[ 332 j 



LXIir. A Memoir on the Means of rendering Smuliy 

 IVheat jit for Market. Translated from the Blhllo- 

 theque Physlco-Econoinlque hy the Rev. John Dueour- 



DIEU*. 



JL HIS memoir has two objects ; the first, to increase the 

 value of smutty wheat in the market 5 the second, to pre- 

 pare bread of a good quality from it. 



All wheat is called smutty when the chests of some of 

 the cars contain a black dust instead of a farinaceous sub- 

 stance, which the flail breaks in the operation of threshing, 

 and which adhering to the sound grain spoils its colour, 

 and communicates a degree of blackness to the flour. 



Disadvantages of Smutty fVheat. 



The disadvantages are in proportion to the quantity of 

 diseased grain, and are as follow : — The infected grain never 

 sweats t completely in the granary, and consequently it 

 cannot be preserved so long ; for the black dust with which 

 it is covered prevents the moisture from escaping in the 

 granary. If it is sent to market, it is sold four francs 

 or a hundred sols by the SidlerX cheaper than grain of the 

 same quality which is not diseased. When it is taken to 

 the mil!, even after having remained a considerable time in 

 the granary, it clogs the mill-stones, greases the bolting- 

 sieves, delays the grinding, and gives less flour. The 

 flour of good grain, ground after that which is smutty, is 

 contaminated by the remains of the latter. The flour of 

 smutty grain is of a dirty white, soft and greasy to the 

 touch ; in baking, it proportionably absorbs but little water, 

 emits a smell like rancid grease, and is difficult to keep. 

 After this the author mentions the difiercnt modes that have 

 been tried to remedy this defect in grain, and which have 

 proved ineffectual : 1st, that of sifting it often j 2dly, dry- 

 ing it, and turning it in the granary ; sdlv, by mixing 

 an absorbent earth reduced to powder with it ; 4thly, by 

 sprinkling it with water, drying, and sifting it. He then 

 mentions washing the erain completely as the only method 

 of freeing it from the eflects of this disease, which those 

 farmers in f'rance that were anxious to bring only grain of 

 the first quality to market have hit upon. 



* From Transartinn.t nf Ih' DttlUn Sniirly, vol. iii. 

 f Res.nie is the word 1 have translated sivcals. 

 \ A Frenth measure ctjual to tv/elvc buihds. 



Mode 



