v»wm
SIMPLY BREATHE If,
TT
MINUTES' USE OF HYO
FOUR TIMES' *A- J5AY
CURES CATARRH.'
•Ttoe plcasantest, mostAronvenient and
te njly scientific method for the treat
lertl and cure of catarrh is Hyoniei.
•imply put twenty drops of Hyoinci in
te inhaler that comes' with every p«tck
ge and then breathe it for a few min
tes'four times a day.
II seems remarkable tfiat'so simple
way of treating catarrh will effect a
urp, but the mot important discover
is of science have always been the
implcst. By breathing Hyoniei in this
/ay- every particle oi air that enters
he air passages of the throat and head
nd goes into the lungs is charged with
healing balsam that kills the germs
nd bacilli of catarrh arid soothes and
Haws all irritation.
Tlie first day's use of Hyomci will
how a decided improvement and in a
hort time there will be no further
rouble from catarrh. Its action is
apid and lasting.
You take no risk in buying Hyoniei.
complete outfit cosis $i. and if after
ising you can- say that it lias not help
ed you the Waldorf Pharmacy will re
urn your money. What .other trcat
ncnt for catarrrh is sold under a gtiar
mtee like this?
-TO THE
WEST
AND
SOUTHWEST.
1 new road, reaching with its own
SiStefa
50 YEARS*
EXPERIENCE
Traog
The Department of
Marks
Designs
Copyrights Ac.
Altvon.' win ll'iK k
«. S i :ni(l tlfirriilii.n Til ft
qnl'kly iin'eriri!M "tir i|lnnii f:ve whether an
iiivnt km i* prolmltiy piten!il/n\ CiMininiiilon.
llrtii*MriWlv'nHrl«nti:il. HANDBOOK on 1'iilenU
»«n1 !•«. iL'tMK'V lor foe urliiK |:il I'lils.
IV.-in" i ii.i iiTiMij.-li .Mhi.m .v ... meelve
ipfCiil ruin i, pi: 'i.ml. t'hnrLv, in I Ik:
Scientific African.
A hiwilswmirly HlnMrntjd weekly. olr
cillnt.1'n of :uiy pi i' iiilflo Journal. Ti-rms, f.'J a
«iu-: fiiiip imtiif i:a, fl. Sold tiy ull ncivnc)o«Ieri
SCO.
361
Broadway,
"i!r ir cn ORIve. i!- K St.. Wil*Miii/JOU. iJ.Z-
rail
all principal points
KANSAS,
OKLAHOMA,
INDIAN TERRITORY
AND ARKANSAS,
Tdttectitig wfth through trains
frott
St. Louis and Kansas City
to
MOUTH AND SOUTH TEXAS.
Library Observation Sleepers U
SAN ANTONIO,
With connections for all points it the
REPUBLIC
OF
MEXICO
Excellent service via Burrton, Kat., foi
points in
COLORADO,
NEW MEXICO*
ARIZONA,
CALIFORNIA and
AMI
FAR WEST.
Atk for tickets via the
••Ihtti ftttertiiatioii as to rowte and rates chetfi
folly mished upon application to any looaf
tepre»eiitativr, or to
ILEX. HILTON, BRYAN SNYDER,
ilB'l fittiiiir fMsttrir Traffic
9 \INT Lorub
Merchants Hotel.
After ten years of absence, i
have again taken charge of th
old reliable Merchants, and ha"«
refitted and fully equipped the
same with baths, steam heat and
all modern improvements. I so
licit the continuance of the pat
ronage of the public, aud espe
cially my frieinL in the Dakota*
and Minnesota, who have so
long made the Merchants their
St. Paul home.
Latest Dakota and Minnesota
srs on file.
LteS '$2.00 and $2.50 with
bath, $3.00. I have added the
European plan for those who
doiilt it, at from $1.00 to $1.50
writh bath, $2.00.
gMittk'aut now pan In Croat of the Ho
t! .'X *8 ^otota i* the City.
*. ALLEN, Proprietor.
