The above is the composition of a white flour more finely ground and bolted than is advisable for palatable purposes. In the grinding of the above flour the germ which contains a greater part of ether extract is eliminated and also a large quantity of the bodies rich in protein. The composition of a less highly refined flour and one which is more palatable and more nutritious is given in the following data: Moisture, 11.19 percent Protein, 9.81 „ Ether extract, 2.33 „ Ash, 1.53 „ Fiber, .73 „ Starch and sugar, 74.41 „ Calories per gram, 3,954 =Milling Process.=--In the preparation of the so-called highest grade of buckwheat flour, that is, that which is most carefully ground and thoroughly bolted, the process employed is as follows: During the process of milling the buckwheat grains pass to a receiving separator which removes all the coarse particles, stones, straws, etc., by means of a series of sieves. At the same time any dust which they contain is blown out by a current of air. The sifted grains pass next to the scouring machines, in which they are thoroughly scoured, cleaned, and polished. From these machines the grains pass to a separator containing magnets, by means of which any pieces of metal, in the form of nails, screws, pieces of wire, etc., are removed. The grains next pass through a steam dryer for removing the greater portion of the water employed for the scouring. As soon as they are dry they are again treated to a blast of air, which removes any dirt, dust, or light particles which may have been detached during the process of drying. The grains next pass to the shelling rolls, where the greater part of the outer hulls is removed. This process is accomplished by means of an apparatus which is called a sieve scalper. After the separation of the outer hulls the residue of the material passes to a drying chamber, where the moisture is reduced to about 10 percent, thus insuring the keeping qualities of the flour. After drying the grains are ready for the rolls. After entering the rolls the process is practically the same as that which is employed in milling wheat, consisting of a series of breaks and reductions, with the attendant bolting and grading, and this process is prolonged until the flour is practically removed from the feed or middlings. The sifting cloths used in the bolting of buckwheat flour are somewhat coarser than those for wheat, and this allows some of the dark particles of the inner hulls to pass into the flour, which gives it a dark color on baking. It is quite possible to make a buckwheat flour as white as that from wheat, but in this country the public taste requires a darker product, so that the white flour does not readily sell. The requisite degree of darkness is secured by using bolting cloths which will allow a part of the inner hulls (middlings) to pass into the flour. Two grades of