268 FARM CROPS 



six difiEerent sets of breaks ana a scalper each time, 

 the rolls in each break being closer and closer to- 

 gether, and the middlings obtained in each instance 

 being finer and finer. 



This gives six different grades in size of particles. 

 The finest and purest are selected for the best grade 

 of flour, run through purifiers, where impurities are 

 removed by suction and sifting. Dirt and dust are 

 caught in a dust collector made of flannel tubes, 

 when the residue is ground into flour, which is 

 sometimes spoken of as bolting. Something like 

 150 separations are made from the time the wheat 

 is turned into the hopper until it comes out in the 

 sack labeled with the trade-mark of the particular 

 mill grinding it. 



WHITE CLOVER.— This little perennial is 

 native to the northeastern United States and to 

 Europe, but has been so long cultivated over the 

 southern half of the United States that it is now 

 thoroughly established. It is best adapted to 

 rather moist soil, but will grow well on a large 

 variety of soils, and under widely different climatic 

 conditions. The seed should be sown in, early 

 spring. During the spring and early summer 

 months, this clover makes its best growth. During 

 the hottest part of the summer it remains prac- 

 tically stationary. It is able, however, to resist 

 considerable drouth, although in the southern 

 states it often disappears entirely during a period 

 of protracted hot weather, only to reappear again 

 abundantly when the conditions become favorable. 



It is commonly used in this country for pasture 

 and for lawns; always in combination with some 

 other crop. It is ordinarily sown with blue grass, 

 red top and some of the other smaller plants ; more 



