Abilene weekly reflector. [volume] (Abilene, Kan.) 1888-1935, 1910-10-13
THE FARMER AND THE MILLER
BY Emmett V. Hoffman, Enterprise.

The miller Is Interested not Oniy
In the quality Of flouy given var
iety Of wheat will produce, but also
by the yield Of flour per bushel.
Flour is usually worth about three
times as much as shorts and bran,
hence the importance Of a large yield
Of flour.
Bran and shorts sell for much
less, pound for pound, than wheat
and the miller is confronted by an
actual loss on every pound OF bran
and shorts he turns out.
Strange, as 1t may appear, the
plump grains Of the yellow perry
produce less flour than the smaller
dark colored grains Of Turkey.
Records show that the dark Tur-
kew Yields about pound more OF
flour per bushel than the soft plump
yellow berry. This alone, 10 say
nothing Of quality Of flour, makes
the dark Turkey worth IN cents
more than the yellow berry.
Some years ago we experimental
with Macaroni or Durham wheat
The yield was about 80 pounds per
bushel or about s pounds less than
the best varieties Of Dark Turkey.
The market for Macaroni flour has
mot been established and we discour-
age its introduction. Nor Is Maca-
roni or Durham better drouth re-
sisting wheat than is Hard Turkey.
The only advantage that can Dc
claimed for 1t is a spring crop and
can be planted when other wheats
are a failure.
Preparing the wheat by cleaning
and "temperlng" It before It Is
ground, Is Of great Importance. The
purity Of flour depends, primarily
upon absolutely clean wheat end
this can only be secured by elaborate
and intricate machinery carefully
operated.
After wheat is bought at country
stations It Is on arrival at mill run
through a receiving separator which
takes out straw, chaff and most OF
the weed seed, and put into bins I'M
iii wanted for grinding. 1t then goes
to the milling separator, which BY
close separation and heavy air blasts
takes out cracked grains Of wheat
the remaining weed seed and other
foreign matter. BY being subjected
70 a continual blast Of air, the dust
and dirt mixed with or adhering to
the grains is blown away. From tne
.miiling separator" the grain goes to
The "scourer," machine that by at
.rition rubs off the fuzz and dirt still
adhering to the berry. After peiht
secured the wheat Is moistened ant
sent to the "tempering" bins, where
It remains until all the berries are o.
equal temperature and moistness ant
the bran is loosened.
After the "tempering" the grain II
again secured" by appropriate ma
chimes which remove what is tech
nieally known as "bee Wig fine
light particles Of bran. From the
second securing 1t goes directly tt
the first break rolls. The whole pro
cess, from the inspection Of the grair
and the selection of suitable va
rieties and grades to Its final wind vi
in the cotton bag appropriately
branded, is under the supervision o.
the head miller and his assistants
Milling is science and an art ant
has about reached its perfection, II
the way Of securing all the flour and
other products there is in wheat.
/ cannot resist the temptation Of
saying something in reference to re
lations between the grower Of grair
and the local country buyer.
There has been so very much sale
in reference to the exhorbitant pro
fits made by grain buyers and SC
much unfair agitation that the sub
sect has not received fair considera
tion either on the part Of the buyel
or the part of the grower. The diff
ference between these two is, aftei
all, minor difference, and II thu
grower Of grain will treat with thu
same consideration the man to whom
he sells as he does the man from
whom he buys there need be no mis-
understanding or difference betweel
them. 1t lie a certain fact that thos'
who engage in buying grain at coun
ny station are not nor do they pre-
tend to be philanthropists. They ar
engaged in that business for the pur
pose Of making profits, The selle
Of grain in marketing bis produc
-arrld faha into connideration tn