THE NEW EDUCATION
THE BETTER WHEAT TRAIN
Score Card for Bread
LIFE
Total
INTERIOR VIEW OF THE DAIRY BARN, SHOWING COW STALLS, CONCRETE FLOOR, GUTTERS, ETC,
steady
as she
before
3.
4-

Valve
 20

Reports from the Rock Island and the A. & M.
College Better Seed Wheat Train are to the effect
that .this train is a decided success. The attend-
ance daily for the first week averaged 1500. It is
expected that the total attendance for the teh
days’ trip will exceed twenty thousand.
Professor Wright, Evans, and Jeffords of the
A. & M. College have been with the train. Among
others who have accompanied the train part or
all of the time are, Messrs. Connors, Brewer,
Diehl, Ikard, and Cobb, of the State Board of Ag-
riculture: Campbell Russell and Mr. Woodson,
his assistant, in the County Demonstration Farm
Department; John Fields of the Oklahoma Farm
Journal: J. S. Murray, State Superintendent of
Farmers' Institutes; F. II. Ives of the U. S. barm
Demonstration Work; and Mr. C. M. Evans of
Texas.
Mr. Cottrell, Industrial Commissioner of the
Rock Island railroad, is manager of the train and
he understands his business thoroughly. The
success of the train is due largely to Mr. Cot-
trell's efficient advertising and the completeness
of his arrangement for handling the crowds.
Butts of Ears 
Uniformity of Kernels...
Shaps of Kernels 
 
Space Between Kernels
Proportion of Corn on E     
Weight of Grain 
Instead of waiting for the “silver lining” get an
umbrella.—Anon.

You can trust an ynumber of men with your
money, but mighty few with your reputation—
George Horace Lorimer.
hard); medium brown; even color-
and sides; no spots or streaks.
bran
hours longer
wheat. I -
pered evcnlv.
wheat is
is too moist,
becomes 1-------
also be a decided lo;
loss sometimes -
ton to a car of wheat,
incut of wl
mills is s
determine
the sack ...
the loaves,
flavor, etc.
of Oklahoma wheat showed that a
sack of flour will make only 65 to 70
loaves of bread, while pure hard
It is only what one makes of himself that really
counts He must disinfect his mind from the
weakening thought that he has an absolutely pre-
determined capacity like a freight car with its
weight and tonnage painted on the side.—
William George Jordan in Bookkeeper.

A successful day is likely to be a restful one;
all unsuccessful days are exhausting ones, lhe
man who is greatly interested in his work and
who finds delight in overcoming the difficulties of
his calling, is not likely to become so tired as the
man for whom the work is a burden.—System.

TOO BUSY TO SUPPLY JUDGES
 
Very many requests have been received by the
College for expert judges of farm crop exhibits
and live stock at county fairs during the next
thirty days. Owing to engagements undertaken
to support the Better Wheat Train, the prepara-
tion of a somewhat extensive exhibit at the State
Fair, the operation of the School of Agriculture
in connection therewith and the three week’s tour
of Oklahoma by the College Livestock and Dairy
Train over the Frisco and Santa Fe roads, and
the opening of the Two Tears Short Couise at
the College October nth, the College cannot fur-
nish judges to the fairs held during the next
month.
OKLAHOMA WHEAT
 
When threshing began it was thought that Ok-
lahoma wheat was of fine quality. It tested 61 to
64 pounds, was clean, plump, good color and dry.
It was expected that it would be in demand by
the great mills of the north and east. Buyers
came from Minneapolis, Rochester, Boston and
elsewhere, but they returned without buying. A
few cars were sent to the great milling centers
and they were rejected, or were docked 5 to 15
cents per bushel. Many local elevator men lost
Uniformity of Exhibit 
Shape of Ears 
Color of Cob 
Color of Kernels
Market condition 
if he could use a few dollars, they get the reply:
“No, my cream check will be due in a couple of
days and I will have plenty of cash then”. That
is the way the dairyman does business. He car-
ries an account with the bank instead of the bank
carrying an account with him. He may buy a
new plow or cultivator or horse or cow in the
spring and by fall he will have saved up enough
dairy money to take up his notes. Then if he has
a load of cotton, or corn, hogs or hay to sell he
does not have to break into the cash for the sale
of his load but can deposit it at the bank and
later use it in making more permanent improve-
ments on his farm. The dairyman, too, is not
humiliated if in case of necessity he has to ask
for credit. ,                 ...
Some may be saying, that it is nice doctrine to
preach on paper but I’d rather the other fellow
would try it out in practice. Well, the other lel-
low has tried it out in practice and that is when
we get the doctrine. That dairying pays has been
demonstrated over and over again. A farmer
who gets into it successfully generally stays by it.
He likes the cash. We all like the cash and there
is no branch of farming which brings the cash as
regularly as dairying. A dairyman knows what
his cows will bring him every month in the year
if he knows the producing capacity of
DAIRYING HELPS IN EVERY DAY
 
