OF HARVESTING GRAIN. 377 



kept long in the straw, and mixed with sound old wheat. 

 Good bread, in general, cannot be made without a mix- 

 ture of old wheat, (unless the season has been uncommon- 

 ly good), for at least two or three months after harvest. 

 The old wheat absorbs the superabundant moisture in the 

 new, and makes it bake dry. In common years, one-fifth 

 part of old wheat is necessary till the month of March, for 

 loaf-bread, but not so necessary for rolls. 



Wheat, if not in good condition, is improved by kiln- 

 drying. There are two kilns belonging to the corporation 

 of bakers of Perth, for that sole purpose ; but this does 

 not render a mixture of old wheat unnecessary, although 

 it improves the grain that was damp when threshed. The 

 wheat should not be used until some time after it is kiln- 

 dried. It will then improve the colour of the bread. It 

 ought to be kiln-dried with, great care, slow heat, and 

 often turned. 



The corporation of bakers at Perth, have a wooden 

 tub for cleaning smutted wheat, which it does effectually 

 in the course of three washings, however black it may have 

 been. It resembles a potatoe-mill. The wheat is after- 

 wards kiln-dried. 



More attention on the part of the farmers, to the pick- 

 ling of their seed wheat, might surely render such an ope- 

 ration unnecessary ; and, to the honour of the improved 

 districts, it may be stated, that smut is hardly known with- 

 in their bounds. 



It may not be improper to add, that formerly, and even 

 within these twent} r -seven years past, it was thought neces- 

 sary to mix some English wheat with the Scotch, in baking 

 bread of superior quality; but though Scotch wheat is 

 inferior to the English, and will probably remain so, owing 

 to a defective climate, yet wheat grown in the Carses of 

 Gowrie or Slrathern, and other northern districts, is so 



