1 
100 Modern Improvements in Corn-Milling Machinery. \ 
wheats separately. The American or Hungarian millers, whose 
flour so largely takes the place of that formerly made in the 
United Kingdom, have no such matters to consider, as they grind 
only the wheat of their own district from one season to another, , 
and their processes require only such slight regulations as the 
alterations of weather demand. The English mill has to be ' 
designed so that its work may be varied to grind to the best i 
advantage alternatively either hard or soft wheats or any medium j 
variety. 
A miller, to carry on his business with financial success, must I 
be independent of any one source of supply, and must be able to 
make flour of his standard quality from whatever may happen to | 
be the cheapest combination of wheats of the day. Each miller j 
(except those in a few districts) makes his own standard quali- 
ties, which are known in the market, and he has to produce 
these standards of uniform quality all the year round, notwith- 
standing any difference in the variety of available wheats. 
Although there is no doubt that better work may be made when 
wheats ai'e milled separately, yet the difficulty of mixing flours | 
completely after they are made, and the greater ease, convenience, i 
and cheapness of mixing wheats, cause generally a preference to i 
be given to that course ; but in all cases there can be no doubt i 
that each sort of wheat, on account of tjhe different matters it may ' 
contain, should be cleaned separately, and that the mixture of 
wheats should be made after the wheats have been cleaned. If 
this course be followed, the resultant mixture is composed of , 
grains not only of different characteristics, but also of berries of 
various sizes, comprising for instance the large berries of the 
native wheats, and the small berries of such as Russian wheats, " 
and the berries of all intermediate sizes. 
The first process of the mill pi'oper is, in theory, to split the 
wheat-corn at and in the direction of the crease so as to divide i 
the two lobes, and thus to liberate any dust that may be deposited ' 
in the crease, and at the same time dislodge the germ from its 
seat. This operation is accomplished with more or less approach 
(generally less) to the theoretical idea by passing the wheat 
between fluted rollers or corrugated discs, and it is clear that if j 
the rollers or discs be set at such a distance apart as would j 
correctly split the larger corns, the smaller corns would escape j 
untouched ; and, vice versa, if the machines were set to split the < 
smaller corns in the way desired, then the larger corns would be ( 
too much broken. Before then the wheat is fed to the first j 
breaking machine, it is " sized " or graded into two, three, or .» 
perhaps four sizes, and each size is delivered to a separate 
breaking macliino, whicli can thus be regulated accurately to crack 
the corns to the desired degree. 
