The Corvallis gazette. [volume] (Corvallis, Or.) 1862-1899, 1882-02-04
SOME FA6Ts CONCERNING WHEAT.
Oregon Red Wheat VIII Make Good Mar
ketable Fl0ur-An Important Ar
ticle ON This SUbjcet.

| interesting article OH Red Wheat,
| which shows conclusively that the
best flour is made from it, and cites
the authorities from the leading
millers in the United States. We
reproduce the letter below in full:
October, 1881, [ wrote letter to
Minneapolis, Minnesota, asking for
information as to the varieties of
wheat used; raised and ground in
that State, famous throughout the
world for its swhcat and superior flour.
The answers to my letter and qnes-
tions came back printed in the Far
mer's Union and MINNEAPOLIS Trib-
une, dated November 3, 1881, and
hereare n few extracts froc the ans
wers, which may interest the farmers,
merchants and Nillers of Oregon:
''ln reply, we would say that our
Minneapolis millers make their best
flour from variety Of wheat known
as the Scotch Life,' which is hard,
red Spring wheat. In fact, it. is the
only va iety that can be used to
profit. Of all the Spring varie-
ties of wheat known in Mime
S 'ta, there is only one that is white.
which is the white Fife, AMI that
originated near this city. Of its
merits we are not advised, from the
fact that it is, comparatively speak
ing, q new wheat. The Odessa, Lost
Nation, Siberian and Rio Grande are
all varieties, but none of them are
equal to the Scotch Fife in the pro-
duet of flour OF superior quality.
1t matters not whether Fall or Spring
wheat, the red is worth the most in
all oar markets, AMI brings more
money in Chicago. Milwaukee, New
York and all markets than the white
varieties, because it makes better
flour and more of it. We should
say, however, that this has not
always been so, but since the latter
improvements have been introduced
into our mills, the red varieties are
the faVorites of all classes, the.
millers, the. consumers, the ware
honseman, the speculator,> the baker,
and last though not least, our good
wives, who are always fond, as we'll
as proud OF, good, light, white, heal
thy bread. We would by all means
advise him as we'll rs the farmers of
Oregon, to Immediately Introduce
the Scotch Fife. They will probably
find it superior to all other varieties,
and as we are pretty certain that
the Northern Parific Railroad will
be completed during the next three
or four years, they will find ready
market for their wheat. We do not
know that it would pay Ito transport
wheat so far by rail to our Minneapo-
lis mills, but it will pay the enter
prising millers Of, Oregon to trans
port flour madesfrom Scotch Fife to
the remotest parts Of the earth, as
our Minneapolis millers do to-day.
and thew make money by doing. so,.
especially when the -four is4Idailet
from Scotch Fife wheat. 1t, will
affordthe Farmers Unionand week
ly.Tri6ane much pleasure to forward
thesinterests of the farmers of Ore
gon in every particular in regard
to this all important matter of rats-
ing the best varieties of wheat.
I was induced to write letter, to
which the above extracts are an an
swer in part, by the fact that some,
and lido not know how many, of onr
Oregon warehousemen refuse to store
red wheat in thier warehouse; and be-
cause some of our Oregon mifiers say
red wheat does not or will not make
good white flour, and because I have
been informed that our shippers will
not buy it at all, and because some of
our wheat raisers, who were probably
confined to corr bread in youth, assert
that red wheat cannot make white
-four.
Acting partly in self-defense, and
feeling determined to expose what I !
belived, aye, what I knew to be a faE
lacy, Isent to headquarters for infor-
matisn, and the above extracts clinch
conclvsively one ofthe. numerous fall
lacies,which has gone for years all
most unquestioned in Oregon. Now,
there are other questions to be an
swered at home-in Oregon mean.
There are thousands Of bushels of
red wheat ground in Lane county
b.