166 BRITISH HUSBANDRY. [Ch. XI. 



means of prevention which may be in his power. The barn in which corn 

 has been either stored or thrashed should, therefore, be thoroughly aired, 

 and every corner swept : if, also, the walls of the interior were well washed 

 with strong lime-water, the precaution would not be improper; and sacks 

 which have held infected srain should be immersed in a similar solution. 



Chapter XI. 



ON RYE. 



Rye comes next to wheat in its qualities, as bread-corn, and is used for 

 that purpose, as the food of the peasantry, throughout the entire of the 

 northern part of the continent of Europe. It contains a greater propor- 

 tion of nutritive matter than either barley or oats, and the husk possesses 

 an aromatic and slightly aciduous flavour, which renders it agreeable to 

 the palate. The bran should not, therefore, be entirely separated from the 

 flour ; for if the grain be ground line and divested of the husk, the bread 

 will be deprived of much of its pleasant taste *. 



RYE-BREAD 



Is, consequently, most generally made of coarse flour ; which, together 

 with its dark colour, has probably given rise to much of the prejudice 

 which prevails against its use in this country. It is here even thought 

 to be unwholesome t ; though formerly it was so extensively used, that it 

 fed nearly one-seventh of the nation J, and certainly the working classes 

 of Germany, who use no other kind of bread, are as strong and healthy a 

 race of peoi)le as any in the world : it is now, however, only eaten by our 

 labouring population in some parts of the north of England and AVales. 

 After being leavened until it gains a considerable degree of acidity, it is 

 made into loaves, and either baked in a large brick oven, or made into 

 cakes of an inch and a half or two inches thick, called " sour cakes : " 

 these are cooked upon a round flat iron, which is supported over the fire 

 by short feet, and is well known throughout Ireland as the primitive mode 

 of baking, under the name of " griddle." The bread is very firm and 

 solid, retaining its moisture or juiciness longer than any other species ; 

 and, though dark coloured, is very nutritious. 



In some farmers' families household bread is made of a mixture of one- 

 third rye and two-thirds wheaten flour ; which makes a sweeter bread than 

 that m:ide solely of wheat, and is preferred, by those who are in the habit of 

 usino- it, to any other § ; it is sown for that purpose along with wheat, 

 under the common appellation of " meslin." 



* If, however, the bran of either rye or wheat be boiled in the water which is used in 

 making up the dough of bread, it will impart much of the peculiar sweetness of which 

 the grain of both species is partly deprived by the loss of the husk. 



f It is also said to be pernicious, as producing gangrene ; and it is true that the grain 

 is in some cases refused by cattle : but this is occasioned by a peculiar disease, termed 

 ergot. 



X It has been calculated by Mr. Smith, in his tracts on the corn-trade, that the popu- 

 lation of England and Wales amounted in 1760 to about 6,000,000; of whom he sup- 

 poses that 



3,700,000 were constnners of Wheat ; 

 888,000 . . . of Rye ; 



739,000 . . .of Barley ; and 



623,000 ... of Oats. 

 § Survey of South Wales, vol. i, p. 479. 



