The typical parts in a modern flour mill are as follows: (1) Scales, for weighing wheat as it is received. (2) Receiving separator, for separating other kinds of seeds from wheat. (3) Storage bins, for reserve supply of wheat in advance of mill requirements. (4) Mill separator, for further separating foreign seeds from wheat. (5) Scourer, for removing dust from wheat kernels. (6) Cockle cylinder, for removing all round seeds. (7) Wheat washer, for thoroughly cleansing the wheat. (8) Wheat dryer, for drying wheat after washing. (9) 1st break rolls, for rupturing bran, enabling bran and germ to be separated from interior. (10) 1st break scalper, for sifting middlings through bolting cloth to separate from bran. (11) 2d break rolls, for further loosening the middlings from bran. (12) 2d break scalper, for separating more middlings from bran. (13) 3d break rolls, for further loosening middlings from bran. (14) 3d break scalper, for final separation of middlings from bran. (15) Bran duster, for dusting low grade flour from bran. (16) Bran bin, for packing bran for shipment. (17) Grading reel, for separating middlings by sifting through various sizes of bolting cloth. (18) Dust collector and purifier, for cleaning and purifying middlings by air and sifting. (19) Smooth rolls, for grinding purified middlings very fine to flour. (20) Flour bolter, for sifting flour from purified middlings. (21) 2d reduction rolls, for further grinding of purified middlings. (22) Flour bolter, for separating flour from purified middlings of second grading. (23) Flour bin and packer, for packing flour for shipment. (24) Elevator, for raising products to the various machines. =Other forms of flour.=——There has been much discussion of entire wheat flour _versus_ white flour, and the practical conclusions are as follows: the bread from whole wheat flour compares favorably with that from white flour (see Fig. 51), but this material is slightly less available for digestion than the material of the white flour. The mineral content is higher, and when the income is so limited that this cannot be furnished in milk, green vegetables, and fruit, whole wheat bread should be used. It makes a pleasing variety, too, for any table. _Graham flour_ is a coarse flour, containing the outer bran. It is useful for its effect upon the intestines in case of constipation, but has to be avoided by some people on account of its irritating effect. White flour may have coarser material mixed with it, for variety in bread making, such as rye or Indian meal, or graham flour. =Yeast in bread.=——Yeast is put into bread dough in order to produce carbon dioxide gas to lighten the whole mass. It is studied in the chapter on preservation of fruit, but in bread making we need to foster its growth instead of destroying it as, you will recall, we found necessary in preserving. You can easily reason out for yourself just how this should be done, especially after performing the experiments with yeast.