City Flour Mills, Auckland, New Zealand 🌍

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 miller, 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 reader 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 GOOD 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 succeeded 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 machinery, 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 advertisement 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 SHORTLAND STREET MILL WAS ENTIRELY REMODELLED ON THE VERY LATEST BRITISH PRINCIPLES,

which include the wonderful Plan Sifter Flour Dressing Machines, and other 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