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Glen Cove Starch Works
| Firmenname | Glen Cove Starch Works |
| Ortssitz | New York (N.Y.) |
| Ortsteil | Long Island |
| Art des Unternehmens | Stärkefabrik |
| Anmerkungen | W. Duryea, Superintendent |
| Quellenangaben | [Bishop: History of American manufacturers 3 (1868) 161] |
| Zeit |
Ereignis |
| 13.11.1855 |
Eintragung unter den Gesetzen des Staats New York. Zunächst Einrichtung einer kleinen Fabrik, um die Herstellung von Stärke und Maizena zu testen |
| 1857 |
Vergrößerung der Werkskapazität von einer auf fünf Tonnen |
| ZEIT | 1868 |
| THEMA | Firmenbeschreibung |
| TEXT | Located at Glen Cove, Long Island, are one of the two large Starch Manufactories in the United States. The Company was organized under the General Manufacturing Law of the State of New York, November 13th, 1855, and built, at first, a small factory, to test a new process of manufacturing Starch and Maizena. In 1857, the capacity of the Works was increased from one ton per day to five; and shortly afterward the entire establishment was destroyed by fire. It was then rebuilt, on a larger scale, with a capacity of producing ten tons daily; to which additions have been made, until now the capacity is twenty-three tons per day - and the buildings, including those incidental to the business, cover about eight acres. The main building is six stories in height, with connecting wings, and intended to be fire-proof. Situated directly on the line of open tide-water, Hempstead Harbor, an arm of Long Island Sound, and surrounded with a fine dock about half a mile in extent, the operations of the Company in the receipt and shipment of goods are greatly facilitated. The corn, when landed on the wharf, is hoisted by means of an elevator worked by steam power, to the top of the building, winnowed to remove foreign substances, and then transferred to vats, where it is long soaked before grinding. Only the best varieties of the white flint corn are used. It is run through troughs with water to the mills, and when ground the mixed meal and water is conveyed in a similar manner to the tub in which the separation of the starch is effected. The starch fluid is then conveyed to great vats in the basement of the building, where the water is partially removed, and then it flows into smaller wooden vessels, from which a portion of the surplus water drains away through a cloth laid in the bottom of each. The mass of Starch, then tolerably solid, is placed upon shelved made of loose bricks, when more moisture escapes by absorption and evaporation. Kiln-drying finishes the process, and the Starch is obtained in prismatic forms, ready to be put up in paper or boxes for the market. For grinding the corn, the Glen Cove Company have several pairs of burrstones, and large, heavy iron rollers. The machinery is propelled by a double-cylinder vertical engine of one hundred and sixty horsepower, and there is an additional water-power of about sixty horse capacity, which is obtained from a pond that covers about thirteen acres. The vats employed in purifying the Starch have a capacity of many million gallons, and the length of gutters for conveying and distributing the starch waters amounts to many miles. In the manufacture of Corn Starch, considerable skill, especially a critical knowledge of fermentation, is required. Many manufacturers have succeeded in producing Starch very nearly white, but very few have succeeded in producing uniformly an article of Starch most desirable - of clear whiteness and at the same time free from sourness. Clear and perfect whiteness, when free from sourness, is an evidence of purity and strength. This superior quality of Starch will give to linen a beautifully white brilliancy, great strength, and elasticity. As the Starch made at the Glen Cove Works has the highest reputation in all markets, it may be reasonably assumed that the Messrs. Duryea, who conduct the operations, are among the few who possess the requisite skill and knowledge for the manufacture. They are also probably aided by the excellence of the water obtained from springs on the premises, which is remarkable for its purity and softness. Besides Starch, this Company manufacture a novel article for puddings, custards, ice-creams, etc., known as Duryea's "Maizena." This word, "Maizena", was coined and adopted by the Messrs. Duryea as a trade-mark, and as such is claimed by them. The article bearing said trade-mark is composed of the flour of the choicest selected white corn, and is the most wholesome, nutritious, and agreeable article of food in the whole range of farinaceous substances; it is not only a choice article of dessert, but in the sick room an excellent substitute for the best Bermuda Arrowroot, being used in the same way. In many cases it is regarded as superior to Arrowroot as a diet for the sick, especially dyspeptics and infants. The manufacturing operations of the Glen Cove Starch Company are conducted by the Superintendent, Wright Duryea; while his brother, William Duryea, has charge especially of the sales, at the Company's warehouse in New York. It is estimated that the consumption of Starch in the United States now amounts to two hundred and fifty tons per day. |
| QUELLE | [Bishop: History of American manufacturers 3 (1868) 161] |
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