From the book - HISTORY OF GOODHUE COUNTY. MN., published in 1935:
Alexander P. Anderson, the sixth child of John and Britta Marie Anderson, was born in Featherstone township on November 22, 1862. He worked on his father's farm from the time he was seven years old until he was eighteen. During these years he attended District School No. 18. When he was nineteen he taught school in the home district. The following year, having saved enough money to make a start, he entered the Minnesota State University. After his funds became exhausted he returned to teaching country schools, but in 1883 he was again at the University studying chemistry, higher algebra, German, and mechanical drawing. From 1885 to 1890 he returned home, again to teach and help operate his father's farm. In 1890, for the third time, he returned to the University and was then able to continue his studies until his graduation in 1894. He remained at the University of Minnesota until he had received his master's degree, and then journeyed to Europe where he received the degree of Doctor of Philosophy in Botany from the University of Munich, Germany, in 1897. Dr. Anderson then returned to his native land. He was appointed state botanist of South Carolina and also served as bacteriologist at Clemson College, South Carolina. In 1901-1902 he was assistant professor of Botany at Columbia University, New York City, and also carried on independent research work at the New York Botanical Gardens. While engaged in this work he discovered methods of expanding starch and cereal grains by heating them in sealed glass tubes, and suddenly releasing the pressure. These experiments resulted in such commercial products as Puffed Rice and Puffed Wheat and finally Quaker Crackles. More than thirty years were spent on these processes and more than 15,000 experiments were made in perfecting the product. Dr. Anderson designed the elaborate machinery necessary to produce them. The last breakfast food was created at the Tower View Laboratory. The yearn for the old home remained strong in him, even despite the success he was meeting with in the east. So, in 1917, Dr. Anderson returned with his family to the region of his boyhood. He built a substantial home near the scene of his father's homestead and alongside his other interests engaged in farming. He purchased a large farm in Burnside overlooking the valleys of the Cannon and Mississippi rivers where many years ago the red men maintained their habitation. Thereon he built a modern home, Tower View, and also constructed a fine laboratory fully equipped in every way. Here he perfected his experiments on Quaker Crackles, and here he still follows his researches as diligently as in the days when he made his first experiments. For more than thirty years he has been identified with the Quaker Oats Co., of Chicago, Ill., manufacturers of these products and other cereals and grain feeds.
Alexander P. Anderson, the sixth child of John and Britta Marie Anderson, was born in Featherstone township on November 22, 1862. He worked on his father's farm from the time he was seven years old until he was eighteen. During these years he attended District School No. 18. When he was nineteen he taught school in the home district. The following year, having saved enough money to make a start, he entered the Minnesota State University. After his funds became exhausted he returned to teaching country schools, but in 1883 he was again at the University studying chemistry, higher algebra, German, and mechanical drawing. From 1885 to 1890 he returned home, again to teach and help operate his father's farm. In 1890, for the third time, he returned to the University and was then able to continue his studies until his graduation in 1894. He remained at the University of Minnesota until he had received his master's degree, and then journeyed to Europe where he received the degree of Doctor of Philosophy in Botany from the University of Munich, Germany, in 1897. Dr. Anderson then returned to his native land. He was appointed state botanist of South Carolina and also served as bacteriologist at Clemson College, South Carolina. In 1901-1902 he was assistant professor of Botany at Columbia University, New York City, and also carried on independent research work at the New York Botanical Gardens. While engaged in this work he discovered methods of expanding starch and cereal grains by heating them in sealed glass tubes, and suddenly releasing the pressure. These experiments resulted in such commercial products as Puffed Rice and Puffed Wheat and finally Quaker Crackles. More than thirty years were spent on these processes and more than 15,000 experiments were made in perfecting the product. Dr. Anderson designed the elaborate machinery necessary to produce them. The last breakfast food was created at the Tower View Laboratory. The yearn for the old home remained strong in him, even despite the success he was meeting with in the east. So, in 1917, Dr. Anderson returned with his family to the region of his boyhood. He built a substantial home near the scene of his father's homestead and alongside his other interests engaged in farming. He purchased a large farm in Burnside overlooking the valleys of the Cannon and Mississippi rivers where many years ago the red men maintained their habitation. Thereon he built a modern home, Tower View, and also constructed a fine laboratory fully equipped in every way. Here he perfected his experiments on Quaker Crackles, and here he still follows his researches as diligently as in the days when he made his first experiments. For more than thirty years he has been identified with the Quaker Oats Co., of Chicago, Ill., manufacturers of these products and other cereals and grain feeds.
