Bread made from the entire wheat is looked upon with far more favor than formerly, and it is no longer necessary to use the crude products of the grain for its manufacture, since modern invention has worked such a revolution in milling processes that it is now possible to obtain a fine flour containing all the nutritious elements of the grain. The old-time millstone has been largely superceded by machinery with which the entire grain may be reduced to fine flour without the loss of any of its valuable properties. To be sure, the manufacture of fine white flour of the old sort, is still continued, and doubtless will be continued so long as color takes precedence over food value. The improved processes of milling have, however, enabled the millers to utilize a much larger proportion of the nutritious elements of the grain than formerly, and still preserve that whiteness is so pleasing to many consumers. Although it is true that there are brands of white flour which possess a large percentage of the nutrient properties of the wheat, it is likewise true that flour which contains _all_ the nutritive elements is _not_ white. Of flours made from the entire grain there are essentially two different varieties, that which is termed _unbolted wheat meal_ or _Graham_ flour, and that called _wheat-berry, whole-wheat_, or _entire-wheat_ flour. The principal difference between the two consists in the preliminary treatment of the wheat kernel before reduction, Graham flour containing more or less of the flinty bran, which is wholly innutritious and to a sensitive stomach somewhat irritating. In the manufacture of _whole_ or _entire_-wheat flour, the outer, flinty bran is first removed by special machinery, and then the entire grain pulverized, by some of approved method, to different grades of fineness. The absence of the indigestible bran renders the entire-wheat flour superior in this respect to Graham, though for many persons the latter is to preferred.