On coarse Flour ^yc. 235 



Kiln dried grain is the least nutritious,' probably be- 

 cause the oil and animalized matter ai-e detached, by a 

 degree of combustion, in the operation. This process 

 is said to be indispensable, to fit indiafi corn meal for 

 expoitation; but this does not prove its salubrity. Let 

 swine be fed with Indian corn meal thus prepared, and 

 those who make the experiment will not attempt it again. 

 Any kiln drying dissipates the oil and vegeto-animal 

 matter, in a greater or less degree ; but if carried no far- 

 ther than merely to destroy its vegetating principles, it 

 is said not to injure its alimentary qualities. 



Lord Dundonaid recommends malting the grain on 

 which horses are fed ; to form and fix the saccharine 

 quality. 



Colonel Kowatch^ who, in our service, commanded 

 the infantry of Pulaski's legion, had been an old parti- 

 zan officer, in the north of Europe; and had command- 

 cd a large corps of irregular horse,— ^either Cossacks, 

 Croats, or Pandours. He fled hither, after the troubles 

 of Poland. He told ine, that they often baked the chop- 

 ped or ground grain, for their horses ; having previously 

 formed it into portable cakes. It was fermented, or 

 raised, in an expeditious and simple way, by a kind of 

 leve?i. With this, they sometimes used oil cqkes. He 

 said baked provender went twice as far as raw meal, or 

 grain. The saccharine quality was, no doubt, produc- 

 ed by this process; and its alimentary properties en- 



the same diseases by a like change of diet. The rations of 

 fresh meat, were exchanged with the farmers, for salt pork 

 and bacon. 



