Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1870-10-18
Flourinu Wheat,

Mr.. EDITOR A short time ago | gave
your readers a few hints upon the above
subject, aud hoped that others would favor
us with their ideas, but it seems that there
is not much interest manifested in the sub
iect. This should not be. There is no
subject connected with agriculture of more
vital Importance than this. Farmers are
greatly interested in everything that per
tains to the successful culture of wheat,
aud think that when they raise it that
they have done their part. In ibis partic
uIar I shall disagree with them. When
wheat is tbresbed great care is necessary
to preserve ii. l think I may safely say
that three-fourths of the wheat raised in
this county becomes damaged after it is in
the grauary. If it happe0s to be little
moist when thre>hed the destruction is only
the more rapid-it becomes nasty, and
will not make good bread, and Of course
the miller as to blams. BY placing a large
quantity Of wheat in one bin it will sweat
and become moist, and if not properly car
ed for soon becomes mGsty, and in time
will entirely spot. To prevent this, few
new burnt bricks should be placed in the
bin among the wheat these will absorb
the moisture and prevent must. Many
farmers will cary their wheat 10 the mill
Ter aud tell him that they don't care so
much about the quantity of -four they get
as the quality. The coarse, they say, can
be fed to their horses or hogs, and many
millers not knowing the real nature of
wheat will give them from thirty to thirty
six lbs. of -four to the busbel, and at the
same time give him from five to ten lbs Of
the best part of his wheat in the coarse
which goes to the hogs. Now my theory
is that the more -four you can ges oGt oil
the coarse part the better the whole will
! be. | know shalt be ridiculed for this
assertion, but | know it to be fact. | &c
not mean to be understood that wheat
must be ground close enough at first to
get all the -four out of the coarse. Such q
proceeding would ruin the whole by cut
ting the bran too fine, which would bolt
out into the flour. Ny method is to grind
close enough to clean the bran without cut
ting and then take the coarse -four and ca.
mel and grind it alone, letting it bolt il
with the first ground aud thoroughly mix
them together, which greatly improves the
quality of the -four besides adding from
FIVE to ten lbs. to the quantity per bushel
l have ground wheat and made 45 lbs. o
fine -four to the bushel, and had the fou
ten per cent better than when | got les
than IS lbs. from the same wheat ant
ground within three days of each other il
the same mill and with equal care. Thi
| consider conclusive evidence of the ben
eft to be derived from a second grinding
1t convinces me at least. But one obsta
Gle presents itself, and that is the grea
amount of one and two bushel grists bro
to mill. To grind over successfully 1 a
least want four to ten or more bushels, be
cause it takes from three pecks to a bushe
to clear the mill after grinding over tn
coarse. And further, great care is necessa
ry in grinding over not to grind too close
J as the sprout of the wheat is tender an,
will grind up and black the -four Whe
ground right this sprout constitutes the ca