Daily Yellowstone journal. [volume] (Miles City, Mont.) 1882-1893, 1885-11-01


Near the east side of the main building
are the large watts for the reception of the
cJarse feed, aud a little further southeast
are the gluten watts two in number, Ii
by 700 feet, and about feet deep Near
the southeast corner of the main building
the corn Is carried by belt from the crib
to the shelter, which has a capacity Of
over |, W bushels day, and is run by q
separate engine of forty horse power.
After the corn is sheied il is carried TO
the cleaner, where all the dust aud dirt
is removed
II is then BY means Of an elevator de-
posted in long bin in the upper story.
BY means OF separate spouts the corn is
conveyed into fourteen large steep
tanks holding 600 bushels each After
being covered " tn hot water il Is allowed
to remain six days, or until il is sutli-
Gently ,oured Ii is then by a screw con.
yeyer and elevator taken to the mill
stones hopper Just before il reaches
this point il passes through a revolving
wire screen, watch separates the corn
fT M the water.
STARCH AND GLUTEN.
1t is then conveyed to the mills, four in
number. being mixed again with water.
and after going through Two sets Of four
foot millstunes 1t passes below TO the
shakers These are vibrating boxes,
open at one end aud covered with wire
aud satin SIEVE Here the starch and
gluten are separated from the sold par.
iicles OF The corn, which is called coarse
feed This descends into a well. and is
pumped up by means of a powerful force
pun B, aud run oil into watts for its recep.
lion. where il IS drained and is ready for
sale After passing through the "shak-
ers the starch and gluten is conveyed to
the run house, receiving On its way q
stream Of water.
The n house is q room 100 feet
5 uaTe, containing fifty six troughs. about
eighteen inches wide and loo feet in
length These runs are slightly inglOsed.
ard while PASSING through them the starch
settles 10 the bottom, while the walery
part passes of and is run into the gluten
watts The starch is then conveyed 10 the
agitator wells. and, being mixed with
cold water is thoroughly agitated by
means of re tolving rake II is then
pumped up and passes through a boiling
reel. where all the impurities are separated,
and the pure starch conveyed by means
of pipes. to sixty-three settling tubs The
water is then drawn o I, and the starch,
pure and white, is conveyed 10 large
receptacle, where ii is placed in the
mould boxes.
1T IN packages.
After remaining in the M I'D boxes
three to four hours ii is cut intp blocks
about 81 in hes square, elevated TO the
second floor. placed on cars. and run into
the crusling room, where il remains over
night The next morning the blocks are
scraped, or rathe: the crust cut OF with
sharp knives, and are wrapped in blue OF
bronze paper, by one person, at the rate
of 500 packages per hour. These pack.
ages are placed on cars with Stated
frames. holding 3J2 packages Zach.
About 100 Of these cars are used
AS they are filled they are run into the
dry.roOm, which is kept at an average
temperature of 100 degrees by means of
steam pipes The starch is kept here
until il is thoroughly dried into the pris.
matte form in which 1t is purchased in
the market The cars are run 10 the
wareroom and the packages wrapped in
blue paper are packed ia boxes. while
those IN brown paper are con eyed TO the
packer and packed in barrels by means OF
a hour packer, at the rate OF 200 barrels
day