San Marcos free press. [volume] (San Marcos, Tex.) 1877-1892, 1883-03-22
How Oat-Mea, Il made.

The rapidly increasing use Of AMI
demand for oatmeal 10 creating cor
responding demand fer plum
heavy oats. Hitherto American oat,
have been too light and chaffy for
making meal. The culture of this
crop has been careless, and too it'll.
attention has been given to improving
the quality and weight of the grain
Scotch and Irish oats often weigh fiitv
to fifty-tive pounds to the measured
bushel. OF course We can not hope 10
compete in our hot, dry climate with
that of those places which is cool
moist and admirably adapted to the
growth of oats. But as We sow SO shall
we reap, and it has been satisfactorily
proven that heavy seed sown, will pro.
duce heavy grain for some years, and
with good treatment-th is, with ma
nuring literally and the careful culture
of the soil-the crop will deteriorate
only very slowly. Our neighbors in
Canada produce oats of forty.fye
pounds to the bushsl from seed of the
same weight brought from New Bruins.
wick. So it is question of seed and
culture with this crop, precisely as il il
with others. If we desire to grow oats
suitable for making meal, we have the
market for the grain; in any case far.
mer should desire to grow heavy grain.
although he may feed his product on his
farm. AS hint towards this result, we
give the following particulars regarding
the manufacture of oatmeal taken from
the american Miller:
"The first operation in the manufac.
ture of the meal, is the removing from
the oats all the cookie, small oats,
and all foreign seeds of whatever kind,
for if any of these remain the quality
of the meal is much injured. Black
oats, if even of a good quality, give
bad appearance to the manufactured
meal, as it reappears in the form of
black particles, which to the tidy
housewife appears something more I'M
clearly. After the oats have been
properly cleaned by sitting, they are
next subjected to the operation of dry
ing. This is accomplished in dry kilns,
with special apparatus contracted for
the purpose. This operation requires
some care to prevent them from burning
AS soon as sufficiently dry they are re-
moved from the kiln while still very hot
and stored in such way as to have
them retain their heat: after thus re-
manning four or five days, and harden
ing, they are ready for the Smelling OPP
Grafton. This Smelling is accomplished
by passing the oats through millstones ,
of special pattern. The pronuct that
comes from the stones is greats, OF the
whole kernels, seed dust, etc., and these
must DO separated; by means of a COM
bination of sleeves and fans the greats
are separated from the other material,
and then are ready for grinding. For
extra quality of meal the greats may
again be shelled and also be passed
through a brushing machine. The
grinding of them must not be delayed,
as few weeks exposure renders them
unfit for milling. In grinding the groat,
the great aim is to avoid pulvsrization,
and to have the granules cut square
and of uniform sixe. Oatmeal is gen.
raelly denominated by the cut-as pin
head cut, rough cut, medium and fine
these terms have different
districts. After the grinding the meal
is passed through sleeves, and the sift-
ings graded according to size.-OoT
Young People.