The weekly tribune. [volume] (Great Falls, Mont.) 1891-1894, 1892-04-16
GREAT FALLS flour.
The Wheat It is Made From and It's
superior Quality.

The Wheat II is Made From and Its
superior Quality.
To begin with this notice is not an
advertisement IT it were it would
simply read: Those who desire a first
class article of flour should not fail to
purchase the Diamond brand. manu-
featured at the Cataract mill in this
city. Satisfaction guaranteed" But as
we propose to talk about the wheat
raised in the vicinity of Great Falls and
the flour made from it the reader will be
pardoned if he or she skip the lines IN
quotation marks above.
A TRIBUNE representative met MIR.
Wilcox, of the Cataract Mill company,
yesterday and asked the gentleman a
few questions. the answers to which may
be of interest to our surrounding farm
ers and to those who don't know where
to get the best flour made on Gods
green earth.
'Mr. Wilcox. said the Faber pusher.
lit has been stated that hard wheat, or
as it is known, Scotch fife wheat. deteri-
oates when the seed is not charged from
one locality to another at each seeding.
Is this so?
II can't say that Il is" answered the
gentleman. ave have been manufactur-
ing flour from Montana grown Scotch
fife wheat for four years, and we are
making better flour this year than We
did last year, ard made a better article
last year than we did the preceding one.
This fact leads me to believe that as the
wheat becomes acclimated the better
flour it makes. Still much of the wheat
from which u flour is made was raised
last year from seed shipped into the
state from Minnesota. My experience
with our home grown wheat would lead
me to advise farmers to exchange seed
with those %cultivating IA soil somewhat
different in character from their own"
LAS for Montana wheat de%teriorating
in quality unGer tho conditions of our
soil and climate there is no reasonable
grounds for the belief. We can raise as
good No. / hard wheat IN northern
Montana as is raised in North Dakota or
Minnesota. 1t may not contain quite as
much gluten as the Dakota and Min
iOsotu "itot put "but iuCNc III tiih'
it makes up in other essential qualities
"Well," said a listener. Il don't know
much about the several properties which
90 to make up good wheat or good flour,
but | do know that | have used in my
family the crack flour of California for
eighteen years and the best of Pillsburry's
Minneapolis flour. and the tiptop brands
of Grand Forks while living in this state.
but | never found Il flour that made
whittier biscuit or bread than Mrs. Re
porter makes out of the Diamond brand
of the Cataract mill right here in Great
Falls. Ii this -four is made ont Of No.
bard wheat then Ill put up my last dol.
lar that Great Falls land will become as
famous for its -four as it now is for its
great outlying mines of gold and silver
and coal. and as it If for lis magnificent
water power. You can stick Il Whole pa
per of pins right there. There is snur
thing in the soil and climate Of northern
Montana that produce marvellous results.
They are not seen in II flour alone. but
in our bccyes aud wool both Of the latter
ranking first in eastern markets. Truly
this is u great country.
Andrew Carnegie is worth S:,l!"oAp'
but II line of Dress Goods will do you
more good than his money. 10y buying OF
us you will save money. Joe Conrad.