History of California

by Helen Elliott Bandini

The grain of the California wheat is white and soft, and contains much gluten. No matter what hard red or yellow varieties are brought from other countries and planted here, in a year or two they change to the California type. It is not certainly known what causes this peculiarity. The grain most in favor through the state is called “club wheat” from the form of the head, which is blockshaped, instead of long and slender. The “club wheat” holds fast its grain so that it can be harvested without falling to the ground, which, in so dry a climate, is a great point in its favor.

Wheat is raised all over the state, both on high and on low land. Some of the largest grain ranches are along the tule lands around Stockton. These were marshes once, but have been drained, and now are choice grain fields. Wheat was first sent out of the state to England as ballast for returning ships, but the trade gradually increased until there are now over one hundred of the finest sailing vessels engaged in it. Unfortunately, few of these vessels are American, perhaps but one fourth. It is a pity that our countrymen should not benefit more by this trade. During the grain season at most of the Pacific ports the flag of nearly every nation on earth is represented. All styles of shipping, from the largest modern steamer to the smallest ocean sailing vessel, are then to be found in the harbors of the coast.

Grain is carried to the docks in barges, schooners, or on cars, and is seldom shipped except in sacks. Wheat, unless it needs to be cleaned or graded, is kept in the sack in which it leaves the home field. To watch the grain being loaded in the ship is a sight well worth seeing. If the wharf, or car, or warehouse where it lies is higher than the deck of the vessel on which it is to be shipped, the sacks are placed on an inclined chute down which they descend to the hold of the ship. If the deck of the vessel is the higher, sometimes an endless belt, run by electricity, is placed in a chute, the sacks are laid on the belt, and so carried to their resting place.

In loading wheat for export, a number of sacks in each row are bled; that is, a slit is made in the sack which allows a small quantity of grain to escape and fill the spaces round the corners and sides of the sack, thus making a compact cargo which is not liable to shift. At Port Costa is located a grader, where, when necessary wheat can be cleaned and graded; here also are many large warehouses.

For a long time about two thirds of the wheat crop of the state was sent to Ireland, but now our new lands in the Pacific take much of it. California has an immense trade in wheat that has been ground into flour. Over six million dollars’ worth of flour is shipped each year, nearly three fourths of it going to China, Japan, and the islands of the Pacific.

It is believed by scientific agriculturists that better results will be obtained in wheat raising as smaller ranches become the rule, where the farmer can give more attention to the needs of the grain, adding what is necessary to the soil. Often the alternation of crops increases the yield—wheat doing much better if planted where beans or other legumes were raised the year before. Where the grain fields are not so large, irrigation can be depended upon instead of the rainfall, and crops then are sure and more even in quantity.

Barley is the grain next in importance to wheat in California. It can be raised where wheat can not, as it needs less moisture for its development; and if the rains fail, it can be cut for hay which always brings a good price. Barley hay, with the heads on, is in California the chief food of horses, and in many cases of cattle. A horse for ordinary work fed on barley hay gets all the grain necessary. If on account of heavier work, stronger food is required, rolled barley is given in addition. A large quantity of the better graded barley grain raised in the state is used by the brewers for malt.

Corn does not do so well through the state in general, but in some locations it is justly claimed that a man can ride on horseback down the rows of corn without being seen over the tops. This, too, the padres brought into the state. The tortilla, the common food of the Spanish settlers, was made of coarse-ground or pounded corn.

Alfalfa, the wonderful forage plant of dry regions of the West, is a member of the clover family. Throughout the southern and middle portion of California are large ranches devoted to its culture for hay. It is also raised extensively for green feed for horses and cattle. It produces from three to six crops a year according to location and care given it, and is treated for the market much the same as barley hay, except that it is generally made into smaller bales. Alfalfa is raised by irrigation, the best method being from flumes opening into indentations, not so deep as furrows, from which the water spreads, flooding the whole surface.

Many a California young man from high school gets his first taste of work away from home in the harvest fields. Generally this is a good experience for him. He receives some pretty hard knocks, and sees the rough side of life, but if he has self-control and good principles, he will be the better for the venture, returning more manly, earnest, and self-reliant.