The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1876-02-24
STICK TO TIE. FIFE.

sSssea~b r-Ss. e+4Tz
Our advice TO the farmers has been,
as our readers are aware, to ''stick to
the Fife.' This advice wasbased upon
the experience Of farmers in the older
portions of the State and upon, the fact
that tlleyery best grade Of Minnesota
flour canzbe made from the Fife only:
The supremacy of Minnesota IN the
wheat aud flour markets can he MAIN
tanned only by raising the hard varie-
ties of wheat, at the head Of which
stands the Fife. The St. Paul and
Sioux City Railroad Company recently
issued Giro liar bearing upon this sub
ject, which we subjoin:
On and after January LIST, 1875, wheat
will he graded at our elevators, as fol-
lows: - 49,, :.
Number one hard wheat shall be of
the usual standing OF number one
wheat, but must consist Of hard Fife,
unmixed With other varieties.
Number two hard wheat shall be Of
the usual standard of nu nber two, but
must consist of hard Fife, unmixed
with other varieties.
We desire to call the attention of
farmers and all interested in the sub
ject, to the fact that hard Fife wheat
has commanded, in all the principal
markets during the past two seasons,
from five to ten cents per bushel more
than mixed wheat, or those other vari-
cites Of wheat known as Odessa, Rio
Grand, White Hamburg, Club, China
Tea, Last Notion, ETC., these varieties
being softer than the Fife, and contain
ing much less gluten, are much less
valuable to millers and shippers than
the Fife. They do not produce rs GER
tain crop us the Fife, and are usually
found to run out after few years. cul-
tivati0n. They are also more easily i'll
jure.l by rains and other unfavorable
conditions, because softer and less
hardy than the Fife. The soil OF Min
nesota, and some parts of Iowa and
Dakota. is peculiarly adapted to the
cultivation of hard Fife wheat. No
where else can the farmer rely so Ger
tainly upon the results of his labor. 1t
is only within few years that this
wheat has been known and appreciated.
The position now taken by Minnesota,
as the leading wheat and flour produc-
| 1I8 CIStGC Ill VIC OuIOIl, 10 uuC Cul11CIy
to the peculiar value of her wheat; i,
value recognized by millers all over the
country. who send after this wheat al.
most regardless Of cost, to obtain fol
their flour that body and toughness
which, with other desirable qualities,
produce the best results.
The Fife wheat is the only quality
which will never be without Il ready
sale ut good prices, because so small a
part of our country is adapted to its
cultivation, while the demand for it is
greatly increasing.
In changing our system of grading
to that of Milwaukee and other points
in order to accommodate our patrons
and enable those buying and having
the hard wheat, to get it and sell il
without mixture with less desirable
grades, and i'll view of what we have
said. we take occasion to remark, that
we are firmly convinced that it will be
greatly to the interest of every farmer
who may read this, to obtain for next
years seed the hard Fife wheat, and tc
cultivate that variety hereafter.
We say this after thoroughly investi
eating the subject, and in view of thu
best interests of all concerned. Anoth
er important fact in connection Will
this matter is, that in case of heavy
rains during and after harvest, rs oc
CURED last season, the damage to hare
wheat is less than to the soft varieties
We earnestly urge upon all farmer
the Importance OF securing for mex
season, and all future crops, hard Fif'
wheat.