Abilene weekly reflector. [volume] (Abilene, Kan.) 1888-1935, 1910-09-29
Wheat Farmer and the Miller
BY EMNIET Y. HoFFMAN, Ente.plIge.
Flour Makers Relation
to the Grower of Grain

The beginning Of wheat culture is
hidden by the mist Of centuries. In
dia, Egypt, Greece, grew wheat and
used 1t for bread. 1t was embalmed
with the mummies in the pyramids.
Poets have sung its praise and var
riors have marched and fought by its
strength.
Wheat as a food has been symbolic
Of conquest of victory. The greatest
human development has taken place
among wheat eaters. Brain and
Drawn have reached greater develop
ment where wheat is a portion of the
diet.
Milling, the art Of preparing wheek
for food, is older than history. The
first mill was a pair Of stones, one
hollowed out to hold the grains, the
other sort of pestle with which to
crush 1t.
Women we're the millers, in fact,
women did about all of the useful
work in those good days of the
golden past-the men were busy
fighting.
As the art Of milling developed
man assumed charge.
The miller has a place in song and
stbry. He stands for jollity and
thrift, with a slight leaning towards
well, getting all that belongs to
him.
The farmer and miller Etand in
the forefront Of useful occupation
producers Of the staff of life-bread.
And why should they not be? En-
gagged in the production OF the most
important human food article, this
profession may we'll be ranked in the
forefronts of the useful and honor
able callings. With natures most
important cereal they produce with
the assistance of natural forces, .he
most important, most nutritious and
palatable human food. That is pure
white wheat flour.
Wheat reduced to flour and baked
into bread is the most wholesome
nutritious and palatable of all foods
Bread made of the best quality
of white flour contains all the ele-
ments essential to human life.
| The manufacturer of flour is clear
placed in two departmentsVfirst
the purchasing of wheat, such as is
suited to the requirements of the
trade, and, stcond, the grinding of
the wheat into flour; the separation
of the bran and foreign matter from
1.-THE palatable, nutritious middlings.
or white portion of the wheat berry,
The present system consists Of
gradually red icing the whea. and
separating tie various clements as
the process of separation takes place.
This is accomplished by a series OF
steel rolls set in suitable frames be-
tween which the grain is gradually
crushed. The rolls that grind the
wheat revolve at different speeds In
each set, thus causing tearing or
shredding of the wheat rather than
crushing. The first reduction
barely splits the berry along the
crease and breaks IL into a very few
pieces. This mass called stock,
is sent, by means of elevators to
"scalpers' which separate the crease
dirt" loosened by the breaking Of
the berry and also such small par
ticles of flour as may have been
loosened from the rest Of the stock
and send the flour into low grade
product.
The "stock" goes on to the next
set of rolls where 1t is again reduced
the "middlings," sharp, graduated
particles, are separated. while the
stock" is returned to other rolls for
further reduction; the process being
repeated until full reduction has
been accomplished and various ele-
ments Of the wheat separated and
created" on appropriate machinery
until by selection and elimination
nothing but the pure white, granules
of which white flour is made goes
into the higher grade product.
Portions of the berry contain more
gluten and less starch than OILERS
these are used in making Of pat
emit" flour, while the more starchy
portions 20 under different brands
Of lower grade.
The interested reader will note
that with modern methods separa-
tons Of the various parts arc grad
ually effected so that each can pe'
An Old settler Gone.