The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1913-02-25

grains as well as wheat, and adds
something to the profits of the e1e-
vator business.
In the export grain business grain
shipped from Atlantic ports usually
goes with bill of lading attached.
When its quality is certified to when
loaded at Baltimore or Newport News,
that certification is accented as the
basis Of payment by the English i'm
porter, no matter what the condition
of the cargo is upon arrival. From
the gulf ports shipment usually is
made on what are known as rye
conditions; that is, the exporter must
stand the chances of deterioration en-
route.
Except where there are state grain
inspectors, grading is lone by repre-
sentatiVes of boards of trade, samples
being taken from each carload or lot
Of grain received, and the grading
being based thereon.
As a rule, the farmers of the Miss
issippi valley grain belt haul their
grain to market loose in WACO beds,
frequently loaded therein direct from
the threshing machine. It is dumped
out into big pits from which the ele-
Yator machinery carries it to the top
of the elevator, where it is weighed
and distributed. When the grain is
loaded from the elevator INTO cars.
these can be filled, frequently, as
rapidly as one car every 10 minutes.
When loading lake steamers, some Of
which carry as high as 400, 900 bushels,
a large number Of spOuts are extended
into an equal number of matches. With
canal boats as much as 5000 bushels
can be loaded in an hour. In unload
ing a snip big spoutS or marine legs
are let down into the hold of the ship,
and huge scoops, drawn by cables. but
guided by hand, are used to draw the
grain from the distant parts of the
hold to the spouts, where it is caught
up and carried into the elevators,
The grain growers Of the Pacific
coast do not look to Chicago or to
Minneapolis for their markets.. They
find it cheaper to send their grain
around Cape Horn to Liverpool, 5000
miles, than to Minneapolis, 1000 miles
away. ON The Pacific coast grain is
handled in warehouses instead Of ele-
Vators, for export grain from the Pa
cific Coast goes in sacks and not in
htiN. lIhoHi tiitt tDlll pdflItS,
ing the danger ofAshifting
when grain is shipped in bulk for this
long distance, insure only grain loaded
in sacks.
The market system by Which live
stock is handled from the farm and
the range to the packing house, and
thence the dressed products to the
consumer, is an interesting one, and
many a middleman extracts his living
and his savings out Of it en- route. We
usually see the cattle and sheep that
are fattened for market starting out
from some large ranch, or from some
farm whore the owner thinks it more
profitable to raise them for the feeder
than to feed them himself. The sale
of this cattle is mafca mostly through
commission houses. After fattening.
they are shipped to other commission
houses, and these sell them to the
packer. The big s~tockyards of a
modern packing toWn are a sight to
sec. The Union s~tockyards at Chi
cago cover 800 acres; they have 1900
enclosures, n CAM furnish accom-
modations for $4,000 cattle, $4,000
sheep, 300, 900 hogs, ana 5000 horses.
The handling facilitiosvare so arranged
that so carloads Of livestock can be
detrained in Is minutes. The chutes
are made n carlength apart, and a
whole trainload may be in process of
unloading at the same moment.
In selling the cattle the owner is
usually represented by a commission
man. The buyer may be the repre-
sentative Of a packing house. the rep
| 1nCaJtltiIFh Of n F,r,,,A- -, T,-1-. 80.
exporter, or a man trading on his own
hook and relotting them, so that the
various lots will sell better. The mar
ket is usually over by the middle Of
the afternoon. The stock that has
been bought by the packers is hus-
tied off to the abattoirs, and tina
which has been bought for reshipment
goes back into the cars quickly and is
dispatched to it's several destinations
1t has been found that it costs from
SIS to $l3 per head to transport cattle
from the Texas ranges to the Chi
ago market via Montana and the Da-
kotas. The average probably would be
a cent a pound. BY the time the con-
sumner gets his steak or roast that
charge on the live cattle probably goes
up from three to five cents a pound
In the ease of milk the usual method
is for the wholesale milk dealers in
the cities to contract with the dairy
men that they shall deliver them so
much milk, or the milk from so many
cows, for a period Of from six to -
months, These contracts usually fix
the price for the period, and some
times they take into consideration the
character of the milk and the sanitary
standards of the dairy in fixing these
prices. Some dealers offer a bonus of
one or two cents a gallon for milk
from turbcrCulin tested cows. Under
one system in vogue the dealer has his
receiving stations in the country, to
which the farmers deliver their prod
net. Here ii is weighed or
tested, and cooled. II more milk comes
IN than is needed, the surplus is made
INTO cream, butter. cheese or con-
donsod mill When the milk and
cream are separated cottage cheese
ana cas"in are hy-products. The other
system in general us" is for the dairy
man to ship his milk direct to the
rlt Y nl1nt nf ihp i,,ln, II IL; ,,,~,l-