Omaha daily bee., 1909-04-18

barrels a day. These will lead to the
establishment of other mills here. sooner
or later, for Nebraska wheat has the
merit. Minneapolis and other northern
millers long ago realized this. and for
years they have been buying the Nebraska
winter wheat to mix heavily with their
spring wheats. the mixture producing a
flour for which Minnesota wheat has been
getting all the credit.
When durum wheat comes to its own I'm
popular favor, as 1t must in time, because
or its inherent strength as a basis for prob
ably the strongest natural flour, Nebraska
Will be right there with a large quantity
OF the best durum grown. This wheat IS
becoming more popular every year with n
certain class of progressive farmers. ~
produces heavily, and the recent ruling
against bleached flours must inure to its
advancement for milling purposes. This
macaroni or durum wheat will make bread
or macaroni whose strength, as compared
with beefsteak, is as seven to one. Durum
wheat used to be fed TO the hogs Soma
years ago, and II was a very good cattle
food! Secretary OF Agriculture Wilson
and some other men Of independent initia-
tive stopped this by an Intelligent cam
paign my advocacy of the real merits of
duTum.
Mscaront and Corn Products.
A trip through a macaroni factory at st
Paul Minny which has developed remark
ably within ten years proves there Is no
single reason why Omaha shouldn't have
such factories in a growing ratio with the
population of this midwest region. The
workers take durum flour and a small
amount of water fuO ofpopla fp.~~agon.-
Mixed the dough is kneaded, and kneaded
again, and then some more. for hours
then is pressed by hydraulic power into
the shape so well known to all house.
wives. Experts have found 800 ways OF
preparing macaroni for the table. and no
better food. at so reasonable a price. is
to be found in the whole list OF things that
people eat. What Is true of macaroni will
be equally true ri duTum bread. Education
to its merits is all that is needed, and that
Will come in good time.
Many OF the mills Of Nebraska are grind
ing product that goes TO Mexico and as far
away as Germany. This is especially true
OF corn products and cornmeal but Ne
braska flour also holds its own every
where that II becomes known. The corn
meal mill In Omaha finds its product a.
taken by local demand. Cornmeal mills ir
other OWL sell their product largely &c
the SOUTH where the people have found
that Nebraska cornmeal Is very far ahead
OF their own product; IL keeps better
cooks better and is In every way superioI
TO meal from southern corn. Mills IN town,
like Seward, Superior and others do a yer,
large business with the southern states
with Mexico. and 20 some extent witt
South America. A mill at Adams. for ex
ample ships corn products TO German,
several times a year. In bulk. and the Ger
mans work 1t up to suit their trade.
Mark the prediction: This business O
corn milling will In the not distant futur
be a large industry IN the state that. witt
a comparatively small acreage. takes RAM
as third TO Illinois and Iowa for corn pro
duetion-and corn OF excellent quality. eve
better for milling than for stock feedins
Elevator capacity In the three cities q
Omaha, South Omaha ana Council Bluff