SI# lit
will tlwajri bm r«u
fc
Jews. conies froin P^nver that the
Itiful.'.Myrtle Hill home of James
|on Adams, the cowboy poet, Indian
i humorist, fcas been burned
iund. 'together with valuable
ts, priceless heirloonrs jind a
oi art
llillilllll
^pm
Wmi
P1fi§#
It will thus !e seen that we have
acted in this matter of bread experi
ments only in response to the evident
disposition of the milling and baking
public to experiment with the wheat in
this line. Naturally a little more has
been said recently concerning the bread
making than the making of macaroni,
for the simple reason that the market
for the wheat for macaroni is already
pretty well established, while its use for
bread-making in this country is a new
thing.
The Northwestern, Miller has pub
lished editorially as strong a state
ment concerning the use of this wheat
for bread-making as has ever been made
by this department. Note the following
words on editorial page 576 for the num
ber for Sept. 17, 1902: "Macaroni
wheat if properly ground, makes a flour
which, once introduced, holds its trade
against all competition.''
TSE advocated in arid lands.
2.There is also no basis for the state
ment that the department has encourag
ed the cultivation of the grain in any
other than semi-arid or arid districts.
We have distinctly discouraged its cul
tivation outside of a comparatively nar
row belt extending north and south
through the Great Plains one to hundred
miles east and west of the 100th meri
dian, and in a very few small areas in
the western mountain states. Even in
the Red River Valley of the North we
have recommended that the macaroni
wheat be grown sparingly, as its quality
in that region is likely to be inferior
compared to the same wheat grown far-?
ther west.
FACTS CONCERN INQ
MACARONI WHEAT
Agriculture
if
Th? ^Modern Miller, published at
St. Louis, is interested in Macaroni
wheat growth, and published the follow
ing from M:. A. Carleton. cerealist:
Tlit macaroni wheat industry has
reached such a stage that for some time
the Department of Agriculture has not
considered it necessary to urge its fur
ther promotion. From the standpoints
of cultivation, milling, marketing, etc.,
it is now entirely able to take care of
itself and stands on its own merits. In
connection with the recent discussion
concerning this wheat it is, therefore,
unnecessary to give attention to criti
cisms in detail, outside of our regular
publications. The following words will
suflicc to summarize briefly the principal
facts in regard to the matter, leaving all
details of our experiments with the grain.
Hour and semolina to be published in a
regular report which is expected to be
issued within a month or six weeks.
No attempt to force industry.
I. It is difficult to sfcc wherein .the
Department has attempted to force in
any way the industry on the millers or
any other people. It may be left to
the millers themselves to say whether
this is true or not. The discussion ot
this point has had reference particu
larly to our co-operative test in bread-
the Department concerning this matter
were given in the address by the writer.
011 "The importance of Macaroni
Wheat to the Milling Industry" before
the last meeting of the Millers' Na
tional Federation. These words are
as follows: "In the Department of Ag
riculture we have never heretofore
strongly advocated the use of this wheat
for making bread, thinking it wovdd be
sufficient for a time at least to establish
its success in furnishing the proper
semolina for making macaroni.
During the last year, without any ur
gent suggestion from the Department,
several mills and bakeries have made
trials of the wheat for bread-making,
with results so favorable in all cases as
to be quite a surprise to the experimen
ters. The interest in the matter of
bread making having been developed so
far. an arrangement was finally made
with one of the largest bakeries in this
country. Messrs. Corby Bros., of Wash
ington, D. C, for carrying out an exten
sive comparative test of the macaroni
wheat flour and the ordinary spring
wheat flour for bread-making."
making* The last published words of jority of all similar experiments of which
METHOD OF TEST CRITICISED.
3. It has been charged that "the en
tire basis for the exploitation of 'goose'
wheat flour rests upon an experiment
made at Washington, which was so care
lessly. unscientifically and crudely con
ducted as to be almost childish, and ut
terly valueless and unconclusive." As
the scientific experiments of the Depart
ment here referred to and the method of
treatment of the flour and bread in con
nection with the bread test made at that
time have not yet been published, fur
ther comment 011 this statement is un
necessary. The absence of the writer
for two months in the West has delayed
the publication much longer than was in
tended.
