Ohiervalions on the Changes produced in the new Wheat. 1/3 



trough have a slider to cover the grating, which can occasionally 

 be drawn up. Put two or three bushels of lime at a time into 

 the trough ; tlirow plenty of water on it, and mix it well up v/iih 

 a large hoe perforated with holes. When there is a good quan- 

 tity of liquid, draw up the slider, and let it run into the pit. The 

 trough should have a small inclination, and hang six or eight 

 inches over the pit. Throw more water on the remaining lime- 

 stones, and those wbith will not slack are not sufficiently burnt, 

 find may be returned to the kiln. 



After lime, thus slacked, has been a few hours in the pit, it 

 will take the consistence of paste, which it will preserve for 

 years. It should be kept covered, to keep it clean and exclude 

 the fixed air floating in the atmosphere, as well as to preserve it 

 from heat or cold, especially the latter, as frost destroys it. For 

 those who use larger quantities several pits should be dug, in 

 preference to larger ones ; — for smaller quantities a lesser pit may 

 be used. 



This lime mixed with water is very superior to whiting for 

 whitewash, and, as it re(juires no size, is much more wholesome, 

 as the nauseous effluvia from size, which always attracts damp, 

 cause an insupportable smell. It gives a resplendent white for 

 ceilings, and bas a peculiar tenacity on walls, and in situations 

 exposed to wet. It has the advantage of always being ready for 

 use; for when mixed with a little water and a proper proportion 

 of sand, mortar is prepared in a few minutes. According to my 

 own experience, this lime is equally good after lying several vears 

 ill the pit : and any one acquainted with this method of treating 

 lime, and the process usual in England in preparing mortar, 

 will not hesitate in giving this the decided preference. 



XLIIl. Observations on the Changes produced in the new Wheat; 

 and on the Means of improving the Flour. By Edmund 

 Davy, Esq. Professor of Chemistry and Secretary to the 

 Cork Institution. 



To Mr. Tilloch. 



Dear Sir, — x he subject on which I recently addressed you* 

 lias since occupied my attention. I have extended my researches, 

 and selected from previous inquiries such obsfrvations and ex- 

 periments as were unnoticed in my late communication. 



It appears to be an indisputable fact, that the average quality 



of the last year's wheat is very inferior to that of former years. 



\VMiateveridefects it may possess, they must be referred to changes 



produced in the grain in consequence of the unfavourable cir- 



• See p. 161. 



cunistances 



