Remarks on different Grains. 29 



which it was sown, was eligible ; though it was the 

 only spot I could devote to its culture. The grain was 

 sown among apple trees, and I was compelled to cut 

 the shaded parts too green, lest 1 should lose the rest, 

 by over-ripeness and consequent sheding. I am con- 

 vinced that it merits the French appellation, for I had, 

 of this grain, at the rate of forty bushels to the acre ; 

 when of the common wheat, in the same field, my crop 

 averaged about twenty five bushels per acre. Storms 

 of hail, and heavy rains, layed and injured my other 

 wheat, but had litde effect on this, owing to the strength 

 of the straw. It is, nevertheless, as easily reaped, as 

 any other grain. 



I sent to the capital mill of Messrs. Robeson of 

 Roxborough, six bushels of the wheat, for experiment 

 as to flour. They endeavoured to make the best flour, 

 but failed. Mr. Peter Robeson, than whom there is 

 none more capable, assisted with his advice. But the 

 report I received with the flour was so discouraging, 

 that I had devoted it to my hogs. I nevertheless was 

 determined not to yield without a trial of its esculent 

 qualities. I ordered my cook to make a loaf of bread 

 of this unpromising material. She complied with some 

 hesitation. The result was an agreeable disappoint- 

 ment. The bread was remarkably light, but very 

 brown. It rises with little yeast, and requires little 

 water. I continue to be fond of brown bread, and I ne- 

 ver ate better. I have submitted it to the palates of 

 several friends, some of whom are fastidiously nice in 

 such matters ; yet they all agree that no bread can be 

 better, in every respect. My family, who all generally 

 prefer white to brown bread, now confaie themselves 



