Evening Republican, Volume 18, Number 240, Rensselaer, Jasper County, 10 October 1914 — QUALITY IN WHEAT [ARTICLE]

QUALITY IN WHEAT

Food Value Depends Upon Amount and Quality of Flour It Will Produce —Care After Harvesting. The responsibility of the farmer does not cease when he has matured a good quality of grain in the field. Exposure, while standing in the sho,ck causes bleaching, sprouting, Increase in moisture-content and consequent decrease in test weight per'bushel. This means a lower commercial grade and, hence, a lower price. Sprouted wheat cannot produce good, sound flour that will make good bread. Also, taking up moisture while in the shock or in poorly built stacks may cause heating to take place, yfhd the result will be “bln burnt” or “stack burnt” wheat, which is unfit for flour making. The presence'of smut balls from “bunt” or stinking smut, imparts a disagreeable odor and a dark color to the flour as well as to the wheat All these facts serve only to emphasise the importance of thoroughly good farming to produce quality as well aa quantity. ; . e—■■■—■—s—— if— a■ t w . - - - —-s. • *