Scientific American Supplement, No. 303, October 22, 1881 — John Shaqi
Scientific American Supplement, No. 303, October 22, 1881Various
Science
Scientific American Supplement, No. 303, October 22, 1881
Various
Science -- Periodicals
One difficulty in the way of adapting the gradual reduction system to
mills of very small capacity is that the various machines require to be
loaded to a certain degree in order to work at their best. It is only a
matter of short time when our milling inventors will design machinery
especially for small mills; in fact they are now doing it, and every
day brings it more within the power of the small miller to improve his
manner of milling. To show what can be done in this direction I will
briefly describe a mill of about ninety barrels maximum capacity per
twenty-four hours, which is as small as can be profitably worked. I will
premise this description by saying it is designed with a view to the
greatest economy of cost, the best trade of work, and to reduce the
amount of machinery and the handling of the stuff as much as possible.
This latter point is of much importance in any mill, either large or
small, no matter upon what system it is operated, for it takes power to
run elevators and conveyors, and especially in elevating and conveying
middlings, especially those made from winter wheat, their quality is
inured and a loss incurred, by the unavoidable amount of flour made by
the friction of the particles against each other. So much is this the
case that in one of our largest mills it is deemed preferable to move
the middlings from one end of the mill to the other by means of a hopper
bin on a car which runs on a track spiked to the floor, rather than to
employ a conveyor. A mill built as I am going to describe would require
from fifty to sixty horse-power to run it, and including steam power and
building would cost from $10,000 to $12,000, according to location. I
give it as of interest to those among your number who own small mills
and may contemplate improving them.
Public-domain text, read in full here on John Shaqi.
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