its conditions, as well as the particular quality of flour required to meet the demand of any particular market, must be observed and understood in order to determine the best mode of grinding. AN IMPORTANT ITEM.--Be sure to keep the _furrows sufficiently deep_, and _especially so for corn_, and see under heads of “Setting up and Starting” and “Keeping in Order.” Burrs are apt to throw out unground grain if run too slow, when, if the speed is increased, this difficulty is obviated. GRINDING CORN.--The dress is not that required for wheat. For corn, let every part of the surface be sharp, and the _furrows cut deep_; thus, with a high speed, the meal will not be heated. _When the meal is ground hot, the stones are dull or the furrows not deep enough._ It requires much more power to grind with dull stones or shallow furrows. Every stroke with a sharp pick makes a great number of sharp cutting edges upon French Burr, which cut easy, like a sharp tool in wood. Be careful to keep the burrs well balanced and in tram. See observations elsewhere under this head. In reference to the capacity of our mill we will give our opinions from the practical knowledge and experience we have had with them. Having a number of water and steam mills of our entire make and completion near our works and in our city, some having been built with special reference to having all first-class, our opportunities have been good near at hand for constant improvement. While much depends upon the power and condition of grain, our mills are made of the kind of burr stone, carefully selected, with furrows drafted and shaped in the most approved style, that the greatest attainable results may be accomplished. Under favorable circumstances our three feet mills have ground to make good flour and yields 14 bushels per hour, which, when in moderate condition as to sharpness, would do but 8 or 10 bushels. Our under-runner mills average a greater capacity than the upper-runner kind. The amount our mills and mill stones will grind to do it well, is as great as that successfully obtained by any mill in existence, and always has been entirely satisfactory, oftentimes astonishing old and experienced millers. On one occasion two of our three feet upper-runner mills with two single reel bolts have made 100 bbls. of merchantable flour in 24 hours. With the larger sizes we could point to proportionally greater results.