Arizona silver belt., 1892-10-15
MODERN MILLING.
Tn Separating Different Grades of Flour Lies the Secret of tho Industry.

In Separating Different Grades ar Flour
 Lies the Secret of tho Industry.
 Hardly any manufacture of q gener- ation ago was so simple as flour milling. The miller dropped his wheat into a hopper; millstones beneath swiftly ground it into a product from which, there and then, flour 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 second time The meal ob- taincd by this latter operation was again sifted, yielding four which var jed good deal in quality. Sometimes it was fair in grade, but usually it carried so much bran as to be quite dark in color, and the bread baked from 1t 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 lm- ported thence it was developed and inn proved by American ingenuity in the great mills of Minnesota, and from that state has spread to every other in the Union. Simplicity is so important a feature in machinery that. had the old time mill been as economical as 1t was simple, it's quick and ready methods would never have been discarded
 The fault in these methods was that, considering the real complexity of the worl, to be done, they were too simple Ahllstones, especially when they ran, as they usually did, very close together, wasted some of the wheat's best ele, ments, and left sticking to the bran no small percentage of good -four
 What a miller's task is becomes plain when we closely examine a grain of wheat The first thing to meet the eye is it's branny envelope At one end of this is little bunch of delicate hair or fuzz; at the other appears an embryo or gern-tor the grain, 1t must be remem- bered, is a seed. Next is 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 flour within the grain the 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 millstOues, They open out the grains crease so completely that the separation of the four is an easy matter, even when spring wheat, with its hard, brittle covering, furnishes the grist While mills of the Hungarian type employ a series of rollers to reduce the wheat, their efficiency and economy are equally due to their separating ma chinery This machinery takes the diff ferent products successiyeiy let fall by the rollers and assorts them with nicety
 If flour from aa old fashioned mil, such as still may be found lingering in frontier settlement be scruhnized carefully, it will be found to consist of fours of more than one kind. These fours, if freed from Che adnixtue of bran and other impurities, and divided into fair good and best, would be much enhanced in value To effect this separ- alton would ue impossible and yet mod ern milling accolnpishes what is prac- tically the same task This it does by indirect attack Instead of attempting to separate and purify Hours in their ground and mixed state it separates and purifies each distinct product of wheat before four is made at all When wheat Is grauulatcd step by step it can lee easily rid of it's impurities and divided kind from kind as 1t cannot at later stage, when as -four it rises before the breath like so much dust. Both groups of inyentious-rollers for reduction and purifiers and separators for treating wheat as reduced-owe their develop ment to tho study bestowed upon what not very long ago millers were wont to regard as a mere byproduct.-Ciucin- natl Commercial Gazette,