Chap. XV. DISTEMPERS OF CORN. 95 



the year 1739, or near 300 acres of land, is, to change the iced 

 every year, to be very careful that the feed corn be well dried and 

 thoroughly ripe, and that it be not fmutty, nor have any fmutty 

 powder flicking to it. He then pours boiling water on quick-lime, 

 in a large tub ; and after the ebullition is over, as much cold water 

 as there was hot, and ftirs it all ftrongly together, in order to 

 diffolve and thoroughly mix the lime. The quantity of wheat in- 

 tended to be fowed, is fprinkled with this lye, and then well ftirred 

 with a fhovel, and laid in as high a heap as poffible. It is beft to 

 keep the grain for a week after this preparation, turning it every 

 day ; for otherwife it would heat fo as to deftroy the germ. By 

 thefe means, M. de St. Mefmin has had no fmutty wheat, tho' all 

 around him is very liable to that diflemper. 



M. Donat, near Rochelle, writes, that, thinking the ingredients 

 generally employed in fteeps, too dear for the ufe of farmers, he 

 had fludied for fome years to find out fomething cheaper, which 

 might be eafily had in every province of the kingdom, and would 

 therefore be of general ufe, not only to France, but to all Europe.. 

 I have had, fays he, the good fortune to accomplifh what I wiflied j 

 for I now ufe only pigeon's dung, quick-lime, afhes, or fea-falt^ 

 where it can be conveniently had. I have fometimes made with 

 thefe ingredients, fleeped in water, fo ftrong a liquor, that it has 

 even deftroyed the germ of the grain. But there will be no danger 

 of that, if the following directions are obferved, which are the 

 refult of feven years fuccefsful experience, even at times when far- 

 mers who have negledled to follow my example, have had fuch 

 wretched crops as have not paid the charge of reaping. '^ 



The following receipt will be found of great fervice to preferve 

 corn from fmut. 



Take quick-lime and pigeons dung, of each twenty-five pounds; 

 forty pounds of wood-afhes, and twenty-five pounds of fea-falt, or 

 falt-petre. Put all thefe into a tub large enough to hold half a 

 hogfhead of common water added to them. Stir them all well, 

 with a flick, till the "lime is quite dilTolved. This lye will keep 

 fome time without fpoiling. 



When the corn is to be fleeped in the lye, it mufl firfl be flirred.. 

 The grain is then put into a bafket, and plunged into the lye, where 

 it remains till it has thoroughly imbibed it; after which, it is 

 taken out, and laid in a heap, till it is drained of all its moiflure. 

 Or. which is flill better, take a maihing-tub, fill it with grain to 



within 



