19(1 



When all appliauces and merxas lo boot have failed, and the wheat 

 "has sprouted, the farmer should hss every exertion to separate the dam- 

 aged from the sound grain — some parts of the crop may have sutfered 

 more ili^n othei^. These should noi be mixed in the threshing, or 

 placed together in the granary; a good fanning mill will blow out, or 

 separate nearly all the sprouted grains, especially those which have roots 

 or buds on diem, and these are the most damaged and umighthj 

 These injured grains may be of some use at home, the farmer can feed 

 them to his hogs or poultry. If he bring them to market, h? will fur- 

 nish the grain merchant wiih an excu.e for lowering the price of 

 wheat. 



Grown grains are certainly injurious to flour, but not to the extent 

 that some pereons suppose, as the heavy sticky nature of the flour 

 made from wheat partially grown is, in a great me^ure, caused by the 

 damp condition of the grain. It has been frequectly proved that 

 sprouted wheat when poifedly dry, will afford a tolerably good sample 

 of flour. 



The addition of a little com meal will have a cjood eflect on dam- 

 aged flour, as it wi!l cause it to rise and form a plump loaf. The nu- 

 tritive ingredients of maize are nearly equal to those of wheat. 



Drvinir the flour in an oven before making: it into bread, has in some 

 cases proved useful ; so also hjis the addition of a little alum. 



Working; ihe dou^h very well, and makios: it drv bv addiDs:, and 

 •working in more flour, and then makiog- it into small loaves, is an ap- 

 proved system of managing the flour of sprouted wheat. 



When wheat has been threshed in Autumn, and is not perfectly dry, 

 it ought to be spread thin on granary flooi-s or other airy places where it 

 can receive frequent turnings, and be ex[X)£ed to the influence of thor- 

 ■ough air. Grain is sometimes injured by being packed into close bins 

 whilst in a damp state. 



Tho most extensive flour inanufacturers of Europe build large airy 

 mills and storehouses for their wheat, and in most cases dry it thor- 

 oughly on kilns erected for the purpose. Artificial drying is not re- 

 quired in this country, except in very wet seasons. 



The most successful growers of wheat make it a point to change 

 their seed frequcnily ; and the change should, if possible, be made from 

 a poor to a rich soil, aud from a waim or early ripening district to a 

 colder soil. 



