The operation of properly reducing mustard seed requires expert handling, and it can easily be ruined by incompetent operators. More than 50 or 60 per cent. of meal might be taken out at the first sifting, but to do so the bran would have to be chopped up so fine that some would pass through the sieve and spoil the appearance of the flour. The flour which is taken out at the first sifting is called superfine. If no more could be obtained from the seed than the superfine flour, it is very clear that the mustard flour would cost nearly or quite twice as much as the cake, with all the labor added. But to save this extra cost the miller often adds to the remaining bran or tailings an equal quantity of good wheat flour, and also 1 per cent. of good Cayenne pepper, and sufficient color (tumeric) to give the same tinge as that of pure mustard. Pound this as before and by the same process, the flour remaining is separated from the bran and united with the wheat flour. In passing through the sieve, 75 per cent. of the compound may be extracted. This product, which is better than most of the adulterated, is called fine. Nearly all of the wheat flour will pass through the sieves, and about 25 per cent. of the mustard and this 25 per cent. of bran is treated as before. As the wheat flour is increased, the hulls or bran will be less apt to affect the appearance of the mustard. This is called seconds. It is admitted that much of the good property of the mustard is in the bran, and, after all, it is only necessary to extract it to satisfy a popular prejudice as to what a fine, yellow color pure mustard ought to have. This notion is often wrong, just as coloring butter to please the eyes is wrong. These mixtures may all be mixed and powdered together, if rightly colored, and again bolted to make various grades, or, with experience in the use of a mill and an acquaintance with the nature of the particular kind of seed or the quality of the pressed cake, it may be powdered from the start, if sufficient adulteration is added to the cake. Thus a grade combining all the qualities may be made at one operation. This process reduces the labor to a minimum. After the sifting is completed there will remain a residue in the sieves, which is called dressing. This is used in wet mustard or French mustard, as it is known to the consumer. It is sometimes used by pickle manufacturers. WET MUSTARD OR FRENCH MUSTARD,