IMPORTANT INVENTION. 



207 



DESCRIPTION. 



Fig. 1 represents Stafford's Rotary Dryer and 

 Cooler, for dryings and cooling grain of all de- 

 scriptions, flour, meal, and other substances. — 

 A is a revolving cylinder made of iron, to which 

 are attached numerous metallic flanches, as 

 shown. 



B is the trough in which it revolves; steam is 

 admitted at C, which heats the cylinder and 

 flanches ; the condensed water is thrown out of 

 the cylinder at every revolution and flows back 

 into the boiler by the pipe D. The cylinder and 

 trough lay on an incline as shown. Grain, flour, 

 meal, or other substance, is spouted on to the 

 top of the cylinder at the upper end. The cyl- 

 inder is revolved in the direction of the arrows 

 by means of the belt E. The substance to be 

 dried is can-ied over the cylinder several times, 

 gradually working its way to the lovver end, 

 where it is conducted off by the spout F. All 

 ground substances may be retained on the cjl- 

 inder until all the moisture they contain is ex- 



pelled. Grain may have the greatest portion of 

 its moisture abstracted on the cylinder, then be 

 spouted into a pile, where the heat engendered 

 by contact witli the cylinder and flanches will 

 carry oft' the balance of the moisture without in- 

 juring the grain. The different uses for which 

 this Dryer may be adapted are as follows: For 

 drying Hour. //" l>->i the miller, it gives him a 

 greater yield, as it bolts freer, and no flour ad- 

 heres to the offal. He loses the moisture, but 

 the 196 lbs. of flour will absorb again the water 

 abstracted when made into bread. It preserves 

 his flour, and the consumer pays him more 

 money for it. If vaed hy the factor or commis- 

 sion merchant, lie is enabled to preserve flour 

 that he fears will sour. If used by the distiller, 

 it enables him, 1st, to extract the sour water 

 from corn, which promotes acetous fermentation 

 before ilie vinous or saccharine fermentation has 

 developed the spirit contained in the grain. 2d. 

 It enables him to bolt and separate "the meal, 

 that the fine and coarse may not be scalded to- 



FlQ.. 2 



pother, as the scalil sullicicnt for the barm would 

 destroy the fine. .'id. It enables him lo got rid 

 of the hulls*, which, when saturatc<l, sink to the 

 bottom of the vat, and are forced lo the top dur- 

 ing fermentation by the ([uantity of carbonic acid 

 gas generated under the mass — a i)ortion of 

 which gas distills into carbonic aciil, which is 

 known as the most fatal ing-rodient to sacdiarine 

 furmontaiion. 



If vscd hy the brewer, it enables him to dry 

 his malt more speedily, with less labor and cx- 

 (447) 



' pense, and to dry it without change of flavor or 

 I color. 



j If used in a steam saw-mill, the escape steam 

 I may bo u.sed to heat the Dryer, and the saw-dust 

 ; as it ronifs from the saw may be poured over 

 i the cylinder, dried and consumed. 



If iised by the miller, warehouseman, or ship- 

 per, for drying grain, it accomplishes tlie object 

 without the least possible risk of injury to color 

 or vitality. 

 The claim upon Nvhich the patent for the above 



