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Dunstan Times, Issue 3133, 4 September 1922, Page 7

A surprising lack of information, says thb Pacific Rural Press, is extant regarding the (jualifications of a good milling wheat. A milling wheat good for flour is hard, brittle, glutinous and brownish amber color entirely through (he kernel, whether the surface is "red" or "white." Starchy kernels j!re undesirable. Starch shows up in degenerating hard wheat r.s white pocket*- within the kernels, discovered by light yellowish spots on the surface. Such spots are usually on the belly or on the stem end shoulders of the kernels. Some varieties are starchy all through, and these are of little relative value iFor Hour. In the climate even the hard wheats become spotted with starchy pockets.