The New Bloomfield, Pa. times. (New Bloomfield, Pa.) 1877-188?, 1878-10-01
Communicated.
Patent Flour.

One of the greatest improvements of the times,
and one that greatly interests the public, is the
the new machine that has been put in the Flour
ing Mill of Milton b. Eshelman, of Newport. 1t
Is Smut Purifier, brought here from Michi-
gan the same kind Of machine that makes the
Patent flour from the Western spring wheat,
which is decidedly the best flour made. and al
ways commands the highest price in the Eastern
markets. IT Is the same make OF machine that is
Perry county, it cost three hundred dollars, and
is nice piece of workmanship. 1t was put up by
Mr. w; J. Bell, of Lewisburgh, Pa. practical
Now a word about the working of the machine
Every observing person knows that each grain Of
wheat has growth of hair or fuzz on its point,
and this is the most difficult part of the grain to
clean, 1t has dehed the ingenuity of the Smut
Machine Makers, and in spite of the most dill
gent care of the Miller in securing the grain and
in boiling the chop the fuzzy stun will work itself
through the boiling cloth, and darkens the color
of the -four; unless gO0dly portion of the re-
turns is run to the feed and then the turnout Of
flour is too small. This machine is so constructed
bolt. 1t has q fiat shaken sieve gently vibrated,
covered with very fine Boiling Cloth broughtfrom
is passing over the seive; u is evident to every;
one that the heavy particles which Is the good
flour will lay next the serve and pass through the
land called Shipstuff) will be carried along on the
top. and finally be shaken oil the toll end. But
this is not the most important part OF the machine,
for while this is going on there is q suction fan
the top of the machine running at the rate OF six
hundred revolutions per minute, which draws
with It all that hairy tiut stuff, and deposits 1t in
a dust room, to be sold for feed Any person who
has not seen the machine working can hardly re-
alze the amount of this very fine stuff that 1t
takes out, which formerly went into the -four
There is no doubs that the late improvements in
Mill Machinery make flour OF better quality
than our grandmothers baked with and many
ask, Why is 1t that we don't have better bread p
My answer s, that we do have better bread, and
q great deal better bread on an average; but 1t Is
now as then great many OF our housekeepers
never rightly learned the art OF perfect baking:
and It is at best, but guess work with them and
1t gives them great comfort to put all the blame
on the poor Miller because he Is absent. Andthere
are great many men who think when they have
bad bread that every other family has bad bread
too, but this is very erroneous idea, for know
from experience that there is great deal OF good
bread made, spendied bread, and from home
made flour. There is a very good reason why
our -four requires more care in baking, than did
the old time flour and II is this, our Millers do not
have as good wheat to grind, and the causes are
two: First, the old farmer had the wheat from
the Virgin soil, where God had placed the ele-
ments OF nature to make perfect everything that
grew; there was no trouble then to raise good
and large wheat crops. The first farmers here did
not have to change seed every two years, nor sow
three crops to reap one. Where manureis plenty
and properly applied, the ground may be kept in
nearly the original condition. but II Is guess work
and as likely to be wrong as right The second
cause Is that the old time farmer cut his wheat at
the proper time and let 1t cure on the shock; the
present farmer allows II TO become dead ripe on
the stalk sunburnt on the swath, and then hur-
res II into the barn so hot and dry that II never