When proper attention has been paid to the character of the wheat itself, the next thing is to see that it is thoroughly cleansed. Sometimes, in consequence of the peculiarities of the season, or climate, or soil, or some other cause, there will be a species of disease affecting the wheat and other grains; and this may be of such a character as not easily to be removed nor counteracted by any means; but more generally the rust, and smut, and dust, which attach themselves to the skin of the grain, may, by proper care, be so far removed, as at least to render the meal or flour far more pure and wholesome than it otherwise would be. And here let me remark, that they are greatly deceived, who suppose that the bolting cloth which separates the fine flour from the outer skin or bran, also separates the impurities attached to the outer skin from the flour. By the process of grinding, these impurities are rubbed from the outer skin, and made quite as fine as any portion of the flour, and for the most part pass with the fine flour through the bolting cloth. To remedy this, it is perhaps generally true, that in large flouring establishments, a kind of smut or scouring mill is in operation, through which the wheat passes, and is pretty thoroughly rubbed or scoured without being broken; and after this, it passes through a screen or winnowing mill, and thus is tolerably well cleansed and prepared for grinding. Yet this process by no means renders the wheat so perfectly clean and wholesome as washing. Those who have given little attention to this subject, will probably think that the trouble of washing all their bread-stuff before it is ground, would be much greater than any benefit which would result from it. But a short experience in the matter, would convince every one who has a proper regard for the character of his bread, that the trouble of washing his grain bears no comparison to the improvement effected by it. Indeed, they who become accustomed to washing their grain, will soon cease to regard it as a trouble; and the improvement in the whiteness and sweetness of their bread will be so great, that they would be extremely unwilling to relinquish the practice. When people are so situated that they can have things as they wish, they will also find that their bread is much richer, if the grain is ground but a short time before it is cooked. The best way, therefore, is, for every family to raise or purchase a sufficient quantity of the best new wheat that can be produced by proper tillage in a good soil, and put that away in clean casks or bins, where it will be kept perfectly dry and sweet; and, according to the size of the family, take, from time to time, as they need it, one or two bushels, and wash it thoroughly but briskly in two or three waters, and then spread it out on a drying sheet or table, made for the purpose, and which is considerably inclined, so that the water remaining with the wheat will easily run off.