Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1892-09-24
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MODERN MILLING.
In ser.ra.inr Din.ren. Grade. OF Flour

Lies tho soeret of tho Industry.
Hardly any manufacture Of q gener-
alton ago was so simple rs -four milling.
Tho miller dropped his wheat into
hopper; millstones beneath swiftly
ground it into o product from which,
there and then, -four was separated by
bolting cloth. Fragments Of wheat
that had been only partly ground, and
so could not pass through the meshes Of
the cloth, were passed between the mill.
stones q second time Tho meal OBJ
tanned by this latter operation was
again sifted, yielding -four which var
led q good deal In quality. Sometimes It
was fair In grade, but usually 1t carried
so much bran as to be quite dark in
color, and the bread baked from it was
darker still.
Contrasted with this simple, direct
way Of making flour is the elaborate
roller process. first brought to the point
of practical success in Hungary. I'M
ported thence It was developed and i'm
proved by American ingenuity in tho
great mills Of Minnesota, and from that
state has spread to every other in the
Union. Simplicity Ia 30 important o
feature in machinery that. hnd the old
time mill been AZ economical rs IL was
simple, Its quick and ready methods
would never have been discarded.
The fault In these methods was that.
considering tho real cornplexity Of the
work to be done. they were too simple.
Millstones. especially when they ran. as
they usually did, very close together,
wasted some Of tho wheat's best cle-
ments. and left sticking to tho bran no
small percentage Of good flour.
What millers task Is becomes plain
when we closely examine . grain Of
wheat. The hrst thing to rnect the eye
is Its branny envelope. At ono end Of
this is little bunch Of delicate hair or
fuzz; at tho other appears an embryo OF
germ-for the grain, Il must be remem-
bered, Is seed. Next h to be noticed
the deep crease which runs along the
length OF the grain. This Is very tight
ly and snugly folded together. In get
ting at the -four within the grain tho
miller has to remove hair, bran and
germ. and most thoroughly unfold the
crease. This last part OF his work was
the most troublesome Of all until rollers
took the place Of millstonea They open
ont the grains crease 90 completely that
the separation Of tho -four is an easy
matter, even when spring wheat. With
its hard, brittle covering, furnishes the
grist. While mills Of the Hungarian
type employ soxies Of rollers to reduce
tho wheat. their efficiency and economy
are equally due to their separating ma
chinery. This machinery takes tho diff.
fcrent products successivefy let fall by
the rollers and assorts them with nicely.
II hour from an old fashioned mill,
such Us still may DO found lingering In
frontier settlement, be scrutinized
carefully. It will be found to consist Of
fours of moro than one kind. These
fours. II freed from the admixture Of
bran and other impurities, and divided
into fair, good and best. would be much
enhanced In value. To effect this separ-
alton would be impossible, and yet mod
ern milling acconplishes what Is prac-
tically the same task. This It does by
indirect attack. Instead of attempting
to separate and purify flours in their
ground and mixed state 1t separates and
purifies each distinct product Of wheat
before flour Is made at oil. When wheat
is granulated step by step It can be
easily rid of Its impurities and divided
kind from kind as II cannot at later
stage, when rs -four 1t rises before the
breath like 20 much dust. Both groups
of ihventions-rollers for reduction and
purifiers and separators for treating
xa-haot oa rrtyuco1--oxvo fha;y Jaralo,,
ment to the study bestowed upon what
not very long ago millcrs were wont to
regard as mere byproduct.-Cincin-
nati Commercial Gazctto.