The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-09-15
not A FAIR TEST
Prof. zintheo critioizes the North
western Miller's Macaroni
Flour Investigation.
He Says AM Inferior Grade Was Com
pared With the Best Spring
Wheat.

Professor G. ]. Zintheo, late Of the
North Dakota agricultural college, Is not
pat all satisfied with the Northwestern
Mtller's tests of macaroni wheat flour.
He says the -four used and compared
with the best ordinary spring wheat
hour was an inferior grade Of macaroni
flour. Writing from Ames, Iowa, where
ne Is now professor of farm mechanics
IN the Iowa agricultural college, Profess
sor Zintheo says:
Noticing In your issue of the 10th inst the re-
port OF the Northwestern Miller on its expert
test OF macaroni -four for bread making pur-
poses, feel that all the facts in the case have
not been stated.
The writer happens to know. that the -four
used BY the experts for this test obtained
Dy the Northwestern Miller from the Russell
Miller Milling company Of jamestown, N. D.,
from the very first lot Of macaroni -four ever
made by that mill. The report sent by the mill.
Ing company to the Northwt stern Miller was to
the effect that they did not have very good sue
cess in making -four out of macaront wheat, that
they were unable to collect the so-called by
products and secondary grades of -four which
are usually obtained from grinding wheat The
natural conclusion must be that on account Of
lack OF experience In manufacturing macaroni
wheat into -four the patent macaroni -four sent
to the Northwestern Miller was not the best
grade OF patent macaroni -four obtainable, and
IT should therefore not be compared with the
highest grade of spring wheat flour.
The Farmers Mill and Grain company Of Mil
nor, NJ D., has been grinding macaroni wheat
exclusively for the last two years. They re-
port that at first they did not have the best
results With the grinding Of macaroni wheat, but
That now, after learning how to temper the
wheat, they report that not only Is their patent
hour OF a very high grade, but that the
ondary grades yield as we'll as the spring varie-
ties of wheat. From these facts it would seem
that the millers who furnished the macaroni
Hour for the test had good deal to learn about
the manufacture Of this kind Of -four. Further
more, 1t Is q rather unwarranted sta tenient for
these experts to say that the macaroni flour
first patent macaroni -four when this was per-
haps the hrst lnacaroni flour they ever saw.
Standards are obtained only by comparison.
Having no other grades of macaroni flour to
compare it with how did they know that they
had the very best macaroni -four?
The writer had talk with the manager of
the Russell Miller Milling company Of jamestown
out Of macaroni wheat. He said then he did not
know how the experiment would turn out, but
| that he was opposed to grinding macaroni wheat
into -four.
Was ever a firm. manifesting such spirit,
known to make 1.-THE highest grade that could
be produced In any other line? If not, why
should they be in this case?
From these facts it would seem that the test
made by the experts is practically valueless.
Certainly the statements which have alrea dy
| appeared in The 10 a from such prac-
tical people as the Regain Bakery company, the
Palace and Vienna bakeries of Fargo, N. D., and
the Farmers Mill and Grain company of Minor,
used the bread is far greater Endorsement of
| the qualities Of macaroni -four. These state
ments are certainly stronger proofs of the mer-
its Of the flour than the reports of this If.
| regular test conducted In some cases by preju-
diced experts. C. j. Zintheo,