The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1886-03-13
The Manufacture of starch.


Some of the processes involved in starch
making have to be carried out with the
closest care Corn is first carried by a
belt, or otherwise from the crib to the
shelter After the corn is shelled it is car
ried to the cleaner where all the dust and
dirt is removed. 1t is then, by means of
an elevator, deposited in long bins in the
upper story of the mill. By means cfsep-
arate spouts the corn is then conveyed into
large 'steep tanks holding say 600 bush
els each. After being covered with hot
water it is allowed to remain six days, or
until it is sufficiently soured. 1t is then
by screw conyeyor and elevator taken to
the mil-stone's hopper. Just before it
reaches this point, it passes through re-
volving wire screen which separates the
corn from the water.
1t is then conveyed to the mills, being
mixed again with water, and, after going
through two sets of four foot mill-stones, it
passes below to the "shakers." These are
vibrating boxes open at one end and cover
ed with wire and satin sieve. Here the
starch and gluten are separated from the
solid particles of the corn, which is called
sscoarse feed" This descends into a we'll
and is pumped and run off into watts for its
reception, where it is drained and is ready
for sale
After passing through the shakers the
starch and gluten are conveyed to the "run
house" receiving on their way stream of
water, the ''run house" is generally room
containing many troughs about eighteen
inches wide and 100 feet in length. These
runs are slightly inclosed, and while passing
through them the starch settles to the bot
tom, while the watery part passes off and is
run into the gluten vat. The starch is then
conveyed to the agitator well and being
mixed with cold water is thoroughly agita-
ted by means of revolving rake. 1t is all
ready then to be pumped up and passed
through bolting reel, where all the i'm
purities are settled and the pure starch con-
veyed by means of pipes to settling tubs.
The water is then drawn off and the starch,
pure and white, is conveyed to large re-
ceptacle, where it is placed in the mold
boxes. After remaining in the mold boxes
three or four hours, it is cut into blocks
about six inches square, lifted to the second
floor, placed on cars and run into the crush
ing-room, where it remains over night.
The next morning the blocks are scraped,
or rather, the crust cut off, with sharp
knives, and are wrapped in blue or bronze
paper by one person at the rate of 500
packages per hour. These packages are
placed on cars with slated frames, holding
392 packages each. As they are filed
they are run into the dark room, which is
kept at an average temperature of $50 de-
grees. The starch is kept here until it is
thoroughly dried into the prismatic form in
which it is purchased in the market. The
cars are run into the wareroom, and the
packages wrapped in blue paper are packed
in boxes, while those in brown paper are
conveyed to the packer and packed in
barrels.
To obtain superior quality of starch,
the corn must first be properly stepped, re-
quiring skill and experience on the part of
the operator. To secure starch from corn
in paying quantities, it must be properly
ground. The next important point is in
the sieving. The smallest hole in the sieve
will admit impure matter; which is hard to
eliminate. Particular attention is required
in the precipitation of the starch on the iu-
cline plane. In the dry-room great atten-
ton must be paid to the temperature. One
too high will produce scorch, and one too
low mold.