| Show A fon FOR THE tue ils fis ill ER THE ME AND CITY nax BAx eimy rimy springville Spring ville sept Sd 1879 of all artie artle articles lesot lesof of food bread is the most moat important it is literally the stafi of life entering into almost universal consumption it Is of the highest consequence that that it should in its constituents and quality bo be both healthful and nourishing and that it should serve in the fullest manner the food uses for which it was waa designed not only is the introduction of deleterious and destructive des trac mineral matter to be avoided but the materials used should be manipulated according to the beat best known methods with enlightened regard to the chemical or othet laws jaws which are involved in its iti manufacture into bread for nothing is more certain that there can be no high attainments in civilization no illustration of the brightest q qualities qualities of human nature when the food consumed Is impure or nt in its beat nutritive element the question of the source and the quality of the things we eat at and drink Is of supreme importance not hygienically only but in ita its relations also to domestic dome stis stid corm corn fort and social development in tropical countries where nature supplies infinite varieties of food without any human skill such as in ceylon where the hungry may appease the clamor of appetite by plucking the fruit of thet thaT the palmyra almyra palm or the cocoanut coc coco anut banut I 1 tree anding finding oil and wine in the baor latter jatter ag as well as more substantial nourishment or where as in the pacific islands the indolent housekeeper may gather nhom from the breadfruit tree or the yack a repast of bread and already prepared for the table tables the matter of food and drink can cam never occasion any great anxiety not so with the toiling tolling millions of europe and america who make wheaten bread the leading staple of diet and to whom the commercial baker baker baher Is an absolute necessity of all the small grains the wheat is the most wonderfully der dor tully fully formed and the best and most moat nutritious bread Is that made from wheat nour flour it Is one of the best gifts gitts of god to should never be murderously handled handed neither by the farmer the miller nor the baker the gluten which is in the flesh forming principle of the grain may be destro destroyed yec in the hands of the farmer through ignorance of its nature and carelessness in inita its proper management be fore coming to the hands bands of the miller ina Ins in a country such as utah where a great many are driven to farming for want of other employment more mora suited bulted to their thein taste in the various industries botset not yet creat ed such are not supposed tornow to know all ali that they should kenow in regard gar d to the proper management and preservation of wheat the clerk of the weather has cometh something ing to do with this in the case of a wet and stormy harvest season if the farmer has more irons inthe lathe in the fire than he can attend to the wheat may 11 lie lle on the ground until it gets thoroughly thoroughly damp hurriedly threshed and thrown into a bin from four to six feet deep in this case it gets heated and sprouted and wad the most valuable part the gluten of the grain grains is destroyed or partially BO so and ia is unprofitable except for chop feed to the miller and even when but a small portion of buch such wheat is mixed and milled with sound wheat it is not only unprofitable but a terror and a grievance to the practical commercial baker if I 1 knew know anything about the preservation and proper treatment of the wheaten grain it should be conveyed in a sound dry state to a well aired granary spread upon a clean solid wooden floor not mor ethan two feet deep with sufficient space at one end of the room t to 0 admit of its being turned completely oyen over dver irom end to end with a light ht wooden shovel as often as the variations of weather at the different seasons of the jear year require lt it inthia this Thia operation I 1 have performed on many thousand bushels of wheat many years ago as often as twice twide a month and consequently make suggestion the tha to small farm era mohave small accommodation for storing their thein wheat as single individuals that it would be more safe and advantageous to have one large two story house buli built t in the most central part of each settle X ment as a granary where two grades of wheat could be stored and taken proper care of the inferior in lu aa SP the lower and superior on the upper floor so that the miller would know snow exactly what he was grinding and the beat and most profit able use it can be put to in milling it one other item before c closing losing with the fanner farmer 1 ie ae the select selection ion ign of seed wheat in the choice of which the farmer as an would naturally be ba an would use that producing cing fid lid the heaviest crop regardless leis of quality although knowing next to nothing of farming myself I 1 have always been led to believe that fall wheat that grown in warm and mild climates ia is heavier in proportion to measure and contains more gluten than spring sown wheat and that the proportionate weight to the imperial bushel measure is the correct test teat the