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Loss Of Quality In Wheat By Early Cutting

Loss Of Quality In Wheat By Early Cutting image
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OCR Text

Beaders will rtniember a eoinmunication from an "Old Miller" in our Oetober nuruber in which he took the jround that the principal cause of deerioration in varieties of wheat and ;he loss of wheat m som milling localtits wre due to the cutting of wheat Defore it was fully ripened. ïhese seniimenta, we notice, have been indorsed by several agricultural papers, whieh have reprinted "Old Hiller's" letters, and our correspondent wlio lives in Western New York, sends us a practical illustration of his viewBintwo aampies of wheat and the accompanying not, which, thaugh not istended for publication, we take the liberty of reproducing: "For your personal inspection, I send you by this day's mail, two samples of Clawson wheat, raised in the town of Genesee Falls, N. Y. It was harvetted at the usual time, "dead ripe," the farmer said, "for it shelled." 2io. 2 was raised in the same neighborhood by one who bas more faith in the saered promise of 'seed time and harvest.' and who accordingly cut hia wheat three daj later. From each sample please cut in two halves ten or flfteen grains, and examine their color and consistency. Tiien with the poini of your kuift-, pulverize them on a, board and you will tte that in No. 2 the eells of flour are wnue, oí iair Bize, anu separate ireeiy, U nature intended. No. 1 will teil its own tale breaking across the cells in any and all directions. Clawson wheat is not a desirable kind for farmers to raise or millers to buy, although I have known the flour made froni it to be used by high-toned ptople who had formerly used the beat brands of Minnesota, Canadian and Buffalo flour, and who thought it equal to any of them. And I have y et to eee poor baking flour made from fully ripened Clawson wheat. As a little leaven leaveneth the whole, so a little unripe wheat spoils the whole." The two samples certainly present a much greater differance in the consiatency of the flour cells thau would be thought possible in wheat of the same variety raisedin the same loealiU.and cut within'so short a time of each other. We are incliued to beliee that our correspondent is more than half right in his theory as to the deterioration of


Old News
Ann Arbor Democrat