Morris tribune., 1908-11-14

lean foodstufs, yet 1t is also true tfal
sentiment and conditions are fayora
BILE to some extension OF trade. The
imports of American flour have come
from a few mills. Hard wheat -four is
most largely imported. Much soft
wheat -four is used, this being almost
wholly Of home production. While
our -four trade with other countries
has fallen off in recent years, the re
verse is the case in Denmark, which
took, in 1907, more -four from Amer
fca than from any other country, and
bought more in 1907 than in 1906, the
quantity purchased being more than
twice that in 1908, 1904 or 1905, the
amount for 1905 equaling about 100000
barrels" Mr.. Davis says that there
are fine harbor facilities at Copen-
hagen, which has facilities for land,
ing, storing and handling imports
or the interior Large steamships can
get to the docks without inconveni-
ence. The matter Of distribution from
Copenhagen, by barges and small
craft, to all ports on thu Baltic and
North seas, is covered fully. sailings
being frequent to all ports. The re.
port says that the mainland part of
Denmark and some Of the islands are
well supplied with railroads, most of
which are under government control.
0rs1rN LOTT Of fnp
are practically as low as by steamship
and barges. The local milling indus.
try is represented by about thirty
-four mills ranging from 800 to 1,O0G
barrels daily capacity, besides 5000
small mills, the majority of which are
driven by wind or water and are not
used for making much -four, but are
mostly used for crushing grains fol
feeding purposes. Nearly, if not all
the larger mills grind rye as well as
wheat. They are generally modern in
build and equipment, steampower be
ing used in the case of the larger mer-
chant mills. The export Danish busi-
ness has fallen off recently, owing to
competition with America, England
and principally Germany. 1.-TWO
classes of flour seem to be the rule in
Denmark -four production, designated
as bakers and household" says Mr..
Davis. ''The bakers as ordinarily
made is a classification of the various
grades made from a blend of about 20
per cent of hard foreign wheat and 80
per cent of the soft Danish wheat
The household -four is made of a
blend, say, of 10 per cent of hard
wheat with 80 per cent of home grown
or German or other soft wheat, and
the flour is practically straight run,
not more than 3 to per cent of low
grade being taken out. In Denmark,
as in Germany, the figures used by the
millers themselves in designating
grade percentages are based on the
flour extraction of Is per cent Of the
weight of the wheat. Thus patent
termed 60 per cent here is virtually
what would be known as a 80 per cent
in the United States, since the millers
in America generally base upon 100
per cent as representing the entire ex-.
traction of -four from the wheat. which
there, as in Europe, is in practice
around Y to IS per cent. A consid-
erable trade exists for hard wheat
-four with the Danish merchant mills.
Some blend it with the home product
in the process of milling, while others
buy it for distribution to their trade.
The bakers producing the highest
class of goods must have American
-four to give them the peculiar COM
bination Of strength and color not pos
sessed by the home mills. although the
latter are making good goods of the
blended kinds to which they are lim-
tied Bleaching of -four is not done
to any extent by mills of Denmark.
/ am of the opinion that in Denmark.
as in certain sections of Great Britain,
American blended -four might be mar
keted to a considerable extent as
against the home milled fours of like
description. The household variety
could be met in quality by our soft
wheat mills and l think also in price
as the season advances and home sup
plies in Denmark become relatively
dearer."
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