Milford chronicle., 1885-02-20
COMMUNICATIONS.
HILLS AND MILLING.
NnnI,or qN

Number ~
The census returns of the United States SHOW
that there were produced in four States, viz
= Wisconsin, lowe Minnesota and Dakota, in 1850
5.8ls ,1l3 bushels of wheat; in 1860 70. .294 20,
: bushels. and in 1870, 745,O7s,77l. The increas,
assumed immense proportions up to last year
when the total production in all the States nc
cording to the report OF the Department of Ag
riculiure, was SIS 600 600 bushels, of which IN,
largest proportion was spring wheat. Il was iC
handle this immense increase Of hard spring
wheat that the "new process" was Invented and
it is its success that has developed the milling
business of the North West.
This spring wheat. when ground between
stones running close together. produced a dark
flour, and when reduced to a degree OF fneness,
which permitted it TO pass through the finest
boiling cloths, the -four was spec5y, and some
new method became necessary in order to pro-
duce a irst-e'ass -four from it.
In 1870, Edmund n. Lacroix, experimenting
in the mill of W. G. H. Christian, near Minneap-
olis.lnvented ''mlddlings purifier" or machine
for separating tho dust fluffy material. particles
OF bran, etc. from the middlings. The middings
thus purified were re-ground into superfine flour,
and brought more per barrel than the best flour
then in market. This led to a further develop
ment Of the new process. The grain was ground
very coarsely at the first grinding. making as
little flour as possible, but producing large
amount of middlings. These were purified, and
then re. ground into supeIiiue -four. From this
new process some milers went a step further.
and adopted the Hungarian, or gradual reduc-
iion system, which was an extension OF the prln-
cipes Of the new process, with great success.
The wheat berry differs much in It's varieties
as to composition in gluten, starch, nilrogenous
matter, etc. but the anatomy Of the berry is
always the same. In the Scientific american
supplement of April 9th, 1881. No 275, will be
found very interesting description OF the wheat
berry, with cuts showing all the different parts
and their use.
There are many varieties OF wheat in this
country, but the great difference is between the
"sprng and winter grain" The spring wheat
has hard endosperm, rich in gluten, and thin,
brittle bran, which is easily broken and pulyer-
lied; while the winter wheat is more siarcy. has
tough skin which rcsists grinding much more
effectively than the foury portion, which crum-
bles easily. It is this difference in the properties
Of the grain, thai has so rapidly and so extern
sivey brought about the introduction of the
"mddling-purfers' and the use OF rollers.
The northwestern States are the greatest pro-
ducers of spring wheat, and the largest "new'
acd Hungarian process mills are located on
the great water-power at Saint Anthony's Falls,
MiuneapeJs-~5iiy experience in the manuiac.
a.
good flour could not be made from it by the old .
process, and this comedies with that of most
mers. The raising of 1t was discontinued in .
my native section tor the want OF proper ma.
chinery to reduce it.
It Is not to be expected that a detailed de.
scnpuon can be given in this communication OF
a new process MILL but suffice 10 say, il consist,
Of thorough cleaning OF the grain by various
machines. the reducing Of The same by grinding
OF granulsng; scalping or separating the filcr
from the eoarser particles, again granula'ing
and scalpiug, with a thorough cleaning OF the
mIddlings by aspiraiors and purifiers.
Boiling. OF couise, is the great final separator.
A large number OF bolts are used in the process.
and the machinery is OF the fines! workmanship.
Il battles description, except by an expert mill.
wright and must be seen to he understood.
can give only an imperfect description Of the
third. OF graduareductioH process, which have
said, was an outcome OF the principle ol the new
process.
This gradual reduction, or Hungarian process.
has been adopted in the mills recently erected
IN the spring wheat sections OF the northwest
Its great mechanical complication and the large
number Of steps from cleaning 20 packing, cause
; TO be Of great interest to the mechanical ongin-
ser, and many portions Of It have been adopted
by the "newn process mills. The essential tea
ares consists of cleaning the grain, granulating
he wheat by rollers, separating the product, re.
lucing the fragments Of the berry again by roll.
'rs, again separating and further REDUCING, {
isually five or SIX g@asnt to pIav small narsq.ef G
rom5lThce Of Wales,s purifying the middlings
ana al 9isstigt Various reductions, grading ard re-
grinding the mIdngs, boltug and packing.
The larger the mill, the more economy in the
Forsmall mills, the new process
is probably as efficient. Il is said the principles
Of this process were introduced into this country
from Hungary. Many Amencau nilIers have ,
visited the cluster Of mills at Buda-Pesth the 1
uOulE ul nllllHAllAl lilltEs MAtlE tue
wheat is OF a similar nature to that OF the north
west and the process is ROW used in Mnneapo-
lis and other sections oilhe country.
To start with tile gram as delivered to the
mill and follow it to its finish, would be tedious
TO the average reader, and shall only give
short synopsis Of it. A great variety of machines
are in use ior cleaning the grain from all for
aign matter, both loose and adherent. The sep
lrat0rs handle from 10 to 1900 bushels per
hour. The scourers, brushes and combined
from 10 to 800 bushels. Many devices
have been introduced to further purify the grain
and polish the berry. Magnets arc set in the
spouts to retain scraps Of iron, nails, wire, ETC.,
which may be in the stream OF wheat passing
over them. great contrast this to the earlier
modes OF cleaning grain. It is bewildering Tor
m old process miller to watch and study the
new, with all its complicated machinery running
with such precision, smoOthness and exactness. 1t
IS truly wonderful.
The burr stones will no longer be used in the
mill for Touring, but the large mills Of
use them for cleaning and lending"
wheat, and they will still he retained in all of the
imall or custom mills, particularly in the soft
wheat sections Of the country; but the improved
quality Of the new process flour will gradually
attain the mastery, and even with the greatest
ARE OF the stones upoa scientific principles. they
'ill not be able to compete with the ''rollcr
ground"
Ia my next, will give partial description of
wo extensive mills at Minneapolis, and OF one
rear by,wmch is Of special importance to the cit.
zens OF Kent and Sussex counties.
Port Penn Grange, No. ..