US113079A - Improvement in making flour - Google Patents

Description

aura $121M haunt dffim GEORGE MOTLEY, OF ROCHESTER, NEW YORK, ASSIGNOR' TO HIMSELF AND JIRAH' B. MOSELY, OF SAME PLACE.

Letters Patent No. 113,079, dated March 28, 1871.

IMPROVEMENT IN MAKING FLOUR.

The Schedule referred to in these Letters Patent and making part of the same.

To all whom it may concern Be it known that I, GEORGE MOTLEY, of the city of Rochester, county of Monroe and State of New York, have invented a certain new and improved Process of Making Flour, of which the following is a specification.

Nature of the Invention.

This invention consists, as the preparatory step to grinding, in removing the chit or 'sprout-germioi the-grain, also impurities that exist in the seam of the berry, by first cracking the wheat coarsely, then sifting it out bya rotating-screen or otherwise, or passing it through a light blast, thereby leaving only the solid part of the berry, as hereinafter described.

General Description.

The process is as follows: g -I pass the wheat through stones, or any other me chanical arrangement by which it will-be simply split or cracked, to open or divide the berry, the action be ing as-light as possible to avoid crushing or unnecessary attrition. -With the proper adjustment of stones the berry will be simply split or. divided in two parts, the division following the natural seam of the longitudinal axis. This action loosens or frees the chit or germ end of the berry, which is simply a' bit of gum, and is injurious to the quality of the flour. It also frees the impurities in the seam of the berry,--which is a film of bran that collects .the dust, and cannot be removed by anyordinary process of beating or clean- When this is accomplished Lplace the broken mass in a cylindrical or other screen and agitate it. This loosens the chits and the film of the seam and sifts them out, thereby leaving the grain itself free and clear. It is then subjected to a light. blast, and is then in condition for grinding, in the ordinary way, for producing flour.

The novelty in this invention consists essentially in this method of removing the chit and other impurities of the grain.

These chits and impurities, it is well known, are an injury to the hour, as they make it dark-colored when ground up, and constitute an inferior quality of the substance of the berry. In fact, the chits are simply gum, while the finer part of the berry lies in the outer walls, which are fine, white, and hard. By removing this gumming' matter and other impurities I produce the best quality of flour, and in far greater quantity with a given amount ofgrain, than by any other process in use.

I am aware that'it has been proposed to crush the grain preparatory to' grinding; but such is not the equivalent of my invention, as it would defeat the Very object I-have in view. In that case the gummy material would be crushed and thoroughly incorporated in the mass, and could not be subsequently eliminated.-

I am also aware that it is common to simply crack wheat, but without reference to grinding. Neither could this be the equivalent to my invention, as it has not been subsequently sifted with the object of grind ing in view. .My invention is a complete process, in which the cracking of the wheat is but one step.

This preparatory process enables the grindingto he done more efi'ectually, as the stonesjdo not become .gummed, and less action is required, so that heating or sweating is not produced. Less power is also required in grinding.

Claim.