( "2 ) 



thod new pracYifed. Indeed the mildew in 

 wheat is like the mildew on all other things. 

 It is caufed by damp in the foil. Very warm 

 dry fituations feldom have any mildewed wheat : 

 as in a warm dry room your paper or linen is 

 not mildewed ; confequently, after your wheat 

 is perceived to be getting into that flare, the 

 fooner it can be preferved from it the better. 



I had taken at the fame time twelve ears of 

 wheat from an adjoining field riper, which I 

 put in the other pocket of my great coat. Thefe 

 laft, though at the time of gathering they ap- 

 peared fo much fuperior to thofe which had 

 taken the mildew, did not turn out nearly fo 

 good as the others. The reafon appeared plain 

 to me : the ripe wheat had flood too long, and 

 the wind and fun had fhrivelled it up, and caufed 

 it to be fmall. 



From the above circumftances I have ever 

 fince been partial to cutting wheat when the 

 ftraw appears of a reddifh eaft, or fome of it 

 green, and the joints are full of lap : and it al- 

 ways has fulfilled my expectations; for the 

 iiraw, if intended for chaff, will be better, the 

 flour much fairer and heavier; and if intended 

 for fine flour, it will grind into broad bran 



much 



