State Convention—What Wheat to Raise. 
337 
too, that this highest-priced flour is made from spring wheat, and 
from a grade which would not rank high if on exhibition at any of 
our county fairs. It may reasonably be inferred that wheat which 
will produce flour of this superior quality will soon come to be rec¬ 
ognized by a superior price in the markets of our country. This 
advance in price is already secured, and will, no doubt, prove a very 
strong inducement for raising the better wheat. 
The following is from the St. Paul Pioneer-Press: 
MINNESOTA WHEAT. 
The superior excellence of the flour produced from Minnesota spring wheat, es¬ 
pecially by the new process of manufacture, first introduced in this country at Min¬ 
neapolis, is now universally conceded. The best Minnesota brands command a 
higher price than any other in the eastern markets, and the result is that Minnesota 
wheat has come into high favor with millers all over the country, who are rapidly 
adopting the new process, and that there is a large and rapidly increasing demand 
for Minnesota wheat, which has not been exposed to adulteration by being mixed 
with the wheat of other States in the elevators of Milwaukee and Chicago. 
For this reason, wheat exported by the way of Duluth commands a higher price 
by several cents a bushel than when sent to Milwaukee or Chicago. But eastern 
millers are now so anxious to secure the Minnesota wheat, free from foreign mixtures, 
that there is a rapidly-growing demand for our wheat, especially from tne northern 
part of the State, for direct through shipment by rail to eastern mills without any 
intermediate transfer. 
A striking example of this new movement of our wheat-trade was afiorded a few 
days ago, when a leading Boston miller came out personally all the way to Minne¬ 
sota, to make arrangements for a supply of our No. 1 wheat for his mills. After a 
thorough examination of the wheat in different sections of the State, he secured the 
services of an agent to buy wheat for him along the line of the St. Paul and Pacific 
road, and made arrangements at St. Paul for the through shipment of a thousand 
bushels a day from St. Paul to the doors of his mill in Boston. He had tried, he 
said, the favorite varieties of wheat of every other region, found none to suit his pur¬ 
pose nearly so well as that of Minnesota, and having adopted the new process of 
manufacture, he proposes to satisfy the demands of his customers for Minnesota 
flour, by making the best grade of it in Boston. 
We see from this that the reputation of this Minnesota wheat is 
firmly established, and we see too, that the facts given in the Pio¬ 
neer-Press, are equivalent to a decided advance in the price of such 
wheat. 
The following letter was written by Wm. P. McLaren, a prom¬ 
inent member of the Milwaukee Chamber of Commerce. It was 
published in the Baraboo Republic: 
22-a 
