Auckland (#nz2001)

The Cyclopedia of New Zealand [Auckland Provincial District], 1902

The Northern Roller Milling Company, Ltd.
This company's mill is what was known as the Eight Hours Roller Mill, which was built by the late Mr. J. C. Firth, and is now run in conjunction with the roller mills formerly known as John Lamb's, under the management of Mr. Peter Virtue. Both the mills are of the modern type, and both are up to date, but the Eight Hours 11 is much the finer of the two. The five floors of this immense establishment are closely packed with machines of American manufacture, all dependent upon each other and engaged in the one operation of preparing flour and other products of wheat. The process vividly shows the great advance flour-milling has made from the millstones and flour-dressers of a few years ago to the wonderful combination of roller mills, scalpers, purifiers, centrifugals, universal flour-dressers, dust-collectors, wheat-cleanes, brushers, graders, and elevators now in use. The wheat is shot from the sacks into a bin, whence it is elevated into automatic weighers, which record the weight of the wheat as it passes into bins with a capacity of 40,000 bushels. After going through separators, scourers, brushers, blowers, and cockle separators, in which all imperfect grains, weeds, chaff, and dust are removed, the cleaned wheat passes along a conveyer to the mill proper, where it is again automatically weighed, to show the exact loss in the cleaning operations. It is then deposited in a grader, where the large and small grains are separated and passed on to the respective roller mills for the first break operations. After traversing seven miles of elevators, spouts, and conveyors, the separations are finally made, and the flour of the various grades passes through the respective packers into sacks and bags of the requisite sizes. Not a pound of wheat or flour is handled after the wheat is first shot from the sack. The capacity of the mills is 60 tons of flour per day, and, run on full time, they require about 900,000 bushels of wheat per annum. The machinery is driven by a Corliss double engine, of 250 horse-power nominal. The mills known as Lamb's are also very complete and efficient, but they differ from the Quay Street Mills to the extent that the machinery throughout is of the English pattern. The turnover of the two mills is equal to about £100,000 per annum.

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Auckland (#nz2017)

New Zealand Herald, Volume XXVIII, Issue 8454, 3 January 1891

J. BYCROFT & CO'S (LIMITED) CITY FLOUR MILL.

This extensive building, situated in Shortland-street, has recently been re-furnished throughout on the roller system, and is now one of the most perfect flour-mills in the colonies. In describing the new arrangement it will be interesting to give a brief

RETROSPECT

of the early existence and growth of this business. Everybody who has been to the top of Mount Eden must have noticed the ivy-coloured seventeenth-century-looking ruin which stands on the scoria on the southern side of the mount. About forty-eight years ago this building, which was one of the first grain mills erected in the province, was occupied by Mr. Bycroft, father of the present Mr. J. Bycroft. During

FORTY-EIGHT YEARS

of our colonial life great changes have taken place, as anyone, comparing this old windmill with the capacious structure which now gives shelter to the business, which then had its inception, will admit. As the tower of the old mill is built of good solid scoria, it will, in all probability, be a lasting link between the ancient and the modern times. In those old days the Maori were the sole growers of the wheat which was consumed in this city. The dwellers in the far-away settlements of the Waikato brought the

GRAIN IN KITS

- sacks were unknown - in canoes down the river, across the Awaroa swamp to Waiuku, and thence in their canoes to the Onehunga beach, where it was unladen by the Maoris and their women, and carried on the backs of the latter, or carted in the miller's cart to be ground at the then new windmill. The East Coast natives also supplied their quota, and canoes or cutters lying over on their bilge on the mud of the Waitemata, were relieved of their kits of wheat by the cart, which backed

OVER THE SLIMY MUD

to receive its freight, where now reclamation and buildings stand. Seventeen years later the business was removed to the Onehunga Springs, which supplied water for the turbine wheel which operated the one pair of stones with which it was furnished. Seven or eight years later the present Mr. Bycroft, with whom was associated the late Mr. C. J. Stone, whose presence in any enterprise was always a guarantee of advancement, commenced to trade as J. Bycroft and Company. Additions were then made to the mill; but the business soon outgrew the provision which had been made for it. After repeatedly adding to its capacity, and commencing the

BISCUIT FACTORY

as an adjunct, it became apparent that greater facilities than were supplied by the site were required. Finally, to avoid the heavy transit of wheat from Auckland, and the return of the flour, etc., over the same route again, the site in Shortland-street was selected, and the buildings known as

THE CITY FLOUR MILLS

were erected. Those buildings are five storeys high, having a frontage of 70 feet to Shortland street, with a depth over all of 120 feet. At the rear of the main building is also a commodious three-storied erection, occupying a frontage to Chancery-street of the whole width of the section. Ten years ago this was considered

ONE OF THE BEST MILLS

in the colony, as it was fitted up with every then proven modern appliance. Such, however, has been the progress which has been made in milling engineering, that in six short years this modern gear became obsolete, and the wholesome, but dark-coloured flour which its stones produced was soon rejected for the fine white flour which the now modern rollers are famed for making. The absence from the business of Mr. J. Bycroft, who is a practical millor, and the question as to whether rollers had, as Americans say,

"COME TO STAY,"

prevented change being made. The shrinkage in the trade, which was the natural result of the favour into which roller flour had found its way, and the knowledge of the proven utility of rollers, led to the return of Mr. Bycroft from the Waikato, and the subsequent remodelling of the mill. So effective has been the change which has been made under Mr. Bycroft's personal direction that the mill once more stands among the first for completeness in every present-day requisite, and the product in flour, which is now sent to the company's clients, is fast winning back the trade which, in sympathy with the times, had found his way into other channels.
To a visitor the inspection of a mill such as is now under description, is full of interest. The multiplicity of devices which the

CUNNING OF INVENTORS

has substituted for the primitive process of reducing grain by pounding it between stones, which satisfied our ancestors, produces a lasting impression of admiration. If the reador will follow the fortunes of the grain, until it finally becomes flour, the loaf of white bread which stands upon his breakfast-table will become a speaking tribute to the ingenuity of this generation of skilful millwrights. Something as follows happens to the wheat after it has been weighed into the mill. It is shot into a funnel-shaped receptacle on the concrete floor of the basement. From the bottom of this, it is scooped up by the buckets of an elevator, which raises it to the granary near the roof. Immediately begins a process which seems to be considered of first importance - namely, the removal from the grain of every particle of impurity. The present day miller has evidently set himself to defy the wisdom which has declared that every man must eat his

PECK OF DIRT.

