The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1904-11-11
WHEAT AND LIVE STOCK COUNTRY
North Eakota Csr-as Arr III. Rcsl Grown III American Soil
Stcck Raising Industry and It's Development

Eostl, Dakota has an area of 74,312
square miles. One-eighteenth of this
vast domain was granted by congress
to the state for the support of its pub
lie schools. This would amount to
about A,,13O square miles. None ofthis
land can be sold for less. than $40 an
acre, and that already sold, princi-
pally In the Red River valley, has
brought an average of over $40 per
acre. The income from the sale be-
comes permanent school fund.
Dakota Wheat the Best.
In two of the most important fea-
lures, dryness and richness in alumni
ODDS, Dakota wheat ranks the best of
any grown in American soil, according
to the report of the bureau of chemis-
try Of the United States department of
agriculture.
In 1884 the bureau made an analy-
sis Of 2,759 samples of wheat, includ-
ing samples from every state in the
Union and from many foreign coun-.
tries. The report of the analysis which
makes the above showing goes on to
say that "the North Dakota samples
are all rich In albuminoids. one con-
tanning as high as 1873 per cent, which
is the richest ever analysed in the
United States" *
These experiments by the national
government prove that buShel of
North Dakota wheat will make more
bread than the same quantity of wheat
raised in any other section of the
United States, and that the bread
made from our wheat flour contains
more gluten and other of the materials
which nurse and build up the human
body than bread made from any other
kind. The average per cent of albu-
1ninoids in the wheat of all the United
States and British America is 1915.
The average in Dakota is 1895, lead
ing every state and territory.
Dakota also leads every competitor
with an average per centage of only
S.84 of water in the composition of
wheat grown on her soil. At the pres
ont time Grand Forks and the other
Red River counties produce very
large proportion of the wheat crop of
North Dakota, but the wheat belt is
gradually extending westward.
Macaroni or Durum.
Macaroni wheat is a comparatively
new product in North Dakota. but it
is estimated that about 100000 bush
els of this variety was raised in the
state last year. Its success has been
demonstrated by it's cultivation on a
smaller scale in various sections of the
state for several years. The yield is
more than the Scotch varieties, but
one drawback thus far is the fact that
the mills have not the machinery
adapted to grinding this peculiar
wheat, and as a result it has not been
in sufficient demand to maintain the
price where it should &c.
This difficulty is being removed,
however, and many mills are being
put in shape for grinding seminole
flour, as the flour required in making
macaroni is called. A slight modifica-
ton of the ordinary flour grinding ma
chinery is required. The grinding is
not SO fine and moisture is needed
during the grinding process. There
are now about fifty macaroni factories
in the United States and the number
is steadily increasing.
NJ. A. Carleton of the department of
agriculture says that while the pros
poets are very good for foreign mar
l1et that would use all of this wheat
the Dakotas can produce for years to
come, an excellent market is also be-
ing developed in our own macaroni
factories. He also says that all i'm
Is1ted macaroni must of necessity
have lost large per cent of its fla
vor, and as the homemade products
have in the past been largely made
from the common wheat, the majority
Of American people have never really
tasted the very best macaroni
The Roller Mill, trade paper, says
editorially that when the American
people have once, tasted of American
macaroni. fresh made from fresh mill
ed American macaroni wheat, they
will prefer it to any other. It's nutty
flavor will be revelation to them.
Heretofore they have had to be con-
tent with either the imported maca.
roni, which has been deteriorating for
weeks in transit and in store before
reaching the consumer, or with maca-
roni made. in this country from oun-
suitable ordinary bread wheats.
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