GRADE OF FUJVR USED.
v'4 Concerning the grade of the spring
wheat flour used in our co-operative bak
ing test, the accusation that it is an un
known grade of flour, and probably of
no value, is entirely opposed to the act
ual facts. If it-were not that some might
be misled by the words of what are sup
posed to be responsible trade journals,
it'would be unnecessary to say anything1
on this point. The kind of flour that
was actually used in the bread test was
the very best grade of patent hard
spring wheat flour that could be obtained
from a northwestern mill, and was se
lected as the best after making many
trials with scores of different brands of
similar patent flours. Aside from the
good gluten contents possessed by the
flour, it has the special quality of good
absorption. The Northwestern Miller
and the "trade" did not "happen to
know." after all. On the other hand, it
was afterwards learned that the particu
lar. grade of macaroni wheat patent flour
used in this final test was considerably
inferior to several other grades that
were used in preliminary experiments
although this was not known before the
test was carried out.
SELECTION OF SPRING PATENT.
5. Our final baking test was begun
i only ajtcr four of iiyc
1
THE FAItGO rOMUf AXD DAILY REPUBT.TCAH, .THURSD^t EVENING, OCTOBBR
Replies to Criticisms Through M. A.
Carleton, Cerealist—Bread Test Impartial and Spring Wheat
Selected From One-Hundred Brands--riinne&polis ,*'I£*pcrt»"
Find Themselves in a Bad Jackpot.
liminary tests''Were made. Tahiti ding
the final tc'st, there were made in all over
500 loaves ot the macaroni wheat flour
bread, compared with an equal .number
of spring wheat flour bread. The writer
was much disappointed in the outcome,
expecting better results than were really
given, and attributed the cause chiefly to
the fact of the inferiority of the particu
lar grade of macaroni wheat flotir used,
compared with other grades of the same
kind of flour. In the Minneapolis ex
periment it should !e noted that only the
one test was made of only one grade of
flour in each case, and the bread was ap
parently made by the experts who mad
the other tests, and not by a large bak
ery which turns out in a practical way
many tons of loaves during the year with
clock work uniformity and accuracy. Of
course, no objection is made to the se
lection of experts in this test, as they
are men of acknowledged ability in tha:
line. A few things ab ut the Minne
apolis test are nevertheless peculiar, but
do not necessarily reflect upon the men'
making the test perhaps having cause
elsewhere. It appears that in all cases
in this test the macaroni wheat loaves
weighed a little less than spring wheat
loaves, and the absorbing power of the
macaroni wheat flour is considerably
less than that of spring wheat flour. As
to both of the qualities, in a large ma
the writer has any knowledge, including
experiments of these very experts taking
part in this test, both the absorbing pow
er of the flour and the weight of the
loaf have been greater in the macaroni
wheat flour bread than in the snnne
wheat Jflottr used. I*
EXPERTS QN RECORD.
Tt will be of' interest" to quote here
exactly the answers to the question ask-1
ed in the case of our bread-making ex-:
perimcnt. as given by one of 'the Minne
apolis experts—the conclusions as to the
relative merits of the two breads being
entirely opposite to the statements in
the Minenapolis test, tt will be rcmcm
bered that in the Department test "X"
is the macaroni wheat flour loaf and
"P"' the patent spring wheat flour loaf
He says:
"X seemed to hold its flavor better.'"
As to color, "P" white. slight yello\V
tinge. better color." To the question,
which is better in texture? "X." Con
cerning the moisture content he says:
"May 2. 1903, 3 p. m., showed v?.40
per cent, and 32.80 per cent/' Which
has a better crust in color and taste?
''X.'' On the whole, which is the l^ter
loaf of the two and why? "X, more nor
mal loaf, better fermentation develop
ment. crust more like a cracker." A
to the weight of the loaves when re
ceived. he says: "May 1, 1 p. m.. P.
388.50 grams. 434.40 grams. Water
content. 42.20 per cent. 43.60 per
cent. Size of loaf, 14^x29^ in
ches. I4^x20l/i inches."
ANOTjrER EXPERT PRAISES MACARONI LOAF.
