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sound ealctilation have adopted, is that which relates t& 

 bur Indian Corn. Experience has demonstrated to every 

 farmer, that the uncertainty and expence of this crop re- 

 quire that it should become a secondary object in cultiva- 

 tion. This reform embraces as substitutes, sumvncr 

 wheat, peas and potatoes, iitcluding the usual crops of 

 rye and oats. Recent experience has shewn it to be the 

 true interest of the agriculturalist to bestow his undivid- 

 ed attention to this reform. And that it may be pursued 

 successfully, permit me to draw your attention to the gen- 

 eral subject of corn, which embraces every species of 

 grain. The varieties, qualities and fitness for our soils 

 and climate, are not .to be disregarded. Success and 

 profit usually result from a discreet selection of corn seed 

 for crops, and the careful preparation for sowing. We 

 are constantly making important discoveries in relation ta 

 tlie species of corn ; and our own country and others are 

 furnifibing specimens far more valuable than those in for- 

 aiier use. We allude, particularly, to rt/e, barley and 

 cats'. In the preparation of summer ivheat^ for sowing, 

 much experience enables us to recommend to constant 

 practice, that the seed be selected of the best qu'ality — ' 

 that it be made clean, and carefully washed, and spread 

 on a clean floor, and tw'o quarts of slucked lime to the 

 bushel, added, and raked in iintil the wheat becomes 

 thoroughly covered with the lime. This process should 

 be executed a sufficient number of days before the time 

 of sowing, that it may become dry : in that state it may 

 be sowed, even if the soil is not dry, and the frost not 

 fully removed. This pre paration is intended for the doub- 

 le purpose of an effectual security against smut ^ and as a 

 vumure, that gives early activity to vegetation. Many 

 other expedients have been adopted for these purposes 5 

 but v.e have never understood that the object was gener- 

 ally obtained. The economy of potatoes, -in sustaining 



