The evening Argus. [volume] (Rock Island, Ill.) 1861-1871, 1865-08-19

can control with his hand. When the floor
10 rolled, passing the wheat 20 one beneath,
10 spreads it in perfect eveness and depth ON
the whole floor. These floors. except the mp
per one, are of sheet iron, and perforated like
q seive yet the holes are not sufficiently
large to allow the kernels of wheat to pass
through When the wheat has been rolled
through all tn Y,ors. stopping from three 70
five minutes on each floor, by which il passss
through automa 10 floors to a 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 to another. Hot air fur
naces. fed by fans. force hot air through the
pipes at each end of the dryer. These pipes
are in the centre of the chimney, closed at the
top, thus forming hot air cham Der fed thro'
an aperture at the bottom with air from out
of doors.
Opening into this hot air chamber is Sc
ries of pipes passing entirely around the dry
er.t these pipes forming the sides of each cham
Der. They are very hot, and convey the heat
by which che grain is dried. The steam
from the drying grain passes into fues open-
ing into each chamber. There is at the same
time a strong current of fresh air forced nm
through the wheat by fan at a pressure of
one and half pounds TO a square inch. This
current of air prevents the wheat from scorch
ing or becoming too hot; it also prevents any
malty effect, which has heretofore been Nh
mistakable in all wheat dried by machinery.
After being subjected to the drying opera
ton, the wheat is elevated 20 an upper bin to
be cooled. The coolor consists of square
tube, two feet in width, with wooden sides
and hoor, OF sheet iron. PERFORATED in a man.
ner similar to the floors of the dryer 1t de
scends at gentle angle, in shape like a wind
Inn afnfrn 81 L.. n
is a wooden tube through which q strong cur
rent OF air is forced by powerful fan. As
this tube is closed at the top. the cold air is
forced through the wheat. thus cooling it as
it gradually descends, and at the same time
cleansing 1t from impurities. The grain falls
into bin at the bottom of the cooler, whence
IL Is elevated into another bin for storage -
Ii comes out clean, cool and in good condition
for shipment or manufacture
This apparatus was invented by John Bah
illion, of this city, and the patents which
cover it bear date of March 3, 1863, and Sep
TENDER lS 1864 That which we describ bed
as owned by Babillion, Hinchman & Co.. is
situated on the corner of Woodbridge and
Wayne street. Ii is capable of cooling 500
bushels per hour, but of course, the apparatus
could be built to cool 10. 900 bushels per hour,
if necessary The machinery is driven by a
80 horsepower engine
We have already stated the result of the
experiment of passing damp and grown wheat
through this dryer. The wheat was rejected
when it went in-came out No. l, apparent
ly as fair and nice wheat as need be- An ex.
pertinent showed that it makes as good bread
and biscuit as any wheat of the same grade.
All that IS necessary has been accom- plished
provided that the same result al ways 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 be-
ing grown. If the process which we have
described can make il good again, the value
of the process cannot be estimated