Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1922-02-27
hom in time for the -four to be used
for making biscuits for the evening

homS In time for the flour to be used
for making biscuits for the evening
meal. Such methods cannot compete
mill and milestone have fallen into
disuse and IN destined to live only
in poetry and song.
II The development of the modern
roller process OF -four, milling is In
harmony. with the industrial progress
ne our country. The steel -cllers now
do more perfectly the work Of the
old millstones, completely reducing
to flour some of the angular flour
particles, formerly called .grits."
:..sharps's and "cornel' which formed
n the middlings purifying machines
now enable these. products to be re-
covered and to form an essential part
of the -four. Thus more. Of the wheat
is now made into flour than formerly.
Cleaning Wheat
u In the modern method OF flour mill
Ing particular attention is given to
the cleaning or the wheat, to the
separation Of the branny and fibrous
~by-products .and'toS the removal OF
ali flour from the by-prodncts. In
the old milestone there was a less
complete separation Of -four and by
products, and a larger amount Of
wheat was required to. make a barrel
of flour than in the modern mill.
In the old-time grist mill days little
or no attention was given to the
cleaning OF the. wheat. The dirt on
or groove Of the kernels found its
way into. the -four, together with the
dirt hanging from the little tuft Of
wheat hairs or E""whiskers." This
mixture of dirt, >ra wheat t"whiskers''
In the flour gave At a dark color%when
fresh, and when the -four was old, q
bad taste Sas we'll. Flour with this
foreign taste was called "nutty.' The
bread from modern -four, made from
thoroughly washed. and cleaned wheat
has none Of this dirty. or "nutty"
delicious and wholesome-a} distinct
ly pure wheat flour.
Mr.. Ryan explained the various
processes as he followed the wheat
from the wagon to the -four sack.
When the wheat is received at
| the mill, in addition to the dirt on
1.-The surface of the wheat kernels
small amounts OF other grains and a
great variety OF weed seeds are pres
ent. These are all removed by ma.
chimes (and he ,pc\ated 1T a mass OF
wheels and screens working on the
same principle as the farmers fan,
ming mill which thoroughly separates
the wheat from the foreign grains
weed seeds md pieces of straw"
When the wheat reappeared Il
looked clean, but-the writer was as
sured that 1t was far from being q:
clean as it looked. .
"There is no way in which. whea'
can be thoroughly cleaned, and al
dirt removed from the crease which
Is in every berry, except by, the us
Of pure, clean, warm water, and s.
we give the grain a bath in a centri
ty gallons of warm water are used TO
washing and rinsing every bushel o
wheat. Then it Is dried,
That would appear to have bee1
sufficient cleansing for the most fas
tidious bread eater, but no-w ar
informed that the wheat goes through
twelve more distinct processes o
publication with a mass of compli
Gated machinery.
But Mr.. Ryan was always read
with an explanation. This Thorough
when the kernels are broken open tn
flour. particles are not mixed wit
or contaminated. by: any dirt from
the exterior. The -four has a clear
delicate, creamy tinge, whereas flou
made from dirty or only PARTIAL
cleaned wheat has grey orE ash
hue"
5s Miles Of Milling
1t is impossible to explain or Dc
scribe in detail the many processe
through which the wheat passe
while it is being transformed fror
amber .colored wheat to a cream
white our.f The intricate mel
work of spouts or ~conveyors !
the mill is bewildering. Through eac
the -four. in one form or another,
passing from machine to machine, o
Its way to the flour or feed bins. Be
fore the \operation is completed, fift
or more intermediate separations OF
cur, it is said: Some of the stoc
travels through u mile or more {
spouts, c%onveyors and m%achiner" be
i, fore it becomes a finished produc
There are more spouts, ~conveyors an
machinery in a modern -four mi