32 Spontaneous Heat of Corn dejlroys its Gluten. 



as clofc as poflible, without attending whether the grain and the ftraw be dry, as well astlic 

 more aqueous herbs which are cut along with it. The confequence is, that the corn be- 

 comes heated a few hours after it is put away, and this heat is ftronger and more durable 

 the larger and the damper the mafs. The heat is frequently ftrong enough to bake an egg, ac- 

 cording to the account of the cultivators. For my part, I could not hold my hand in this maf-;, 

 ■which is as capable of fpontaneous combudion as flacks of hay when put together too wet. 

 Fire does not manifefl itfelf fo often in our barns, becaufe the air can fcarcely at ail 

 penetrate into them, by reafon of the very clofeflowage. When I aflced the farmers why 

 they prefled the corn fo much ? they affirmed, that their view was to prevent its occupying 

 a.large fpacc, and to hinder vermin from finding their way into it. 



When -this heat is excited in the corn newly (lowed away, a fniell is emitted for thre^ 

 weeks refembling that of fermenting beer : it feemed at firfl as if aromatic herbs had 

 been boiled in the neighbourhood. 



I have obferved the duration of- this heat for more than four months, in a barn wher e 

 "the quantity (lowed away amounted to a cube of about 40 feet. The corn, when taken out, 

 was rough, ruddy, and more or lefs decompofed ; fo that in 'the lower part of the barn 

 the alteration and decompofition of the glutinous matter was complete, and the grain was 

 no longer proper for vegetation *. The bread made with flour of this corn does not rife 

 wsl!, and, after baking, exhibits a yellowifh grey colour. 



The farmers of Beauce have a prejudice that it is good for the grain to fweat and heat, 

 which is contrary to found rcafoning : for in this cafe the heat is produced by fermenta- 

 tion, which cannot take place but by the decompofition and lofs of fome of the integral 

 parts of the corn. It is accordingly found, that the faccharine and glutinous mattej are 

 -more or lefs deltroyed in proportion to the time which the corn has remained in the 

 heated (late. 



If the (heaves were dry when houTed, they would not heat, and the grain woulB be pre- 

 ferved in perfc£lion. It is proper therefore to fufFer them to dry in the field, and not pack 

 them together until they have given out all their moidure. It will alfo be of advantage to 

 lay them lightly together indead of prelTing, in order that the circulation of the air may 

 carry off the lad portions of humidity. 



Befides the prefervation of the grain, another advantage would be obtained, namely, that 

 the draw would be neither heated nor mouldy. Straw in this lad date contrads a difa- 

 greeabie fmell, which is repulfive to cattle. 



It is in one of the mod fertile corn provinces of France, in which the ground is bed cul- 

 tivated, that a method fo prejudicial to the grain is employed. The intereds of humanity 

 being the fame as that of the cultivator, it is to be prefumed that, when once indru£led, he 

 will change his praftice. In fa£l his gain will be double : for he will condantly have 

 wholefome corn, and will fell it at a higher price than fuch as has been heated. 



As the (late and Quality of corn is to be judged from the nature and quantity of the glu- 

 tinous matter, it is proper to defcribe the procefs for extrafting it. 



Take four ounces of wheat flour feparated from the bran ; mix it with water to form a 

 pafte. Let this be kneaded for a quarter of an haur, and afterwards wadied by working it 



* I think it would be proper to fuffer the corn to dry in the Iheaf for the purpofe of affording wholefome 

 grain ; for the fermentation alters, weakens, and often deftroys it. 



I with 



