New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-05-09
Continued on eighth page.
TEST FRUIT AND VEGETABLES FOR BREAD-MAKING

make a smaller and coarser grained loaf that is
not infrequently soggy, indigestible aud hard to
bake"
With Mr.. French the writer went through one
Of the largest one building -four mills in the world,
which, oddly enough, is in this city and not in
Minneapolis The HeckerJones-Jewell Milling
Company has an output of 10000 barrels Of -four
day, which is said to be greater than that from
any single building in any other part Of the eouu-
try.
In this mill was explained 10 him By Mr..
French the intricate process Of separating the
pure" white -four from the coarser products OK
the wheat and the elaborate refining process was
thoroughly pointed out
The work is wholly automatic, and no human
hand touches the grain from the time 10 is lifted
from the barges to the storage bins by suction
elevator until the finely bolted -four is sacked
and piled for shipment
Each grain in the process Of transformation
goes from the top to the bottom Of the mill thirty
times, passes over row. after row OF breakers
through great boilers that look like -four casks
with legs and dance the tango all day long in
gigantic room. The completed flour IS blended
into streams of various fneness that can be COM
bined by the miller he chooses.
After the wheat is thrashed by the farmer it IS
stored until he is ready to sell il. It is either sold
TO one of the great elevators or graded ana
shipped 10 some grain dealer, from whom u IS
sold to the mills.
When the wheat reaches the mill the process is
practically uniform In the mill the writer visited
gigantic elevator drops from the seventh hoor'
and the grain is drawn up at the rate OF eVVV
bushels an hour into the storage bins which are
four stories high and have capacity OF 5ooVoo
bushels apiece. On the way to the bins the "hea'
is weighed automatically and then passed through
the separators. great sleeves Of metal whose
action is aided by fans and forced drafts IN
blowing away the chat and dust. The first sieve
has hole just big enough for the wheat ana tne
Jumps of dirt and larger foreign bodies, including
corn and oats, sorted out The second sieve
has hole too small for the wheat and sorts OUT
the mustard seed buckwheat, haxseed, etc, WHICH
is always found with the grain sometimes IN con-
siderable quantity.
After the sorting process has been ended tns
wheat passes to the scourer, or polisher WHIT
ing cylinder, which throws the grain against per-
forated iron screens. This loosers the dir''
which is carried away into dust collectors by
powerful current of air.
After leaving the scourers the wheat goes
through the tempering process, in when "
first moistened and then heated. This facilitates
the removal Of the bran when the kernel passes
over the breaking rollers in the next process
The breakers" are metal cylinders that "h'r' -
opposite directions at different rates OF 'peeO'
The kernels broken these rollers ana S'e
taken to the boilers, where some low grade noun
is sifted out and the remaining mlddllngs are Z,
turned to set after set of breakers, which Smash
the grain into finer bits, fatteq the germ aaD
bran and allow the higher grade hours 10 DC
sifted through the boiling cloths.
After passing through rollers set closer anu
closer together the -four is blended into streams
that can be blended and mixed at discretion o'
the miller, according to the quality he desires
The blended product is automatically ssese',
and the long rows of bags shoot down polisne'
slide into the waiting wagons and bargs''