This is what another of the four ex
perts named decided as to the lojaves
made, in our co-operative test
"X loaf is perfectly sweet, P' loaf is
musty. has the bettor flavor, is tfic
whiter. is creamy white, which is an
indication of higher quality. loaf has
the better texture. has 44.79 per cent
water, and has 44.58 per cent.
is decidedly the better in color and taste
of crust. contains 14 per cent of pro
teids, and 14.04 per cent. appears
to have been made from spring wheat
flour of good quality. is a blend of
spring and winter wheat flour. A
gray-white in the loaf is an indication
of inferior quality in the flour. show?
that fermentation has not been continue.)
long enough to destroy the nutritious
elements. In size equals 25.10x15.45
equals 24.90x15.10 inches! Color of
yellow-white, texture fair, flavor good
Color of gray-white, textiye good,
flavor musly.*'. On a second page this
person adds the following words: "A
little expatriation is due. as I started
to fill out your blank before thorough
investigation. The loaf has 2.26 pet
cent salt and 2.02 per cent. has
44.58 per cent moisture, and 44.79 per
cent: so that it is clear that fermentation
had not proceeded as far in as P. be
ing retarded by extra salt and a thicker
sponge. The proteids being higher in
the .P loaf, seems to spoil my assertion
on the blank as to nutrition. However
conditions being equal. I should-' claim
the satnc preference."
MINNEAPOLIS FLOtfR: TEST. '*,
Supposing the Minneapolis experi
ments. aside from the mere baking, to
be thoroughly correct and accurately
carried out, and there is no reason to
doubt it. there is here at least a great
conflict in judgment, even by the same
men in the two different bread experi
ments. On general principles such a
conflict could well occur, especially in
connection with a new flour, such as
the macaroni wheat flour, since we now
know from a number of similar experi
ments between different samples 110
doubt chieflv because of the lack of un
fopiity milling operations when using
a new wheat. We cannot draw posi
tive conclusions from results of only
one or two tests—the subject requires
a great deal of experiment. The De
partment and State Experiment Stations
have been malciiig these experiments
for nearly two years, and as stated, four
or five preliminary tests in,.bread-mak
ing were made before carrying out our
final cooperative test, but there is much
yet to be learned. We can only place
lefore the public the results as they are
up to date, and let them speak for thein
selves. v
EXPERIMENTS SHOW." "«'^s
It is" sufficient at nres?tit io kiio'w
that so far all experiments made ap
pear
to
show that micaroni wheat, a*
least makes very good bread, judged
by hundreds of people of the trade, quali
fied to judge, many pronouncing it even
:JfiSl$er than ordinary bread. The North
Jlf^&tern Miller itself says "it ceriainlv
iffllkes a palatable and nutritions food."
One thing concerning that 'test made
The Northwestern Miller is'rather
reference made to the flavor of th^Ltwo
breads compared with each other. Un
less the time may come when people
will ,tast% with their eyes, it is
that this is a matter of important
COST OF MILLING.
6. Reference is made in the recent
discussion to the comparative cost of
milling the two kinds of wheat. As
the operations of milling the macaroni
wheat are new to this country, evi
dently we cannot make positive state
ment concerning this matter. At pres
ent it appeprs that a little more power
is needed in using the macaroni wheat,
but this depends largely npon the way
the wheat is tempered before grinding.
UREAL) OK HIGH QUALITY.
One of the Minneapolis experts, con
cerning a test already mentioned, in
which three different macaroni wheat
flours were used, says that the yield
.vas more than 2 per cent greater in two
these flours than in the average spring
wheat flour, and states that, pound for
)ound, there is more nourishment in
nacaroni wheat flour than in any other
.vhcat
eflour.
Another of the Minneapo
lis experts says in the following words,
ilready quoted, "X loaf appears to be
natle from spring wheat flour of good
{uality. is creamy white, an indication
'f a high quality." /(The was mac
troni bread.—Ed.)
MILLS USING MACARONI WHEAT. V
8.
The subject of a market for this
.vhcat has been widely discussed, tt is
11 interesting fact, and of much im
lortance in showing the remarkable suc
cess attending this phase of the mac
aroni wheat industry, that 110 single in
stance has occurred up to date coming
.0 the knowledge of the Department,
wherein evidence has been given to the
ictual lack of a market. Several in
stances are known to the writer in which
such condition was supposed to exist
'nit investigation always shows that it
,'S not the lack of a market, but a lack
knowledge concerning the market
or methods of marketing—in other words
he proper trade channels. Of course,
here is some difficulty at times in sell
ng in wheat, a thing naturally to be ex
pected in connection with any new crop,
md especially with oue wlvich lias been
so maligned and looked, ttpon'tyfttrstich
mspicion as this one.
