200 2nd Street South
Dundas, MN, USA

Edward T. Archibald House

The Edward T. Archibald House is a historic farmhouse in Dundas, Minnesota, United States. The private home was placed on the National Register of Historic Places (NRHP) on June 17, 1976. Built in the 1860s, the farmhouse is significant for its association with the prominent miller Edward T. Archibald, whose nearby Archibald Mill was an important mill in the history of Minnesota's flour milling industry.


Structure

The Edward T. Archibald House is located on the southwest corner of 2nd Street and Hamilton Street in Dundas. The structure is a two-story wood frame structure built in a simple clapboard-sided Greek Revival architecture with a gable roof. It originally had a service wing, but only the main portion of the house remains. The property also once included a wood frame stable carriage barn, but it was later demolished and replaced by neighboring homes.

History and significance

The house was originally built by Lorenzo Hamblin in the 1860s. Edward T. Archibald purchased the property and lived there from 1867 until 1885. Archibald's work in milling garnered him attention in trade publications of his time as "The man or firm who takes the leading place among flour makers of this country or of the world."
Though there were settlers before them, brothers John Sidney and Edward T., along with their cousin George Archibald were responsible for founding Dundas in 1867; they named it after their hometown of Dundas, Ontario, Canada. They built mills on both sides of the Cannon River.

Due to the great care that was taken in its manufacture, flour from the Archibald Mill was recognized as the best in the United States. "Dundas straight", as it became known, was sold for $1.00 or more per barrel in New York City and Boston markets than the flours produced in Minneapolis. As a result, Minneapolis millers would come down to Dundas to study the Archibald Mill.

A progressive miller, John Sidney imported three barrels of Red Fife wheat from Canada; the Archibalds developed the seed into the No. 1 hard spring wheat that revolutionized farming in Minnesota. Before 1860, the wheat grown in the United States was soft winter wheat, but spring wheat was better suited to the soil. What initially prevented spring wheat from wide adoption was its characteristic flinty quality and high middlings content. Under the low grinding process used before 1870, the wheat's hardness caused the mash to heat and its thin brittle bran filled the flour with specks that discolored the flour. To fix this issue, millstones in their mills were run at a lower speed and were set higher so as to simply crack the kernel at the first grinding. It was then put through several grindings. The purpose was to make middlings the most valuable part of the product, as gluten was found in the middlings and provided nutrition and gave bread its rising quality. The Archibalds' mills would later be among the first to adopt the middlings purifier, developed in Minneapolis, which allowed for large scale production of the higher gluten flour.

Recognizing the need to rise to the competition of Minneapolis mills, Edward T. Archibald made further improvements. In 1879, he remodeled the mills to use rollers, also known as the "Hungarian milling process", which increased productivity while maintaining quality. The Archibald Mill was among the first to use the roller system in its entirety. At this time the mills were at their peak in notability and importance in the flour milling world.

Edward T. Archibald moved to nearby Northfield in 1885. The mill complex burned down on New Year's Eve in 1892 and was immediately rebuilt. It burned down again in 1914, was rebuilt and sold as the industry began to decline. The patents involved were sold to what is now General Mills.

National Register of Historic Places - Edward T. Archibald House

Statement of Significance:

The E.T. Archibald House is significant as being the house in which E.T. Archibald, the prominent Minnesota miller, lived in during the years of the milling revolution. It was constructed by Lorenzo Hamblin.

The Archibald house was occupied by the E.T. Archibald family from 1867- 1885. After living here they moved to Northfield.

The Archibalds had the reputation of being among the best in the milling business. A staff correspondent of the Northwestern Miller, March 24, 1876, talked about Archibald as "The man or firm who takes the leading place among the flour makers of this country or of the world."

Even before the new milling process was introduced in 1871 Minneapolis millers went down to Dundas to look at the Archibald Mill. The flour made by the Archibalds, because of the great care that was taken in its manufacture, came to be recognized as the best in the United States. His flour surpassed Minneapolis flour $1.00 or more per barrel in the New York and Boston markets. It came to be known as "Dundas straight”.

Being a progressive miller, J.S. Archibald imported three barrels of Scotch fife wheat from Canada. This seed developed into the No. 1 hard spring wheat that revolutionized wheat farming in Minnesota.

Up to 1860 most of the wheat grown in the United States had been soft winter wheat, but spring wheat was suited to the soil. Hard spring wheat had flinty qualities and high middlings content. Under the low grinding process used before 1870, this wheat was difficult to use, since its hardness caused the mash to heat, and its thin brittle bran filled the flour with specks.

Archibald attacked this problem. His stones were run at a lower speed. Instead of low grinding the stones were set high to simply crack the kernel-at the first grinding. In addition to reducing the kernel to flour at one grinding it was put through several grindings. It was the purpose of this process to make middlings the most valuable part of the product. Gluten, a product of the wheat, lies in the hard exterior of the kernel just beneath the bran covering, and therefore is found in the middlings. Gluten, which not only gives bread its rising quality, is also very nutritious. Archibald recognized the importance of using middlings, whereas in the old process they were a thing to be avoided.

Archibalds firm was one of the first to introduce middlings purifiers in the early 1870s. These made it possible to produce flour by the new process on a large scale. The middlings purifier, with its horizontal shaking screen and air blast for cleaning and separating the middlings, perserved for regrin4ing the best portion of the wheat.

Archibald was first to manufacture and market patent flour towards the close of 1871. It was known as "Archibald extra". Its manufacture as a regular grade, making spring wheat rise in price above winter wheat, was justified because of the success of this flour in the eastern markets.

Although Archibalds' Mill was among the leaders in the milling industry, competition became strong. E.T. Archibald had to make further improvements in the milling process. Mr. Archibald became aware of the superior work of rollers, instead of millstones, and in 1879 the mill was remodeled on the roller system. Under the roller system more wheat could be produced in less time while still maintaining its fine quality. Archibald was one of the first to use the roller system in its entirety.