We do not, as a general rule, pay any attention to this kind of stuff; but when two snide Romans, who went to Herculaneum without a dollar and drank stale beer out of an old Etruscan tomato-can the first year they were there, assail our integrity, we feel justified in making a prompt and final reply. We desire to state to the Roman farmers that we do not test their wheat with the crooked brass tester that has made more money for Messrs. Toe-corneous & Chilblainicus than their old mill has. We do not do that kind of business. Neither do we buy a man's wheat at a cash price and then work off four or five hundred pounds of XXXX Imperial hog feed on him in part payment. When we buy a man's wheat we pay him in money. We do not seek to fill him up with sour Carthagenian cracked wheat and orders on the store. We would also call attention to the improvements that we have just made in our mill. Last week we put a handle in the upper burr, and we have also engaged one of the best head millers in Pompeii to turn the crank day-times. Our old head miller will oversee the business at night, so that the mill will be in full blast night and day, except when the head miller has gone to his meals or stopped to spit on his hands. The mill of our vile contemporaries at Herculaneum is an old one that was used around Naples one hundred years ago to smash rock for the Neapolitan road, and is entirely out of repair. It was also used in a brick-yard here near Pompeii; then an old junk man sold it to a tenderfoot from Jerusalem as an ice-cream freezer. He found that it would not work, and so used it to grind up potato bugs for blisters. Now it is grinding ostensible flour at Herculaneum. We desire to state to the farmers about Pompeii and Herculaneum that we aim to please. We desire to make a grade of flour this summer that will not have to be run through the coffee mill before it can be used. We will also pay you the highest price for good wheat, and give you good weight. Our capacity is now greatly enlarged, both as to storage and grinding. We now turn out a sack of flour, complete and ready for use, every little while. We have an extra handle for the mill, so that in case of accident to the one now in use, we need not shut down but a few moments. [Illustration: 0083] We call attention to our XXXX Git-there brand of flour. It is the best flour in the market for making angels' food and other celestial groceries. We fully warrant it, and will agree that for every sack containing whole kernels of corn, corncobs, or other foreign substances, not thoroughly pulverized, we will refund the money already paid, and show the person through our mill.