_The Yeast._--Pressed yeast, which is now made in America, is obtained by skimming the froth from mash while it is in active fermentation. The yeast is repeatedly washed with cold water until it settles pure and white in the water. It forms a tenacious mass which is pressed in a bag. It will keep about eight days in summer, and indefinitely if put on ice. _The Flour._--Only a selected part of the flour is used in Vienna for the manufacture of white bread and rolls, amounting to about forty-five per cent. of the wheat. Precisely the same grades are not produced in the American process of milling, but Dr. Horsford thinks that good, fresh middlings flour will compare favorably with the average Hungarian flour. _The Milling._--A peculiar mode of milling wheat has grown up in Austria and Hungary, which is almost the antipodes of the old and crude methods of grinding. It is called "high milling," and consists in cracking the wheat by successive operations down to the required size. First the wheat is run through a coarse mill, which takes off the beard at one end and the germ at the other. The resulting powder is then sifted, to separate the grits from the dross and flour, and the central part is again cracked, and the products sifted. Some flour is produced in each of these steps, but the best of the wheat kernel is still in the condition of grits, and the bran and outer coat of the kernel having been separated by the sifting, the pure grits are now cracked once more, and number one flour is produced. All the other flour from these three operations is purified from bran, mixed and ground, making number two flour. In short, the essential characteristic of the Austrian system of milling lies in a gradual process of reducing the wheat, with careful separation of the products, or cleaning, at each step. These products are quite numerous, as the following list shows: _Class._ _Percentage._ A. { Lady groats. B. 4.25 { Table groats, fine. C. { Table groats, coarse. 0. { Extra imperial flour. 1. 5.53 Extra fine flour. 2. 5.76 Ordinary fine flour. 3. 5.51 _Extra roll or semmel flour._ 4. 6.48 _Common roll or semmel flour._ 5. 7.12 First pollen flour. 6. 13.30 Second pollen flour. 7. 11.85 First dust flour. 8. 9.95 Second dust flour. 9. 4.36 Brown pollen flour. 10. 6.32 Fort flour. F. 8.94 Fine bran. G. 6.87 Coarse bran. H. 3.76 Chicken feed, loss, and dirt. ---- 100