Frostburg mining journal. [volume] (Frostburg, Md.) 1871-1913, 1898-08-06
",JOhnSOn'S Best"


fected soon after he commenced mill
ing. He had already become CON
WINGED that iron rolls are far superior
to the rough surfaced burrs-that the
separation of the bran from the flour
Is easier and more complete after crush
ing than grinding.
Much to his own and the regret of
the friends to whom he communicated
his views. he did not, however. carry
them into effect. But he was the
reader to adopt the idea when the
first intelligence of its development
and success reached him.
After Mr.. Johnson had gotten his
roller mill in operation he at once ac-
cumulated a considerable stock of
flour, not experimenting any difficulty
in obtaining sale for it, But in this
he found, as thousands before him
have done, that people take hold of
new processes slowly. This difficulty
was reinforced by representatives of
parties unknown who held with great
pertinacity that ROLLER mills would
not make good -four, especially of
Southern wheat" He sent out his
travellers, but they returned orderless.
Finally he went himself-first to Frost
burg, where, among others, he saw the
Hitchins Bros. To these gentlemen he
made an elaborate statement of the
modus opermndi of making and the excel
lencies thus obtained of the newborn
"Johnson's Best" flour. They gave
him large order. Thence other mer-
chants fell into line. By this time he
had become additionally exhilarated by
Frostburg air to degree that inspired
him to take the next train to Lonacon-
ing, where the Frostburg example was
numerously followed. after that
says Col. johnson, ~ had no trouble"
The conclusion of this historical
sketch is-that "Johnson's Best" is
the established standard flour, the
flour whose quality practically sells
itself, not only in a local way, but it
goes far from home. The JOURNAL
has before it a letter from lowering &
Co., Rio de Janeiro, Brazil. in which
an invoice Of $50 barrels of John
sons Best -four" is acknowledged, and
the following report is made of it:
"Johnson's Best" is holding its own in our
market, is quite favorite with our bakers
and we can promise you that it will continue
to rank with the best
A slight fault was found by Messrs.
lowering in the fact that "nearly every
shipment on arrival is lumpy, more or
less" but Col. johnson thinks that in
really good, conscientiously. made flour
this is unavoidable. The fact that it is
packed for trans-tropical shipment in
smaller barrels than are used here,
and that it passes through varying de-
grees of humidity on the ocean and
the intense heat of the equatorial belt
tends to disturb the normal conditions
of articles like flour, and, therefore,
the transitions manifest themselves in
lumpiness without at all affecting the
quality of the article.
Messrs. lowering, continuing, say
in support of this explanation
The flour is perfectly sweet and otherwise
sound. The bakers as rule do not object to
the Jumps, as the flour is of good white color
and strong, taking more water than almost
any other brand,
AS sellers the lowering Co. mani
testify believe there is great deal in
"looks'-from the market standpoint,
and yet it is likely Col. Johnson's con-
tention is the correct one-that "a
flour of inferior quality will stand
shipment across the equator far better
than the superior article"
Several months ago John w. Will
liams, of Philadelphia. sojourning at
Deer Park, became enamored of some
bread made of "Johnson's Best" and
at once ordered five barrels-one sent
to himself and each of four other
friends. Not long after Col. Johnson
received the following acknowledge
ment:
Everyone who tastes bread made of your
Hour remarks it and it makes the cook happy
Therefore for e,eJu l.e0Soa 7 lilo
The JOURNAL has on a former oc-
caslon made some comments upon the
excellency of "Johnson's Best" max
ing a similar pleasure almost super
tiuous now, especially as it is able to
lay before its readers letter written
by DR.. A. J. Gray for recent issue of
the American Journal Of Health. The
author is a physician of the highest
standing, and it will be seen that be-
sides commencing "Johnson's Best"
he tenders several health hints of value
to all consumers of prepared food
supplies. Under the heading of ''The
Evils Inflicted by Inferior Flour he
writes:
The series OF articles upon food adulteration
which have appeared in these columns, and
which are being republished by the news
papers throughout the land have served to
impress upon the people the great necessity
of care in the selection of articles which 90
upon their tables, for upon the quality of
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