(ht coarse Flouf^ ^r. 22$ 



grade of perhaps the best middlings, all the other and 

 extra manufacture is to gratify prejudice of education, 

 and habit. It is questionable whether those who value 

 themselves on being '''' sworn at High gate^"" gain, in this 

 over refined gratification, any solid advantages. I am' 

 well aware that nothing I can say, will induce them to 

 violate their oath. 



The old king of Prussians soldiers ate, on a campaign, 

 little of any thing farinaceous^ except ammunition bread. 

 This was made of the grain triturated or ground, but not 

 bolted; being passed through hand sieves, which de- 

 tached no great proportion of the coat of the grain. 

 The Dutch sailors were supplied with such bread; and 

 chiefly made of rye** Since our flour mills have gain- 

 better. But sour food is the most grateful and alimentary to 

 swine. One gallon of sour xvash goes farther than two of 

 sweet. Dry rotten xvood should be constantly in the pen ; 

 that the hogs, when confined for fatting, may eat it at plea- 

 sure. Nature points out this absorbent (or whatever it may 

 be) as a remedy or preventive. They will leave their food 

 to devour the rotten wood, when they require it. I have not 

 lost a fatting hog for more than 30 years, when I used it i 

 but have suffered by neglecting it. Some of my neighbours 

 met with frequent losses of fatting hogs, till I informed them 

 of my practice ; of which I was told by a woman from East 

 Jersey^ before our revolutionary war. She said it was then 

 known and practised there. 



* Although the Dutch ship bread is, in appearance dis*- 

 gustlng, yet I risque the disapprobation of those of better 

 taste, by saying that it is by no means so to the palate, if ate 

 without prejudice ; as it is by those for whose use it is made* 

 A ludicrous accident fM'hich I relate vtco per'iculo) made 



