Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1876-09-01
TbeYetmont 4benit.
BRATTLEBoRo:
FRIDAY EVENING, SEPT. 1, 1875.


Of food, il is Of great importance to the pub
lie that they should fully understand the
character of the wheat grown on different
soils and in different ATTITUDES, and also the
difference there is in the style Of milling.
The writer having given his closest at
tention TO the investigation of this subject,
for tho last twenty-five years, feels conf
dent that he can give the public some gen.
eral ideas which may be Of use to them.
My actual experience in buying and mill
ing wheat from 1850 10 1860 gave me
chance TO look into the mechanical part OF
making flour. Since that time my connec'
ton with western mills has enabled me to
keep fully up with all the modern i'm
provements in the manufacturing OF flour,
and by spending portion Of my time ev-
cry year at the mills and in the wheat
growing States, think can safely ven
ture to make statements which may be
considered reliable.
There has been great improvement in
the art OF milling wheat in the last few
years, especially in milling Spring wheat,
hence some Of the whitest flours found in
our market are made from Spring wheat,
yet 1t does not follow that they are the
most profitable for the consumer. In the
last ilrteen years st. Louis flours have
come into great notoriety partially on ac-
count of their superior style of milling but
more particularly on account of the superb
or quality of their wheat. The soil and cli-
mate Of Missouri is just adapted to wheat
raising; the wheat is chalky white in
side the hull it has more strength or body
than is found in wheat grown farther north
or east and on different soils, hence the
flour will produce more bread, besides be-
ing much whittier and better in every par
ticluar. This kind OF wheat is known by
the millers throughout the country and is
always scarce and in good demand, from
the fact that it produces the best and most
reliable -four found in the market. If not
quite as white as Spring "patents" it is
worth more money for family use. The
above refers TO strictly no one. This kind
of wheat cannot be obtained from any 9TH
or section east of the Mississippi river ex-
cept southern Illinois, which is about the
same as Missouri. California produces a
very white dry wheat, but there is very
little strength TO it, yet it is just the wheat
to ship to foreign ports, as it is so extreme
ly white and dry.
Kentucky wheat is usually white but
produces a yellow-whi flour and works
very soft when new. 1t has never become
very popular flour in the eastern market.
Southern Indiana produces fine quality
of wheat and makes a -four almost up to
southern Illinois, yet it is not as strong as
Missouri -four and is not quite a chalk
white, but it comes the nearest to st. Louis
Of any other flour. Ohio and western New
York produce a good substantial wheat,
both white and red, and will rank in quail
ity next to South Indiana.
Michigan produces white winter wheat
also, some that is called amber. 1t makes
a light -four with less body than wheat
grown in other States. 1t will make fail
white loaf, and work easy; that is, it does
not require as much moulding, neither
will 1t make as much bread as a southern
-four. 1t ranks next to Ohio and western
Now York, and at the present low price il
is fair flour 10 buy for family use, if it is
made from their best No. wheat, and
milled as it should be. This season the
harvest weather was more favorable thar
last year, especially in Missouri where the
crop is fine in quality and quantity.
Prices for best St. Louis range in Boston
and New York from $7.25 to $7.75 in car lott
delivered, which is the ruling price here
The farmers hold their best wheat in Mis-
souri, at S1.1O to Sl.2O; freight per barre
from st. Louis to this point is now so els
Medium grades of st. Louis brands arr
worth from so cents to S1.0O less than thu
favorite brands. White Michigan whea
is worth from $1.05 to $1.15 in Michigan
making the best grades worth from $3.50
to S5.75 at the country mills; freight from
the interior of the State is from 60 cts. Il
20 cts. per barrel TO this point, making thu
-four cost, laid down here lin car lots
S6.40 to 1910.
Spring wheat which is grown mostly il
Minnesota, Iowa and Wisconsin, is hare
fiinty wheat, and, until within few year
the Spring wheat -four was considered yer,
inferior, and seldom found its way VI
among first class flour. Since the intro
duction OF the patent process, small per
centage of very white and beautiful flou
is obtained from 1t by the new process
yet it is the nature of Spring wheat t.
work tough and dark when ground in tn
old way. By the new process the wheat /
ground slow and high, which makes
large proportion Of the wheat into what th
millers call middlings; at the same time
portion of the wheat is Toured down and /
run off by itself and put up for common
or what is called "straight grade" TIL
middlings or coarse part, after bein
separated from the fine and also from th
bran are run through series of screen
with revolving brushes attached and in
closed in tight case or chest into whic
compressed air is introduced, forming
powerful upward current which remove
all of the impurities while the screen an
brushes are in motion. This purifies tn
middlings completely, and when run on
they have the appearance of farina o
broken rice. They are then ground owe
in fine dressed burr, great care being tax
en- to keep the -four sharp, each particle c
-four being body by itself; it is the
bolted over and portion of it is taken fo
the best grade. The quality depends niue
upon the quantity of wheat used and th
PeIcohIaSo vi hour ironl tho WHEAT LII
process makes what is called patent c
Haxall -four. AS this flour is made up {
round particles, each particle or kernel {
flour when brought in contact with IL
wettlng expands and rises in half the tim
that it takes to raise -four made in the oil
way. This fact should be we'll understoo
by those who use this kind of flour. Whe
properly treated 1t will produce the whites
bread and rolls of any flour, but for pastr
1t is not desirable. This -four can be mad
most perfectly from hard fiinty wheat. as