Chap. XV. DISTEMPERS OF CORN. 8i 



and if only the extremity is frozen, that part is without grain. 



4. If, by accident, the growth of the plants is interrupted whilft 

 the grain is forming, that in the extremity of the ear, which is form- 

 ed laft, will fufFer mofl. The frequent ftirrings given the mould in 

 the new hulbandry, keeping the corn always in vigour, the grain 

 will be formed more perfeftly through the whole length of the ear; 

 and therefore corn raifed in this manner, will be lefs fubjedl to this 

 diilemper, than any other. 



M. Duhamel colledled fome handfuUs of fuch fmall grains of 

 ■wheat found in the extremities of the ears, and having fowed them, 

 they almoft all fprouted, and moft of them produced very fine corn. 

 This fl:iews that the fmallnefs of the grain is not always owing to 

 its want of being impregnated. 



What M. Aimen names barrennefs in corn, may be included in 

 this diflemper. He fays that when, by froft or any other caufe, the 

 male or female organs in plants are rendered incapable of performing 

 their functions, the plants yield no fruit, tho' they otherwife look 

 well : and he confirms his opinion by a quotation from Theophraftus 

 to the fame purpofe. A bright fun, after heavy rains, he fays, pro- 

 duces this effeft ; and he thinks it is but feldom, though fometimes, 

 caufed by infeifls. 



Bleds echaiides & retraks : i. e. Parched and JJjrhelkd corn. 



/^ORN is faid to h& parch' d ?inA drivelled, when, inftead of being 

 plump, fmooth, and full of flower, it appears wrinkled in the 

 outv/ard furface. It is true thefe grains yield good flour, which 

 makes pleafant bread : but the fiour is in fni'all quantity, fo that two 

 facks of this fhrivell'd wheat fliall yield perhaps, no more flour than 

 one fack of found plump wheat. Yet, if the corn is not greatly 

 diftemper'd, it fprouts very well, and may do for feed corn. 



This appearance in corn is occafioned by whatever prevents the 

 free afcent of the nourilliing juices into the grain when it is ahnofl 

 ■formed. Ihe following feem to be the chief caufes. 



While the corn is yet green, if great heats come on, the flalks 

 dry, and the grains ripen too fuddenly, without being filled. This 

 is frequently the cafe when heats fucceed a rainy feafon, which fills 

 the plants with too much moiflure. Sometim.es the grain contain? 

 no flour at all. 



By the nev/ hufbandry, wheat preferves its verdure at leafl a week 

 longer than in the common way, which ils a great advantage, becaufe 



M ■ the 



