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A grain sack is emptied into the hopper (A) which shunts it to the conveyor (B) which takes it to the grain elevator (C).(The elevator is an endless strap filled with small wood or sheet iron buckets which fill and empty themselves.) The conveyor (D) takes grain to the hopper-garner (E). This goes to the main wheat elevator (F), and on to the roof and rolling screen (G above the collar beams) where it falls into the hopper (H) and goes to the short elevator (I). This takes the grain to the fan (J). (Steps A through J were a kind of cleaning process.) From the fan (J) the grain runs down the slanting tube to a long conveyor (K), running to both ends of the mill, dropping grain along the way into garners (L) over the millstones (M). (The grain is supposed to be fed in turn to different millstones by shifting a board under the cog wheel (K). Each garner holds two thousand bushels of wheat, twelve thousand in all.) As the wheat is ground by the millstones, it falls to the meal conveyor (N), which takes it to the meal elevator (O). This raises it to (P) and it runs down the hopper boy (Q), which spreads and cools it over an area 10 to 15 feet in diameter. Thirty or more barrles of flour at a time can be put into the bolting hoppers (R), on to the conveyors (S) and the hole (T) in the floor and to the packing chest for mixing and packing in the barrels (U). This goes to the weighing device (V) and packing (W) and is then headed and rolled to the door (Y) where it is lowered back to the ship it came from. |
In the introduction to the plan of his new mill, Thomas Ellicott
To understand how the Mill worked,
Wheat which comes overland by wagon is dumped in the opposite
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