From the granary the wheat is moved automatically into a modern form of the "Eureka" wheat-cleaning machine, from which it emerges in as clean a condition as whole wheat can be. Still travelling on, it passes over a wide sheet of magnetised steel, which effectually intercepts the fragments of iron wire or other metal left in, in its progress through the reaper and binder and threshing stages. It is then graded into sizes, as it seems that different sizes of grain require differently set rollers to perfectly manipulate them. This sorted wheat, divided into different classes, is again passed through rollers, each set of which is adjusted with such nicety that the berry of wheat allotted to it is

SPLIT EVENLY

down the middle. This, it seems, is to enable the miller to remove the fraction of dust which might be hidden in the crease. This is done by a double scalping reel. From the scalping process it moves on to other sets of rollers, where it is further reduced, and again it gets into wire scalping machines. In these, with the assistance of currents of air, all fluffy dust is exhausted from it, and the reduced wheat is separated into three products - namely, a quantity of finished flour - the kernel of the wheat in

GRANULAR FORM,

in which is also the germ, and the bran. After being brushed, so that it may not carry any particles of flour away with it, the bran is put into sacks in readiness for sale. The large granules, after being subjected to a further purification, in a machine where the ever-present air current removes any fluffy matter, which was produced by the last rolling, are removed to sets of plain rolls, which, while further reducing the flour, flatten out the germ into a shape which is easily removed from the now perfectly cleaned flour. This frequent mention of purifying must sound monotonous. It is no wonder after the interminable scalping, winnowing, and purifying, that the flour finally becomes of the bright white colour just tinged with an almost

IMPERCEPTIBLE GOLDEN HUE,

which is the delight of the baker. The remaining portion of the process consists of passing the pure granular particles through sets of burr stones. It appears it has been demonstrated that, after all, stones are advantageous in completing the treatment of wheat such as is produced in our moist climate, as thereby the finest quality of flour is made. The rollers, and the gradual reduction having enabled the removal of even the last particle of branny matter, fluff, dust, and germ (this being the sole reason for the adoption of the system), have served their purpose, and stones are better adapted for further reduction into the

LIGHT, FREE, IMPALPABLE,

and yet granular form possessing the characteristics which bakers concede to stone flour, especially now that all the quality of colour for which roller flour is famous, is retained. This plan of using the best portions of both systems is now being adopted by the large continental mills, and is so evidently common sense, that it will doubtless become universal when its advantages are understood. Once more does the flour, now perfectly ground, pass through a sifting process. Every particle is required to go through a mesh of silk which is so fine that it has

14,400 BISECTIONS

to the square inch. It is impossible in a brief notice to give the reader more than a scanty idea of the wonderful mechanism which carries its freight of grain up elevators, down shutes, along the horizontal screws, here, there, everywhere, lifting it and depositing it just at the point, and at the time, needed for its treatment to manufacture it into the Company's now celebrated

"SNOWDRIFT" BRAND

The rollers, of which there are twenty-six, chiefly by T. Robinson and Son (Limited), of Rochdale, England, and the other machinery, including the motor, of which special mention need not be made here, keep up an incessant and

UNVARYING HUM,

which highly strung and harmonious as it is, without a discordant jar, was aptly described by Mr. Bycroft as music filling the whole building from garret to basement. Besides the machinery from Robinsons, who are now the leading manufacturers of milling gear, specialities for which Ganz and Company, of Buda-Pesth, are noted, have been introduced. This latter firm were the originators of the Hungarian gradual reduction system. The whole of the above mentioned work has been carried out in a satisfactory manner by Mr. M. Bates, milling engineer, who erected the original machinery of the mill ten years ago.

J. BYCROFT AND CO. (LIMITED)

> does not confine its business to milling only. Its shareholders, as is well known, are the direct connections of the late Mr. C. J. Stone. Mr. C. B. Stone (chairman), Mr. Robert Fry (secretary), and Mr. John Bycroft are its managing directors. The interests of the company include the flour mill, the biscuit factory, the business of the New Zealand Dairy Association, with branch creameries at places throughout the province, managed by Mr. W. Spragg; Hunt's Machine Brickworks, Avondale, of which Mr. C. Ingram is working manager; the Merchant and Shipping Agency business, known as Stone Brothers; also a half interest in the Tannery and Fellmongery now on the site of the old mill at the Onehunga Springs. This business, with the Auckland depot and saleroom (behind the Market), is owned in conjunction with Mr. William Sutherland, and is known as Wm. Sutherland and Co. All these works give employment to about 120 hands, independent of the concurrent labour, which is naturally large. Until

THE COOD TIME COMES,

when everything is to be done by co operation, it is plain that such wholesale employment of labour, giving food and other requisites to wives and children, as well as to the operatives, must confer an immense advantage upon the country, although it is questionable nowadays how far this advantage is shared by the principals themselves.
Everybody must wish this old-established firm success in its many ventures, not forgetting the mill which is the subject of this paragraph.

