402 O F G R A N A R I E S. Part IV. 



it required : but how to diftinguifh the degrees of dampnefs, and 

 the number of hours proper for its continuance on the kiln, he 

 fald, was an art impoffible to be learnt by any other means than 

 practice. His fpeculation, which put him upon this projei5t, was, 

 that it was only the luperfluous moiilure of the grain that caufed 

 its corruption, and made it liable to be eaten by the weevil. When 

 dried, the bakers allowed it to work better than new wheat, and 

 every grain would grow after it had been kept feven years. Mr.Tull 

 adds, that the moll fecure way he knows of preferring wheat, is- 

 by drying, it^ 



Experiment on go cubic feet <rf fine 10 heat t~ which was prefervect 

 ivitboiit ventilation, after having been dried on a kiln. 



npHIS wheat, tho' very full of fmut and dull:, was fo well cleaned 

 •*■ as to have no fault remaining but dampnefs. It was dried in 

 a kiln, by which it loll a little difagreeable fmell it had before ; and 

 when it was thought to be fufficiently dried, it was laid up in one 

 cf our granaries of prefervation, which had bellows adapted to it : 

 but there was no occafion to ufe them. 



It appears by this experiment, that wheat well cleaned and dried! 

 need not be ventilated. 



'Experiment on j^ cubic feet of final/ wheat, mixed with finut, whicB' 



had been dried on a kiln. 



/"^UR different fcreens clean'd tlie large wheat perfecftly j but with. 

 ^^ all our care we could not free this fmall wheat from fmut, dull, 

 ^c. of which much remained, and the kiln did not clear it from 

 the bad fmell it had contrafted. 



Frequent ventilation would undoubtedly have taken away that bad: 

 fmell : but this experiment being to try the effe«S of the kiln only, 

 we determined not to ventilate, unlefs there was great danger of the 

 wheat's corrupting, which did not happen : but yet the bad fmell 

 increafed fo much, that we vt-ere obliged to flove dry it again after 

 it was taken out of the granary, and to fcreen it feveral times, by 

 which means it made tolerable good bread. 



This experiment Ihews, firft, how neceflary it is to clean the 

 corn well before it is put into the granary oi prefervation, and that, 

 \i\ fome cafes, both ventilation and flpve drying are neeeffary : fe- 



condly. 



