8e STATISTICAL SURVEY 



threfhed, to obtain the fmall grain. The threfhing 

 machines feem peculiarly well adapted for wheat. 



pth. Produce. Various \ differing according to the 

 foil and culture, from fifteen hundred to five and 

 twenty hundred per acre ; medium produce, about a 

 ton. 



loth. Mamifafture of bread is moftly confined to 

 towns, which are fupplied from the flour mills, where 

 there is a conftant market for wheiat. Farmers, who 

 grow wheat, generally make the frnaller grain into a 

 coarfer kind of bread for family ufe, baked in cakes 

 on a griddle without barm. It would be much to the 

 advantage of the country in general, if wheaten bread 

 was more in ufe amongft the farmers ; for the produce 

 of a middle crop of wheat is much greater, in point of 

 iood, than that of a good crop of oats ; befides, where 

 thatching is fo much in demand, from the number of 

 cabins on the fmall farms, wheat ftraw would, from 

 its fuperior duration, be a matter of confiderable eco- 

 nomy both in the article of labour and manure. 



Rye is feldom fown, except on bogs ; white rye is 

 generally the fort. The quantity of feed not well afcer- 

 tained, I fuppofe about two bufliels ; time of f6wing, 

 the fame as wheat ; cut about the fame period ; pro- 

 duce much the fame ; moftly made into bread \ fome 

 fold to diftillers and tanners. 



Bere, or winter barley. Managed in*every particular 

 wheat j but in general earlier ripe, by ten days or 



a fortnight. 