From: The Cyclopedia of New Zealand [Auckland Provincial District] 1902

City Flour Mills, Bycroft Limited (James Hume, manager), Flour Millers and Biscuit Manufacturers, Shortland Street, Auckland. The business of Bycroft, Limited, is the oldest established flour-milling industry in the Auckland province. Its inception dates back to over forty years ago, when Mr. John Bycroft started as a miller in the old windmill at Epsom, which is still in existence, serves as a landmark of the old times when the Maoris used to bring grain in kits to be ground at the mill. About 1854 Mr. Bycroft bought a mill at Onehunga, run by water power, the water supply being taken from the Onehunga springs. He carried on the business there until his death, when he was sucseeded by his son, Mr. John Bycroft, junior, who was shortly afterwards joined in partnership by Mr. C. J. Stone, the latter having bought an interest in the business previous to the death of its founder. The business increased rapidly under the management of the new firm, and it finally became apparent that, to keep pace with the times, and the growing trade, it would be necessary to move to Auckland, and arrange for larger premises and Black and white drawing of Snowdrift Roller Flour sack greater facilities for manufacturing. This course having been decided upon, the Shortland Street property was purchased about twenty years ago, and a large mill was erected. The firm continued in existence until 1884, when Mr. C. J. Stone died, and it was decided to turn the business into a limited liability company. This was accomplished in the early part of 1885. From that date the company's business was carried on by various managers, until lately, when it was thoroughly reorganised, and the management placed in the hands of Mr. James Hume, who controls affairs at present. In 1890 the stone process was discarded for the roller machinery, almost universally used at the present time, and the mill was refitted with the latest improvements and appliances. The premises, which have a frontage to Shortland Street of over 80 feet, and a depth of about 240 feet, consist of two large buildings, respectively two and three stories in height. There is also a celler or ground floor extending throughout the entire depth and width. The company manufactures two brands of flour, the “Snowdrift” and the “Tulip,” both of which are high in favour with the public. The biscuit factory is worked in connection with the mill, and is well equipped with the most modern plant and machins try, and the biscuits are well and favourably known in the Colony. At the Auckland Mining and Industrial Exhibition of 1898–9, the company was awarded a gold medal for its biscuits, with special mention for excellence and uniformity of quality. It was also awarded gold medals for its “Snowdrift” and “Tulip” flour, and for its wheatmeal.

Mr. James Hume, Manager for Messrs Bycroft, Limited, was for thirty-four years manager of the Hamilton branch and other Walkato agencies of the Bank of New Zealand. He was born at Selkirk, Scotland, In 1837, educated at the local Grammar School, and arrived in Auckland in 1858, per ship “Kingston,” Captain Weekes. Mr. Hume entered the service of the Bank of New Zealand in 1861, and remained at the Auckland office until the early part of 1864, when he was deputed so open the first Waikato agency at Ngaruawahia, where he remained until 1876. During that period he opened branches at Hamilton, Cambridge, and Te Awamutu, subsequently making the first-mentioned town, the Waikato headquarters of the bank. Mr. Hume took a deep interest in the welfare of the Waikato, and was president of the Waikato Agricultural and Pastoral Association and chairman of the Hamilton West school committee.

A length advertisment in 1917 gave a history of the firm: New Zealand Herald, Volume LIV, Issue 16633, 1 September 1917

SEVENTY YEARS' FLOUR MILLING IN AUCKLAND.
JOHN BYCROFT COMMENCED MILLING IN EPSOM AWAY BACK IN 1817 - JUST SEVENTY YEARS AGO.
The old mill is a landmark there to this day, an ancient stone structure, whose history probably few in the district are aware of nowadays.
In those ancient days the Maoris used to bring their corn to the mill in flax kits to be ground into flour.
About seven years after starting in Epsom Mr. Bycroft removed his milling machinery to Onehunga, and commenced milling there, with water power from some springs in the vicinity. This mill was operated in Onehunga for about 28 years, after which milling operations were removed to Auckland City.
A new mill was erected in Shortland Street in the year 1882, so that Bycroft's Mill has been about 35 years on its present site.
In 1890 the Shortland Street mill was completely remodelled and brought right up-to-date.
It has always been the policy of the Bycroft management to turn out the best Flour that money, machinery, hands, and brains could produce.
In pursuance of their progressive policy Bycrofts scraped another lot of machinery last year (1916),

WHEN THE SUORTLAND STREET MILL WAS ENTIRELY REMODELLED ON THE VERY LATEST BRITISH PRINCIPLES,

which include the wonderful Plan Sifter Flour Dressing Machines, and othor improved milling machinery.
The result of this latest remodelling is that Bycroft's Flour Mill is now equipped as effectively and scientifically AS ANY FLOUR MILL IN THE WORLD. There is really nothing better known ANYWHERE.
Although always considered the best on the market by bakers, "SNOWDRIFT" is now BETTER THAN EVER, and housewives who have hitherto used ordinary flour are now clamouring for "the flour that's different" -

"SNOWDRIFT."

Bread bakers, who would naturally be expected to Quickly detect any marked difference in the quality of the flour they use are enthusiastic about Snowdrift. We have had them ringing up repeatedly to ask us to send "SOME MORE OF THAT FLOUR YOU SENT US LAST TIME."
A Hamilton baker recently rang up and said: "Send me another four tons of that flour, same as I got last week. It's the best I ever used, and I want some more."
The result of all this is that notwithstanding the fact that when remodelling our plant we more than doubled it's capacity, we are already being hard pushed to keep up with the demand for "SNOWDRIFT."
Any grocer can supply "SNOWDRIFT" but be sure and ask for it by name. When you want flour, don't say flour only, say
BYCROFT'S "SNOWDRIFT" FLOUR. "The Flour That's Different,"

Associated people

• John Bycroft junior
• C J Stone
• James Hume

Carterton (#nz2003)

Wairarapa Standard, Volume III, Issue 121, 13 May 1869

CARTERTON STEAM FLOUR MILL
E. L. WAKELIN, Proprietor.
THE Proprietor of the above Mill begs to inform the public that he is now prepared to receive wheat for grinding, and trusts by strict attention to business and moderate charges to obtain a fair share of patronage.
May 11,1869.

