Press and daily Dakotaian. (Yankton, Dakota Territory [S.D.]) 1880-1889, 1888-03-28
9ailg grsss and 9akotaiaa
WHEAT
The Dakota crown the Best in the
Whole Earth.

The Dakota Grown the Best in the
Whole Earth.
Watertown Pablo Opinion: Wheat
ia Dakota's principal agricui.
tural product, and will undoubtedly
ever remain her chief staple, owing to
the extremely favorable conditions
which prevail within tbs territory for
raising the best quality OF wheat at the
lowest possible cost per bushel. The
repoft CT the bureau of chemistry OF the
United States department. OF agriculture,
1884, CONTAINS the result OF sn analysis
OF 2,579 specimens of wheat, among
which were included samples from
every state of the union, and many
foreign countries.
The chemist says that the determine
tion of the albuminoids, in connection
with the size and condition OF the wheat,
settle, 80 far as q chemical and physical
examination can succeed, the peouliari-
ties and relative values OF the samples
submitted. The result of the analysis
is to establish the fact by national in
yestigation that in the two most import
ant desiderats, dryness and richness in
Albuminoids, Dakota wheat ranks the
best OF any grown Oh Americas soil, and
probably averages the best Of all the
world.
The average percentage of albuminoids
and British America, is l2.15. In Da-
kota the average percentage is IA. 95.
leading every state and territory.
The average percentage OF dryness of
the wheatH of the United States and
pxsksoh A pnarino ia IN Ia Tn the roaDaot
Dekota also leads every competitor with
IN average percentage of only 8,84 of
water in the composition OK wheat grown
on her aoiI.
Commenting on the results Of this in
vestigation the chemist says: AS will
be seen, the Dakota specimens are ALI
extremely rich in albumincids; one con-
tanning a. high AZ 1903 per cent, which
is the richest specimen ever analysed in
the United States"
Regarding -four, the chemist has this
to say of the result of an exhaustive an
alysis of samples submitted from the
various milling centera of the country:
The eastern flour is poorer in nitrogen
and gluten than any of the others. In
fact the hours follow closely the compo-
sitlon of the wheat which had been ex'
amined from the same parts OF the ooun.
try. Dakota makes q -four richer than
any other, in gluten in the same way
that ii produces q wheat OF that descrip.
ton. The average of these northwest.
ern spring wheat fours' is high, and II
compsrison with the rest of the country
they are the richest which have been
analysed. The hard wheats OF the north
west have furnished the country with q
finer -four than IL has before possessed
and in tie baking expsriments, the bread
made from theae hours excelied al
others In quality"
These experiments, carried on by au.
thority of the national government, es
tablish two facts:
First. That q bushel OF Dakota wheat
wilt mshks mere bread than che SAME
quantity of wheat raised in any othel
state or territory OF the union.
Second. That the bread made from
Dakots wheat -four contains more clutter
and other Of che materials which nourisl
and build mp the human body, thar
bread made from any other brand.
Dakota's soil not only produces th,
finest wheat 10 the world, worth from
five TO ten cents more . bushel than Oh
best grsde OK other markets. but it j
raised at the lowest possible cost OF pro
I6UNfj1n