"Why? Because the berry of the spring wheat is small, dark-colored, and hard, and its husk clings tightly. The old process of milling, while it answered well enough for the white, soft-berried winter wheat, did not thoroughly remove the bran from the spring wheat, and left the flour dark in color and of inferior quality."
E. V. Smalley, "The Flour Mills of Minneapolis" in The Century; A Popular Quarterly (May, 1886)
You Tried the
Great Pillsbury Flour?
If Not, Try it and Be Convinced that it is the Best Flour in the World.
Bakes More Bread,
Bakes Whiter Bread,
Bakes Better Bread,
Than Any Other Flour Manufactured.
If You Are Not Using PILLSBURY'S BEST, Ask For It. Buy No Other.
If Your Dealer or Grocer Does Not Have It, Have Him Get It.
from a selling agent's trade card, 1887.
Trade card published in William Powell Pillsbury's BEST: A Company History from 1869 (Minneapolis: The Pillsbury Company, 1985).