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

This chicken feed consists of the foreign seeds, the tares, which
grow up with the wheat, and which are separated before milling. In
the above list only 39 to 40 per cent. of the flour is fit for white
bread making.

_The Wheat._--Last of all, in following back the processes of
Vienna bread making, we come to one of the essential requirements,
a proper kind of wheat. "The virtues of this bread," says Dr.
Horsford, "had their origin principally in the Hungarian wheat.
These are not due to any particular variety of wheat, or to any
marked peculiarity of soil or mode of fertilizing, or to a mean
annual temperature characterizing