456 ANNUAL REl'OUT OF THE (JlT. Doc. 



Florida or Georgia or the extreme South, probably from some islands 

 that belong to the United States. We can raise that right here in 

 Pennsylvania and right now. A little bit of glass will give to our 

 farmers and, if they choose to do it as they always have been doing 

 it heretofore — leave that work to the wives and daughters, it would 

 give a splendid opportunity to the women to earn their pin money 

 simply by the raising of lettuce under glass, and this is always not 

 only a good marketable vegetable but an extremely wholesome one; 

 so that it is a good thing for the community to meet the requirements 

 of these cities, and much depends upon the immediate outside for the 

 variety in their tables and in the wholesomeness of our food. 



Heretofore it has been considered the thing for the farmer to raise 

 the wheat that would produce the largest number of bushels to the 

 acre and that has been considered the point to reach. If I can pro- 

 duce one hundred bushels of wheat to the acre it is better than thirty. 

 That is not so. The millers come now and say no; what we want 

 is the wheat that will produce the most nourishment and that will 

 give the best flour to the consumer. After all the consumer is the 

 ultimate man that we must look out for; and the millers say, We 

 don' want your wheat; it don't produce the most and best flour. 

 We must have the wheat that under modern conditions will give the 

 best to the consumer, and so we discover that some of the wheats 

 that would seem to be the best for the farmer are not the best for the 

 consumer, and therefore we must try to meet the conditions that the 

 consumer imposes upon he market. This point was strikingly and 

 vividly brought to the attention of the Kesearch Department or In- 

 vestigating Department of our School of Agriculture at State Col- 

 lege when they listened very sympathetically to a proposition of the 

 millers of Pennsylvania to establish a Department of Engineering, 

 called Mill Engineering, at State College; that they would erect a 

 mill and that we would carry on a line of experiments there that 

 would tell the farmers of Pennsylvania what wheat would produce 

 the best flour for the consumer and would give the most bread and 

 best bread to the man that ate it. And you can see, of course, with- 

 out any argument or without any appeal that that is sense. We must 

 rise and advance in the production of all our articles which we com- 

 bine under the general term of agriculture ; we must cater to the con- 

 sumer, and the better we come to him and the better products we offer 

 to him the greater the demand for our products. Of course, you see 

 in the Ladies' Home Journal and in these high priced advertising 

 periodicals the Golden Flour. You see the products of Minneapolis 

 and all other great flour-producing regions displayed in very extensive 

 and very expensive advertisements. But after all there is no reason 

 if we put the same amount of brains into our wheat products why 

 we should not produce wheat in Pennsylvania that will make just as 

 good flour, just as nourishing, just as beneficial and healthful articles 

 of food as they do anywhere in the world, and so we must go a step 

 further. 



We have been going wrong in the production of our wheat. It is 

 not the wheat that will produce the largest number of bushels to the 

 acre, but it is the wheat that will give the largest amount of nourish- 

 ment to the acre that we want to raise in Pennsylvania and the 

 millers are beginning now to measure the price of wheat by the 

 quality of the flour and, of course, that is the thing they have to 

 do and it has come ultimately upon the farmer to do that thing, to 



