Daily State sentinel. [volume] (Indianapolis, Ind.) 1861-1865, 1865-08-16


such bread can be made light and healthy, a
great ard valuable good has been accomplished
We Yesterday say some bread and biscuit made
from fIour OF wheat which had been rejected by
Insoec,or Hatch a. being badly grown, which
v,re AZ light. spongy and sweet as any bread we
ever sav' The wheat had beea passed through
+" BAbiIlion' e Patent Grain Dryer" -Four days
ago I, was rejected wheat. worth 81 % per
bushei. yesterday II passed as No. white,
worth 81 IS at least
2 The apparatus which has effected such a
changeis worthy brief description. especially
az IL il a De,reit invention put in operation for
the first time only fev days since. The dryer
itself Is enclosed In brick walls and Is thirty fee.
in height By twenty feet In length and Elk in
width. IL consists OF Eve floors, each containing
100 eausre feet, and but four apart Above the
upper floor Of the dryer bin to which the
wheat is raised By means of an elevator. IL IL
let down by valves from this bin 10 the upper floor
Of the dryer, where. BY means OF machinery, it Is
made OF an even depth Of FIVE inches By even
edged boards passing over il. es farmers are &C,
customed 10 pass an eyener over the bali ousnei
when measuring wheat From this door II - let
down 70 one beneath is An idea OF these noors
can be best conveyed by an ordinary window
shutter Lard horizontally. They are made OIL
stats. which. when rolled. drop the wheat down
upon the floor beneath IL, which is rolled 10 Ike
manner. passing the wheat down through The
whole Eve floors The floors are easily
rolled by means OF levers, which one
man can control with his hand When the Moor
is rolled, passing the wheat to the one
beneath, il spreads il ia perfect eYenness
and depth on the whole floor These floors, ex-
cept the upper one, are of sheet iron, and perfo
rated ike sieve Jet the boles are not suffi-
GENTLY large to allow the kernels Of wheat to
mass through. When the wheat has been rolled
through all the floors, stopping from three to five
minutes on each floor Il reaches shelving floor,
by which il passes through automatic floors to
bin beneath, where it is carried by elevators to
cooler. The drying process Is going on while
the grain is passing through these several cham
bers from one floor 70 another Hot air furnaces.
fed by fans. force hot air through the pipes at
each end of the dryer These pipes are in the
of the chimney, closed at the top, thus
forming bot air chamber, fed through an aper
ture at the bottom with air from out OF doors.
Opening into this hot air chamber is a series
of pipes passing entirely around the dryer, these
pipes forming the sides of each chamber They
are very hot, and convey the heat by which the
grain IL dried. The steam from the drying
grain passes into tiues opening into each chamber
There is at the same time strong current of
fresh air forced up through the wheat, by fan
at pressure of one and one half 10 the square
inch. This current of air prevents the wheat
scorching or becoming too hot 1t also prevents
any malty effect. which has heretofore been I'M
mistakab 10 all wheat dried by machinery.
After being subjected to the drying operation,
the wheat is elevated to an upper bin to be cool
ed The cooler consists ola square tube, two
feet in width, with wooden sides and door of
sheet iron, perforated in a manner similar TO
the floors of the dryer. Ii descends at a gentle
angle, in shape like a winding staircase. Be
meath the sheet iron floor is wooden tube
through which a strong current Of air is forced
by powerful fan. As this tube is closed at the
top, the cold air is forced through the perforated
floor and through the wheat, thus cooling it a.
il gradually descends, and at the same time
cleansing it from impurities. The grain falls
into bin at the bottom Of the cooler, whence it
is elevated into other bins for storage. 1t comes
out clean, cool, and in good condition for ship
ment or manufacture.
This apparatus invented by John Bablion
of this city, and the patents which cover it bear
date of March 81. 1863, and September l3, 1864.
That which we have described is owned by Ba-
billion, Ninchman & Co, and is situated on the
corner of Woodbridge ard Wayne streets. 1t is
capable of cooling 500 bushels per hour. but, of
course. the apparatus could be built to cool 10.
500 bushels per hour. if necessary. The ma
chInery is driven BY a 30 horse power engine.
We have already stated the result of the ex
pertinent Of passing damp and grown wheat
through this dryer. The wheat was rejected
when it went int came out No. l, apparently
az fair and nice wheat as need be. An expert!
ment showed that il makes as good bread and
biscuit as any wheat of the same grade. All
that is necessary has been accomplished, provided
that the same result always follows and we see
no reason why it should not. There is generally
believed to be an immense amount of wheat in
the State damaged by being grown. If the pro
cess we have described can make il good again.
the value OF this process cannot be estimated.