Wairarapa Standard, Volume IV, Issue 186, 23 February 1870

CARTERTON STEAM FLOUR MILL.
E. L. WAKELIN, Proprietor,
Begs to inform the Public that the Mill is undergoing a thorough repair and improvement, and that in a few weeks it will be again in working order. He also wishes to thank his customers for past favors, and trusts by attention to business and moderate charges, to secure a continuance of their patronage.
Carterton, February 23, 1870.

Wairarapa Standard, Volume IV, Issue 186, 23 February 1870

Flour Mills.—Mr. Wakelin has as our readers will notice from his advertisement imported new machinery for his flour mill at Carterton, which will doubtless be patronized by the farmers in the neighbourhood.

Wairarapa Standard, Volume V, Issue 300, 29 March 1871

CARTERTON STEAM FLOUR MILL.
E L Wakelin, Proprietor,
Begs leave to thank his customers for their liberal support, and trusts that by perseverance and strict attention to business, to merit a continuance of the same. He also wishes to inform the public in general that he has put an addition to his machinery whereby he is able to complete grist with more despatch. He also offers private accommodation at his own house, with moderate charges to meet the times, which will be of great convenience to those coming from a long distance with wheat to be ground. March 25,1871.

Wairarapa Standard, Volume 8, Issue 677, 7 March 1878

STEAM FLOUR MILL, CARTERTON.
E. L. WAKELIN, Proprietor.
E. L. W. begs respectfully to inform the settlers of the Wairarapa that he is prepared to Grind Wheat at his Steam Flour Mill, in the most expeditious manner and on the usual terms. The Highest CASH PRICE given for Good Wheat.

New Zealand Times, Volume XXXIV, Issue 5555, 17 January 1879

WANTED, a Competent Miller, with sober habits. Apply to E. L. Wakelin, Carterton Steam Flour Mill, Wairarapa.

Wairarapa Daily Times, Volume 2, Issue 322, 22 November 1879

Mr E. L. Wakelin, of Carterton, is making extensive additions to his saw and flour mill. The building is to be used for the storage of grain, and ought to be largely patronised by farmers during the coming season, more particularly as we believe it is Mr Wakelin's intention to make no charge for storage of any grain left with him either for disposal or as grist.

Wairarapa Standard, Volume 10, Issue 1089, 6 July 1880

CARTERTON FLOUR MILL.
IN THANKING my numerous customers for past favors I beg to state that I intend visiting the railway station, (Carterton) each day in order to receive any wheat that may be sent to the above mill to be ground. Free storage for wheat sent to market.
E. L. WAKELIN, Proprietor.

Wairarapa Daily Times, Volume 3, Issue 760, 5 May 1881

CARTERTON STEAM FLOUR MILL.
E. L. WAKELIN, the proprietor of the above, having recently erected an extensive addition to his Mills, and obtained a powerful engine and the most improved flour mill machinery, is now able to announce that the Mill is in thorough working order, and capable of turning out superior samples of FLOUR, SECONDS, POLLARD, and BRAN with the greatest despatch, having three pairs of stones at work.
E. L. WAKELIN
CARTERTON CO-OPERATIVE STORE, BAKERY, & FLOUR MILLS

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Associated people

• E L Wakelin

Christchurch - Addington (#nz2011)

Press, Volume LVII, Issue 10823, 26 November 1900

JUBILEE EXHIBITION
GRAIN AND FLOUR EXHIBITS

WOOD BROTHERS AND CO.
The exhibit of Messrs Wood Bros., of flour, oatmeal, etc. is interesting, not only from the samples shown, but also because it has been made illustrative of the great progress which has baen made in the flour milling industry. The visitor is enabled to compare the old windmill, which one knew so well as a feature in the landscape in the early days, with the up-to-date mill of today, lit by electricity, and combining all the must modern improvements. There could scarcely be found a more pertinent illustration of the truth of the words, "The old order changeth."
The windmill, an excellent picture of which is seen in the bay, was erected by the founder of the firm, Mr W. Derisley Wood, on a site near that now occupied by the Crown Brewery Company. The plant was complete, and operations commenced, on August 25th. 1856. In 1860 the growth of the trade neccssitated a removal to larger premises, and the Riccarton Mill was built at Riccarton, known as Wood's Mill, aad the output was doubled. The mill was worked, as, indeed, all the mills of the pariod were, by the stone system. The roller process came along, however, and the firm decided to adopt it. Accordingly. Mr Henry Wood visited England, to make himself acquainted with the different systems in use. The result of this was the erection of the fine four-storey brick mill at Addington. where the operations of the firm are now carried on. The motive power in this is supplied by a 120-horse-power steam engine. The roller machinery is of the latest type, and about fifteen sacks of finished flour per hour can be produced when tbe mill is in full work. The bay has been very nicely arranged, and, as showing the change which has taken place, there is exhibited the stone used in the windmill, and the rollers and silks now used. Samples of wheat, flour, pollard, sharps, bran, semolina, and porridge and bread meal are exhibited.

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Associated people

• William Derisley Wood
• William Wood
• Henry Wood
• Peter Wood
• Derisley Wood
• Joseph Clarkson Maddison

Dunedin (#nz2000)

Originally constructed with 3 stories in 1867, extended to 5 stories in 1890 and converted to roller milling. Worked through to 1997.

