flour are generally produced--a whiter one in which finer cloths are used, and a darker flour made by using coarser bolting cloths, allowing larger quantities of middlings to pass through. The outer hulls which are first removed are used for fuel, although from their composition it is seen that they contain a large quantity of carbohydrates and might be very profitably used in connection with some highly nitrogenous food, such as cottonseed meal or flaxseed meal for feeding cattle. The middlings are used principally as cattle food, and especially by dairymen. The above process, while it makes a white and fine-looking flour, is not to be compared with the meal made in the old-fashioned way of grinding between stones and separating the principal part of the outer hull by bolting. This old-fashioned flour is more nutritious, that is, it contains more fat and protein, has a greater fuel value, or in other words has a greater number of calories and makes a much more palatable cake than the fine modern flour. =Buckwheat Cakes.=--Buckwheat cakes are prepared from batter made by mixing buckwheat flour into a paste of the proper consistency, seeding it with yeast, and allowing it to remain in a moderately warm place until fermentation takes place. The proteins of buckwheat have some agglutinating power, and thus, when treated as above, make a cake capable of a considerable degree of aeration. Baking powders are often used as a substitute for yeast and permit of preparation in a few minutes instead of waiting for the fermentation above mentioned. The product made in this way cannot be considered so palatable or nutritious as the old-fashioned product. The batter is baked on a smooth hot iron or soapstone, polished and kept bright in order to prevent the sticking of the cake. The proper polishing of the iron is a better means of preventing sticking than greasing. The batter is poured over the smooth iron and is of a consistency to flatten out without help and to form a film over the baking iron, which produces a cake about one-fourth of an inch in thickness. The cake is to be turned as soon as the side in contact with the iron is brown. It is evident that in this baking process there can be no very profound change in the starch granules, but this does not appear to materially interfere with the digestibility of the product. Buckwheat cakes are eaten hot, usually with butter and sirup. Maple sirup, sorghum sirup, or cane sirup in a pure state are highly prized for use with buckwheat cakes. These sirups are both condimental and nutritious. Mixed sirups made of glucose, melted brown sugar, or molasses, or mixtures of all these bodies are more commonly furnished to the consumer than the pure sirup mentioned above. Honey is also used very extensively as a condimental flavor for cakes of this kind.