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Rh taken to using porcelain rolls for some part of their reduction process.

The birth of roller milling in Great Britain may be said to date from 1872, when Oscar Oexle, a German milling engineer, erected a set of roller mills in the Tradeston Mills, in Glasgow. This was long before the introduction of automatic roller mills. But the foundations of the

millstone system were not seriously disturbed till 1877, when a party of leading British and Irish millers visited Vienna and Budapest with the object of studying roller milling in its native home. In 1878 J. H. Carter installed in the mill of J. Boland, of Dublin, what was probably the first complete automatic roller plant erected in the United Kingdom, and in 1881 a milling exhibition held at the Royal Agricultural Hall, London, showed the automatic roller system in complete operation. From that time the roller system made great progress. By 1885 many of the leading British millers had installed full roller plants, and in the succeeding ten years small roller plants were installed in many country mills. For a time there was a transition stage in which there was in operation a number of so-called “combined” plants, that is to say, mills in which the wheat was broken on millstones or disk mills, while the middlings were reduced by smooth rolls; but these gradually dropped out of being.

Well-found British flour mills at the present time are probably the best fitted in the world, and as a whole have nothing to fear from comparison with their American competitors. It is true that American millers were rather quicker to copy Hungarian milling methods so far as gradual reduction was concerned. But from about 1880 the British miller was quite awake to his position and was straining every nerve to provide himself with a plant capable of dealing with every kind of wheat. It has often been said that he commands the wheat of the whole world. This is true in a sense, but it is not true that he can always command the exact kind of wheat he requires at the price required to meet foreign competition. Therein he is at a disadvantage. But engineers have done their best to meet this weak point, and by their assistance he is able to compete under almost all conditions with the millers of the whole world.

Processes of Milling.—Fully to appreciate the various processes of modern milling, it must be remembered not only that the wheat as delivered at the mill is dusty and mixed with sand and even more objectionable refuse, but also that it contains many light grains and seeds of other plants. It is not therefore sufficient for the miller to be able to reduce the grain to flour on the most approved principles; he must also have at command the means of freeing it from foreign substances, and further of “conditioning” it, should it be damp or over dry and harsh. Again, his operations must be conducted with reference to the structure of the wheat grain. The wheat berry is a fruit, not a seed, the actual seed being the germ or embryo, a kidney-shaped body which is found at the base of the berry and is connected with the plumule or root. The germ is tough in texture and is in roller milling easily separated from the rest of the berry, being flattened instead of crushed by the rolls and thus readily sifted from the stock. The germ contains a good deal of fatty matter, which, if allowed to remain, would not increase the keeping qualities of the flour. Botanists distinguish five skins on the berry—epidermis, epicarp, endicarp, episperm and embryous membrane—but for practical purposes the number of integuments may be taken as three. The inner skin is often as thick as the outer and second skins together, which are largely composed of woody fibre; it contains the cerealin or aleurone cells, but although these are made up of a certain proportion of proteids, on account of the discolouring and diastasic action of the cerealin in flour they are best eliminated. The endosperm, or floury kernel, coming next to the inner skin, consists of starch granules which are caught as it were in the minute meshes of a net. This network is the gluten, and it may be noted that these meshes are not of equal consistency throughout the berry, but are usually finer and more dense near the husk than in the interior of the kernel. This glutinous portion is of great importance to the baker because on its quantity and quality depends the “strength” or rising power of the flour, and the aim of modern roller milling is to retain it as completely as possible, a matter of some difficulty owing to its close adherence to the husk, especially in the richest wheats. Another organ of the wheat berry which has a most important bearing on the work of the miller is the placenta, which is in effect a cord connecting the berry with its stalk or straw. The placenta serves to filter the food which the plant sucks up from the ground; it passes up the crease of the berry, and is enfolded in the middle skin, being protected on the outer side by the first and having the third or inner skin on its other side. A good deal of the matters filtered by the placenta are mineral in their nature, and such portions as are not digested remain in the crease. This is the matter which millers call “crease dirt.” It is highly discolouring to flour, and must be carefully eliminated. The fuzzy end of the berry known as the beard also has a distinct function; its hairs are in reality tubes which serve to carry off superfluous moisture. They have, in common with the bran, no nutritive value. (See also .)

In the old “flat” or “low” milling the object was to grind as perfectly as possible, at one operation, the central substance of the grain, constituting the flour, and to separate it from the embryo and outer skins constituting the bran. In “high” milling, on the other hand, the grinding is effected in a series of operations, the aim being to get as much semolina and middlings as possible from the wheat, and to make as little flour as possible during the earlier or “breaking” part of the process. It is impossible altogether to avoid the production of flour at this stage, but properly set and worked break-rolls will make as little as 15% of “break-flour,” which is of less value, being contaminated with crease dirt, and also because it is weak owing to the absence of the gluten cells which adhere more readily to the middlings. Whole wheaten flour, sometimes called Graham flour, consists of the entire grain ground up to a uniform mass.

Wheat cleaning has been well called the foundation of all good milling. In the screen house, as the wheat-cleaning department of the mill is termed, will be found an array of machinery almost equal in range and variety to that in the mill itself. The wheat, drawn by an elevator from the barge,

or hoisted in sacks, is first treated by a machine known as a warehouse separator. This apparatus accomplishes its work by means of flat sieves, some of which will be of much coarser mesh than others, and of air currents, the adjustment of which is a more delicate task than might appear. The warehouse separator serves to free dirty wheat of such impurities as lumps of earth, stones, straws and sand, not to mention small seeds, also some maize, oats and barley. Great care has to be exercised in all operations of the screen house lest wheat should pass away with the screenings. Besides the warehouse separator, which is made in different types and sizes, grading and sorting cylinders, and what are known as cockle and barley cylinders, are much used in the screen house. These cylinders are provided with indents so shaped and of such size as to catch seeds which are smaller than wheat, and reject grains, as of barley or oats, which are longer than wheat. Sorting cylinders should be followed by machines known as scourers, the function of which is to free the wheat from adherent impurities. These machines are of different types, but all depend on percussive action. A vertical scourer consists of a number of steel or iron beaters attached to a vertical spindle which revolves inside a metallic woven or perforated casing, the whole being fitted with an effectual exhaust. Scourers with horizontal spindles are also in great favour. Not every wheat is suitable for scouring, but some wheats are so mingled with impurities that a severe action between the beaters and the perforated case is absolutely necessary. The most efficient scourer is that which frees the wheat from the greatest amount of impurity with a minimum of abrasion. The beaters should be adjustable to suit different kinds of wheat. Scourers are followed by brush machines which are similar to the last and are of three distinct types: solid, divided and cone brushes. In the solid variety the brush surface is continuous around the circumference of a revolving cylinder; in divided brushes there is often a set of beaters or bars covered with brush but leaving intermediate spaces; while the cone brush consists of beaters covered with fibre arranged like cones around a vertical spindle. The object of all these brushes, the cylinder containing them being fitted with an exhaust fan, is to polish the wheat and remove adhering impurities which the percussive action of the scourer may have failed to eliminate, also to remove the beard or fuzzy end and any loose portions of the outer husk. But the miller must be careful not to overdo the scouring action and unnecessarily abrade the berry, else he will have trouble with his flour, the triturated bran breaking under the rolls and producing powder which will discolour the break flour. To remove such metallic fragments as nails, pieces of wire, &c., magnets are used. These may either