The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1898-02-27
GROWN BY THE JESU|TS
Wheat Raised in Montana Fifty
Years Ago.
THE BIG MILLS AT BONNER
Many Difficulties Encountered and Over
Come-The Best Wheat in the
World Should Be Raised In
the Bitter Root Valley.

in Western Montana The Jesuit mis-
sionaries who came to the Bitter Root
valley with Father DeSmet brought
with them some seed wheat, which
they planted near the old mission, and
since then this grain has been a regu-
lar crop in these valleys. Small mills
for years ground the grain into flour.
and the farmer produced what was
necessary for the local consumption
only. Later, when 1t was demonstrated
that the wheat grown in these valleys
was of unusually good quality, and
when the railroads furnished means Of
transportation the growers found q
market for their grain In Washington,
where large mills had been built. Then
the big mills at Bonner were built and
the farmers were provided with a local
market for their grain. The history of
the early years of the existence of this
mill and of the difficulties that present
ed themselves were aptly put in con-
versation which a Standard reporter
had the other day with Superintendent
Peplow of the Bonner mills. Among
other things Mr.. Peplow said
When the mill was first started the
farmers seemed anxious TO raise wheat
for that market. They were willing to
sell us what they had, but thought that
we ought 10 TAKE Whatever lIlts
brought regardless of the quality. They
considered that we knew nothing about
the grade of wheat that was necessary
for the successful operation of the mill
and believed that they knew what was
best Then, too, there was the other
dihlculty of demonstrating to the con-
sumers that good grade OF flour could
be produced here The people had be-
come accustomed to certain grades of
flour before there was any produced
here, and it required a great deal of
patience and a great deal of free flour
to convince them that there was good
flour made here. This opinion still
stands in the way of the successful OPP
GRAFTON of our mills. We are doing well
now but we could do better If we could
only get the people to give the flour
fair trial. Our flour is as good as any
and better than much that Is used here
but the prejudice that exists against
home productions is hard to overcome.
There is, perhaps. some reason for this
prejudice, and if there is Ii is the far
mers who are to blame for 1t.
MANY of the farmers are now rails
ing the same grade of wheat that they
were producing 10 years ago, and are
so stubborn that they are not willing
to change, despite the experience of
those who have improved the quality
of their product and have received an
improved price for it. 1t may be-we
will grant that IL is so-that the Hour
| made from this old time wheat is as
good as any. 1t is not, but for the sake
| of argument, we will say that it is.
Even SO, 1t lis easier to raise IA grade of
wheat that will make the kind of flour
that the people want than to educate
the people to u new grade of Hour.
Now, for the farmer to meet ouey&4e
competition II is necessary for him to
study the situation and to raise what
is wanted. Many farmers who COM
plain of the low price that they receive
for their wheat do not stop to think
that they alone are to blame, for they
raise an undesirable article.
Another factor that operates
against the price with some of the To-
cal farmers is the fact that they make
no effort to keep their wheat clean. The
land must be fallowed and purified, In
some cases the farmers keep on using
the land year after year till the grain
contains such a large amount of waste
that 1t is hardly worth while handling
IL. Somebody has to pay the freight on
this waste, and it is certain that the
mill is not going to do ii.
There is no doubt that the mill man
is the best judge Of the quality of grain
that is most desirable. He is in a po-
sition to know what kind of flour is
wanted and from that to tell what
grade of wheat is most desirable. Ever
since the mills at Bonner were started
we have been talking to the farmers on
this line. In some cases they have
taken our advice and are getting good
prices for their wheat. The French
town valley now produces the best
wheat that is grown here, and that is
equivalent to saying that it is as good
as any in the world. The farmers there
have followed the suggestions of the
miller and are now profiting by 1t. At
Plains many of the farmers have fallen
into line, and that valley Is not far be-
hind the Frenchtown district. In the
latter district this year the farmers
produced wheat that cannot be ex-
celled anywhere in the world. They
raised about 10000, for which they re-
ceived Is cents a bushel at the ranch
on account of the excellent quality We
can afford to pay a good price here for
good grain. as we have the protection
of freight in the sale of our flour.
I'm the Bitter Root valley where the
best wheat in the world ought TO be
raised. the farmers are away behind
and are not keeping up with the pro-
cession. They are in many instances
raising the same grade of wheat that
SO years ago. If they would follow the
market and raise the wheat that is
wanted they could get as good a price
as anybody. The best hard wheat can
be grown in the Bitter Root valley if
the farmers will take hold of the mat
ter and study il little, They must
follow the market or they must quit.
That is all there Is To IL. They should
not try 10 compete with the soft wheat
Of Washington. They should get in and
produce Al hard wheat and command
the top price of the market.
ITO have Hour mill In any farming
locality certainly enhances the value of
the land in that section. as il provides
ready market for the grain If the
farmers are willing to use little sense
In their business matters. In round
figures. q hushei of wheat represents 40
pounds Of flour Every sack of flour
that Is imported means more than a
hushel of wheat and means that much
money sent away To other districts that
might as well be kept al home. The
"A average nTfaa wa haEn maid far