The Plymouth tribune. (Plymouth, Ind.) 1901-1911, 1902-11-27
MILLING INTERESTS
The Plymouth Mills.-An Old Landmark.


A few years ago, comparatively, be-
fore the gradual reduction process
came into use, flour was simply the
%propuction OF wheat ground fine be
tween two stones. 1t had neither
life, color or essential strength, but
went by the name of flour. With the
introduction of what is technically
termed the roller process the business
was completely revolutiOnized, and the
-four now produced combines all the
elemnts OF strength and bread make
ing qualities possible to attain. One
of the landmarks of business interests
here is
THE PLYMOUTH MILLS
located at the foOu of Washington and
Water streets, owned and operated by
John f. carp. This mill vas built
over 40 years ago as a school house it
being the first school building in Ply.
mouth. Later it was sold and trans
formed into a Touring mill. at that
time it being supplied with burs.
After passing through successive
hands it was bought by NJ. j. Disher
& Co., who conducted it for a term of
years when it was run under the firm
name of Peter DiSher & Co. Ia 1899
John f. carp bought Peter Disher's
interest and q years later leased Her
bert Brenner's interest, and is now
conducting the mill personally under
the name of 1.-The Plymouth Milling
Company" During the time Disher
& Co. owned the mill the ours were
thrown out and roller process ma
cbinery put in, and about six years ago
it was rebuilt at an expense of IS. 900,
since which time 81. 900 more have
been expended in making other inn
provements.
By the roller process the wheat goes
to the separator first, which relieves
it Of impurities, then it passes to the
shutter which secures it of dust and
fbrous matter that adheres to the ker.
mel ia its natural state, and moving
ON to the brush machine it is polished
in a thorough manner and passes To
the break rolls where it is split and
the grain dust removed, and from
there it is reduced into different
grades, making flour and mIddlings
which go in different directions-the
middlingS to the purifier, where they
are afterwards graded, going through
a gradual reduction. Passing through
this improved machinery the flour re-
tains the strength and best part OF
the wheat, consequently is a pure and
nutritious article, a great improve.
ment over that made by mill stones,
and it is conceded by competent
judges that % pounds more bread can
be made from a barrel of roller pro.
cess flour than the same quantity made
by the old system of mill stones.
The mill is 46x55 feet in dimensions,
three stories and basement. Its Ca
acity is 100 barrels Of flour and gran.
lated meal and from 8 to 10 tons OF
chop feed per dav. On the north side
Of the mill is located a % feet, 6 tons
Fairbanks scales and a corn and grain
dump where grain can be unloaded di.
rect fIon the wagon box. On the
south side Of the mill is a warehouse,
and in an addition to the mill is the
engine room where is located a &c
horse power engine and 75 horse
power boiler that propels the machin.
cry.
Commencing in the basement we
fiId here located the line Shafting,
elevator boots and wheat sinks whose
combined capacity is 500 bushels. Or
the first floor proper are six double
stands of rolls, a corn shelter and chop
grinder, two flour packers, four plat
form scales. meal, buckwheat, shorts
and bran bins. Ascending to the sec.
ond floor we find there six Dunlap
round reel scalperS, four Dunlap flour
d~ressers, a WhitmOre purifier, a Silver
Creek centrifugal bran buster, a
Richmond wheat Scourer, California
buckwheat scourer, a Hercules swing
sitter used for making meal and buck
wheat flour; five Cyclone dust collect
Ors, used in connection with wheat
cleaning machinery. Also stock
hoppers for cleaning wheat and
screening bran: flour and grain bins.
The third floor contains a Silver Creek
receiving separator, Hercules wheat
sc0urer, and the elevator heads and
shafting. A noticeable feature of the
whole mill is it's order and neatneSs
from basement to top floor,
Both custom and merchant milling
is done, and a large local trade is en-
joyed through this and adjoining
counties. Only a staight grade of
flour is made, called the "White