enough for the flour but too good for shorts, is returned to the red dog
rolls.

This finishes the programme. I have not given it as one which is exactly
suited to winter wheat milling. However, as I said before, the general
principles are the same in either winter or wheat gradual reduction
mills, and the various systems of gradual reduction, although they
differ in many points, and although there are probably no two engineers
who would agree as to all the details of a programme, the main ideas
are essentially the same. The system has been well described as one of
gradual and continued purification. In the programme above given the
idea was to fit up a mill which should do a maximum amount of work of
good quality with a minimum amount of expenditure and machinery. In a
larger mill or even in a mill of the same capacity where money was not
an object, the various separations would probably be handled a little
differently, the flour and middlings from the first and fifth breaks
being handled together, and those from the second, third, and fourth
breaks being also handled together. The reason for this separation being
that the flour from the first and fifth breaks contain, the first a
great deal of crease dirt, and the fifth more bran dust than that from
the other breaks, the result being a lower grade of flour. The object
all along being to keep the amount of flour with which dirt can get
mixed as small as possible, and not to lower the grade of any part of
the product by mixing it with that which is inferior, always bearing in
mind that the aim is to make as many middlings as possible, for they can
be purified while the flour can not, and that whenever any dirt is once
eliminated it should be kept out afterwards. This leads me to say that
if a miller thinks the adoption of rolls or reduction machines is all
there is of the system, he is very much mistaken. If anything, more of
the success of the mill depends upon the careful handling of the stuff