b 



Vn coarse Flour, ^ci 235 



Kiln dried g^rain is the least nutritious, probably be- 

 cause the oil ami animalized matter are detached, by a 

 degree of combustion, in the operation. This process 

 is said to be indispensable, to fit indian com meal for 

 exportation ; but this does not prove its salubrity. Let 

 swine be fed with indian corn meal thus prepared, and 

 those who make the experiment will not attempt it again. 

 Any kiln drying dissipates the oil and vegeto-animal 

 matter, in a greater or less degree ; but if carried no fai - 

 ther than mci*cly to destroy its vegetating principles, it 

 is said not to injure its alimentar}^ qualities. 



Lord Dundonald recommends inalthig the grain on 

 which //^rjc* arc fed; to form and fix the saccharine 

 quality. 



Colonel Ktrwatch, who, in our service, commanded 

 the infantry of Pulaski's legion, liad been an old parti- 

 zan officer, in tlic nordi of Europe ; and had command- 

 ed a large corps of irregular horse,— either Cossacks, 

 Croats, or Pojidours. He fled hither, after the troubles 

 of Poland. He told me, that they often baked the chop- 

 ped or ground grain, for their horses; having previously 

 formed it into portable cakes. It was fermented, or 

 raised, in an expeditious and simple way, by a kind of 

 leven. With this, they sometimes used oU cakes. He 

 said baked provender went twice as far as raw meal, or 

 grain. The saccharine quality was, no doubt, produc- 

 ed by this process; and its alimentary properties en- 



the same diseases hy a like change of diet. The rations of 

 Jsh meat, were exchanged with the farmers, for salt pork 

 kd bacon. 



