340 
Wisconsin State Agricultural Society. 
which I deem it important to lay before you. Mr. W. J. Langson, 
the secretary of the Milwaukee Chamber of Commerce, has favored 
me with some communications. I will condense the more impor¬ 
tant of his statements for our benefit. In a letter dated January 17, 
1876, he says: 44 In reply to your favor of the 6th instant, I would state 
that the grade of No. 1, hard wheat, was established by the chamber of 
commerce, in September, 1874. For a year or more previously, the 
same quality of wheat was bought and sold in this market by sam¬ 
ple, and in 1874 assumed so much importance, as to make it neses- 
sary to make a new grade for it. It was less sought for and of less 
value than the softer varieties of wheat, prior to the discovery of 
the process of marking what is now termed 4 fancy flour. 1 The 
process was first introduced in Minnesota; I think about four or 
five years ago, and has gradually been adopted throughout the 
whole countiy. The superiority of hard wheat for making flour 
by the new process, was also first discovered by the millers of 
Minnesota. 4 Fanc} r flour 1 can be made from other varieties of 
spring wheat, but not so profitably as from hard wheat. The lat¬ 
ter has been comparatively scarce this season, and readily com¬ 
mands at this time six or seven cents per bushel more than regular 
No. 1. As you are aware the enhancement in the value of this 
kind of wheat is due altogether to the improvement in milling- 
machinery referred to, as the ‘new process, 1 and this improvement 
has also enhanced the value of spring wheat generally as com¬ 
pared with winter wheat, thereby resulting greatly to the advan¬ 
tage of the great spring-wheat region, comprising Wisconsin, 
Minnesota, Iowa, Illinois, and Nebraska. 11 
In another letter he says: 44 You have doubtless heard from Mr. 
McLaren before this, on the subject of 4 hard wheat. 1 No sample I 
have been able to find of that variety is equal to the sample you 
sent us labeled, 4 Fife wheat. 1 I send you a sample of No. 1, hard, 
drawn from one of our elevators. You will see that it contains a 
considerable percentage of soft wheat; still it is worth from seven 
to ten cents per bushel more than ordinary No. 1, spring wheat. 
Much of the 4 hard wheat 1 sown last year in Minnesota, (from some 
cause not yet fully understood,) has become soft, only a very small 
proportion passing inspection as 4 hard wheat, 1 though plump, 
bright, and of very superior quality, weighing sixty pounds and 
upwards to the measured bushel. It is proposed to make a new 
