%1. NORFOLK. zii^ 



is alloxved, there will many grains cfcape ; the 

 fecond fome ; but the third year, there will not 

 ^•emain in the whole crop one ** brandy" ker- 

 ;iel. 



This is fpeaking clofely to the point, and 

 (ieferves a hearing. Th e procefs, though fimple, 

 is truly chemical; and the idea, I flatter myfelf, 

 totally new to written agriculture. 



Their method is this : Inftead of difiolving 

 ^he fait in a large proportion of water, in order 

 to form a brine to fteep the wheat in ; it is dif- 

 folved in a very fmall quantity of water ; — ■ 

 barely enough to bring on the folution. With 

 this li(iuid fait the lime is flaked ; and with this 

 faline preparation, in its hotteft ftate, the wheat 

 is candied ; having previoufly been moillened, 

 |"or the purpofe, with pure water. 



I fliall not, here, comment on this procefs ; 

 but only obferve, that the wheat-crops of the 

 perfons who pride themfelves on this pradice,^ 

 are, in general, freer from fmut, than thofe of 

 their neighbours. 



3. The mode of sowing. — Bro^dcaft is the 

 prevaling pradlice. Dibbling, or fetting, is 

 in much ufe on the Suffolk fide of the county.— 

 Pibbling and fluting rollers are alfo ufed by 



fome 



