[ **9 1 



Black-Ruft in wheat, which he has tried feveral 

 feafons, and found it to be of great utility ; and 

 others, who have taken his advice in trying the ex- 

 periment, have likewife reaped a confiderable ad- 

 vantage by it. 



The method he has found out for curing it, is to 

 let fuch rufty wheat ftand uncut, three weeks or 

 m#re after the ufual time at which people in general 

 cut fuch wheat. 



He attributes the infection to fmall infects, fall- 

 ing upon the flalk in foggy or mifty weather ; in- 

 fects of a poifonous nature, that caufe the ftalk to 

 fwell, and the knots of the ftalk to clofe ; by which 

 means the fap, which fhould go to nourifh the 

 grain, is prevented ; and that by letting it ftand as 

 aforefaid, the fun and air will deftroy thefe infects ; 

 the knots will then open, and as they open, the fap 

 pafles up and feeds the grain; which, by letting it 

 ftand a proper time, will recover and become much 

 more full, and will be near as good in quality, as 

 though no ruft had happened to it. 



Mr. Winsor acquainted the Society in London 

 of this matter fometime ago, not knowing of a 

 Society at Bath, till I informed him of it; and I 

 have recommended him to apply to you as their 



Secretary, 



