Where more bolting surface is required than there is in a single reel bolt, we build them with two reels, in portable chests, and embodying all the advantages and improvements of our single reel portable bolts. We furnish with them the gearing, elevator, etc., complete and neatly finished. They are built in sections for convenience in shipping and handling. We build also three and four reel chests to order. We send with these bolts all that is mentioned as being furnished with the single reel bolts, except we send 48 feet of elevator belt and 36 cups. Will state that while we are willing to furnish all the irons belonging to our bolts at fair rates, with draft and specifications showing how to make them, we advise our customers to have the complete bolt made here and shipped with the other supplies of the mill. The mill and all by so doing gives better satisfaction, besides a great saving in expense. We have sent them South into Georgia; North into Northern Minnesota, and West into Western Kansas and Nebraska. For such long distances we recommend to have them taken apart and boxed as referred to under head of “Single Reel Bolt.” We make them of the following length of reel shafts, 16, 18, 20 and 22 feet; the chest and frame supporting the gearing at head makes each bolt measure 2½ feet longer. They are all about 8 feet 7 inches high to top of elevator. Grinding and Flouring, and Capacity. All should know that the most important item in converting wheat into flour, is the _Grinding Mill_. Grain cannot be properly floured without burrs of good quality, dressed expressly for the purpose. Although a Miller of not much experience may sometimes make a pretty fair article of flour, yet those having the most experience will always find something to learn on this subject. It is best that the skill of an expert Miller be employed to prepare the face and furrows of the burrs and put them in order for grinding. Our mills, when properly dressed and in order, make a quality and yield of flour unsurpassed by any other mill, as the letters from our customers testify. Nevertheless, some of our mills, run and managed by unskillful hands, are making a tolerable article of flour, without much care to dress the burrs and keep in order, and sometimes are run a long time without any dressing. In grinding wheat, the burrs should be adjusted with precision, and should always occupy the attention of the Miller. In grinding grists, some damp and others dry, and of different qualities of wheat, the stones require close attention. The runner should be raised slightly for damp wheat; if not, the burrs are liable to heat the chop, and clog their grinding surfaces. If allowed to run too close on dry wheat, the bran will be cut and the flour made dark. These are common difficulties, but can be avoided by a careful miller who wants to make a fine article of merchantable flour, and good yield. The several qualities of wheat and