points, and the mill owner must make his own decision as to which is
best suited to his purpose. The main principles involved are to abrade
the bran as little as possible while cleaning it thoroughly, and to make
as little break flour, and as many middlings as possible, the latter to
be made in such shape as to be the most easily purified. Regarding
the difference between spring and winter wheat for gradual reduction
milling, it may be stated something after this manner: Spring wheat
has a thinner and more tender bran, makes more middlings because it is
harder, and for the same reason the flour is more inclined to be coarse
and granular. In milling with winter wheat, especially the better
varieties, there will be more break flour made, the middlings will be
finer with fewer bran specks, and the bran more easily cleaned, because
it will stand harsher treatment. Winter wheat, moreover, requires more
careful handling in making the breaks, not because of the bran, but to
avoid breaking down the middlings, and making too much and too fine and
soft break flour. In order to keep the flour sharp and granular, coarser
cloths are used in bolting, and because the middlings are finer the
bolting is not so free and a larger bolting surface is required. In
milling either spring or winter wheat there should be ample purifying
capacity, it being very unwise to limit the number of machines, so that
any of them will be overtaxed. The day has gone by when one purifier
will take care of all the middlings in the mill.

There is one point which is of much interest to mill owners who wish to
change their mills over to the gradual reduction process, that is, how
far they can utilize their present plan of milling machinery in making
the change. Of course the cleaning machinery is the same In both cases,
so are the elevators, conveyors, bolting chests, etc. But to use the
millstone is a debatable question. After carefully considering the
matter I have come to the conclusion that it has its place, and an