MECHANICS AND USEFUL ARTS. 61 



ed from a cent to a cent and a half per pound. It is calculated, that a 

 thousand pounds of cotton can be extracted in the same space of time 

 that is required to extract twenty-four pounds by the common saw-gin. 

 The machine may be worked for ten years without requiring repair. 

 New York Farmer and Mechanic. 



STEAM-PLOUGH. 



A SERIES of experiments on the application of steam-power to the 

 plough has lately been made near Reading, England. Some prac- 

 tical and scientific gentlemen were present, and expressed their grati- 

 fication at the success of this important improvement in the working 

 of the plough. It can be used on any kind of land. 



IMPROVEMENT IN MAKING FLOUR. 



D. P. BOXALL, of Tecumseh, Michigan, has recently made an im- 

 provement in the process of manufacturing flour, which is claimed to 

 be valuable. The Indiana State Journal publishes the following ex- 

 tracts from a letter written by Mr. Bonall in reply to inquiries made 

 of him in reference to the improvement : 



" My ' improved process of milling ' consists in separating the 

 starch part of the wheat from the glutinous matter, and submitting 

 the latter to a second grinding. The way it is effected is by placing 

 an auxiliary run of stones so as to receive the entire body of the 

 * offal,' on its passage from the upper or first merchant-bolts. The 

 stones are fitted to run from 300 to 400 revolutions per minute, and 

 the feeding of the stuffs is made uniform and perfect by a very simple 

 combination of machinery. After the ' offal ' is thus ground, or 

 severely scoured, it is then passed into the lower bolts, or dusters, 

 when the flour is taken out and sent to the ' cooler,' or first bolts, to 

 be uniformly mixed, in regular proportions, with the superfine flour, 

 and the remainder separated for feeds. 



" The advantage obtained by this mode of grinding is as follows. 

 1st. It enables the miller to grind high, or coarse, at the first grinding, 

 and thus avoid injury to the ' starchy ' portion of the wheat, and in- 

 sures free, good bolting, which is not always the case when attempt- 

 ing to grind the starch and ' gluten ' contained in the grain to the 

 same consistency by one process, as the starch, which pulverizes easy, 

 is apt to be too fine, and stick to the bolts, or else the ' farina' is too 

 coarse and goes to middlings, or adheres to the bran, and is lost. 

 2d. It enables the miller to grind wet or damp wheat better than any 

 other mode, as the first grinding, which is high and free, warms the 

 wheat, where, by elevating, cooling, airing, and bathing, the moisture is 

 principally evaporated, and the ' offal ' is partially kiln-dried, when, by 

 submitting it to the quick grinding or scouring process, the flour is 

 almost entirely ' whipped out ' and put into the superfine barrel. 

 3d. It catches all the broken particles of grain that escape the first 

 grinding by stopping and starting, or from other causes, and equalizes 

 the grinding, when any variations occur in the first mills or grind- 



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