The Hazlehurst signal. (Hazlehurst, Miss.) 1883-1885, 1885-11-05
STARCH.MAkIhe'
Tho ysriou, Processes Necessary to Con-
vert Corn Into starch

Tho Various Processes Nsces.'s
vert Corn into stsreh'
Corn IL first carried by bolt' or ON
erwisc, from the crib to tho saeiier.
Alter the com Is shcllcd 1t Is carried to
tho cleaner where all tho dust ana arr
|. removed. It's thon. by means OF al
elevator, deposited in long bins in the
upper story Of the mill. by means Of
separate spouts the corn is then con-
veycd into largo 'stcep tanks" holding
say six hundred bushels each. Alter
being covered Will hot water 1t Is al
lowed 70 remain SIX days. or until 1t Is
sufficiently soured. 1t Is then by a
screw ccnveyer and elevator taken 10
tho miilstoues hopper. just before 1t
reaches this point It passes through
revolving wire screen which separates
tho corn from the rater.
1t Is then conx-t3d TO tho mills, be-
Ing mixed agalh mn water. and. after
going through two sets OF four''oot
millstones. Il passes below to tho
shakers" Those are vibrating boxes,
open at ono end and covered with a
wire and satin sicve Here the starch
and gluten are separated from the solid
particles Of tho corn, which Is called
"coarso feed" This dcscends into o
well and is pumped up by means OF a
powerful forco-pump and run oil into
vats for its reception whore It Is drained
and Is ready for usei u
After passing through the "shakers,"
the starch and gluten arc conveyed to
tho 'run.housc," receiving on their
way q stream Of water The ''run'
house" Is generally room containing
many troughs about eighteen inches
wide and one hundred feet in length
These runs are slightly inclosed. and
while passing through them the starch
settles to the bottom, while the watery
part passes Of. and Is run into the
gluten vat Tho starch Is then con.
vcycd to the agitator wells. and being
mixed with cold water, Is thoroughly
agitated, by means OF q rcvolSing-rake.
It's all ready then to bepumpcd up and
passed through boiling reel, where all
the impurities are settled, and the pure
starch conveyed. by means OF pipes. to
settling tubs. The watcr is then drawn
of. and tho starch, pure and white, Is
conveyed to large receptacle, where
1t is placed into the mou.d.boxcs After
remaining in the mould.boxcs three &c
four hours It is cut into blocks about 81,
inches square, lifted to tho second floor
placed on cars and run into the crust
ing. room. where II remains over night
Tho next morning the blocks are
scrapcd, or, rather, the crust cui
of, with sharp knives. and are
wrapped ir b.uo or bronze paper by
one person. ut the ratio Of eight hun.
drcd packages per hour These pack
ages are placed on cars with SLATED
frames. holding three hundred and
nincty-two packages each. As they are
filed they are run into the dark rooir.
which Is kept at an average temperature
OF ono hundred and sixty degrees. The
starch is kept here until 1t is thorough.
ly dried into the prismatic form In
which it is purchased in the market.
These cars are run to warcroon, ant
the packages wrapped in blue paper
are packed In boxes. while those in
brown paper are conveyed to the pack
or and packed in barrels.
To obtaina superior quality of starch.
tho corn must first be properly stepped.
requiring skill aud experience on the
part of the operator. To secure starch
from corn in paying quantities it must
be properly ground. The next impor'.
tant point is in the sicving. The smoll'
est hole In tho sieve will admit impure
matter, which 1t Is hard to eliminate.
Particular attention Is required in the
precipitation OF the starch on the in.
clined plane. In the dry-room great
attention must be paid to the tcmpcra-
ture. Ono too high will produce a
scorch, and ono too low mold.-Bos.
fo,, R,dprI