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Scientific American Supplement, No. 303, October 22, 1881 by Various
page 31 of 138 (22%)
nearly over the line shaft below, the middlings stones, two in number,
at one side opposite the entrance to the mill, the receiving bin at
one side of the entrance in the corner of the mill, and the two flour
packers for the baker's and patent flour in the other corner. This
arrangement leaves over half of the floor area for receiving and packing
purposes. The bolting chests, one with six reel and the other with three
reel begin on the second floor and reach up into the attic. An upright
shaft from the line shaft in the basement geared to a horizontal shaft
running through the attic parallel with the line shaft below, comprise
about all the shafting there is in the mill. There is a short shaft on
the second floor from which the two purifiers on this floor and the two
in the attic are driven, and another short shaft on the first floor to
drive the packers. There are four purifiers, two on the second floor,
and two more directly over them in the attic. The elevator heads are all
directly upon the attic line shaft, and the bolting chests are driven by
uprights dropped from this shaft. The combined smutter and brush machine
is on the third floor at one end of the bolting chests and directly over
the stock hoppers. This comprises all the machinery in the mill. The
programme is about as follows:

The break reels are clothed as follows: First break No. 20, wire cloth,
second break No. 22, third break No. 24, and fourth break No. 24. The
material passing through these scalping reels, now called chop, goes to
a series of reels, the first clothed with Nos. 6, 4, and 0. The material
passing over the tail is sent to the germ purifier, that passing through
Nos. 4 and 0, to the coarse middlings purifier, and that through the No.
6 goes to the reel below clothed with Nos. 12 and 13. Some nice granular
flour is taken off from this reel; the remainder, which passes over the
tail and through the cutoffs, goes to the next reel below clothed with
Nos. 14, 15, and 9. Some good flour comes from the 14 and 15; that which
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