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VOL. LXII INDIANAPOLIS, JUNE 8, 1907. NO. 28 DETERIORATION OF WHEAT. How Quality is Affected by Climate Soil, Culture Etc. Read before the Indiana Mlllera' AHSOciatlon Iiv Prof. A. T. Wltini-ko, of I'uriliie University, May IS, ll»7. Ill considering the question of deterioration of wheat, there are a number of points to be taken into account, effecting the producer, the miller, the baker ami the consumer. Deterioration may take place along a nnmber of different lines. Kach has its particular causes, and each has a definite relation to the ultimate \ alue of the wheat. The farmer is mostly concerned with the yielding power, liardineess against unfavorable Weather conditions, and resistance to rust ami other diseases. The miller looks at the plumpness, hardness, size and shape of a berry; weight, color, brightness; and, itr general, those characteristics which indicate to him the amount and equality of the flour the wheat will produced. The baker is concerned with the color of the flour, its texture, and any other qualities which indicate to him the amount and quality of the bread it will make. Since the members of this association are chiefly or wholly interested in tbe production of flour for broad making, I sball confine my attention to the qualities required in wheat for thnt purpose. It will not be necessary here to take up time in discussing the qualities that go to make up a good grade of wheat, since every well informed miller is well acquainted with the compositon and other characteristics of wheat upon which good quality depends. The quality of wheat is dependent upon, and is variously affected by climate, soil, variety of wheat, quality of seed, cultural methods, time of maturity, time of harvesting, and methods of curing and storing; and any one of those factors may cause deterioration, or a falling off in quality. The climate, including temperature and moisture condition, has more influence tban all other factors upon the quality of the wheat produced in a given section of country. Studies of the climatic conditions, in wheat producing areas all over the world, have shown that the wheat of best quality are produced in localities having extreme climates. The temperature and moisture conditions, especially from the time of blossoming to time of ripening, or during the last month before harvest, very largely determine the quality of the wheat produced. Cool, moist weather produces rather soft, light colored wheats, as is the case in New York and the New England states. Hot, dry weather, produces hard, glutenous wheats, as is the case in Kansas. Nebraska, Minnesota, the Dakotas and Manitoba. In parts of Oregon, Washington and Idaho, the cool weather, even though dry. tends to produce starchy wheats. Several inveestigators have shown that the same variety when moved from one climate to another will change in character, and become more and more like the acclimated wheats of the particular locality. For example, a wheat moved from New York to Kansas, will gradually become darker in color and more glutenous, and a wheat taken from Kansas to New York, will gradually beoome lighter in color and more starchy. The influence of climate is further shown in the wide differences in the gluten of wheats in different seasons in the same locality. At the Ohio Kxperiment Statinn, the average par cent of protein in 4_ varieties of wheat, was !).r>7 in 190.'i, and 10.07 in 1901, a difference of 6.5 per cent in favor of the dry, hot season. This, however. il nn extreme; the season- of 1901 was so excessively hot and dry that the wheat was very mueh checked in development, and the grain was very much shriveled and light in weight and in yield per acre. The ripening period was unduly shortened. l'lenty of moisture makes a loirg ripening period, producing more straw, and elaborating more stareh, which results in a low proportion of gluten, and yields • mil deterioration of wheal may be caused by diminishing soil fertility. Wherever the soil has been ruu down, or worn out, as the saying is, by heavy cropping and careless management, the quality of the wheat produced is not nearly as good as it was when the snil wns tirst brought nniler cultivation. This is the case in n.nny pnrts ot Southern Indiana. The supply eif available plant food has be- euine seriously ilepleteil. nml the virgin humus hns been used up to sueh nn extent thnt actual poverty exists in the soil. The remedy here lies obviously in restoring the original amount of humus to the soil, and in bringing up the available plant food supply to a reasonable Westview Farm, llmni Eppley, Wabash •'". more or loss soft, starchy wheat. A uniformly warm ripening period, with only i tinugli moisture to prevent untimely ripening or shriveling, gives the best climate condition for the production of a good strong wheat. The influence of the seiil upon tin- quality of whent is not so marked ns is that of climate, but it is of sufficient importance to merit careful attention. Of course, soils that are very much out of balance in plant food, or are in texture quite united to wheat production, may are exceptions, and wheat is seldom grown under such conditions. A good soil for wheat should be rather fine and firm in texture, and should contain a good supply of available plant food, and especially of active humus. Carlton says, concerning the Eastern states, that the soil, if not heavily fertilized, does not contain the necessary amount of alkali, phosphate, and humified organic matter required for the production of hard, glutenous wheats. In the "irrigated