The Dickinson press. (Dickinson, Stark County, D.T. [i.e. N.D.]) 1883-1927, 1888-04-21

Ponn''cd I" Powder Under Steam Trip
Hammers Packing Dcpartmcnt-Nut.
meg, Cloves, Ginger.
"l)on't stand so hear the wheel. 1t weighs
two tons and is making 600 revolutions a
minute. The suction is great enough to draw
you in.
So spoke tho engineer us a reporter looked
at the machinery that operated long lines of
shli'ting and betting. The engine works all
"i the machinery in great spice mill, one of
the largest and best equipped i'll the country,
hlHl located right in the heart of New York
cii,.
Standing on the top floor, the sllperintcnd-
en- sui: Here are the spices as they come
I" u, This bin contains mustard seed, this
"''" IS lul of white peppers from Singapore,
;.'ll E!"r" we have cinnamon from Ceylon and
..'',"r from Jamaica There are several bins
"i each kind "f spice. and each contains
different gra'lcs. The mustard seed is fed
ihr"Sli pipes 4" II pair of large steel rollers
ON the floor l..ow These crush it ont into
small flakes. The iirs, quality of mustard i,
made l'y putting these flakes into Il long row
OF 'r"n inortarS. in which the flakes are
pounded 10 an impalpable powder by steam
trip hammers"
rIE HAMMERS AT WORK.
f"AntN five OF these hammers began rising
;'it falling III this moment and the noise was
5" great that all further words were lost.
f!" powdered mustard was shovclc,l up into
screens made OF the finest silk and placed i'm
sci uf eight on "scllating tables. The second
Isralr of mustard, after being crushed, is
placed in bags between hair mattresses in a.
lN'i"ulic pres, and subjected to u pressure
ci :, .iiiD nDull, IL, 4 h, stu,urn mi. ,o
ni"N~' u large proportion of the oil, and
l'aNrNa dry hard cake, which, when ground,
l. '"i'l for second grade mustard. The oil is
n>"'l hN c"lfrctioners, and also in place of
olive oil for packing surdncs.
Long pipes connect with the pepper bins
on the top floor, and feed the whole pepper
seeds To tn" mills. These are similar to flour
mjl!S-rrNolving stones, The pepper when
Ground is picked up by an endless chain Of
'ur"ets and taken to revolving screens; tho
coarse parts arc returned to the mill and tho
Tim pepper passes into bins in the packing
II o!m icl'w. Cinnam"n, allspirc and cloves
ar ~ and in II similar manner. Herbs, such
IL Thyme and sage, require Il special mill 1T
l. {; rair of stone wheels that travel around O.
c"n,or, grinding substance, on the stone floor.
They are iiroscl in Il tight room so that
nothing escapes when they are at work.
I'm the packing, department. of tho mill two
dozen girls arc at work making and filling
l''Nos with the different spices a box fold
nG machine does the work of ten girls IL
1,lcs the fiat cardboard, folds and Mlstes it.
and turns ont box every three seconds.
The automatic weighing machine is a rcvolv-
il:5 marble table, on which are four sets of
.7'"'"S. The weights are set at one pound on
Zach Of HE scales, Il cardboard box is plarc1
on t'l" seal" and Il tube from above fills the
in'X until 1T contains just one pound When
III" s''a'r reaches the balance point .; valve
r nuts "if the supply until an empty box
Ir"> tho place Of the full one
THE BEST PEPPER
Stepping into the Office the sllpcriutenllrn1
explained that the best pepper is the "shotn
pepper, as it is in heavier grains than the
''h@apol" pepper, which is the second grade
hut both kind, come from Singapore. A
sim ip'"rr grade comes from the island of
'@tinia'ra. White pepper is the kernel with
IN" shrll removed, and though just as fiery it
has not the flavor of the black pepper Pep
lcr i, often adu!teratcd with charcoal and
'lckwheit. The best red pepper comes from
NataI and costs fifty cents I, pound.
lnw"r grade comes from Zanzibar.
Brown nuneys from Penang, West Indies
aud are full of oil that it will ooze out if
an ineision he made. The nutmegs kept by
most Sl'"ccrs are the lower grades that are
l''it through "a sweating process to remove
ti" 'il. and are rolled i'll lime to cover III.
ali the defects The best cloves CONT. fro,r
i'"litn;S and are sun dried. Cheaper grades
'''rit" from Zanzibar, and are kiln dried,
Niih much of the oil extracted Ground
closes are a'ut"l,tci by leaving il, the
stems. I'm"nt", or allspice, comes from
.Ia'nal'i'. The best ginger also com, from
tho same place, and is beuchcd white. Boz
m"p ginger is often clalk",l to make if look
'iitc the blcnchcd article African ginger is
dark in color and poor III quality, but as it is
N"lN much cheaper than the other kind it is
most used. tcylon cinnamon is worth 81
a pound, and is very little used. Cassia,
the "u,,idn bark Of the tree, is the sub
s,ac" III general use and costs about one
''ntll of the genuine urticle.-Ncw York
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