. Rural school agriculture . Selecting seed wheat witli a fanning mill. Note the heavy seedcoming out at the right and the light seed and chaff at the left. In gettingthe best seed in this way, the mill should be run rapidly. or shrunken kernels will be blown over the end of the sieve atthe back. (See Fig. on page 16.). No better selection than thiscan be made except by hand. Nearly all the wheat grown is used by the millers tomake flour for bread. A very small part of eachvVrihAl. yejji-s crop is fed to live stock. In making flour,however, there are a good many by-products, such as bran,short
. Rural school agriculture . Selecting seed wheat witli a fanning mill. Note the heavy seedcoming out at the right and the light seed and chaff at the left. In gettingthe best seed in this way, the mill should be run rapidly. or shrunken kernels will be blown over the end of the sieve atthe back. (See Fig. on page 16.). No better selection than thiscan be made except by hand. Nearly all the wheat grown is used by the millers tomake flour for bread. A very small part of eachvVrihAl. yejji-s crop is fed to live stock. In making flour,however, there are a good many by-products, such as bran,shorts, middlings, etc. These the millers sell to the farmers forfeed for stock. The screenings from wheat, that is, the verysmall and cracked kernels together with the weed seeds, are fedto poultry and to sheep and cows. 30 RUKAI. SCHOOL AGRICULTURE. ft- >**- ■ Zjt- -^- le - II 1 II ■ ■■- £+- 17. Samplos of Milled prodnrts illustrating the vai-iotis operations111 Millini; wheat. RURAL SCHOOL TRI-. ^t KEY TO FKi n 1. Wheat as it is received at tlie mil. 2. Screenings taken out of wheat. 3. Clean wlieat ready to grind. 4. After 1st grinding or breali. 5. Middlings sifted out of No. 4. 6. Ready for id grinding. 7. After second grinding. S. Middlings sifted out of No. 7. 9. Ready for 3d grinding. 10. No. 1 coarse Middlings before purifying. 11. Fine bran talien out of No. 10. 12. No. 1 or coarse Middlings after purifyi 13. No. 2 Middlings before purifying. 14. Fine bran and dust taken out of No. No. 2 Middlings after purifying. 16. Best grade flour. 17. 1st Clears (2d Grade of flour^. 15. 2d Clears (3d Grade of flour). 19. Red dog (1st Grade of feed). 20. Shorts or standard Middlings. 21. Bran. 22. Pure wheat germ. 23. Flour Middlings. 24. Entire Wheat Flour. OUTLINE OF THE PROCESS OF MILLING. Samp
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Keywords: ., bookcentury1900, bookdecade1900, booksubj, booksubjectagriculture