MILLS USING MACARONI'
W"': t.tT.
9. There are now about 21 flour
nills handling the macaroni wheat, be
ides. 110 doubt a numb:r of others not
aiown to the Department. These mills,
'tinning at half capacity, could, during
he year use about 4,000,000 bushels ot
he presenj crop of macaroni wheat. All
ut five of these mills lie along the semi
:rid belt of the West, where the mac
ironi wheat only can be successful. Last
ear several mills in North Dakota paid
Vo. 1 infrthern price for the wheat nearly
he year around. The local market was
isuallv better in prices than the prices
11 Minneapolis and Duluth. At the end
the season two different mills were
till paying No. 1 northern price, were
anting the wheat, and could not get
Sushel in the state according to their
wn testimony.
10. The fight against the Mediterran
ean' wheat, against the fife in the M'in
teapolis district, and the more bitter
ight against the Crimean or Turkey
wheat in Kansas and Nebraska, all show
hat the difficulties in connection with
lie introduction of this wheat arc no
new thing. Simply another step is now
icing taken, in which case Russia and
he Mediterranean are ahead of us.
laving been grinding the wheat for
nany years with great success.
The wheat instead of taking the place
if any of the other standard varieties
•imply fills up a gap long vacated in
lie semi-arid regions where the millers
•ither could not operate profitably or had
to j?ive up the business, and it supple
ments the entire wheat crop of the coun
try with a fine lot of good hard wheat,
lemanded for special purposes.
THOSE-WHO USE "GARLANDS"
ire the best friend*'of "Garland" Stoves
md Ranrres.
new library nooK'sV"
A number of new books' were put in
o circulation at the public library yes
.erday afternoon and are now at tlfe
disposal of borrowers and readers.
I'hc list is as follows:
I'he one woman.. ."i'homas Dixon, jr.
Naughty Nan...... Long: John Lnther
The Sherrods
..... George Barr MacCutcheon
Hie "Circle, Katherine Cecil Thurston
The Schemers.... .Edward F. Harkins
I'he interference of Patricia....
........ .. Lillian Dell
The heart of llyacinth.Onoto Watanna
the jn Igment............Alice Hrown
i'he maids of Paradise.. Robert W.
...v. ....*.i.. Chamber*
The Mettle of the '-Pasttife
.,............James Lane Allen
The Little Shepherd of Kingdom
Collie John Fox
The Vagabond.. v. rederi^k Palmer
Middle Aged love Stories.
ig ,:...,.v,,....... .Josephine Daskam
The hous^ oh the Hudson
t. .....» ..... ...... Frances Powell
The under (log..,F. Hopkinson Smith
Mis'daughter first... .Arthur S. Hardy
Darrcll of the Blessed Isles...
..
i.... ......... I rviug Uaclicller
The Filigree Ball. .. Anna Katherine
XiW-u Green
The
Les
Uncle
...
.V. St owe
The historic note-book. .E C. Brewer
Dictionary of phrase and fable......
.. .... i E. C. Brewer
Fact, fancy and faWe.ileitry F. Reddall
Familiar al'usions. William A. Wheeler
A History of the American People,
grey clocks i ^,»^iarold MacGrath
Miserablesi'^., ..... .Victor Hugo
le Tom's Cabin. Harriet Beecher
Fifth vol.......... Woodrow Wilson
Dictionary1"-of' Americanisms. .'
....... 5.John R. Barlett
Familiar quotations. .John R. Bartlett
The Reader's Handbook, E. C. Brewer
Cyclopedia of painters and paintings..
......v.J. D. Champlin
Initials and Psendonym .. .. ..
.. .. .William Cu
s pronouncing gazetteer
world..,........... Two vol
of tlie note! names of
...... William A. Wheeler
ROCK
FARGO
1IABTIN
K. A. LBWIB,
President-
lit UIBNTUn
W. SMITH.
Prealduat.
ffARflO BANKING HOUSES.
One of thes wost interesting arid en
tertaining stage characters now before
the public is that of "Sis Hopkins," the
simple country
the' sto
most delightful pastoral comedy. For.
four seasons this play has been pre
sented to record breaking business ev
erywhere and Miss "Rose Melville who
originated the character has Ijecome
one of the foremost character actresses
in this country. ""Sis Hopkins" appears
at the Fargo operahouse. on next Tues
day evening.
