The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1915-10-13
Manning'S Great Industry .

Hearing one of our citizen express
surprise at the excellent -four made by
ourlocal mill, we concluded to investi-
gate the matter and give the public the
benefit Of our experience. as -four is
the one thing that comes 90 our table
in one form or another every Cay in the
year. Very few people among Us ever
seen mill for making -four. There
were lots of farmers in our county who
never saw wheat grow to maturity, but
all that has passed now, and referring
to the mill again, few people can re-
collect the old time rock mills, located
at the old Harvin and Gibson homes,
but the new roller -four mill is much of
a mystery in these parts.
To begin with, our roller flour mill
has capacity of twenty-five barrels of
-four in twenty-four hours, or q little
more than barrel in one hour, when
wheat is in good condition for milling.
Once the wheat is gotten into the mill
The machinery is arranged TO handle it
with but little trouble TO the operator:
after being weighed and recorded il is
dumped into bin holding about ten
bushels or more, from which it is fed
into an elevator that either carries the
wheat to the storage bins to await the
grinding, or through the cleaners and
back TO the first floor from whence it
started, to be reweighed. This it seems
is necessary In cases where wheat has
been badly thrashed and cleaned, and
as most of the thraSherS used this sea-
son were fitted TO thrash oats only, this
special cleaning had to be resorted to
quite often, the miller says.
After this cleaning the wheat is put
back into the bin on the first floor and
carried by elevators into the storage
| bins.
For grinding, the wheat is taken
from the storage bins whence it flows
by gravity, and carried first through a
separator the function Of which is to
clean all coarse matter from it, then it
is conveyed through a securing ma
chine where all the dirt, dust and even
the fine fuzzy matter on the end of the
grain is scrubbed off, the stream of
wheat is then carried through small
conveyer and dampened in order to
soften the bran 70 prevent it breaking
i up into fine particles when being pass
ed through the mill rolls, and being
sifted out with the -four, making it
dark, this wheat is then carried up TO
the second story by elevator and put
into what is called a tempering bin
where it must stay twenty four hours
or longer for the bran to absorb the
water, it is then flowed through the
securing machine where it is again
twice secured. This wheat is now a
vastly different looking thing from
what II was when entering the mill.
and any one who delights in seeing
nice clean objects, should have good
look at this cleaned wheat and COM
pare it with the berry as 1t comes from
the thrasher. each grain is now bright
glossy and SHINING, and slips easily in
a stream. 1t IS now ready for the mill.
and FROM this time on is not exposed 70
any outside Influence whatever. From
the feed bin IL passes into the mill 10
be grouod. The mill is encased in
such L manner as 70 allow ust enough
ventilation through screens TO keep
the mill cool, aaO the flour from being
heated in the least, and has four sets
of rolls, which gradually reduces the
berry from It's normal size 10 the finest
flour, the bran is not ground up hut Is
mashed and being moist the flour
parts from it readily much IL the same
manner THAI boiled potato parts with
lis skin. ~! the oran made on The
lirst and secoGd break rolls IS carried
, oil through one Of the reefs, while ,ha
ilOur is boiled GU: ;.au falls into L hop.
per below, there are four reels for
bo!ting the flour all Of wnich goes into