red essex wheat of old england will reach as high as 66 pounds to the bushel and although the climate of scotland la Is not adapted for wheat raising yet in one farming district there called the caree of gourie gourle 11 I 1 have beeri wheat raised that stood blood got 67 pounds to the bushel measure so that wheat grown in cold climates if it contains an extra amount of gluten owes it to the nature of the soil and manner of cultivation and ia is the exception not the rule until quite recently fall wheat bas baa always been preferred for grinding into flour for bread by the mass of commercial bakers it grows grown the slowest and is longest in the ground and the proportion of gluten is in much greater than in spring eown fown wheat it is altogether prefer ablo abla in our southern american clImate climates and the flour made from it brings a much higher price while it is said to keep sweeter and free from weevil much the longest lori iori gest and if scientifically and skillfully manipulated in the hands of the miller proves a profit to the baker and health to the consumer it is the gluten of the grain that makes it superior to all other grains for its manufacture into bread maccaroni vermicelli crackers etc and forms the basis of the strength and vigor of fermentation and likewise the elastic tenacious adhesive property that holds the water in solution when made into dough and by its elastic adhesive prop eulies ettles forms a strong costing coating to the air cells containing the carbonic acid gas generated by the yeast plant in the process ot at fermentation by this it will be seen been that he the more gluten the flour contains the more water it will stand and the higher it will raise the bread providing always that the yeast be sound fresh and vigorous and scientifically prepared farmers take care of your grain the tho time ia Is n oa 0 fa far r distant as many of ua us imag imagine w when h en there will be a cry in the land for brea bread 1 and every bushel of wheat will be worth its weight in gold THE miller NO xo 2 As the interests of the miller and the baker are closely identified and inseparably connected and both are to some extent responsible to the consumer so far as bread made for the market is concerned for the production of a whole wholesome dome nome and nutritious article of food it may be as well to first describe the formation of a wheaten grain A grain of wheat is a vegetable berry consisting of a seed beed and its integuments all ef of the central part of the grain I 1 is occupied by cells full of a powdery substance which contains nearly all the starch of the wheat outside this central starchy mass is a single row of equale like cells calls filled with a yellowish material rich in nitrogen or flesh forming matter then follows six coatings or coverings which contain contains a most of the mineral matter matters such as phosphates and potash in the process of milling the berry is rolled between the burrs and these cells broken up most of the central mass of the starch cells is pulverized while the cells surrounding being of a harder substance are merely disintegrated and form what is termed fihe fine it is the aim and object of the miller to approach the two outer coatings as near as possible in the operation of disintegrating the wheat in order to avail himself of the valuable properties enties contained in the part of the ge berry lerry rr V nearest the bran the product of this grinding or rolling goes to the reels where the fine flour is separated this nine fine flour is almost wholly starch and branded X X I 1 in n first class mills where a large per pen percentage of and flour is made for the market they have all the latest improvements in machinery for re grinding and purify tsing ing the fine con the very cream of the wheat or arat first toun flour is 15 robbed of or its lg gluten lutOff and sold mider wider the nameon family flour in first class I 1 mills milla where hey commard all the latest improvements in machinery adapted for re grinding and purifying the fine it is ed along with the first flour and sold as new process or patent as the case may be in tho old school mills with old worn du out tand and broken down machinery s and there are many such in this te principally owing to the fact that until the ad vent of the continental railroad the people of utah were isolated a thousand miles from horn the frontiers of civilization and milling machinery had bad to be freighted across on ox or mule teams at an enormous expense even the few what may bo be called first class mills bet set in operation of recent date could not produce an ait alt article icle icie of flour to compete with that made in france 25 or 80 30 years ago I 1 do not write this from mere hearsay bub but from knowledge ol 01 the fact and experience of its manipulation and manufacture into bread at aft that period but the quality of wheat used in the two countries must be put in the ba balanca lauca lanca as all ail over britain and I 1 may include france the lowest ruling standard quality of wheat fg ig ia 19 set eel at 62 pounds to the imperial bushel measure whereas in utah it is considered fair from 68 58 to 60 pounds to the bushel and much of it below that figure what is not in the wheat cannot come out of it and as a further france is the