And right here let me say that no miller should undertake to build a gradual reduction mill, or to change over his mill to the gradual reduction system, until he has consulted with some good milling engineer (the term millwright means very little nowadays), and obtained from him a programme which shall fit the size of the mill, the stock upon which it has to work, and the grade of flour which it is to make. This programme is to the miller what a chart is to the sailor. It shows him the course he must pursue, how the stuff must be handled, and where it must go. Without it he will be "going it blind," or at best only feeling his way in the dark. A gradual reduction mill, to be successful, must have a well-defined system, and to have this system, the miller must have a definite plan to work by. But to go on with my programme.

The wheat is first cleaned as thoroughly as possible to remove all extraneous impurities. In the cleaning operations care should be taken to scratch or abrade the bran as little as possible, for this reason: The outer coating of the bran is hard and more or less friable. Wherever it is scratched a portion is liable to become finely comminuted in the subsequent reductions, so finely that it is impossible to separate it from the flour by bolting, and consequently the grade of the latter is lowered. The ultimate purpose of the miller being to separate the flour portion of the berry from dirt, germ, and bran it is important that he does not at any stage of the process get any dirt or fine bran speck or dust mixed in with his flour, for if he does he cannot get rid of it again. So it must be borne in mind that at all stages of flouring, any abrasion or comminution of the bran is to be avoided as far as possible.

After the wheat is cleaned, it is by the first break or reduction split or cut open, in order to liberate the germ and crease impurities. As whatever of dirt is liberated by this break becomes mixed in with the flour, it is desirable to keep the amount of the latter as small as possible. Indeed, in all the reductions the object is to make as little flour and as many middlings as possible, for the reason that the latter can be purified, while the former cannot, at least by any means at present in use. After the first break the cracked wheat goes to a scalping reel covered with No. 22 wire cloth. The flour, middlings, etc., go through the cloth, and the cracked wheat goes over the tail of the reel to the second machine, which breaks it still finer. After this break the flour and middlings are scalped out on a reel covered with No. 22 wire cloth. The tailings go to the third machine, and are still further reduced, then through a reel covered with No. 24 wire cloth. The tailings go to the fourth machine, which makes them still finer, then through a fourth scalping reel the same as the third. The tailings from this reel are mostly bran with some middlings adhering, and go to the fifth machine, which cleans the bran. From this break the material passes to a reel covered with bolting cloth varying in fineness from No. 10 at the head to No. 00 at the tail. What goes over the tail of this reel is sent to the bran bin, and that which goes through next to the tail of the reel, goes to the shorts bin. The middlings from this reel go to a middlings purifier, which I will call No. 1, or bran middlings purifier. The flour which comes from this reel is sent to the chop reel covered at the head with say No. 9, with about No. 5 in the middle and No 0 at the tail. You will remember that after each reduction the flour and middlings were taken out by the scalping reels. This chop, as it is now called, also goes to the same reel I have just mentioned. The coarse middlings which go over the tail of this reel go to a middlings purifier, which I will designate as No. 2. These go through the No. 0 cloth at the tail of the reel purifier No. 3; those which go through No. 5 cloth got to purifier No. 4; while all that goes through the No. 9 cloth at the head of the reel is dropped to a second reel clothed with Nos. 13 to 15 cloth with two feet of No. 10 at the tail. The flour from this reel goes to the baker's flour packer; that which drops through the No. 10 is sent to the middlings stone, while that which goes over the tail of the reel goes to purifier No. 4. We have now disposed of all the immediate products of the first five breaks, tracing them successively to the bran and shorts bins, to the baker's flour packer and to the middlings purifiers, a very small portion going to the middlings stone without going through the purifiers.

The middlings are handled as follows in the purifiers. From the No. 1 machine, which takes the middlings from the fifth break, the tailings go to the shorts bin, the middlings which are sufficiently well purified go to the middlings stone, while those from near the tail of the machine which contain a little germ and bran specks go to the second germ rolls, these being a pair of smooth rolls which flatten out the germ and crush the middlings, loosening adhering particles from the bran specks. From the second germ rolls the material goes to a reel, where it is separated into flour which goes into the baker's grade, fine middlings which are returned to the second germ rolls at once, some still coarser which go to a pair of finely corrugated iron rolls for red dog, and what goes over the tail of the reel goes to the shorts bin. The No. 2 purifier takes the coarse middlings from the tail of the first or chop reel as already stated. The tailings from this machine go to the shorts bin, some few middlings from next the tail of the machine are returned to the head of the same machine, while the remainder are sent to the first germ rolls. The reason for returning is more to enable the miller to keep a regular feed on the purifiers than otherwise. The No. 3 purifier takes the middlings from the 0 cloth on the chop reel. From purifier No. 3 they drop to purifier No. 5. A small portion that are not sufficiently well purified are returned to the head of No. 3, while those from the head of the machine, which are well purified, are sent to the middlings stones. The remainder, which contain a great deal of the germ, are taken to the first germ rolls, in passing which they are crushed lightly to flatten the germ without making any more flour than necessary. The No. 4 purifier takes the middlings from No. 2 and also from No. 5 cloth on the chop reel and from the No. 10 on the tail of the baker's reel. The middlings from the head of this machine go to the middlings stones, and the remainder to purifier No. 6. The tailings from Nos. 3, 4, 5, and 6 go to the red dog rolls. A small portion not sufficiently well purified are returned from No. 6 to the head of No. 4, while the cleaned middlings go to the middlings stones.