360 Or tur SILK-WORM. 
floor with a flail, to bring out the worm, which is reduced! 
to afhes by the fire and air. Afterwards you put them 
on a diftaff and open them; to effe& which you mutt take 
them by the two ends and ftretch them out at arms length, 
you may then faften them on your diftaff. 
2. The perforated cocons; you muft obferve the fame 
method as for the foufflons, except that you muft let them 
boil three-quarters inftead of half an hour, becaufe they 
contain a greater quantity of gum. 
3. The cocons royal. As it is natural to fuppofe you 
keep the flower of your cocons for feed; they are fuller 
of gum than the others, for which reafon you mutt let 
them boil an hour; after which you muft not threfh them 
as the former, becaufe they contain no worm, neither is 
it neceflary to ftay till they are quite dry before you fpin 
them; on the contrary, they open more eafily when damp.. 
The produce of thefe three forts of cocons, when worked, 
makes what we call fleuret. 
After you have boiled the cocons and threfhed them 
well, to fhake out the worm they contain, you may card: 
them inftead of opening them as above, you will then 
make a much more beautiful fleuret, and of a brighter’ 
colour, but it will at the fame time come confiderably 
dearer, becaufe of the wafte in carding. A good fpinfter 
performs a very reafonable days work if fhe can fpin an: 
ounce of fleuret. 
To fum up the whole, and give you a notion of the va-- 
lue of thefe three forts of cocons, you may calculate thus. 
If the good cocons are worth one hundred, the perfo- 
rated are worth thirty-three one third, the foufflons twen-- 
ty-five, the royal cocons two hundred and fifty; but if 
your royal cocons are not chofen ones for feed, they are’ 
worth but two hundred. 
The beft fleuret is that which proceeds from the royal 
cocons, afterwards that of the perforated cocons unchofen,, 
laft of all that of the foufflons. 
Cu ap. 
