If only spring wheats were grown our smut problem would largely disappear; but a return to this practice is not suggested, since the winter wheats are much more desirable.
I halted and advanced to Aribue a fortified city belonging to Lubarna of the land of the Khatti: 82 the city I took to myself; the wheats and barleys of Luhuti I collected; I allowed his palace to be sacked and settled Assyrians there.
In all the principal States there are Government Experiment Farms, where new wheats are tried, and also the best methods; the results are furnished to the public.
Other of Farrer's wheats have been singularly successful, as an instance "Bunyip," which can be sown safely a month later than was the case with any variety previously.
Egyptian wheats are hard, but are deficient in albuminoids.
Algerian and Italian wheats have been tried, and the results have been fairly encouraging.
The durum wheats or macaroni wheats, as they are often called, are also spring wheats which promise to displace all other spring varieties because of their excellent yields under extreme dry-farm conditions.
These are good milling wheats of high gluten content and yielding abundantly under dry-farm conditions.
The millers, especially in certain parts of the country where wheat has deteriorated, distinguish carefully between the flour-producing qualities of wheatsfrom various sections and fix the price accordingly.
The hard winter wheatsare represented mainly by the Crimean group, the chief members of which are Turkey, Kharkow, and Crimean.
This prejudice has, however, gradually vanished, and to-day the durum wheats are in great demand, especially for blending with the softer wheats and for the making of macaroni.
Utah dry-farm wheats of the common bread varieties and 17.
At present these wheats are grown chiefly in the central and southern parts of the Great Plains area and in Canada, though they are rapidly spreading over the intermountain country.
Stewart and Greaves examined a large number of wheats grown on the dry-farms of Utah and found that the average per cent of water in the common bread varieties was 8.
Our knowledge of the best wheats is still fragmentary.
The extreme hardness of these wheats made it difficult to induce the millers operating mills fitted for grinding softer wheats to accept them for flourmaking purposes.
Spring wheats are also grown in a scattering way and in small quantities over the whole dry-farm territory.
It is quite clear that these wheats will soon displace the older winter wheats formerly grown on dry-farms.
The superior value of winter wheat has been so clearly demonstrated that attempts are being made to develop in every locality winter wheats that can endure the prevailing climatic conditions.
The founder of Great Harvest Bakery performs a valuable service locating and securing high-protein lots of organically grownwheats for his outlets.
Please understand here that I am not saying that high protein wheats can't be grown organically.
Wheats of low protein content do not make high-grade flour; neither do wheats of the maximum protein content necessarily make the best flour.
There are many varieties of both spring and winter wheat, although wheats are popularly characterized only as hard or soft, depending upon the physical properties.
There is a general tendency for wheats to become either starchy or glutinous, owing to inherited individuality of the seed and to environment.
The winter wheats are, as a rule, more soft and starchy than the spring wheats, which are usually corneous or flinty to different degrees.
None of these wheats could be classified as strong, though from each of those lands wheat of fair strength may be obtained under favourable meteorological conditions.
Hungarian wheat, for instance, is one of the strongest wheats of the world, but has a characteristic and pleasant flavour of its own.
The strong wheats of the American and Canadian North-West make less flavoury flour than soft red winter from the American South-West.
It would not, however, be correct to say that all strong wheats are necessarily less full of flavour than weak wheats.
While the essential character of particular wheats will account for a good deal of the flavour that may be detected in the bread made from them, the baking process must also be responsible to some extent for flavour.
The Australasian continent raises white wheat of fine quality which has much affinity with British wheat--it is the descendant in many cases of seed wheats imported from England--but it is occasionally stronger.
Different wheats are undoubtedly possessed of different flavours, but not all these flavours are of a pleasing character.
This is turn depends largely on the variety of wheat; certain races of wheat are much richer in nitrogenous elements than others, but such wheats usually only flourish in certain countries.
Californian and Australian wheats have occasionally aromatic odours, due to the presence of certain seeds, that will impart an objectionable flavour to the resultant bread.
Wheats which have been exposed to the action of water during harvest do not necessarily yield unsound flour; the matter is a question of the amount of moisture absorbed.
The second class of semi-hard wheatsalready mentioned must be run more quickly through the washer and freed from the water as rapidly as possible.
Not every wheat is suitable for scouring, but some wheats are so mingled with impurities that a severe action between the beaters and the perforated case is absolutely necessary.
Hard wheats will not be injured by a fairly long immersion in water, always provided the subsequent whizzing and drying are efficiently carried out.
Briefly it may be said that certain wheats are washed to free them from extraneous matters such as adherent earth and similar impurities which could not be removed by dry cleaning without undue abrasion.
Treated thus, softwheats may be improved by washing.
Such wheats are Indians, Persians and hard Russians, and these require not only washing but also conditioning, by which is meant mellowing, before going to the rolls.
Unfortunately, this is not the case, as may readily be shown by washing wheats that are ready for milling and incubating the washing water.
A hard, northwestern flour requires a slack dough if the flour has been made from wheats having the right characters and properly milled.
All wheats contain minute quantities of a yellow coloring matter, consequently a fresh, well-milled unbleached patent flour has a live, bright, yellow tint.
Or possibly some cases are more of the type of those in which the character in question, for instance the red color of some wheats and corn, may be produced by any one of two or three determiners, the intensity of the characters (red color, e.
Thus, certain white-flowered plants and certain red-flowered plants when crossed produce pink hybrids, and longheaded and shortheaded wheats when crossed give offspring with heads of intermediate length.
They both occur in oblong patches on the leaves and straw of wheats and other grasses: in the uredo stage, of a dull red colour; in the puccinia stage, of a blackish hue.
In cultivating wheat, climate must ever be considered, as only in warm situations can the finest samples of white wheats be grown.
Upland cold positions are suitable for red wheats, and so are undrained lowlands; still, good farming will render it possible to grow white wheats where, before drainage and other ameliorating processes, such was impossible.
Both will always be found in abundance in cold poor soils, and more especially if the finer wheats be grown in such situations.
The experiments of Henri Vilmorin[1819] on the artificial fertilization of these wheats lead to the same result.
According to the experiments of the Abbe Rozier, and later of Tessier, the distinction between autumn and spring wheats has no importance.
Servia, Greece, and Asia Minor, and as the attempts to cross it with other spelts or wheats have not been successful, it is rightly termed a species in the Linnaean sense.
He then enumerates the forms of these wheats under three names, which correspond to as many species of most botanists.
These wheats are much richer in gluten and other nitrogenous compounds than the soft or tender wheats of more northern regions, and their preparations are more easily preserved.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "wheats" in a variety of sentences. We hope that you will now be able to make sentences using this word.
