One Thousand Ways to Make a Living; or, An Encyclopædia of Plans to Make Money

by Harold Morse Dunphy

Catalogs of each of the above can be had on writing to the addresses given.

The Minnesota College of Chiropody is making ready to open up its doors October next. Information as to its plans and purposes can be secured by addressing Ralph St. John Perry, M.D., Pilsbury Bldg., Minneapolis, Minn.

PLAN No. 1246. FLOUR MILLING

Acknowledgment

This monograph was prepared by J. A. LeClerc, chemist in charge of the laboratory of plant chemistry, Bureau of Chemistry, Department of Agriculture. Acknowledgment is due M. A. Gray, chemist of the Pillsbury Flour Co., Minneapolis, and Prof. C. H. Bailey, of the University of Minnesota, for assistance in the preparation of this article.

Modern flour milling dates back to the early eighties of the last century. Before that time, a good white flour was indeed made, but the machinery used consisted generally of two grooved stones, between which the wheat was crushed and the flour extracted. To-day in all mills of this country, except in some of the backwoods, and in some of the small mills, flour is made by the so-called gradual reduction process which consists in the use of an elaborate system or steel rolls and of an equally complicated system of purifiers and bolting machines. The flour made to-day is whiter and much freer from the bran and fibrous material than was the flour made with burr stones. While milling relates to the production of flour from all kinds of grains, flour milling, unless so stated, means wheat milling and it is wheat flour milling that is meant throughout this monograph, when milling is mentioned. If you are interested in milling you may want to know the answers to the following questions:

1. What is milling, and what kind of work is carried on in a flour mill?

2. What physical disabilities will bar one from successfully pursuing any one of the various occupations connected with milling; what handicaps are serious?

3. What education and apprentice training are required, and where to get training?

4. What salaries or wages are generally paid, and what are the chances for promotion?