C H A PTER IV A G R IC U L T U R E Owing to the lack o f complete reports from the agricultural department of the State, no rcliabTc statistics are to be Itad regarding the agricultural productions and stock raising possibilities o f Columbia and Montour coun ties at present. The principal products of these counties now, as in (he pa.st, are wheat, buckwheat, oats, com, rye, potatoes, and other farm products o f lesser importance. Probably most of the available land in both counties is now under cultivation, and the crops w ill bear comparison in quality and quantity with those of the other States of the Union. Among the grain producing States Pennsyl vania ranks first in buckwheat, fourth in rye, eleventh in wheat, twelfth in oats, and four teenth in com . In the production o f wheat this section of the State stands second, hut in buckwheat it is at the top. One of the famous products o f Columbia county at one time was an Amber wheat, developed and introduced throughout the United States by WiUiam J . Martin, o f Catawissa. T he numerous grist mills of the (wo counties, described at length in another chapter, are an evidence of the imporunce of the growing o f grain in this sec tion. Among them is the Millville mill, which ranks among the largest buckwheat mills of the Union. In early times buckwheat was the chief crop o f this section, as it will grow on new and partially reclaimed land, so (he pioneer farm ers depended on il principally. T h is estab lished the fame of the region for buckwheat, and the years have seen but little diminution o f (he product. Most of the buckwheat of these years is grown around M illville, Benton, Orangeville and Washingtonvillc, although quantities are also grown in other parts of both counties. T he rapid growth o f this grain is one of the reasons for its continued popu larity. only ninety days being recjuircd for planting, growth and harvesting, in compari son with the 270 days neetlcd for a crop o f wheat.
The flour from buckwheat is used chiefly for griddle cakes, one of the prominent hotels o f New Y ork C ity making a specialty of scr’ing cakes made from Fishingereek buckwheat. A small amount of the flour is used to make "scrapple” by butchers, while in Holland it is extensively used in the manufacture o f gin. In 1904. when wet weather damaged the crop, quantities of buckwheat were exported to Hol land from Columbia and Montour counties. In the matter o f wheat but little can be ascertained, although there are many mills e(|uippcd with the modern roller process, which grind the grain for the local markets. Little wheat is exported from this section, the crop being about sufficient to supply alt demands of the mills, with a small surplus. A comparison of the agricultural m ethi^s of the past and present is unnecessary. It can be said, however, that our farm ers arc sup plied with all the implements that modem sci ence can devise fo r the harvesting and working o f farm crops. In addition the Bloomsburg State Normal School has a department o f ag ri culture, under the charge o f Professor Hartline, which devotes considerable time to lab oratory and field work o f a practical character. A comparison o f values in early times with tltose of the prescn rw ill be o f interest to the reader. From an old copy of the Danville O bserver we learn that in 1824 wheat sold in the open market at 65 cents a bushel, rye at 28 cents, com at 25 cents, oats at 15 cents, flax seed at 55 cents, buckwheat at 20 cents, bees w ax at 28 cents a pound, pork at 4 cents, but ter at to cents, and lard at 6 cents. In 19 14 wheat sold at 90 cents a bushel, rye was not in the market, corn sold at 85 cents, arts at 40 cents, flaxseed w as not in the market, buckwheat w as 65 cents a bushel, bees w ax 25 cents a pound, pork 13 cents, butter 30 cents, and lard 12 cents. It is interesting to note that the price o f beeswax has scarcely changed over three cents on the pound for more than one hundred
28
c
bv
