CHAPTER IV AGRICULTURE
Owing to the lack of complete reports from the agricultural department of the State, no reliable statistics are to be had regarding the agricultural productions and stock raising possibilities of Columbia and Montour counties at present. The principal products of these counties now, as in the past, are wheat, buckwheat, oats, com, rye, potatoes, and other farm products of lesser importance. Probably most of the available land in both counties is now under cultivation, and the crops will bear comparison in quality and quantity with those of the other States of the Union.
Among the grain producing States Pennsylvania ranks first in buckwheat, fourth in rye, eleventh in wheat, twelfth in oats, and fourteenth in corn. In the production of wheat this section of the State stands second, but in buckwheat it is at the top. One of the famous products of Columbia county at one time was an Amber wheat, developed and introduced throughout the United States by William J. Martin, of Catawissa. The numerous gristmills of the two counties, described at length in another chapter, are an evidence of the importance of the growing of grain in this section. Among them is the Millville mill, which ranks among the largest buckwheat mills of the Union.
In early times buckwheat was the chief crop of this section, as it will grow on new and partially reclaimed land, so (he pioneer farmers depended on il principally. This established the fame of the region for buckwheat, and the years have seen but little diminution of the product. Most of the buckwheat of these years is grown around Millville, Benton, Orangeville and Washingtonvillc, although quantities are also grown in other parts of both counties. The rapid growth of this grain is one of the reasons for its continued popularity only ninety days being required for planting, growth and harvesting, in comparison with the 270 days needed for a crop of wheat.
The flour from buckwheat is used chiefly for griddle cakes, one of the prominent hotels of New York City making a specialty of serving 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 of gin.
In 1904, when wet weather damaged the crop, quantities of buckwheat were exported to Holland from Columbia and Montour counties.
In the matter of wheat but little can be ascertained, although there are many mills equipped 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 methods of the past and present is unnecessary. It can be said, however, that our farmers arc supplied with all the implements that modern science can devise for the harvesting and working of farm crops. In addition the Bloomsburg State Normal School has a department of agriculture, under the charge of Professor Hartline, which devotes considerable time to laboratory and field work of a practical character. A comparison of values in early times with those of the present will be of interest to the reader. From an old copy of the Danville Observer 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, flaxseed at 55 cents, buckwheat at 20 cents, beeswax at 28 cents a pound, pork at 4 cents, butter at to cents, and lard at 6 cents.
In 1914 wheat sold at 90 cents a bushel, rye was not in the market, corn sold at 85 cents, arts at 40 cents, flaxseed was not in the market, buckwheat was 65 cents a bushel, beeswax 25 cents a pound, pork 13 cents, butter 30 cents, and lard 12 cents.
It is interesting to note that the price of beeswax has scarcely changed over three cents on the pound for more than one hundred
