346 Wisconsin" State Agricultural Society. 
the club, and that variety was followed by the Fife. If we could 
procure some of that seed and re-invigorate it, as they talk of here, 
I do not see why it would not be very profitable to raise. I think 
it was even harder than the hard varieties of Fife wheat. 
Mr. Anderson: Sometime ago I raised considerable wheat, as 
high as one hundred acres a year, and the wheat with which I had 
the best success is a variety I can not find at all now. We called 
it California wheat. It was a very stiff straw. The wheat ap¬ 
peared almost as long as barley. The chamber of commerce re¬ 
solved that they wouldn’t take it at all; it was too flinty. It was 
large and amber-colored. It would make this patent flour. Cer¬ 
tainly it was flinty enough; that was one trouble. The flour was 
a rich, creamy color, making an excellent quality of bread. 
Mr. Allen: I had a very unfortunate experience with that two 
years ago. 
Mr. Anderson: It stood the chinch-bugs better than any variety 
we ever tried. The straw was so stiff, so hard, it did not lodge. 
Will it not pay the farmers to have their wheat manufactured into 
the patent flour, ship the flour, and save the rest for feed. 
Mr. Eaton: I would like to ask Mr. Anderson, or some other 
gentleman, a question in relation to this patent flour. It seems to 
me that it is a matter of no moment as to the quality of wheat we 
raise for that purpose. I had a conversation a few days ago with a 
very intelligent miller, and he informed me that the amount of 
patent flour in a bushel of wheat did not amount to more than two 
or three pounds, that it was only the chit of the kernel that made the 
patent flour. It was procured only from the middlings, or shorts 
rather, being separated, and then ground. 
Mr. Anderson: I would ask if that miller ever manufactured 
patent flour. 
Mr. Eaton: He told me he had, and that he had it for sale in 
our market. I had been so informed not only by him but by others. 
Mr. Anderson: I have a son-in-law who owns a mill, and he has 
tried to enlighten me on that question several times, and I have 
talked with others. I understand that the way the patent flour is 
made, is by grinding the wheat very coarsely, then bolting it, then 
grinding the offal again, and it is by a suction that the flour is ex¬ 
tracted from the bran, not by bolting—of course they do not make 
it all into patent flour. It is grinding the offal over the second 
