Telegram-herald., 1889-11-13

ulufE tuu taaa.E n.a
i.tfe A r f Ala HU tn
kaon aan aHa aar
l1 Weusa aaRt AZ oe aIl..ra
l Noata lse NH u.al
B .-l stsa g. k.la -al 81.
a.Il Is Woa4- tAA. = a- u 81 tk
tne
caps. aaaH sE.a tlat IFlrr ltIfe res-
NurAIn- against ts. -atl sH. la
Nt> AAti attaH 81. tt.It
lte ea ta. tN.l
iat 90 t hA t a
Hta t| H tAN
a.-l- Hl all taN
art naik l laf.au Ia, se
Ne olatf sHaa Uaa- l-
ri-t ae-itt taat ~ $3.50
ilattl Nl tA tit HH
sa.t a AtE tn q a-.tt na. cl
l.-aA Aai f a-l e Soar Aaa
aaii hasat.s oi nHtt
~. - iiaa. Ntu -l il. h.aFe a.a
ana Aas su. tn iafull, st
ia1iN lof poih slats ui tat at
i-t til siatl.st afIaai ta. i..t.fs U-.s
- SAG iu.e aalt llAf Ae aFll
al autlt Nfu-1 nt ctAe un lN Ne
Weglt Ah,n tt>tca- lle urged Df.
t4rul- fs O. haiio mills. saN iaHl tHr
county aue rgu iNen tnDaie.lfes CD
ntet combinations Nlll railt. -.li u.l>.
-. 3. Brown it.ne called iUl. Ae re.ll
taN fal.oH Hg paptf
West Al.hI1al Farmers Cub-ol
your KIND mf an o. explain N.N
we, - IulI .tIs, 8Ic liaIa.ua uuat lug
wheat, instead of grinding. as Ne -.
O. do, ald omY giving tuIftg-ela pounds
of flour o. t0e hasatl as
aEa.usi forty pounds several years al.t.
p.o ask you o. step llaek with us twenty
years. and SIC ma al that tmf. Iu .iIr
rails. Thai seI af scales. a run ~
stone. q shutter and one h.Ii.ne rs.
twenty feet long. Nlih waiter Nhc.
sufficient o. l.Rt lf ulsB.r motion. ..n.
stIated Mlilors oulht for ma k..e
good -four. iu those dat. u. .4.
choice WhIte wheat taat tul farmers
brought All. thliolEllN cleaned ,t....-
lng, a. .t was taken from t.nf ha-.,
from siNtN % sAtNtNo pounds o. tle
measured busAtl. and Wal tLls m Nt
were able o. make forty pounds 81
-four from hushcl az tnaI knd IT
wheat after taking out our iol ou oue-
tenth. II you remember. in those DAYS
we used o. get some Med ltrautan
wheat, known DOW a. Long CHERRY. lrem
that class VI wheat. which wac very
good for the quality. hut harder ~
flour. % running more 10 middlncs. Ne
used 10 make ihlrty-siX % th.riy-seyen
pounds Oi Hour a. the bushtI. and Re
pald D cents per bushel less for ID than
We old for tle white wheat. for tht rca-
son that Il would not make as much
nor as good -four. hut from The white
wheat known a. the ~0uld's variety. we
were able 90 make as good quality 0f
-four a. We are making today. Now
the Mediterranean wheat ~ the most
valuable % us, 0n account q is
strength and thc amount 81 mddlugs
II viii produce, thus enabling us 10
make more patent flour from lt. and
we Oftentlmes pay more for il than
for the same grade Of white wheat
"NOw let us follow the gradual degen-
Grafton IN The quality Of our wheat
since those days - the present time.
and We hnd today that successful
miller j. Obliged 10 run on an entirely
different system ~ milling. The farmer
brings u today wheat from the tnresn-
er separator, dul ana ail, and expects
Us 10 give him the best Hour that can
be made We nave found hy efpefi-
mentng tnat iAe wheat before gong
INTO hour must pe cleaned, and instead
OF running il through one cleaning na-
chlne we are onligca T. run % through
hFS' ana some mus az nleh a. e.gnt
olheIent cloan,rs before tne wheat ls
prepared loI lhc Iol' ana instead ~
running through a stone once, and
preparing IL 10 Toe DOTTED on TIE one
reel, We are obl ged - run IL through
I'VE Tunes, ana through Twelve. af least.