264. Tbc Natural Hi [lory 



each of them in a fmall trough, no bigger than juft to admit the 

 nofeoi a Hog, and come all of them with their ends to near the 

 bottom, that there is never above a handful of beans or fo, in each 

 trough at a time, which taken away by the Hogs, there follow fo 

 many handfulls again, but never more ; lo that having alfo drawn 

 a fmall Rivulet of water through they?)/, the daily trouble of fer- 

 vants waiting on them is not only faved (for they need never come 

 near them till they know they we fat) but the Hogs themfelves are 

 alfo made hereby uncapable of fpoiling a bean, by trampling or 

 pilling amongft them as in moft other flies, they never having a- 

 bove a handful at a time,and thofe in a trough too fmall to admit 

 any fuch means of waft. 



123. Hehas thoughts alfo of applying the fame contrivance 

 to the feeding of his Hounds ; and has made /rails for Oxen, by 

 fparsof wood defcending perpendicularly from the utmoft rim 

 of the rack., and nailing boards on them half way up before the 

 Oxen, that they cannot fpoil by trampling, or any other means, 

 the leafty??w or grafs, all that go befide their mouths falling ftill 

 within the boards nailed upon the (pars, which when come to any 

 quantity, is returned into the rack, as fweet and good, as when 

 put there at firft. Which being matters of Architecture relating to 

 Beafts, bring me next to treat, 



124. Of Artst\\z.t refpet Mankind, and firft of Architecture, 

 wherein we have many remarkable Curiofities, as well in the Coun- 

 try as Vniverfity ; fome whereof are of an inferior, others of a 

 more Honorable rank and quality. Of the firft fort are feveral Mills 

 that I have met with in this County, tew ce perhaps to be found elf- 

 where in England-, fuch is that at the fame ingenious Mr. Fermors 

 at Tufmore, which with one horfe and man (who is carryed round 

 as it were, in a Coach-box behind the horfe) performs at pleafure 

 thefe very many offices. Firft, it grinds Apples the common way 

 for Cider. And fecondly Wheat, which it fijts at the fame time in- 

 to four different fineneffes. Thirdly Oats, which it cuts from the 

 husk, and winnows from the chaff, making very good Oat-meal. 

 Andlaftly makes Muftard, which indeed is ameer cur iofity. And 

 all thefe it performs feverally, or together, according as defired. 



125. At Hanwell, in the Park, there is alfo a Mill ere&ed by the 

 ingenious Sir Anthony Cope, of wonderful contrivance, where- 

 with that great Virtuofo did not only grind the Corn for his Houfe, 



but 