The costs of building this mill were mentioned in Parliamentary Debates, Volume 132 (1905), as:

The Crown Mills, in Dunedin, originally costing £24,000, fully equipped and in good working-order, and only 5 years old, were sold in 1898 for £7,000. The purchaser, after an expenditure upon improvements of £3,650, resold the property recently for £10,500.

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[Waymarking]

Associated people

• Josiah Evans

Dunedin (#nz2016)

Otago Witness, Issue 827, 4 October 1867

ANDERSON AND MOWAT'S STEAM FLOUR MILL.

Messrs Anderson and Mowat, of Princes street south, have the credit of being the first to erect a steam flour mill in Dunedin; and they have done so on a scale which entitles their enterprise to some notice as an important addition to the industries of the city. They recently imported the complete machinery of a mill, as ordered by them from Messrs T. M. Tennant and Co., of Bowershall Engine Works, Leith, and have now that machinery erected in a building which was specially prepared for its reception, in Manor Place. The building is one of the largest, and, considering its practical purpose, one of the most handsome in the southern part of the city; and, for the manufacture of flour and other breadstuffs, the machinery is some of the finest which has yet been introduced into the Province. In a few days the works are expected to be in full operation, and it is confidently anticipated that the character of the manufactured article which they are capable of producing will still further prove that, in Otago, there is grown wheat of a quality in no degree, inferior, to that which has gained for the Adelaide and Chilian markets a pre-eminent name.

The main building, or tke mill proper — for in here are several annexes, such as boiler-house, kiln, and sheds, built or to be built, is a building 60ft long, and 30ft. wide. It is built of brick, and is, of necessity, built most substantially, the walls of the lower storey being two feet thick. There are three storeys in all, the two lowest being each nine feet high; the third has the additional height of the pitch of the roof. The front of the building, which has been designed with sufficient architectural taste almost to entitle owners to make either a church, or a mill of it, is constructed of pressed bricks and Oamaru stone. Where there is any chance of; tear and wear — on door and windowsills, for instance the more durable stone from the Port Chalmers quarry is substituted; and there are numerous large blocks the same description of stone deposited out of sight, but doing good service as the pedestal of the steam-engine, or the resting place of the heavier parts of the mill machinery. The building stands upon a basement of blue stone, which, though excellently suited for such a purpose, has not been found in the neighborhood of Dunedin of a character sufficient to to compete with the Port Chalmers stone, in its application to other parts of similar buildings. The boiler-house stands modestly behind the mill, measuring 28 feet by 20, and from it rises a chimney-stalk, 68 feet in height — a well-proportioned circular chimney, neatly capped with Oamaru stone. The kiln is in course of erection. Of these different buildings, Mr M'Gregor is the architect, but, in dimension, and other particulars, they are, of course, in keeping with Messrs Tennant and Co.'s plans.

The steam-power requisite for the movement of the machinery is produced by two double-flued Cornish boilers, each of them sixteen feet in length, and six feet in breadth. They are capable of supplying steam considerably beyond the possible demand upon them, their capacity being equal to 60 or 70 horse-power. The engine dependent upon them for its supply of motivepower is a horizontal high-pressure engine, nominally of 30-horse power, but capable of working 50, the cylinder being 20 1/2 in. in diameter, with a 3ft. stroke. It rests upon a basement of Port Chalmers stone, laid in four courses, the lower course consisting of blocks six feet in breadth, and of a proportionate thickness — a most substantial piece of work, capable of sustaining an engine of more than double the power. A similarly solid erection sustains the crank shaft and the fly-wheel — a wheel sixteen feet in diameter. Some ingenuity has been exercised, and apparently exercised successfully, in some matters of detail connected with the engine. The well, twenty-seven feet deep, from which the boilers supply themselves with water, has been made the agency to drain the accumulation of spring water from the hollow in which the fly-wheel revolves, and to keep the premises otherwise dry; the water which is thus obtained escaping, when not required, into the Princes street sewer. By additions to the pipes connected with the engines, some saving is also effected; the exhaust pipe, for instance, is made to pass through a large hollow pipe or heater, so as partially to heat the water before it enters the boiler. The number of revolutions performed by the engine is 40 per minute.

In the mill itself there is machinery for preparing, flour, oatmeal, pearl barley, and rice. No doubt, it would be a strange mill that did not contain machinery for one or other of these processes; but there is not in every mill, or in any mill, in this part of the Colonies, the same number of novelties in machinery, or equal provision for economising labor by substituting, for men's hands and shoulder-blades, mechanical appliances. Irrespective of the endless revolutions in the smut cleaner or in the silk-dressing machine, every sack of wheat which enters the mill performs, without manual assistance, a journey, of 250 feet in direct lines, from one storey to another, before it becomes metamorphosed into a bag of flour. The shortest way to indicate the characteristics of the machinery will be to trace the history of a sack of wheat from its delivery at the mill to its exit in the form of silk dressed flour.