land ol 01 millstones and fine bolting cloth the nature ot of the rock from which these millstones made being hard flinty and porous is specially adapted for milling purposes and is keut kent to all parts of at the civilized world As I 1 have already remar remarked keds there are many old eld school mills in Utah the machinery of which ia Is not adapted for new process milling the proper methods for treating the wheat grain are somewhat reversed instead of making the largest amount of as is done by new process milling the largest possible amount of fine flour is abstracted from the first grade and the result is much of the cream of the wheat passes through the reels along niong victir fae the tb shorts and ia 18 sold to feed the cowa cows and hogs and the baker gets the starch statch and but anery avery a nery very smallpox beall portion of the gluten there may maybe be some exceptions lundo in favor of millers possessing more than ordinary skill in the tile peculiar dress of the burrs upon which there has been much argument and among the milling fraternity of late on the best manner and methods of stone atone dr dressing easing in order to get as much of the most valuable constituents of the grain as possible but the skill and machinery contrived must be there or this cannot be accomplished it is well weil known over creation that the irrepressible yanke yankee e cannot be satisfied short of diving into the very guts of things in search of information on all topics especially that affecting his stomach and the acquisition of the almighty dollar and as no machine has yet been invented that will take we cue wheat kernel clean out of the hull it may be interesting to give a brief abstract of the much discussed jones process as taken from leads illustrated milling and Mich mechanical anical news the process was patented in great britain in 1877 and in this country in july 1878 the invention relates to the preliminary lim illary treatment of grain preparatory to the final manufacture of the same into flour the object being to improve the color aud and general quality of the flour and consists essentially in disintegrate ing the offal from the flour and by first subjecting the grain to the action of two peculiarly dressed millstones millstone sj whereby the offal is completely cleaned of all flour properties leg and consequently an increased amount of is obtained at ut one operation thence passing the grindings through a reel of graded bolting cloth by means menns of which the flour offal and bran aro are successively separated from each other and subsequently the bran is intermixed with the pure flours flour preparatory to the bolting of the same in the graded reel to prevent its adherence to the bolting cloth during the latter process cees caes thus freeing the I 1 pi bil all rio lio delerio substances before the oae same whereby a whiter and in every quality duality of flour ia Is obtained the first part of the process ia Is accomplished plis plia lied by the peculiar dress of the tho millstones and consists prin principally cally in providing the atone with a centrally t inclined circumferential depression P round the eye and com corn p rising one fourth more or less lesa ot at he the t area of the atone stone the area of the stone atone is divided into a number of lands some terminating in an angle at the eye of the stono thebe as well as the intermediate lands lauds diminish In wIdth from the curb inwards BO so as to allow the offal to ba be completely cleaned of its flouting flou ring properties the furrows are arranged ac tit buch euch relative pitch or draft and gradually widen towards the centre of the stone that the outer lands are caused to terminate the adjacent surfaces ol 01 the contiguous stone may be formed with a carres bonding central depression depressions and thus form with the same an outward wedging receptacle for the grain in which it ja Is granulated grann Jated instead ot at ground ana and gradually disintegrated from the offal before it reaches the lands or grin grinding dirig surfaces proper the esi cape thence through the furrows to the curb and the bran is complete cleaned by the whipping action created by the beveled grinding surfaces in conjunction with the wide furrows ordinary millstones have the land proportionately larger than the furrows and consequently cause by the increased friction of baid said surfaces the grindings to become heated bince since this impairs the color and general quality of the flour various devices such as blast exhausts etc have nave been resorted to for the purpose of ventilating and cooling the same Buti But since bince the furrows tones were proportionately tion tiona tely too small it has been found difficult to accomplish the object sought by this invention the ingress of air nir at the eye la Is enlarged by the central depree depret depression slon sion and the ares area of the furrow surfaces is so predominant over that of the land as to give free vent to the air besides this the proximity of the adjacent surfaces of the two stones is less and thus further facilitates the ventilation and accomplishing the desired object for tho the purpose of preventing gumming and glazing of the surfaces sur bur aces acea of I 1 the stone and maintaining the thel i natural grit of sanie |
