APPENDIX to the CHRONICLE. 



133 



poorer classes than bread made en- 

 tirely of barley ; that in ordinary 

 years one-eighth part of the con- 

 sumption of the county of Dorset is 

 in barley, and that this year it has 

 been one-fourth ; that on the hills, 

 in Gloucestershire, it has been used 

 with wheat, in the proportion of 

 one-half, and in the vale part of 

 the same county, in that of one- 

 third. That in some parishes of 

 Nottinghamshire, the subsistence of 

 the poorer classes has been confined 

 to barley alone ; that in many parts 

 of Northamptonshire and Hunting- 

 donshire, and other of the midland 

 counties, they use bread made en- 

 tirely of barley ; that the use of 

 mixed bread has become general in 

 parts of Bedfordshire Jmd Buck- 

 inghamshire ; that in Lincolnshire 

 the poorer classes who (within the 

 memory of the person from whom 

 this testimony was received) had 

 exchanged the use of barley-bread 

 for.wheaten, returned last year to 

 barley-bread; that in Yorkshire and 

 Lancashire the use of it has been 

 much extended; and that in Scot- 

 land a considerable quantity of bar- 

 ley-meal was substituted for oats 

 during the last season, and has 

 given satisfaction. 



The information thus received of 

 the great increase of the use of this 

 grain is the more satisfactory to the 

 committee, from the circumstance 

 of the knowledge they had already 

 acquired of the superior quality of 

 the flour produced from it in the 

 present year ; and the increased de- 

 mand appears to them to afford a 

 sufficient reason for the high price 

 of this article, notwithstanding the 

 crop lias been proportionably much 

 more productive than that of wheat. 



That an article now of such ge- 

 neral use is, in no degree, prejudi- 



cial to health, it is hardly necessary 

 to state. But lest any doubt should 

 be entertained on this subject by 

 those who have not been in the 

 habit of seeing its effects, the com- 

 mittee think it right to mention, 

 that on information, respecting 

 places where it has been used ex- 

 clusively through the whole year, it 

 appears in evidence, that the inha- 

 bitants have been at least ashealthy 

 as with tlie use of any other food ; 

 and the' committee are informed, 

 that one of the best proportions in 

 which it can be mixed with wheat,, 

 where it is not used alone, is one 

 half barley to a like quantity of 

 wheat. ; ,, 



Oals. , 



With respect to oats, the crop of 

 which, in England, appears to have 

 been equal to an average crop, the 

 committee find, that the consump-. 

 tion of this article, which is used 

 almost universally in Scotland and 

 some of the bordering counties of 

 England, has also been considera- : 

 bly extended in Lancashire and in. 

 other parts of the kingdom ; and 

 as no race of men is more hardy 

 than that of the inhabitants of those 

 counties where this article is the 

 general food, the committee think, 

 that it must be considered as a va- 

 luable substitute ibr wheat in those 

 parts of the kingdom where it is 

 not yet brought into general use. 



It may be ground in equal pro-, 

 portions with wheat or with bar-, 

 ley ; and either of these mixtures 

 will, as the committee are informed,, 

 make a palatable and nutritious- 

 bread. 



Rye. 



Rye is an article less generally 

 consumed in this kingdom than ei- , 

 ther of the preceding grains ; but it 

 is used ahnie in bread amongst the 



