The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1891-09-12
FLOUR MAKING IN ROANOKE.
The Roanoke Milling Company Turning
Out 40 Barrels Per Day.

GLOOlt mAltlNCf hOANOhEs
The Roanoke Milling Company Turning
Out ITO Barrels Per Day.
Persons observing the small three
story mill on the north side of the Nor
folk AMI. Western, above Park street,
are hardly aware that its capacity is
nearly as great as at the ponderous
building of j. NJ Gambill & Co., and
that the flour turned out there now has
a reputation second to none in the State.
Tho Gambill mill is fitted up with a
fine elevator arrangement and can
store 100000 bushels of wheat in it's
great bins. 1t is now grinding 100 bar
rels day. The mills first re forrcd to
were built to grind 100 barrels a day,
but arc now grinding 10 right along.
This industry is owned principally by
Mr.. j. Ii. Fishburne, who is the presi-
dent and general manager. The con-
Germ is styled the Roanoke Milling Gem
pany. Some time before harvest Mr..
tlshburne made great many improve
ments and made it a compile to belt
gearing.
The storing capacity is about 10, 600
bushels. There are ten pair of Dawson
rolls, and tho whole is arranged accord
ing to the Edward Corbett system, said
to be the best in the country.
Wheat is coming in every day, and as
ia It as it is ground tho flour is shipped
away. Tho bulk of the wheat comes
from Roanoke county, and tho bulk of
the flour sold is consumed in Roanoke
and Southwest Virginia.
j. ii. Flaherty, one OF the best millcrs
in the country, is in charge of tho es-
Establishment. Mr.. FlaLerty knows how
to make good flour. He learned on the
old-time "burr" process, and can handle
rolls equally as we'll.
The Mills boiling roll is used. Fiji
teen of these large machines are located
on the third floor. ~ cylinder about
three feet in diamater with tho boiling
cloth fastened around it, is receiving
continuous stream of flour while revolv-
ing On the near side is q rapidly re-
volvlng brush which touches the cylin-
indcr and the friction prevents the reel
from clogging with flour.
Tho facilities for unloading wheat
from car cannot be excelcd. A
schultz is attached to the car door, and
the load is implied into the basement
where it is received by the elevators,
weighed and carried to tho top Of the
mill.
1t is curious to sec the process of test
ing flour. 1t is simple as trolling of a
log, and is yet always accurate. Mr.
tlahcrty gave the secret away, but as
he is always anxious for his flour TO be
tested, he don't care how many people
know the process.
If the housewives Of Roanoke want to
test two or moro grades of flour, they
have only to provide q small paddle and
smooth fiat knife. Place small
quantity of the first grade on the pad
die and press it down smooth, cutting
away the edge till you have small
block. Next take the second grade and
place it beside the first going through
tho same operation, taking care that
the edges meet compactly. Then trim
the whole with tho knife and dip the
paddle in cup of clear water, letting it
remain about five seconds. The best
flour is firm, and will remain intact,
while if the second is poorer grade
you can easily note tho difference by it's
the water.
This company employees about ten
men in the mill, and they arc kept con-
stantlr employed packing and shippirg
flour. Mr. tishburne said Yesterday
that the grade of wheat this year has
surpassed anything in the history of the
country. In nearly every instance tho
wheat raised in the Valley is superior
to that of Roanoke county, but this
year the county wheat is equally as
goud.