‘Grinding is only a continuation of the above process, but the rollers are different; their surfaces are smooth, and they are set closer together. The purifiers, too, are, for the most part, more elaborate. A look at one of them will show the extreme ingenuity expended on these operations. It consists primarily of an oscillating sieve made of silk, through the meshes of which the particles of flour fall into a wooden bin. On the floor of the bin is a “worm” which continually works the flour along to one end; on the under surface of the sieve is a travelling brush which brushes off the adhering flour and prevents the meshes from getting clogged. Above the sieve is an apparatus which, with the aid of currents blown by an aspirator, catches the volatile offal; and above that again a travelling blanket which arrests the still more volatile particles. Finally, the blanket, as it reaches the end, is tapped automatically to knock out what has stuck to it. By the time a handful of grain has been converted into a handful of fine flour it has gone through some 50 different machines, including 18 sets of rollers and 18 purifiers. ‘The following points may be of interest: A first-class London mill working 100 sets of rollers can turn out 45 sacks of flour per hour. Offal, according to its fineness or coarseness, forms bran, pollard, etc., and is worth from 5_l._ to 6_l._ a ton. The qualities of flour are whiteness and strength. The former is tested by the eye, the latter only really by baking capacity. There seems to be a general consensus of opinion in favour of flour made from Hungarian wheat. The best English is of sweeter flavour, but lacks “strength.” It has been reckoned that 300 sacks are made per hour in London mills, all of which is consumed in London. The flour mill industry owes nothing to American inventive genius; on the contrary, that country is behind the times. The steel rollers came originally from Hungary—always a great milling country.’ CHAPTER IX. THE MILLER AND HIS TOLLS. In old times corn mills were always important factors in manors, and a source of considerable profit to the lord of the same. All the tenants of the manor were bound by custom to have their corn ground at the manor mill, paying a toll to the lord, for the mill was part of his demesne. The tenants owed suit to the mill in the same manner as they owed suit and service at the Manor Court. This, however, did not apply to the grinding or bruising of malt, and there were probably two good reasons for it—one, that the tenants could perform the operation on their own premises; and the second, that if it were done at the mill it would be likely to spoil the flour next ground.