The wheat, as soon as it is weighed, is raised in the sack to the third storey; by a hoist, which is worked by belts attached to one of the shafts in that part of the building, those belts being made to revolve by the action of a simple friction pully. Emptied into a hopper capable of containing sixty bushels, it immediately returns to the ground floor, where it enters the smutting machine and separator — one of Young's patent machines, the intricacies of which it would be tedious to describe. Freed of chaff and smut, the clean wheat makes a short journey horizontally by the aid of a screw conveyor, and then a perpendicular journey as far as the third storey, by the aid of an elevator — the usual belt of vulcanised india-rubber, with minute tin buckets attached. After a brief sojourn in the bin it finds its way by tubes to one or other of the four — or it may be five — pairs of French burr grindstones, performing 130 revolutions each, minute these stones, we are told, being fed on the silent feed principle, whatever that may be. As incipient flour, it falls again to the lowest storey, and thence, by screw conveyors and elevators, again ascends to the top of the building, where it undergoes, a process of cooling. The cooling is a necessary preliminary to its admission into the French silk dressing machine — also one of Young's patents — and the process is performed by its being made to revolve, and as it revolves, to travel a distance of 48 feet, under the influence of two sets of screw conveyors. In the silk dressing machines there are two compartments — the first lined with silk for a length of 24 feet, the second, with silk for 21 feet; the remaining three feet being Occupied by an iron-wire cylinder and brushes for the separation of the pollard and bran. So much as passes through the silk in compartment No. 1, is received and bagged as first flour. What remains passes through the silk in No. 2, or, failing to do that ceases to be recognised as flour. Each quality, as the process of manufacture is completed, finds its way to its proper receptacle, which a shaking lever compactly fills.

For the shelling of oats, there are two pairs of Newcastle stones, and, in the milling process, the same peripetatic performance is gone through, Except, of course, that which the flour undergoes in the processes of cooling and silk-dressing. For one pair of the Newcastle stones, a pair of French burr stones may be substituted, and applied either to the manufacture of flour or oatmeal; but the regular number of stones in the second storey, of one kind or another, is six pairs.

The machinery by which the great burden of the work — the revolution of the stones — is accomplished, stands immediately below them, on the ground floor; the stones themselves being supported by iron columns, 9 feet high. To sustain them and the machinery, there is another strong basement of Port Chalmers stone, similar to that erected for the engine; the quantity of that description of stone used in connection with the building amounting altogether to about 4000 cubic feet. The machinery in this part of the building consists of two intermediate spur wheels — one on the end of the crank shaft, the other on the end of the flying shaft — their diameter, 4 and 6 feet respectively. From these extends a horizontal shaft, with seven bevelled, cog-wheels, each 4 feet in diameter. Six of these work the millstone spindles, the running stones resting, of course, on the spindle-head, while the stationary stones sit in iron pans. The seventh works an upright shaft, which extends to the top-storey, and which, at the same time sets in motion the smutting machine and the two mills employed in the preparation of pearl-barley or of rice.

These barley-mills are situated on the ground floor. They are very compact pieces of machinery, consisting, in each case, of a Newcastle stone, revolving vertically inside of an iron case, which also revolves, at a different rate of speed. At the proper working speed, the stones make 260 revolutions per minute. In connection with the old-fashioned mills, there was a waste of labor in handling or sampling the barley, but these are self acting, feeding and discharging themselves. They can either be applied to the manufacture of pearl barley, or to the removal of the husks from rice; and from the quantity of rice consumed by the Chinese population of the Province, it is not improbable that one of the mills will be as frequently employed in the dressing of importations of that grain as in the manufacture of the grain which is the produce of the country. There are many items of detail connected with the building and the machinery to which reference might be made; but their character or value will be best ascertained by an inspection of the works. As an indication of the extent and value of the machinery, it may be stated that, according to railway weight, the whole weighed 65 tons; or, by ship charges, there were 27 tons of dead-weight, and 52 tons, or 2081 feet, measurement.

The machinery waa fitted up under the supervision of the millwright connected with the establishment, Mr James Campbell. The engines were fitted by Messrs Kincaid, M'Queen, and Co. In the other departments, as in these, every necessity or contingency has been anticipated by liberal outlay and by first-class work.

Gore (#nz2008)

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Green Island, Dunedin (#nz2004)

Oat mill, still in business producing oat breakfast foods.

The original steam mill on the site that Harraways still occupy was erected in 1867. There was also a water powered mill on the site, which in 1893 was replaced with an oat roller milling plant.

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Invercargill (#nz2007)

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New Plymouth (#nz2002)

Large wooden building, that has had many uses since its original purpose as a mill from 1865-1896.

Taranaki Herald, Volume XV, Issue 738, 22 September 1866

THE EGMONT STEAM FLOUR MILL.

A building of a more pretentious character than is usually to be met with in small colonial towns has lately been erected in New Plymouth, and has attracted a good deal of notice both from inhabitants and visitors. We allude to the Egmont Steam Flour Mill, whose existence is due to the enterprise of Mr. Hulke. As this is the first steam flour mill which has been erected in Taranaki, a brief description of it may be interesting to our readers, and will also serve to show to our well-wishers in other parts of the world that we have by no means been crushed by our misfortunes.

The building, which occupies a conspicuous position at the Carrington road end of Currie-street, is 78 feet long by 31 feet wide, with an altitude of about 50 feet. The foundation walls are of stone, being 9 feet in the ground and 4 feet in thickness. The basement story is also of stone, and is 13 feet in height, with walls 2 feet 6 inches thick. The stone used was the ordinary beach stone. The upper part of the building is of wood, with battened sides; and the whole is roofed with corrugated iron. Red pine and kauri were the timbers used in the construction of the building, the scantling being of the former and the flooring of the latter. The principal scantling is very heavy, being 10 inches square. Indeed, the whole building is built in a very massive style, and we question whether another building of the same size could be found in New Zealand to compare with it in that respect. For example, the flooring joists of the second story are 14 x 9 inches; and the flooring throughout is 3 inches thick, and tougued with iron.

