Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1903-11-06
MAcARoNl WHEAT.
Government cereaiist Thinks North
western Farmers Have no Reason
to be Discouraged.

to be Discouraged.
An important letter on the maca-
roni wheat situation has been receiv-
ed by Prof. f. c. Chilcott. a%gricultur-
list of the experiment station of the
South Dakota agricultural college,
from Nj. A.. Carleton. cerealist OF the
United States department of agricul-
ture. who this fall made an Official
tour of the Northwest, studying agrl-
cultural conditions. The information
contained in the letter will be OF in
terest to the farmers of every state
which is adapted TO the production
of macaroni wheat. Prof. Carleton
writes:
Il should like very much If you
would help us to make it understood
among the farmers in the Dakotas
That they are not being nearly so
badly treated in the matter OF prices
for macaroni wheat as they have I'M
agined. | find that the maraconi wheat
never has sold in Minneapolis and Du-
luth at a price that would be more
Ian about 10 cents, on he outside,
below No. l northern, calculating
prices on an export basis.
The price of No. l northern. par
ticularly in Minneapolis, it is well
known TO grain handlers. has been
simply an inflated figure. as much as
10 cents or more above the normal;
that is. above what it could possibly
be sold at if exported to Europe.
The reason is that there has beer
such an unusual demand at the mills
on account of the scarcity OF the
grain. Macaroni wheat, on the other
hand. is being sold on an export basis.
Besides, any new crop must be under
stood to bring a price considerably
lower than the standard crops until
it becomes thoroughly familiar to the
dealer and consumer.
Under these circumstances | think
the price of macarOni wheat has held
up remarkably well: in fact, the farm
ers would be justified in taking even
a lower price than they are now get
ting, and if we were to export much
of the wheat this would really have
to be done, because the present price
in Duluth will admit of very little ex-
port at present, in face of the unusual
ly low foreign prices. This is princi-
pally due to the very large production
of Russian wheat this year. a good
part Of which, you know, is macaroni
wheat, and Russian production con-
trolls the worlds prices for macaroni
wheat at present.
Besides all this it should be kept
in mind always that the macaroni
wheat has no comparison with other
wheats as to price. 1t is an entirely
Independent crop, standing upon its
own merits, as to supply and demand,
for the price it may bring. Hence if
the ordinary wheat goes up 8 or 10
cents it does not follow by any means
that the price of macaroni wheat
should advance proportionately. On
the other hand, prices in M~arseilles,
France, show that macaroni wheat
may increase in price when other
wheat will remain the same, or even
decrease in price.
Another consideration of import
ance is that the present years crop
SO far as l have seen samples of it
is a very inferior one. This is unfor-
tunate, but it is the only %discourag-
ing feature in the prospects of this
wheat as we shall this year make oul
first export shipments, and our repu-
tation in foreign markets will have
to be made largely by this years crop
Aside from this one feature, the stu.
alton on the whole, to me, is very en-
COuI dSluS.
The public has yet to learn the val
lie Of macaroni flour for bread. Man!
vino have tried it prefer it to ordin
airy -four. In the opinion of thos'
who have investigated, if it were
placed on sale where other flours ar
sold, it would come at once in gener
al use. Another drawback which /
to be overcome is the prejudic
against 1t on the part Of the averag
miller. They have not yet learne
how to handle macaroni wheat sue
cessfully. Being harder than ordinar
h.nds, it requires more power. and
/ some cases additional equipment, an
t many millers refuse to take it in o
this account and are doing what the
can to discourage the industry. How
ever, many progressive millers recoe
nize that this new wheat has come
stay, and are adjusting themselve
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