The wheat raised in Minnesota was, and always has been, of the spring variety, and up to about the year 1874 was regarded in the markets of the world as an inferior article of grain, when compared with the winter wheat of states further south, and the flour made from it was also looked upon as much less valuable than its competitor, made from winter wheat. The state labored under this disability in realizing upon its chief product for many years, both in the wheat, and the flour made from it. Many mills were erected at the Falls of St. Anthony, with a very great output of flour, which, with the lumber manufactured at that point, composed the chief export of the state. The process of grinding wheat was the old style, of an upper and nether millstone, which left the flour of darker color, less nutritious, and less desirable than that from the winter wheat made in the same way. About the year 1871 it was discovered that a new process of manufacturing flour was in operation on the Danube and at Budapest. Mr. George H. Christian, a partner of Gov. C. C. Washburn in the milling business at Minneapolis, studied the invention, which consisted of crushing the wheat by means of rollers made of steel and porcelain, instead of grinding it, as of old, to which the French had added a new process of eliminating the bran specs from the crushed product, by means of a flat oscillating screen or bolt with an upward blast of air through it, upon which the crushed product was placed and cleansed of all bran impurities. In 1871 Gen. C. C. Washburn and Mr. Christian introduced this French invention into their mills in Minneapolis, and derived from it great advantage in the appearance and value of their flour. This was called a "middlings purifier." In 1874 they introduced the roller crushing process, and the result was, that the hard spring wheat returned a flour superior to the product of the winter wheat, and placed Minnesota upon more than an equality with the best flour-producing states in the Union. This process has been universally adopted throughout the United States in all milling localities, with great advantage to that industry. It is a rather curious fact that, as all our milling knowledge was originally inherited from England, which country is very sluggish in the adoption of new methods, it was not until our improved flour reached that country that the English millers accepted the new method, and have since acted upon it. It is a case of the pupil instructing his preceptor.