The chief room in the basement will be occupied as an engine-room. The machinery is now being fitted up by Mr. Gibson, brother of Capt. Gibson, Harbor Master. Part of the second story is occupied as an agricultural agency office, for the negotiation of sales and purchase of farm produce and stock. Every facility is afforded for the dry storage of large quantities of goods. We must not forget to mention that registers are kept of houses or land for sale or to let, stock to be sold, &c., an inspection of which would, in many cases, save much loss of time. An agency of this kind has long been wanted, and will no doubt meet with ample support. In the other part of this story two pairs of French millstones will be worked. Although it is only intended to use two pairs at present, arrangements have been made for the reception of four pairs. Close at hand we see bean, corn, and oat-crushing machines. Ascending to the next floor, we see a fine silk-dressing flour machine. On each side of the room is a row of stout uprights, placed there, we presume, to resist the vibration of the machinery. The same thing has been done in the room below. A fourth story and a fine loft offer storage accommodation for an immense quantity of goods. Ample precautions have been taken against fire by placing a 400 gallon iron tank, fitted with pipes, &c., on each of the floors, and as the Huatoki river is hard by, a plentiful supply of water could be readily obtained in case of need. We may here be permitted to remark that some of our storekeepers might wisely follow the example of the proprietors of the Egmont Mill, and place water tanks in their premises to serve in case of fire.

The contract for the masonry was executed in a most workmanlike manor by Mr. N. Hooker, and the carpenter's work was performed no less satisfactorily by Messrs. Bull & Bond. The whole establishment is highly creditable to colonial enterprise, and shows that we have still capitalists amongst us who have a firm belief in the future prosperity of Taranaki.

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Associated people

• William King Hulke
• Frederick Lewis Webster
• W B Webster

Ngapara (#nz2015)

Built 1896. In use through to 2016.

Oamaru Mail, Volume XXIII, Issue 7374, 23 November 1898, Page 4

Last, but not least, the great flour mill of Duntroon has been removed piecemeal from that flourishing township to the city of Ngapara, commonly spoken of by our learned seniors as the "lower regions." The always-to-the-front company - Messrs Milligan and Bond - are the purchasers, and it is being built on their property opposite the goods shed. The builders are the same as handled the stone before, and the dimensions of the building will not be altered. The power is to be steam, and will be wrought by Messrs Nicol and Son. After being finished the mill will have the same appearance in Ngapara as the Severn street windmill has in Oamaru.

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Oamaru (#nz2010)

The main building of Meek's Crown Roller Flour Mills still stands, though now housing a car breakers called Smash Palace. The conversion of the builing to a car breakers has meant that the floors of the mill have been cut to insert car ramps to allow cars to be driven inside the mill, but there is a surprising amount of milling interest still visible, including a number of hoists and line shafting.

Oamaru Mail, Volume IV, Issue 1066, 19 September 1879, Page 2

Messrs. J. and T. Meek's letter re approach to their mills in Severn-street - Your Committee recommend that the Engineer be requested to put some of the metal lying near the Gaol on it.

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Associated people

• John Barclay
• John Meek
• Thomas Meek
• Andrew Miller

Timaru (#nz2006)

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Timaru (#nz2009)

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Timaru (#nz2012)

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Timaru (#nz2013)

From Timaru Herald, Volume XXIX, Issue 2099, 24 July 1878:

