IX.] CORN IS APPLICABLE. 



some little time to get into the best way of 

 doing the thing, none of us having any know- 

 ledge of the proportions or of the mode of pro- 

 ceeding in the work, except my wife, who was 

 in Hampshire, when we began our operations. 

 And, here, let me, before 1 proceed further, do 

 justice to Mr. Sapsford, baker, corner of Queen 

 Ann and Wimpole Streets, Marybonne, who, 

 upon seeing, in the newspapers, my accounts of 

 the uses of the corn, set to work to give the 

 thing a trial, made bread, sold it, and also sold 

 the flour, and now sells both. But, he laboured 

 under every possible disadvantage -, for, his corn 

 (the only corn he could then get) v/as from Sicilf/, 

 very old, badly ripened, and had many musty 

 grains in it. He has now, I understand, received, 

 or, is about to receive, some corn from Liverpool, 

 shipped at Baltimore. I have seen the sample; 

 and it is of the finest description. Then the 

 public v;ill see a /air trial. But, with all liis 

 disadvantages, what with pains taken to pick 

 over, or to wash, the corn, he has made admira- 

 ble bread; and, with a degree of pu])]ic spirit 

 not over-often to be met with, has made as 

 generally known as he has the power to do 

 without actually expending money for the pur- 

 pose, the manner of making the bread, not v. ish- 

 ing to keep the thing secret for his own exclu- 

 sive benefit. Requesting Mr. Sapsforp to ac^ 

 M 



