The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1883-04-12

The old method Of milling was practi
cally thus: The wheat was passed bciwseI
the stones and crushed at one grinding =
dirt brsn-hour, and all, ground up iogcth
or. Then II vas bolicd. and what ~a'
lucky enough 10 I've fine and whito va,
packed and sold as ''Superdnc" hour
Such milling AS that however. did little
more than to reduce the siarchy matter Il
a fine powder, while that part Of the whoai
containing the phosphaios aud gluten was
poorly clcansed and not we'll ground, aud
as they did not know what TO do with IL,
part was put into the inferior grades oi
-four, and good deal Of il was sold as
onal in the shape Of middlings II was in
comparison 10 such -four that graham, .
wheat grits." and other wheat products
where the whole berry was crushed togeth-
er and none OF the nutritious qualities
bolted out lnor the dirt either, for that
mAtler.l we're greatly 10 be preferred from
hygienic standpoint.
But the new process has completely
reyolutionizod -four milling. and the
quality Of the best flour also, as any one
knows who has been through the Minneap-
oils mills; and there is quite as much dif-
ference in the brain, bone and muscle pro-
ducing qualities OF the best -four under
the old process, and the best -four rs now
made, as there is between raw sugar and
the refined article. The parts OF the wheat
that formerly went into poor flour and ofial
are carefully saved. cleannd and ground
into the best -four. And the grinding is
not with one crushing, but the wheat is
slightly ground many times between rol.
lers Of chilled iron, porcelain or steel,
some OF them smooth some corrugated,
before all tho parts OF the berry are finally
reduced to -four. "Gradual reduction"
is the milling term. Each time the wheat
goes through pair Of these rolls it is car
ried off to separators and purifiers, and the
different parts are separated and cleaned.
What is fine enough is sent to the -four
packer, while that which is coarse is again !
ground. Each time it is crushed, some
fine -four and some coarse middlings are
released. These middlings contain the
phosphates and gluten, and are carefully
separated and sent to purifying machines
TO have the dirt blown out, after which
they are reduced still finer, until with re-
peated grinding they become patent flour.
Modern milling machinery acts with al.
most human intelligence in separating
the different parts Of the -four and in
purifying the middlings which used to be
fed to cattle. You could not now buy the
offal that used TO be given TO cattle with
out paying about the price Of patent flour.
The bran is passed through the rolls time
after time in order to get of the particles OF
-four, because here is where the nutritious
elements are placed, just as in apotato the
best part is nearest the peeling. And the
bran is not crushed and mixed in with the
lour. II is Hattened out with nicely
equal to that with which iron is rolled.
Little by little the -four is worked of, and
when the bran is done with, it is in broad
lakes with only an infinitesimal hanging
% it.
To pnt it briefly, the phosphates and
,ther nutritious elements arc found in that
part Of the berry nearest the bran, while
he starch is contained in the center. The
great end in milling is to mill the nutrit.
GUS elements into the patent. This we do
With the new processs, and chemical anal
1sis proves it,