THE BELFORD STEAM FLOUR MILL
The Belford Steam Flour Mill — the name given to the now flour mill recently erected by Mr A. Ormsby on the beach, at the end of North-Street — is now in full working order, and has been actively employed for the last couple of weeks in grinding wheat. We have paid it a visit, and after close inspection of every part of it, have no hesitation in pronouncing it the most complete and best arranged mill we have seen in New Zealand. The mill proper has a frontage of 42ft on the beach, its height to wall-plate being 36ft. It consists of four storeys, and one interesting matter connected with it is that all the bricks used in its construction, are of Timaru manufacture — Mr Shears being the maker — and we are assured by the Architect that they could not be improved on, in any part of the colony. The walls of the lower storoys are 2ft in thickness, and those of the two upper storeys are lft 6in, all being built of brick, and resting on a solid foundation of concrete. Adjoining the mill is the engine house, which, is 26ft x 25ft, its height to wall-plate being 12ft., and it has a shaft 75 feet in height. In the engine-house there is a Cornish boiler, a splendid 18 horse power (capable of working up to 30 horse power) high-pressure engine, fitted up with all the newest improvements, its maker being J. Anderson of Christchurch. The engine is supplied with water from a well sunk at the end of the engine-house to a depth of 82 feet, at which level a splendid supply of excellent spring-water was met with. From the engins room the main shaft of the engine runs through the wall into the ground-floor storey of the mill, and there sets in motion, three bevelled wheels, which communicate with three pairs of mill-stones on the second floor, causing them to make 125 revolutions per minute. At presont there are only three pairs of stones at work; but as there is plenty of room and a sufficiency of appliances for setting three more pairs of stones to work, we understand that it is the intention of the enterprising proprietor, to do so before long. It should not be forgotten, in describing the building, that communication is effected with the main line of railway by means of a siding, and that a turntable is to be erected in front of the main entrance to the mill, so that railway trucks can be brought into the lower storey to load or unload, as the case may be. The manner in which this has been planned, gives evidence of the great forethought and care of the designer, in making provisions for the future economy of labor in working the mill. The ground floor, which is of concrete, 2ft 6in in thickness, is raised 3ft above the level of the siding rails, which renders it level with the floor of the railway trucks, and thus saves the labor of lifting goods into them. Opposite to the main entrance a passage is left vacant in the floor, into which the railway trucks can be wheeled from the turntable outside, still leaving the floor of the truck on a level with the floor of the mill; while directly overhead is a trap-door, through which goods can be taken up to any of the floors above by steam power. Throughout the whole concern the same economy of labor, the same exactitude and ingenuity of design, is observable, no more convincing proof of which can be adduced than the fact that though three pairs of stones are kept constantly at work, all the labor consequent thereon is done by one man, and, so far as we can understand, he has not very hard times of it. We were assured by Mr Drew, the miller, that he could easily grind 100 sacks of wheat per day with one man's labor. In ordinarily constructed mills five or six men would be necessary to do the work that is being done in this mill by one man; but so well contrived, and so ingenius are the arrangements, that almost everything — even turning the grind-stones — is done through the agency of steam. The contrivance by which most of this labor is saved is situated in the top-storey, attached to the rafters, and is called a hoist. It obtains its power through a maze of intricacies from the engine on the ground floor, and is set in motion with electric rapidity by the mere pulling of a string. This string pulling tightens or loosens a bolt on a little wheel, which is perpetually in motion while the mill is at work, and by this means sacks of grain, flour, &c, are lifted to any desirable height on any of the different floors of the mill. The many processes through which grain passes from the time it leaves the sack until it comes out in the various shapes of flour, sharps, and bran, gives further proof of the thorough completeness and exactitude with which the machinery has been arranged. The grain is first thrown into what is called a hopper — a large bin — on any of the different floors, and from this it is raised by elevators to another large bin on the top-storey. It makes but a short stay, till it finds it way back to the smutter on the third floor, where, as the name indicates, the smut is removed from it, after which it descends to the second floor where it enters the separator. Here the cleaning process of the grain is completed, and again it is raised by elevators to the next floor above, where it drops into a bin which convoys it to the mill-stones. After having been ground it drops through shoots into a long trough on the ground floor, where an Archimedean screw carries it along to another set of elevators which speedily raise it up again to the topmost storey. Here it is dropped into tha silk-dresser, where the sharps and bran are separated from the flour, each henceforth taking different roads. The flour after leaving the silk-dresser falls into a large bin called the flour-pastry, which is on the third floor, and from that descends through a shoot to the second floor where it is received again after its tortuous journey into sacks, and then it is ready for delivery. The sharps, and bran have been going through another process during this time, having fallen after separating from the flour into a silk-dresser of a coarser kind, commonly called the offal separator, where they too part company, and descend through different shoots into bags on the second floor, and are ready for delivery. Another interesting feature of the intricate mechanism of the mill is what is called the exhaust, which is a wheel that performs 1000 revolutions per minute, its use being to draught away from the mill stones the heat which is necessarily produced by friction, when they are at work, and thus keep the meal perfectly cool, so that it may retain all its nutritious qualities. This is situated on the upper storey, and its influence on the mill-stones on the second storey is regulated by slides, which enable the miller to increase or diminish the heat as he thinks most desirable. The mill-stones have been imported from France, and are of ponderous size, being each 15cwt; but such are the provisions made for lifting them when they require dressing, that it can be accomplished by one man with comparative ease, by means of a hand crane. Neither does the dressing of one stone necessitate the stopping of the others, they can still continue working; all that is required to stop any of them being the unscrewing of the bevelled wheel attached to the main shaft, and thus its motion is stopped. Thus everything is arranged on the most improved principle, and all the machinery is working in perfect harmony — not the slightest hitch being observable anywhere — and are a great credit to the maker, Mr J. Anderson, of Christchurch. The whole building is remarkable for its compactness, and the substantial character of the material used in its construction. Each of the four storeys is 40ft long by 25ft broad, the flooring of the three upper ones being of 4in x 1 1/2in boards, tongued and grooved, with joists 12in x 2 1/2in and 16in apart, girders 12in x 10in, pillars lOin x lOin; and so solid and substantial is the whole building, that when the ponderous machinery is in full motion the slightest vibration cannot be observed anywhere. On a level with the third floor is the grain-store, the dimensions of which are 40ft x 40, and 18ft to wall-plate. This has been built on the same level as that of North street, the three lower storeys of the mill being sunk in an excavation of the cliff so as to render the railway availible for the removal of goods, and thus the mill can be approached by carts, from the North street side, and by rail from the beach side. The grain-store is floored with concrete, and the whole concern is under a roof of corrugated iron. The present storage capacity of the mill and grain-store taken together is about 5,000 sacks of grain, but we understand that as soon as necessity demands it, the proprietor intends building further additions to it, which will render its length 150 feet, and its width 40 feet. There is no lack of land on which to erect these additions, as the three-quarter acre section at the rear of the mill belonging to Mr Ormsby, is for the most part vacant, and can be made available whenever necessity requires it. Even to this section might be traced the characteristic neatness, and business-like compactness of the whole concern. Behind the grain store a spacious yard, having an entrance from North-street, is left vacant; doubtless with a view of affording plenty of room for carting to and from the mill. Between this yard, and North-street are two neat concrete cottages, built on a quarter-acre section, which are enclosed by wooden railing, the two cottages being divided by a fence of similar material. These cottages are intended for the miller and engineer to live in; they are fitted up with water tanks, and all other kitchen requirements, and when the ground on which they stand is laid out into gardens, as is the intention of the proprietor, they will make very desirable dwellings for those for whom they are intended. Looking at the whole establishment, the exact manner in which the merest details, as well as the more important matters, have been attended to, we do not hesitate in expressing our appreciation of the practical and thoroughly businesslike way in which it has all been planned, and we think that it is not too much to say that it gives evidence of the posession of a considerable amount of business capabilities by those concerned in its erection. Mr M. de H. Duval was the architect, and Mr J. Anderson of Christchurch, the engineer, the contractor being Mr Filmor, and we think that they have good reason to feel proud of the success of their work. The miller Mr Drew, had we understand a great deal to do in designing the internal arrangements of the mill, and deserves a word of praise for their completeness. Mr Ormsby may well be congratulated on his new enterprise, and we wish him every success with it.

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Waimate (#nz2005)

est 1892

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[Waymarking]