wheat" district (New Mexico, Arizona, Colorado, Utah, Idaho, Wyoming, Montana) the lack of humus in the soil is the chief cause of the low gluten content. The wheats are extremely starchy, and hard sorts, when introduced, deteriorate rapidly. In the "white wheat" district (Pacific Coast) the wheat is also very starchy, and low ir. gluten, and here, too, the most important cause is generally considered to be lack of humus in the soil. 1'rnirie soils, rich in Organic matter, wjth hot summer climates, and not mueh s.mmer rniu, produce the hardest and best wheats. In a given locality, as for example, the State of Indiana, a grad- level. On a well balanced, fertile soil, with plenty of humus, the application of manures or special fertilizers has no very material affect upon the quality of wheat. Concerning the effect of variety upon quality, it is well known that different varieties, grown in the same locality, may be very different in any and all qualities. We have, for instance, on the University farm at Lafayette, the Daw- men's tiolden Chaff, ami the Velvet Chaff varieties, grown under the same conditions for many years. The former is a rattier soft, whitish wheat, containing, in 1905, 10.48 per cent of protein, and the latter a rather hard, reddish wheat, containing 13.71 per cent of protein. In the samt year the greatest difference in protein content among 59 varieties of wheat tested at once station was 4.58 per cent; the lowest, Earl's Prolific, testing 10.11. and the highest, Treadwell, testing 14.09 per eent of protein. In this case, however, it is probable that both varieties are not thoroughly acclimated. At the Ohio Station the greatest difference among 42 varieties, ou an average of four years, was 2.07 per cent. Such varietal differences may be maintained, at least for ninny years, and perhaps indefinitely, in spite of the unifying influence of climate and soil. The existence of those and many other differences between varieties grown f'ir mnny years under the same conditions, points to the possibility of improving the qualities of wheat, by continually selecting for seed wheat possessing the better qualities, and establishing new- varieties by intelligent system of lere'e'lling. Considering these varietal differences, we enn readil) se-e thnt a sudden nnel pro- noimeiel deterioration of wheat in a given locality tuny be brought about by extensive Importation of varieties poor in quality. In our experiment station work, we are constantly endeavoring to eneour- age tbe' production ol those wheats which possess the liest qunlilies consistent with profitable yields, and we are conducting extensive breeding work with a view to further improving the best varieties now nt baud. Tbe quality of the seed from year to year by the farmer, without changing the variety, also has some effect in preventing or hastening deterioration in a given locality. Seed wheat should always be carefully selected so as to use only plump, well developed and mature grain. Mnny eef our farm fir ■ do not use proper methods of separating out the inferior seeds, and consequently; deterioration p_oc Is from yenr to yenr, nnd we have what is termed "running out" of the variety. Careless cultural methods, such as poorly prepared soil, lack of proper plant fi.oel, nnel untimely sowing, have more or less influence In bringing about deterioration. With the majority of our wheat growers, there is plenty of room tot improvement in these matters, and vviiyeiiic concerned should endeavor to point out the better methods. The time at which wheat matures, and the length of the growing and ripening periods, may be important factors In determining the quality, especially in certain seasons. Generally speaking, enrly heading and early maturity are desirable. Two varieties, differing in time of maturity by only two or three ilnys, may produce grain quite different in quality, by reason of the effect of the weather during the last few days of ripening. We frequently have excessively hot, dry weather at the time of ripening, and the later varieties may suffer quite materially iu the course of a day or two. The time of harvesting wheat also has more or less effect upon quality. Cutting too green prevents the proper tilling out of the kernel, and allowing the crop to stand after it is fully ripened, hurts the quality through undue exposure to the sun and weather. The color and brightness of the grain may be especially injured in this way. The method of curing the cut grain in the sheaf, has a mort or less important effect upon the quality of the wheat, according to the condition of the weather. An immense amount of damage is done to Indiana wheat every year by exposure in shocks for from two to five or six weeks beforer threshing. This damage has been estimated at from five to teu per cent, and even fifteen to twenty per cent iu bad seasons. The color and luster of the grain invariably suffer by exposure to the weather, either in shocks or through standing until overripe. Often blistering of the bran results, and in wet weather there is much sproutinfi moulding, and other damage to quality. The condition commonly known as "yellow berry" is often largely due to exposure of ripe wheat to the weather. The proportion of "yellow berry" produced by exposure was found by Lyon to be greatest in seasons unfavorable to high nitrogen content of wheat, and on soils poor iu nitrogen. The best way to cure the sheaves after they are thoroughly dry, is to put them in barns or well built stacks, where ns little as possible of the grain is directly exposed to the weather. Concluded oa page 8.
