rials were over, but they were mistaken. Soon they found themselves being crushed between rollers. After they came out they were sifted, and then run between other rollers. This was repeated six times, and each time the flour was a little finer, for the rollers were closer together. The flour was then run through tubes of flannel. These took out whatever dust it contained. It was then ground still finer. The flour was then put into sacks or barrels, which were marked for shipment to other parts of the country.
Only the wheat intended for the very best grade of flour is treated as carefully as this was.
What industry does the use of barrels bring in?
[Illustration: FIG. 7.--Grinding Wheat.]
From the mills the flour was sent to many parts of the land to supply stores, bakeries, hotels, and homes. Some of it found its way to the bakery near your home. The bakers, in their clean suits of white, weighed the flour which they were going to use, and then added a certain a