn Concerning Interesting tests this timis flour Mr Ir who WilO has made wh nt hIs specialty specially and andis andis is regarded as an eminently compe competent tout tent authority on cereals says sas Four years ago tIme the United Staten State department o of agriculture demon demonstrated demonstrated In an exhaustive careful test time superiority of durum flour as a bread flour over ocr time the heretofore ac from Minnesota spring wheal From superlative flour made mado each kind of flour loaves sere baked and time thc loaves leaves were sent to scientists bakers millers housekeepers and others for ison Of those who answered 71 per 11 ceni gave time the palm to the tho loaf The depa of agriculture sum lIm lImme me up I lime he replies about as The durum loaf was hotter hetter colored and more moist th l general opinIon of the durum flour leaf ns as agaInst other r was In favor of the durum flour loaf A X New York paper devoted to interests made malIc a similar test I last yeam having said to bo be one of ho most exper hak rs In United St tes conduct tIle the test Mr re that yielded JG 10 dough to the tIte barrel than did time tho Minnesota spring wheat had water absorption the grain of was even close and fine I the loaf had a rich cream creamy I color which was v vry ry pleasing anti looked os as If milk and malt extract I had he been n used although neither was used tIle the loaf on ilme whole presented a l petter appearance the rIch brown nn aim of richness and solid solidity ity Sugar not be ad added ed to flour It particularly rich In saccharine content which explains the tho bloom and good appearance of the loaf Time The durum loaf loar had a very arV arVa a agreeable taste and was fully fuBy ns as sat satisfactory sat satisfactory as an time tho other It ft was a agree agreeable ree reea a able le to eat and still moist oven cven after aftertime th time fourth day clay The flour yielded of dough to Lo time the barrel hanel 33 pounds more than time the J n sprIng wheat flour As to time the spring flour loaf It provided a lar larger er looking loaf leaf wits i bate Hut could no longer be eaten wIlen time the durum loaf was fiS still and amid It hind had i palatable a better Ietter ex cx In the OCl than the I loaf |