Object Description
Title | Indiana farmer, 1907, v. 62, no. 23 (June 8) |
Purdue Identification Number | INFA6223 |
Date of Original | 1907 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | United States - Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or not-for-profit purposes. |
Repository | Purdue University Libraries |
Date Digitized | 2011-03-23 |
Digitization Information | Original scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Description
Title | Page 1 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or non-for-profit purposes. |
Repository | Purdue University Libraries |
Digitization Information | Orignal scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Transcript | VOL. LXII INDIANAPOLIS, JUNE 8, 1907. NO. 28 DETERIORATION OF WHEAT. How Quality is Affected by Climate Soil, Culture Etc. Read before the Indiana Mlllera' AHSOciatlon Iiv Prof. A. T. Wltini-ko, of I'uriliie University, May IS, ll»7. Ill considering the question of deterioration of wheat, there are a number of points to be taken into account, effecting the producer, the miller, the baker ami the consumer. Deterioration may take place along a nnmber of different lines. Kach has its particular causes, and each has a definite relation to the ultimate \ alue of the wheat. The farmer is mostly concerned with the yielding power, liardineess against unfavorable Weather conditions, and resistance to rust ami other diseases. The miller looks at the plumpness, hardness, size and shape of a berry; weight, color, brightness; and, itr general, those characteristics which indicate to him the amount and equality of the flour the wheat will produced. The baker is concerned with the color of the flour, its texture, and any other qualities which indicate to him the amount and quality of the bread it will make. Since the members of this association are chiefly or wholly interested in tbe production of flour for broad making, I sball confine my attention to the qualities required in wheat for thnt purpose. It will not be necessary here to take up time in discussing the qualities that go to make up a good grade of wheat, since every well informed miller is well acquainted with the compositon and other characteristics of wheat upon which good quality depends. The quality of wheat is dependent upon, and is variously affected by climate, soil, variety of wheat, quality of seed, cultural methods, time of maturity, time of harvesting, and methods of curing and storing; and any one of those factors may cause deterioration, or a falling off in quality. The climate, including temperature and moisture condition, has more influence tban all other factors upon the quality of the wheat produced in a given section of country. Studies of the climatic conditions, in wheat producing areas all over the world, have shown that the wheat of best quality are produced in localities having extreme climates. The temperature and moisture conditions, especially from the time of blossoming to time of ripening, or during the last month before harvest, very largely determine the quality of the wheat produced. Cool, moist weather produces rather soft, light colored wheats, as is the case in New York and the New England states. Hot, dry weather, produces hard, glutenous wheats, as is the case in Kansas. Nebraska, Minnesota, the Dakotas and Manitoba. In parts of Oregon, Washington and Idaho, the cool weather, even though dry. tends to produce starchy wheats. Several inveestigators have shown that the same variety when moved from one climate to another will change in character, and become more and more like the acclimated wheats of the particular locality. For example, a wheat moved from New York to Kansas, will gradually become darker in color and more glutenous, and a wheat taken from Kansas to New York, will gradually beoome lighter in color and more starchy. The influence of climate is further shown in the wide differences in the gluten of wheats in different seasons in the same locality. At the Ohio Kxperiment Statinn, the average par cent of protein in 4_ varieties of wheat, was !).r>7 in 190.'i, and 10.07 in 1901, a difference of 6.5 per cent in favor of the dry, hot season. This, however. il nn extreme; the season- of 1901 was so excessively hot and dry that the wheat was very mueh checked in development, and the grain was very much shriveled and light in weight and in yield per acre. The ripening period was unduly shortened. l'lenty of moisture makes a loirg ripening period, producing more straw, and elaborating more stareh, which results in a low proportion of gluten, and yields • mil deterioration of wheal may be caused by diminishing soil fertility. Wherever the soil has been ruu down, or worn out, as the saying is, by heavy cropping and careless management, the quality of the wheat produced is not nearly as good as it was when the snil wns tirst brought nniler cultivation. This is the case in n.nny pnrts ot Southern Indiana. The supply eif available plant food has be- euine seriously ilepleteil. nml the virgin humus hns been used up to sueh nn extent thnt actual poverty exists in the soil. The remedy here lies obviously in restoring the original amount of humus to the soil, and in bringing up the available plant food supply to a reasonable Westview Farm, llmni Eppley, Wabash •'". more or loss soft, starchy wheat. A uniformly warm ripening period, with only i tinugli moisture to prevent untimely ripening or shriveling, gives the best climate condition for the production of a good strong wheat. The influence of the seiil upon tin- quality of whent is not so marked ns is that of climate, but it is of sufficient importance to merit careful attention. Of course, soils that are very much out of balance in plant food, or are in texture quite united to wheat production, may are exceptions, and wheat is seldom grown under such conditions. A good soil for wheat should be rather fine and firm in texture, and should contain a good supply