The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1883-09-20
THE PHENIX MILLS.
Peery & Mack's Magnificent Mill,
Ogden.
A Capacity of 10000 Pounds of
Flour per Day.

In q former arGlcle 10 Ln3 HER.
AID, 1 made reference to new mill
being erected by Hon. D. Il Peery :,
of Ogden. and Mr.. ]. Mack, of
Smithfeld, Cache COunty-a we'll
known and successful miller there.
Since then 1 have been able to take
a hurried survey of the new struc-
ture, and though l have but the
cruGest and most superficial infOr-
nation on the subject, | cannot
refrain making an extended notice
of the new mill, deemiHg it in
every way worthy of marked atten-
ton.
The mill was built under contract
by the GratiOt Manufacturing com~
pany, of 81 West Washington street,
Chicago; is called the Gratiot sys.
tenn of rolls and breaks: is the only
one west Of the Missouri river, and
when finished will be one of the
most perfect institutions Of the new
and growing system.
The new mill is situated on the
site of Mr.. Peery's old mill, which
was burned down, about mile
north of the Ogden Coop and on the
pleasant road that leads out of this
growing city across the Ogden river
to the north. The building is five
stories high, including basement.
1t is 44112X542 feet, and e5 feet high !;
is built of rock and brick, with a
Mansard roof, covered with cor
rugated iron, and is as absolutely
freproOf as it can be made. On the
outside, yet adjoining the mill on
the east, is now being erected an
enormous grsnary, which will be
SO feet square and A feet high
to wall plate. 1t is built of planks
of even size, laid fiat on top of
each other, making solid wall of
timber six inches thick. This of
course requires a vast amount of
lumber, but it gives the granary the
great strength necessary to hold
the enormous quantity it is calcu-
lated to hold. 1t is from this source
that the grain will be drawn to keep
the magnificent mill running. On
the south side of the building is a
sixty bushel Fairbank platform
scale on which the grain is weighed,
whence it is taken to a grain bin
inside the building, built after the
manner of the one above described,
12x12 feet and fifty feet high. From
this bin the wheat is carried by ele-
vators to the cleaning room, which
is on the third floor. Here it is
taken hold of by couple of Ber-
nard 81 Lees separators, which
manage to get the grain
tolerably clean and pure by
the time they get through with it.
Thence it is carried to the fifth
story, where the fuzzy stuff on the
end Of all grain is rubbed off; it is
then carried back to the third floor,
where a Becker brush machine
seizes it. In all grain more or less
dirt gets into the little groove in the
wheat and the Becker brush is used
to remove whatever of dirt may
possibly have escaped the other ma
chimes and is then considered suffi-
GENTLY clean. This being through
with, the grain is next taken to
where a machine called the first
break takes the wheat and cracks
each kernel in half; it is then car.
ried up to the attic or fifth story,
where it is seized by a reel or seiYe,
which takes out the impurities.
The object of taking this out is that
the flour may be as pure and white
as possible, and as the impurity in
the crease of the wheat berry has a
tendency to darken the -four, 1t is
therefore removed. 1t subsequently
goes through other breaks, which
render the particles of grain finer
and finer, until 1t becomes the finest
grade of -four. During this time,
however, machines which go by
the suggestive name of scalpers
have been in operation, and have
removed all the skin and adhesive
texture, which constitutes the ex-
terror Of the seed, and while the
meat goes to the breaks the bran is
carried in another direction to bran
rells, a bran separator and finally
to a bran machine. There
are three sets of stones,
each three feet in diameter, each
producing a different grade of -four.
One is for the finest grade, which
grinds the fine middlings and pro-
duces the best grade of patent -four,
which will be the equal of the finest
-four made anywhere, admitting the
quality of the grain to be as good
as that of any section. The second
stone makes second patent, while
the third turns out the low grade or
Indian -four. Not a particle is
wasted. All the cleaning, cracking,
purify ing and other processes mere
ly separate and assign the different
parts of the seed to that part of the
mill which produces the grade of
-four the several particles of seed
are best fitted to make; it is all
utilized, for bran when not for flour.
But to give some idea of the i'm
mense amount of machinery used
in the mill, that on the several
floors will be enumerated. On the
first floor, or basement, stands all
the elevator boots and main line of
shafting, driving the Gratiot and
Oden rolls as well as the French
burrs, which are located on the sec
ond floor, together with two -four
hackers, hopper, and other scales,