From the book - HISTORY OF GOODHUE COUNTY. MN., published in 1935:
Alexander P. Anderson, the sixth child of John and Britta Marie Anderson, was born in Featherstone township on November 22, 1862. He worked on his father's farm from the time he was seven years old until he was eighteen. During these years he attended District School No. 18. When he was nineteen he taught school in the home district. The following year, having saved enough money to make a start, he entered the Minnesota State University. After his funds became exhausted he returned to teaching country schools, but in 1883 he was again at the University studying chemistry, higher algebra, German, and mechanical drawing. From 1885 to 1890 he returned home, again to teach and help operate his father's farm. In 1890, for the third time, he returned to the University and was then able to continue his studies until his graduation in 1894. He remained at the University of Minnesota until he had received his master's degree, and then journeyed to Europe where he received the degree of Doctor of Philosophy in Botany from the University of Munich, Germany, in 1897. Dr. Anderson then returned to his native land. He was appointed state botanist of South Carolina and also served as bacteriologist at Clemson College, South Carolina. In 1901-1902 he was assistant professor of Botany at Columbia University, New York City, and also carried on independent research work at the New York Botanical Gardens. While engaged in this work he discovered methods of expanding starch and cereal grains by heating them in sealed glass tubes, and suddenly releasing the pressure. These experiments resulted in such commercial products as Puffed Rice and Puffed Wheat and finally Quaker Crackles. More than thirty years were spent on these processes and more than 15,000 experiments were made in perfecting the product. Dr. Anderson designed the elaborate machinery necessary to produce them. The last breakfast food was created at the Tower View Laboratory. The yearn for the old home remained strong in him, even despite the success he was meeting with in the east. So, in 1917, Dr. Anderson returned with his family to the region of his boyhood. He built a substantial home near the scene of his father's homestead and alongside his other interests engaged in farming. He purchased a large farm in Burnside overlooking the valleys of the Cannon and Mississippi rivers where many years ago the red men maintained their habitation. Thereon he built a modern home, Tower View, and also constructed a fine laboratory fully equipped in every way. Here he perfected his experiments on Quaker Crackles, and here he still follows his researches as diligently as in the days when he made his first experiments. For more than thirty years he has been identified with the Quaker Oats Co., of Chicago, Ill., manufacturers of these products and other cereals and grain feeds.
Alexander P. Anderson, the sixth child of John and Britta Marie Anderson, was born in Featherstone township on November 22, 1862. He worked on his father's farm from the time he was seven years old until he was eighteen. During these years he attended District School No. 18. When he was nineteen he taught school in the home district. The following year, having saved enough money to make a start, he entered the Minnesota State University. After his funds became exhausted he returned to teaching country schools, but in 1883 he was again at the University studying chemistry, higher algebra, German, and mechanical drawing. From 1885 to 1890 he returned home, again to teach and help operate his father's farm. In 1890, for the third time, he returned to the University and was then able to continue his studies until his graduation in 1894. He remained at the University of Minnesota until he had received his master's degree, and then journeyed to Europe where he received the degree of Doctor of Philosophy in Botany from the University of Munich, Germany, in 1897. Dr. Anderson then returned to his native land. He was appointed state botanist of South Carolina and also served as bacteriologist at Clemson College, South Carolina. In 1901-1902 he was assistant professor of Botany at Columbia University, New York City, and also carried on independent research work at the New York Botanical Gardens. While engaged in this work he discovered methods of expanding starch and cereal grains by heating them in sealed glass tubes, and suddenly releasing the pressure. These experiments resulted in such commercial products as Puffed Rice and Puffed Wheat and finally Quaker Crackles. More than thirty years were spent on these processes and more than 15,000 experiments were made in perfecting the product. Dr. Anderson designed the elaborate machinery necessary to produce them. The last breakfast food was created at the Tower View Laboratory. The yearn for the old home remained strong in him, even despite the success he was meeting with in the east. So, in 1917, Dr. Anderson returned with his family to the region of his boyhood. He built a substantial home near the scene of his father's homestead and alongside his other interests engaged in farming. He purchased a large farm in Burnside overlooking the valleys of the Cannon and Mississippi rivers where many years ago the red men maintained their habitation. Thereon he built a modern home, Tower View, and also constructed a fine laboratory fully equipped in every way. Here he perfected his experiments on Quaker Crackles, and here he still follows his researches as diligently as in the days when he made his first experiments. For more than thirty years he has been identified with the Quaker Oats Co., of Chicago, Ill., manufacturers of these products and other cereals and grain feeds.
Family Members
Siblings
Sponsored by Ancestry
Advertisement
Explore more
Sponsored by Ancestry
Advertisement
