Chap. IV. O F G R A N A R I E S. 467 



have reafon to think they had not multiplied; becaufe it is well 

 known that this infedt heats prodig.ioufly the corn it gets amoiig,either 

 in the granary or, the barn; and the corn I am fpcaking ot :ivR3 fti 

 cool, that a country fellow whom I employed, for this work, couki 

 hardly remain bare-footed amongfl it. When the time fliall come 

 round for emptying this granary, in which there now is wheat of 

 the harveft of 1754, part ftove-dried, and part not dried, lihall take 

 care to examine whether the weevils ixayejjnersal'ed., Ilitheito, .this 

 corn has always been very cool. 1 •!;;.r -:•[ ■•>•■ ;1. v/ i\u\j 



In May 1756, 1 ftove-dried corn of the harvefi: of 175:^, in order 

 to put it in the fame granary of pixfervation in which I had ktpi 

 that of 1754 not ftove-dried. 



This corn of the harveft of 1755. having been reaped in rainy 

 weather, continued extremely damp : ,and tho' care had been taken 

 to turn it every week, from the time of its being renioved out of the 

 barn, it had contradted a very bad fmell, pretty much like that of 

 pigeon's dung. I therefore determined to flove dry this corn for 48 

 hours. A putrid fmell iflued from it. After this corn had been 

 thus ftove-dried, 1 had it fifted immediate] v, to cool it and cleaufc 

 it from that fmall duft which falls off dry corn. After this, I put it 

 mto a granary of prefervation, and ordered it to be ventilated more 

 carefully than old corn. 



This wheat has never heated, but has always remained perfectly 

 cool, and has quite loft its bad fmell. 



We fee by this experiment, an inftance of the good efFeft of the 

 ftove, lince it rendered capable of being preferved, wheat which 

 could not have been kept in the common way. The ftove likewife 

 deftroyed the bad fmell which would have leffened the price of this 

 corn very confiderably. At the fame time a parcel of wheat of the 

 fame crop, which had begun to grow, and had contradted a very 

 bad tafte, was ftove-dried with ftill more care. It dried perfedtly, 

 was in excellent condition for keeping, and had no bad fmell : but if 

 it was chewed, it had a difagreeable tafte, and the dough made of this 

 grown corn, which feemed to have been fo well recovered, did not 

 rife in the kneading-trough, and the bread made of it was very heavy 

 and of a difagreeable flavour. 



As I had not yet tried any experiment on the prefervation of barley 

 and oats, I filled two fmall granaries with thefe grains, without ftove- 

 drying them. 



The oats remained cool, »nd kept extremely well: but the 



O o o a barley 



