new, and to observe wherein they differ. From the days of Oliver Evans, the
first American mechanic to make any improvement in milling machinery, until
1870, there was, if we may except some grain cleaning or smut machines,
no very strongly marked advance in milling machinery or in the methods of
manufacturing flour. It is true that the reel covered with finely-woven
silk bolting cloth had taken the place of the muslin or woolen covered hand
sieve, and that the old granite millstones have given place to the French
burr; but these did not affect the essential parts of the _modus operandi_,
although the quality of the product was, no doubt, materially improved. The
processes employed in all the mills in the United States ten years ago were
identical, or very nearly so, with those in use in the Brandywine Mills in
Evans's day. They were very simple, and may be divided into two distinct
operations.

"First. Grinding (literally) the wheat.

"Second. Bolting or separating the flour or interior portion of the berry
from the outer husk, or bran. It may seem to some a rash assertion, but
this primitive way of making flour is still in vogue in over one-half of
the mills of the United States. This does not, however, affect the truth of
the statement that the greater part of the flour now made in this country
is made on an entirely different and vastly-improved system, which has come
to be known to the trade as the new process.

"In looking for a reason for the sudden activity and spirit of progress
which had its culmination in the new process, the character of the
wheat raised in the different sections of the Union must be taken into
consideration. Wheat may be divided into two classes, spring and winter,
the latter generally being more starchy and easily pulverized, and at the
same time having a very tough bran or husk, which does not readily crumble