The Story of a Grain of Wheat

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" If handled over on one of these days when there is a good drying air, combined with warm sunshine, damp wheat will dry very rapidly, and after drying will bear little trace outwardly of its former wet con- dition, although the wetting and subsequent dry- ing have an injurious effect on the milling prop- erties of the grain.
Some of the wheat grown in the south is flinty and has almost the appearance of the hard Fife wheat grown in Dakota or Manitoba. Not a little macaroni wheat, known locally
... as Candeal, is grown in the Argentine. It has a long berry, is light in colour and very hard and flinty in texture, like the rice-wheat or " goose-wheat " grown in the United States. This is used for making semo- lina or macaroni, for which there is a consider- 8o THE STORY OF A GRAIN OF WHEAT able demand from the Italian colonists. A variety of wheat that is extensively used by the Argen- tine millers is the Frances or French wheat. This is softer than the Barletta wheat. Like soft wheat elsewhere, it gives a large yield, but is more sub- ject to weather damage than the hard sorts.

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