30 Remarks on different Grains* 



to this. I informed my friend P. Robeson of this cir^ 

 cumstance. He sent a defiance to my cook, and de- 

 sired her to try her skill in making pie crust, from this 

 *' harsh and stubborn flour." I directed a meat, and a 

 fruit pie to be made. — The crust, or paste, is really 

 better than the bread, and its colour is more inviting. 

 So that this species of wheat must be reserved for 

 household consumption, and other kinds raised for sale. 

 Its abundance w^ill recommend it as economical, and 

 its excellent qualities as an esculent, vj'iW ensure its ex- 

 penditure. Possibly those who raise it in more propi-. 

 tious situations will have more success in the manu- 

 facture of this grain into flour. In all substantial requi- 

 sites, no grain can be more profitable. But as an arti- 

 cle of merchandize, it will not be extensively cultivat- 

 ed. The starch of this wheat is peculiarly white, but 

 it cannot be separated from the husk. This latter con- 

 tains the animalized matter ; and is the cause of the 

 extraordinary sweetness and nutrition of the bread. 

 See vol. 1, page 227. 



Large Rye. I gleaned a few bushels from the wreck 

 of my crop. I have distributed and sowed all but half 

 a bushel, which I reserve for experiment as a summer 

 grain. I have heard, that in Virginia, some of the spe- 

 cimens I sent thither, have far exceeded any raised in 

 this quarter. Our products from this grain have been 

 generally flinty, though the original stock was not so. 

 It is very desirable, that those who have received the 

 grain, either through my distributions, or in any other 

 way, would inform of the results; — a return, sel- 

 dom, indeed, experienced ! The straw appears sub- 



