The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1913-07-11

The armer who carted to the ele-
vators their maiden crop of 100, 600
bushels We're jubilant over their crops,
Tor durum not only lived through the
hot winds and hotter suns but it
yielded 80 to SO per cent more per
acre than did fife or bluestem. Who
can blame those farmers for dreaming
OF automobiles, new barns, new farm
houses n a host of other improve
ments? Secretary Wilson had been a
Moses to them and led them to the
promised land. The cry out of Mac
edonia had been answered.
But let US see-The elevators had
heard of this coming of durum wheat.
called by them goose" wheat, because
Of a fable that the crop had come
from seed taken from the body of a
wild goose shot or the Dakota wheat
stubble, far down from the north,
where, presumably, the Esquimaux
were growing this wheat upon the
snowy wastes-and the elevator men
had samples of it and found 1t as
hard as flint, because of it's richness
in gluten. So when those dreamland
farmers arrived at the elevators their
dreams failed to materialize for they
We're told to gitoutohere and take their
damned goose wheat back to the farm
and feed it to the hogs! Fact. They
would have none Of it and the millers
would not give 10 cents a bushel for
it, for their, rolls would not grind the
pig knuckle wheat"
AS the elevators and millers had
said the same thing about the first
shipments Of Minnesota spring and
Turkey Red. it was just a case of
wheat history repeating itself.
SO the farmers OF goose wheat, like
the king of France who marched
down the hill again. marched back to
their farms and fed the wheat to their
hogs and never was better pork made
than that season. The stomach of
the hog approaches nearest to the hui
man stomach (the digestive process)
of any animal, so durum proved good
for man and beast as we'll.
The goose wheat farmers laid down
good and hard on Secretary Wilson
and cursed Professor Carleton to a
~standstill. But Mr.. Wilson urged them
to go to it again, despite the dictum
of the elevators, and incisively point
ed out to them that he had given
them a new wheat that would not
only grow, but would yield 80 to SO
per cent more per acre than fife or
bluestem, and a wheat so good that it
had sold for years on the Russian
wheat exchanges at a premium upon all
wheats. That it was the best bread
wheat in the world and that was be-
/ SNoSS+ ~ -rS0AAs &Ea AAb .= bcShpoBCt
muscle-building and tissue-forming
gluten and more natural sugar, SUI
crosse, than any other wheat In the
world. There was nothing the matter
with durum wheat, the trouble was
with the millers whose milling rolls
needed a little tempering. hardening.
that was all, of course, coupled with
experience in handling and grinding
this new, hard. glutenous wheat.
So 1t was a grounding cas- with the
farmers for it was al durum crop or
nothing, and they kept on growing
durum. II the millers had not brains
enough to grind 1t 1t could be exported
to Italy and France for .nacaroni!
Durum wheat, like the dog with the
bad name, has been made a football
of In the wheat market, a kicked-all-
around-town-houn', and for years the
farmers, through lack of intelligent
action that could have been forestall-
ed by organization and corporation,
year after year., standing for one of
the worst. outrageous holdups ever
|perpetrated on them, wiz a discount
of 30 to so cents per 1bushel under the
market. We will show this clearly In
a moment.
The millers soon learned. Just as
they did with Minnesota spring and
Turkey red. that with a little temper
ing of durum and al hardening of the
aaG at ans8lncfeaSe9 o%lo ~ per
cent of power (to grind starehy wheat
lis one thing, but to reduce shinty, glu-
~tenous durum wheat lis another4 they
could make ais finesa patent as one
could desire.
Professor Ladd Gone OF the best pure
food commissioners any state ever
was favored with. and may his tribe
|increase1 made al iong and patient ser
|ries of tests with durums along milling
and baking lines that went uilerringiy:
ITO prove durun as the king ofs wheatsg