The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1874-11-06
OUD-I1Bz SUPERIOR
, ITrWEALTH FOR THE FUTURE.

Ex1NN1so1A 1I0UB-I1B SUPERIOR
ITTWEALIH FOR THE FUTURE
Ten years ago homemade Minnesota
-four had no standing in the market
quotations, while st. Louis and Wes-
tern New York sustained the credit Of
putting the finest bread-stuffs in the
market. But to-day the order is re-
versed, and Minnesota -four every
whore bears off the palm and brings the
very highest prices. To-day our new
process -four brings from two to three
dollars more per barrel than the finest
St.. Louis brands; and reasonably too,
for there is now as much superiority in
flour made in Minnesota over the St..
Louis fancy brands as there was seven
years ago between St. Louis best and
our old process flour. So eminent has
become the reputation Of our new pro-
cess -four that it has become the favor
ite among eastern commission mer-
chants, whose continually increasing
orders cannot begin to be supplied by
our millers.
The question as to the relative mer-
it's of flour made from spring and VIM
ter wheat must be regarded as settled
in favor Of the former, not only by the
popular verdict of consumers and
wholesale dealers, who readily get to
understand the palate of the people,
but by tests made as to the nutritious
qualities of each. Some of the more
important reasons why the spring wheat
-four of Minnesota has taken the first
premium in the market may be briefly
stated as follows:
I. 1t is winter, and gives nicer
color to bread and pastry than winter
wheat flour.
II. It has a sweeter TASTE. so mucl,
so that the ordinary consumer can read.
lily distinguish it.
III. It is stronger, !. e., it possess
es more gluten. An actual test made
a short time ago by Mr.. G. A. Pillsbury,
of Minneapolis, showed that tho new
process Minnesota flour makes over fiji
ty more pounds of bread to the barrel
than the best st. Louis brands. The
gluten becomes sWelled when kneaded,
and existing to a larger degree in spring
than winter wheat, it increases the
quantity OF bread by absorbing more
moisture. It is also the most nutri-
tious ingredient in all grains and the
bread IS accordingly increased in quail
ty.
". Cheapness. Although it brings
higher price in the market, yet the
quality and quantity of bread made
from the same number of pounds make
it cheaper.
Other minor points might be men,
toned, but the above constitute the
main ones, and will be considered suf.
ticient to satisfy all housekeepers.-
Most of the new process flour made in
Minnesota is sent direct to the Middle
and New England States, and the call
for it is rapidly increasing; and, in fact,
there are seasons of the year when the
supply will not begin to equal the de-
mand. An instance of the immense
demand for Minnesota flour is found in
the rapidly growing city of Minneapo-
lis, which to-day makes more flour than
any other city in America-a fact evil
denced by statistics, and which St.
Louis, Rochester and Buffalo now adj
NIT. The Minneapolis mills have i'll
creased so rapidly and consume SO
much wheat as to now more than grind
up the wheat which naturally belongs
to the section of which she is the cen
tire. For the coming year the Minneap.
oils mills will require at least six mill
ion bushels of wheat, while not more
than half that amount would natural
~ come to her door, were it not for her
mills. To get this six million bushels
chm ic n1CiroI fn rr11 thu
far as Mortified on the Milwaukee and
Landing on the river. With the flour.
ing mills rapidly increasing perhaps the
time is not far off when Minnesota
cereals; and when this day does come
Minnesota will certainly need all the
facilities for transportation to the sea.
board and the gulf which have been SC
admirably mapped out in Senator Win.
dom's transportation report.
Notwithstanding the present price OF
wheat seems low to the farmers, still il
is 4 telling fact that at nearly all points
within a hundred miles of the mills at
Minneapolis and St. Paul the farmers
have been receiving at least ten cents
more per bushel than they would were
it not for these mills and the new pro-
cess flour. Two months or more ago
wheat sold for twenty cents more at
Minneapolis than it was worth to ship
to Milwaukee or Chicago, and there
was an interval of four days when it
was worth within three or four cents
of New York prices.
Although the financial advantages in
the manufacture of flour have up to
the present time been in considerable
degree to the benefit of the millers, who
have in some cases reaped large pecun.
larry gains, yet the advantage must in
the end entirely settle upon the State
and indeed upon the producers Of wheat
Minnesota wheat stands the best OF
any in the Union. and as it's quality be.
comes known and the quantity raised
increases, the profits of the millers will
proportionately decrease, and the bene
fits rest upon Minnesota at largest
Paul Pioneer.
| FAMINE IN NEBRASKA.