334 M^dir dfi SMiffy If^h^t. 



Of the Jdvdiitages ofivdskir)g and drying Grain. 



These operations arfc not difficult; they only r^ulre 

 time ; anJ the farmer \Vho performs them will not have 

 occasion to regret the moments thiis employed when he 

 reflects on t'^e consequent advantage*. These advantages 

 are, the power of preserving his graiti, or df using it im- 

 mediately, OF df liiiiihg it wilH dki grainy witliout atiy in- 

 corivenience. It rSstftreS to wht^at its tiaturdl facility in 

 grindimr; it makes the pfOLliJce in flour greater than when 

 unwashed : and the il<nir has hot that difiy \<hite{iess, and 

 disagretable snicii, attendant oil siliulty grairi ; it is more 

 easy" to ki^cp, and it absorb.-, more water in baking. Bread 

 made from this wheat has all the qualities that canM wished 

 for in this aliment. If the grain is to bt sold, it acquires 

 at market a value of one-fourth above that which is Smutty. 

 But it may be objected^ that by washing wheat it loses the 

 qualitv of haurJ/'nirr xcell, and from this circumstance Suffers 

 a diminution in value. On this it must be remarked, that 

 if the operation is quickly execuied, particularly if the grain 

 is dry, the skin will hot bfe penetrated by tlic moistiirfe; 

 that It will not be wrinkled, am! will preserve its size and 

 smoothness. lis loss of v.-eight will be small when com- 

 pared with the advantages above stated. 



In all circumstances which have required it, this prac- 

 tice has been followed with success both hy great and small 

 farmers, by millers who deal in wheat, and by private per- 

 sons who manufacture their own flour. It is the constant 

 mode pursued by the best bakers, who otherwise could not 

 ftiake bread of the first quality in those seasons when smutty 

 wheat is common, and in such years has been the means 

 of enriching those active and intelligent persons who ha\e 

 had recourse to it. 



Reflections. 



After what has been mentioned in this memoir, the farmer 

 may be convinced that nntliing but washing and drying can 

 remedy the disadvantages of smutty v.heat. It is, then, his 

 interest to perform this operation, because, if he does it not, 

 the miller or the haker will do it for him, and have all the 

 advantage which he might obtain for himself. Even for 

 his own" consumption ke ought to practise it, as both him- 

 self and his family will cat better bread, which costs less in 

 baking: in a word, he ought to employ this method, as 

 well for his own credit as for the sake of humanity, because 

 flour made from wheat thus prepared cannot be unwhole- 

 some ; 



