62:0 



REMARKS ON THE 



PRESER- which is known to^ be a great promoter of putrefa(5lion. The br^acS 



is made for the Engliili navy of wheat, and is baked into flat cake&, 

 without tke addition of yeail or other leaven.. The flatnefs- of the 



/ 



M 



bread is the means of excluding moifture,. which would otherwife 



VATION 

 aFMARI 

 NERS. 



be expelled by fire. It is impoflible to preferve the bread againft the 

 attacks of weavils, which exift. by thoufands in it. In their larva 



^i 



or grub flate they pierce bread very mnch, and in their perfedinfed: 



jftate they depofit their eggs 



If unfortunately th^ cafk 



fc ' - ' 



g the bread have not been well, feafoned before, or are ftill 



green, the bread grows mouldy,, contracfts a miifty talle and fmell, 

 and becomes really rotten. If the caflcs be good, they are ftill^ 

 {iibjecft to the alkaline and feptic effluvia of the putrid water, in the^ 

 calks and flefh,, or thqfe from the bilge-water, and the bad air 



r 



caufed by the breathing and perfpiratioa of many hundred perfons. 



which pQnetrat 



the beft fecured and moil fecret places 



and 



infeas every thing with its feptic quality. I need not mention that 

 in fome few cafes the fea- water may reach the bread-caiks, which 

 naturally mufl; fpoil. them, and woe to the poor mortals who are 

 under the cruel necelfity of living upon bread aiFeded by fuch an 



\. 



accident. 



It is true, aU poflible care is taken to fecure this mofl: 

 neceflary article againft fuch accidents, but I have been told that 

 fometimes they happen in fpight of all providential care. 

 White feafe are an/ article of food daily ferved at dinner im 



