Chap. 16.]
QUALITY OF MILL-STONES, <to.
207
CHAPTER XVI.
ARTICLE 114.
OF THE QUALITY OF MILL-STONES, TO SUIT THE QUALI-TY OF THE WHEAT.
It has been found, by experience, that different qua-lities of wheat require different qualities of stones, togrind to the highest perfection.
Although there be several species of wheat, of differ-ent qualities; yet, with respect to the grinding, we maydivide them into three kinds only, namely :—
A TAI1LE
Showing' the Product of a Rushel of Wheat of different weight! and qualities ai.certained by Experiments in grinding parcels.
st
m J«
S’?
"l
Superfine flour.
Tail flour andmiddling*.
Ship stuff.
Breadstuff;j shorts and bran.
! 5P
-i= 3
“5 a57
B-o
<S£
Proof.
Quality of the grain.
lbs.
lbs.
Iba.
lbs.
lbs.
lbs.
lbs.
59.5
38.5
3.68
2.5
13.1
1.72
59.5
White wheat, clean.
59
40.23
3.65
2.12
12
1
1
59
Do. *lo. well cleaned.
60
38.7
3.6
1.61
8.52
7.57
60
Red do. not well cleaned.
61
39.7
5.68
2.4
9.54
3.63
61
White do. mixed with greengarlic.
56
35.81
5
1.85
7.86
5.48
56
White do. very clean.
59.25
35.26
4.4
1.47
11.33
6.79
59.25
Red da with some cockle
and light grains.
If the screenings had been accurately weighed, and the loss in weight occa-sioned by the grinding ascertained, this table would have been more interesting. Aloss of weight does take place by the evaporation of the moisture by the heat ofthe stones in the operation.
The author conceived that if a complete separation of the skin of the wheatfrom the flour could be effected, and the flour be reduced to a sufficient degreeof fineness, it might all pass for superfine; and having made the experiments inthe table, he effected such improvements in the manufacture, by dressing themill-stones to grind smooth; and, by means of the machinery which he invented,returning the middlings into the eye of the stone, to be ground over with thewheat, and elevating the tail-flour to the hopper-boy, to be bolted over again, &c.,that in making his last 2000 barrels of superfine flour, he left no middlings orship-stuff, which was not too poor for any kind of bread, excepting some smallquantities which were retained in the mill; and the flour passed the inspectionwith credit. Others have since pursued the same principles, and put them merefully and completely into operation.