of available plant food, and especially of active humus. Carlton says, concerning the Eastern states, that the soil, if not heavily fertilized, does not contain the necessary amount of alkali, phosphate, and humified organic matter required for the production of hard, glutenous wheats. In the "irrigated wheat" district (New Mexico, Arizona, Colorado, Utah, Idaho, Wyoming, Montana) the lack of humus in the soil is the chief cause of the low gluten content. The wheats are extremely starchy, and hard sorts, when introduced, deteriorate rapidly. In the "white wheat" district (Pacific Coast) the wheat is also very starchy, and low ir. gluten, and here, too, the most important cause is generally considered to be lack of humus in the soil. 1'rnirie soils, rich in Organic matter, wjth hot summer climates, and not mueh s.mmer rniu, produce the hardest and best wheats. In a given locality, as for example, the State of Indiana, a grad- level. On a well balanced, fertile soil, with plenty of humus, the application of manures or special fertilizers has no very material affect upon the quality of wheat. Concerning the effect of variety upon quality, it is well known that different varieties, grown in the same locality, may be very different in any and all qualities. We have, for instance, on the University farm at Lafayette, the Daw- men's tiolden Chaff, ami the Velvet Chaff varieties, grown under the same conditions for many years. The former is a rattier soft, whitish wheat, containing, in 1905, 10.48 per cent of protein, and the latter a rather hard, reddish wheat, containing 13.71 per cent of protein. In the samt year the greatest difference in protein content among 59 varieties of wheat tested at once station was 4.58 per cent; the lowest, Earl's Prolific, testing 10.11. and the highest, Treadwell, testing 14.09 per eent of protein. In this case, however, it is probable that both varieties are not thoroughly acclimated. At the Ohio Station the greatest difference among 42 varieties, ou an average of four years, was 2.07 per cent. Such varietal differences may be maintained, at least for ninny years, and perhaps indefinitely, in spite of the unifying influence of climate and soil. The existence of those and many other differences between varieties grown f'ir mnny years under the same conditions, points to the possibility of improving the qualities of wheat, by continually selecting for seed wheat possessing the better qualities, and establishing new- varieties by intelligent system of lere'e'lling. Considering these varietal differences, we enn readil) se-e thnt a sudden nnel pro- noimeiel deterioration of wheat in a given locality tuny be brought about by extensive Importation of varieties poor in quality. In our experiment station work, we are constantly endeavoring to eneour- age tbe' production ol those wheats which possess the liest qunlilies consistent with profitable yields, and we are conducting extensive breeding work with a view to further improving the best varieties now nt baud. Tbe quality of the seed from year to year by the farmer, without changing the variety, also has some effect in preventing or hastening deterioration in a given locality. Seed wheat should always be carefully selected so as to use only plump, well developed and mature grain. Mnny eef our farm fir ■ do not use proper methods of separating out the inferior seeds, and consequently; deterioration p_oc Is from yenr to yenr, nnd we have what is termed "running out" of the variety. Careless cultural methods, such as poorly prepared soil, lack of proper plant fi.oel, nnel untimely sowing, have more or less influence In bringing about deterioration. With the majority of our wheat growers, there is plenty of room tot improvement in these matters, and vviiyeiiic concerned should endeavor to point out the better methods. The time at which wheat matures, and the length of the growing and ripening periods, may be important factors In determining the quality, especially in certain seasons. Generally speaking, enrly heading and early maturity are desirable. Two varieties, differing in time of maturity by only two or three ilnys, may produce grain quite different in quality, by reason of the effect of the weather during the last few days of ripening. We frequently have excessively hot, dry weather at the time of ripening, and the later varieties may suffer quite materially iu the course of a day or two. The time of harvesting wheat also has more or less effect upon quality. Cutting too green prevents the proper tilling out of the kernel, and allowing the crop to stand after it is fully ripened, hurts the quality through undue exposure to the sun and weather. The color and brightness of the grain may be especially injured in this way. The method of curing the cut grain in the sheaf, has a mort or less important effect upon the quality of the wheat, according to the condition of the weather. An immense amount of damage is done to Indiana wheat every year by exposure in shocks for from two to five or six weeks beforer threshing. This damage has been estimated at from five to teu per cent, and even fifteen to twenty per cent iu bad seasons. The color and luster of the grain invariably suffer by exposure to the weather, either in shocks or through standing until overripe. Often blistering of the bran results, and in wet weather there is much sproutinfi moulding, and other damage to quality. The condition commonly known as "yellow berry" is often largely due to exposure of ripe wheat to the weather. The proportion of "yellow berry" produced by exposure was found by Lyon to be greatest in seasons unfavorable to high nitrogen content of wheat, and on soils poor iu nitrogen. The best way to cure the sheaves after they are thoroughly dry, is to put them in barns or well built stacks, where ns little as possible of the grain is directly exposed to the weather. Concluded oa page 8. |
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