GUARANTEED CURE FOR PIJLES.
Itching, blind, bleeding or protruding
pile9. Your druggist will refund money
if Pazo Ointment fails to Cfitre
six to fourteen days. 50c.
.V\:' VV
DEATH IS GRADUAL.
Knowledge: It is becoming Under
stood that death is often^-rif not al
ways—a eradual process, cells or tis
sues remaining alive for lipurs or even
days after the organismraS a
dead. Professor Hering points tWn
that this is especially noticeable iii
some of the lower animals. The
of ciliated cells from the g:Us o( t.j
clam or the trachea of a.dead fro^jnav
be observed for a long time uixki The
microscope, and when supplied with
nutrient solution cells,.from a frog's
brain have been, kept alive for more
that a week. 11 carts of animals often
move long after removal from the body.
The heart of a frog will beat for hours
and that o( a turtle or snake sometime*
for a week
State of Noi^h Dakota,
Cass—ifS.
In. District Court, Tljird Judicial Dis
trict. «.. v
N-^N., Bctts. plaintiff, vs. Clarence F.
Posvell. also other persons or parties tin-'
known claiming any estate or interest
in the real estate described in the com-1
deLENDKHClO,
SAFETY DEPOSIT BOXES FOR
laact* General Banking and Foreign Bxcange It
Principal ClUea
V. DIBHCTOKS,
HDCTOK, P. deLENDRROl®,
OHO. M. NICHOLS, W. U. MACKADI»KN.
Yyt- OF FARGO
O. G. BARNK8,
1MUMA8 HAf Kit, Jit., W. P. MAL.L.,
B. WATSON,
Vice President.
R. A. PKKKY, J. S: WATSON, 11. LEWIS, JAMKSKKNNKDY, K. 8. LEWIS
J. A. MONTOOMEltX, J. W. VON N1KDA, Fit AN K E. KINOKhO, F. A. lit!!*"
L. B. HANNA,
Vice-President
The Fifsf National Bank ol Cargo
UNITED STATES DEPOSITORY.
CAPITAL AND SURPLUS
KANSAS
FLORIDA
macfaddbn,
:.V
H. W. (iKAltEt,
r.
O. O. BAltNKst
V Pr^Ment.
THE MERCHANTS STATE BANK
CAPITAL PAID IN $100,000.00
1)1 K KOTO
113.
B.
1R OKA.HEY, E.
CUONAN,
F. CPATtL)!NUt
AtMrii»jr.
I. fT. WHAR, «. A. LB*It,
J. l.
McOUN
SPA 1 NO
STKItN,
ALKX
VON N1KOA,
Oa shier.
V OF FARGO. NORTH DAKOTA
CAPITAL
AWO
SURPLUS $15040040-
,...s niKKCTOKS, v-:
IS AM*
r. A. IICIMil
AM't Caviller.
B. R. I,YON,
Oasliler.
U
V.. ..
,' Mfety deposit boxes for rbnR.
DIRKCTOUi.
•'& -If. HMITF1. BETH flflWMAN, L. H. HAKRA*
W.
e. CROSBY. G. Q. CH8K1NH, •t,
AMUSEMENTS.
Oct. 27.—Sis Hopkins.
Oct. ^i.Tr-Friends of ily,
i j* a,1d
$200,000.00
A. 8!OV*.
LYOM.
plaint n.iw on file, in this action, aiyl
apv and all heirs of any such unknown
defendants, defendants.
:-'i summons.
TThe State of North Dakota to
above named defendants:
1
Vou and each of you are hereby sum
moned to answer the complaint in ltn4
action, which is now on file in the office
of the clerk of the District Court withii
for the Countv of Cass and State o
Dakntn, h,i,1
ry i whose hie i told, in a y«ur snswer upon the subscriber within.
thirty 'days after the service oi this
summons upon you, exclusive oHlie day
of service and' in case you fail,
to appear or answer ind™mcnt will be
taken against you by-default for the re
lief demanded in the complaint.
Dated Sept. 30, 1903.
11. F.'MILLER.
Office over Fargo Nationid Bank, Far
go. North Dakotju
(-D Oct. '1, 8.
is,
22,91 *0^
For State tyews Read The Fortiiii
in
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