Excerpt from The London Journal of Arts, Sciences, and Manufactures, and Repertory of Patent Inventions, Vol. 35: Conjoined Series The advantages to be derived from this system of preparing wheat for grinding are stated as follows - vis., First, all im purities and brown specula, which detract from the quality Of the flour, are removed; secondly, nearly all the meal, whio ordinarily becomes incorporated with the several varieties of offal, is saved, and an increased yield Of the best quality Of flour is the consequence; thirdly, an increased speed in grind ing, with the same amount of power, is obtained, -tbe prior removal Of the bran rendering the stones less liable to choke and heat than at present; fourthly, a superior quality Of flour for hot climates is produwd, -the bran which, by the com mon mode of grinding, is necessaril to some extent, incor porated with the meal, being main y the cause of the flour souring in hot climates; fifthly, a considerable saving Of time ishefl'ected in dressing the meal produced from the prepared w eat.
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