Wilmington journal. [volume] (Wilmington, N.C.) 1844-1895, 1849-08-31
AGRICUL Z u R A L.
From the Albany Cuitiyator.
PRESERVATION OF GRAIN.

The report on the breadstuffs of the United
States. made TO the Commissioners of Patents,
BY Lewis C. Beck, M. D., contains many facts
worthy of special attention. The remarks IN
regard to the preservation of Grain exhibit IN
a striking light the necessity and advantage
of adopting some artificial mode of drying =
The losses which are sustained by the sour
ing -four and the chemical changes in bread
stuffs by internal moisture. are estimated at
from 100000 TO $5.00O.O00 annually
The practice of shipping grain in bulk is con-
sidered the cause of much injury
The remedy proposed is the removal of a
portion of the water naturally contained in
flour and grain. But the process of drying re-
ouires great care. In regard 10 ordinary kiln
drying ii is observed "The passage OF the
grain or -four, however rapidly, over
highly heated surfaces is apt to scorch,
and thus give them an unpleasant favor-
From the rapid evolution OF the moisture in
the form of steam by the heat thus applied.
unless proper ventilation be also secured. fIrth-
er injury will probably result. The steam
again condensing into water upon the cooling
of the flour, may accumulate in particular parts
of the mass operated on, and thus. perhaps,
render it at least equally liable to injury as it
would have been without the employment OF
the process"
The report further observes that sin those
samples of wheat -four that have been exposed
TO degree of heat high enough to expel all
the water, the gluten is less tough and elastic
"a proof that it's quality has been impaired.
1t is probable that the proportions of dextrine
and glucose may thus also be increased at the
expense of the starch. Under these circum-
stances, a subsequent exposure to moisture
and slight elevation of temperature estab-
fishes the tactic acid fermentation, which, |
suppose, is the chief cause OF the Souring of
four
Mr.. ]. r. Staford's process of steamdrying,
of which we have several times spoken, is
thus noticed:
1.-The advantages TO be derived from artif-
cial drying are more fully attained by the in
vention patented by Mr.. J. R. Stafford, in 1S47,
than by any other. plan with which | am ac-
quained 1t is based upon the process for
dry ing organic bodies usually adopted in the
laboratory. The grain or -four is brought in
| to contact with surface of metal heated by
steam, and a due degree OF ventilation, so i'm
portant TO the completion of the drying, is Sc
! cured. As the heat is not raised above that
of boiling water, there is no danger of injuring
| the quality, color, or flavor of the substances
subjected to IFS action. The heat is, more
over, uniform, and the expense is said TO be
less than that of the mode of drying heretofore
generally adopted. By MIR Stahord's appa-
ratus, sixteen or seventeen pounds of water
ale expelled from each barrel of -four; this
reduces the proportion of water to or per
cent, an amount too small TO be productive
of injury. Absolute dryness cannot be easily
attained except by long exposure of the flour
TO the heat, and it is not required for It's pre-
servation reduction of the amount Of wa
ter 10 the small per centage just stated has been
found to be amply sufficient 10 secure this OBJ
iect. | cannot, in my opinion, render more
important service to dealers in breadstutts
than TO recommend strongly the employment
of this or similar process Of drying.'
The gain and -four should be packed in
clean and tight barrels, and kept without un-
necessary exposure 10 the air
Since the above was put in type, we have
received a letter from Mr. Stafford, stating
that during the past year there have been but
| few shipments 10 England of meal dried by
| this process, and none of corn; that Nlessrs
Shotwell & Co., of New York, have made
| some shipments OF meal, and thai Inc parcels
have brought from one shilling to two shiIings
more per barrel than any other dried meal iii
market. Mr.. $ further states that the reason
why there has not been more meal sent abroad
is, that the home and Canada demand has
been so great as TO take all that has been
made by the machines now in operation
Much of that which has gone to Canada is
said TO have found its way 10 the West Indies
and Snuth America MIR & saws that the
price Of the meal sent 10 New York has beer
from two TO three shilings per barrel more
than the Jersey or Brandywine meal.