When it comes to the machinery to be employed in making the reductions or breaks, the miller has several styles from which to choose. Which is best comes under the head of what I don't know, and moreover, of that which I have found no one else who does know. Each machine has its good points, and the mill owner must make his own decision as to which is best suited to his purpose. The main principles involved are to abrade the bran as little as possible while cleaning it thoroughly, and to make as little break flour, and as many middlings as possible, the latter to be made in such shape as to be the most easily purified. Regarding the difference between spring and winter wheat for gradual reduction milling, it may be stated something after this manner: Spring wheat has a thinner and more tender bran, makes more middlings because it is harder, and for the same reason the flour is more inclined to be coarse and granular. In milling with winter wheat, especially the better varieties, there will be more break flour made, the middlings will be finer with fewer bran specks, and the bran more easily cleaned, because it will stand harsher treatment. Winter wheat, moreover, requires more careful handling in making the breaks, not because of the bran, but to avoid breaking down the middlings, and making too much and too fine and soft break flour. In order to keep the flour sharp and granular, coarser cloths are used in bolting, and because the middlings are finer the bolting is not so free and a larger bolting surface is required. In milling either spring or winter wheat there should be ample purifying capacity, it being very unwise to limit the number of machines, so that any of them will be overtaxed. The day has gone by when one purifier will take care of all the middlings in the mill.