Identifier: bookofwheatecono00dond (find matches)
Title: The book of wheat : an economic history and practical manual of the wheat industry
Year: 1908 (1900s)
Authors: Dondlinger, Peter Tracy, b. 1877
Subjects: Wheat
Publisher: New York : O. Judd
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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. There has been a continual increase in theamount of the highest grade of flour obtained. Toll.—The first toll dish was the hand of the miller. InEngland in 1300, the toll was one-twentieth of the wheat ground.During the middle of the seventeenth century, the millers tollin New England was one-sixteenth of the wheat ground. Ofthe thirteen original colonies, all but New York and Pennsyl-vania had laws for regulating tolls, which varied from one-fourth to one-sixteenth. The amount of labor required to grinda barrel of fiour at the close of the seventeenth century, ifexpended at the close of the nineteenth century, had a marketvalue approximately equal to the cost of grinding a barrel offiour in the latter period. In 1891, the legal toll in Minnesotawas one-eighth. Measured in wheat, this is twice the toll whichthe miller received in New England 200 years ago. In thecities and large towns, however, where wheat was exchangedfor flour on a cash basis, the cost of a barrel of flour would
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278 THK MILLING OF WHEAT 2/9 purchase enough of No. 1 hard wheat to make 1.5 barrels offlour. In some places in Minnesota only one-eighth, the legaltoll, was taken, and the amount taken varied from this to one-third at Minneapolis. It Avas stated that 700 years ago theEnglish miller with his small toll made several times the profitthat the Minneapolis mills made in 1891. Geographical Location and Extent of Milling Industry.—Thefirst development of the milling industry in the United Stateswas in New York and in Pennsylvania. These states exportedflour to the other colonies and to the West Indies. They longheld first rank, and still mill laige quantities of wheat, havingheld fifth and seventh places respectively among the flour pro-ducing states of our country in 1900. In the number of es-tablishments and the amount of capital invested, they havealways held first rank, at least until after the early nineties. Vir-ginia, Ohio, Illinois, Missouri, Indiana and Michigan later as-sumed imp

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