Dairying js a cash business. It gives a
income. The dairy cow pays for her feed
lives while the beef steer has to be killed
you can get back from him the cost of his feed.
With the one, you invest and continue to invest
and wait for your returns while in dairying you
get quick returns on your investment.
I have visited a good many dairy communities.
Communities which are extensively engaged in
dairying. I have visited the bankers in those
communities and what they have to say about the
thrift of their dairy people has always inspired
me more for dairying. The bankers at Stillwater,
Orlando. Pawnee and Cushing, where they have
local creameries, tell me that the creamery has
cut down their small summer loan business. That
whenever they approach a cream patron and ask

Sometimes men fail nobly because they have
the courage to forego triumph at the cost of
character.—William George Jordan in Book-
keeper.
cents per bushel. 1_. ,
heavily on early shipments. The price
of Oklahoma wheat suddenly drop-
ped some ten cents per bushel. , lhe
question was asked every wnere:
“What is the matter with Oklahoma
wheat? ’               1          ni-
It was asked of the great Minne-
apolis and Kansas City mills 1 hey
replied that our wheat lacks strength.
It would not make as many loaves to
the barrel nor as large, light loaves
as pure wheat makes, nor was the
quality of bread as uniform or as
good. The sole trouble is that our
wheat is mixed.                     ,
The difference between the value of
pure and mixed wheat becomes evi-
dent when one understands the sys-
tern of milling in use by the large
mills. The wheat is first tempered by
moistening. This causes the flour to
c more completely from tne
Hard wheat requires several
'        to temper than soft
Mixed wheat cannot be tem-
cvcnly. By the time the. hard
is soft enough the soft wheat
oist and the resulting flour
musty and acid; there will
, decided loss of flour, t. is
i‘(iss sometimes aniountm^to^ over a
wheat'receivefl by the great
subjected to a baking test >
„,e the number of loaves tn
k „r barrel of flour, the «« of
their moisture, texture.
Such tests made this year

If you can’t do a thing well, don’t do it at all.
There is no success without thoroughness.
Frank Farrington.

OKLAHOMA SCORE CARDS

The following are copies of the score cards
used by the Agricultural and Mechanical College.
These outlines have been adopted as the official
form for judging at the State Fair and these also
serve as a guide in judging samples at the coun-
ty exhibits.
Score Card for Corn
1 i^htness 
Thorough Baking .
Flavor  
 
Odor 
Shape,—evenly risen 
Character of Crumb  
Moist (not damp) elastic; fine and even gram;
no spots or streaks; color—creamy white.
Character of Crust 
Crisp—(not
top, bottom
wheat will make 80 loaves. The size of loaves is
only four-fifths the size of those made from
standard wheat flour, and the texture and flavor
are poorer. More than half the bread eaten in
the United States is made by bakers. It is ol
much importance to a baker who makes several
thousand loaves of bread daily whether a sack of
flour makes 80 loaves or only 70; whether the
loaves are large, light and palatable or the oppo-
site. Also, his bread must be uniformly good.
Hence he must have flour that is uniform. The
miller must have pure wheat to produce such
flour. Oklahoma wheat is mixed, hence the large
mills will not buy it.              .            rt
The thing to do is to sow no mixed wheat, l he
A. & M. College has had a milling and baking
test made of three varieties grown on the College
farm. These tests'include moisture of flour,
quality of gluten, and quantity and strength
of gluten as shown in absorption, loaves to the
barrel, and loss in baking. Comparisons were
made to standard pure wheat. In the following,
the first figures in each group refer to standard
wheat, the second, third and fourth to the A. & M.
College varieties, Dark Turkey Red. Kharkof, and
Sibley's New Golden respectively: Moisture in
flour, 11, i2.5, 13.2, 12.7 per cent; height that a
given weight'of dough rises, 5.6, 4.6, 5, 5-3 inches;
time required or rising, 1.3, 1.45. i-3. 1-5 hours;
water absorbed by flour to make dough of proper
consistency, 56.7, 58.3, 64.1, 59.1 per cent.: volume
of loaf made'by i2 oz. flour. 86, 73, 81, 78 cu. in.;
number of loaves to the barrel, 3°6, 3'L 3-°< 3°9>
color of bread, ioo, 94. 88, 85 per cent.; loss 111
baking. 5-3. 4-5, 5. 57 per cent.; texture of bread,
ioo, 100, 99, 97 per cent.
The report shows that the College wheat is
good, especially when it is remembered that the
wheat was green.
 
The interest of the churches of Stillwater in
the students of the A. & M. College was shown
by the joint reception given Monday evening on
the lawn of the Methodist Episcopal Church
( North). A large majority of the College students
take an active part in church and Sunday School
work, and the work of the various young peo-
ple’s societies while in Stillwater for the school
year.
 
Facts are to the mind the same thing as food
to the body. On the due digestion of facts de-
pends the strength and wisdom of the one, just
as vigor and health depend on the other. The
wisest in council, the ablest in debate, the most
agreeable in the commerce of life, is that man
who has assimilated to his understanding the
greatest number of facts.—Burke.