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627 



VATION 



+ 



)F MARI* 



NERS, 



the bran been bolted, and it was prepared with four leaven, preser 



This bread, according to my own experience, and that of many , 



of our fhip-mates, ftimulated the vifcera fo gently that it procured 



ftools more regularly than the wheaten bifcuit. The example of 



the Ruffian foldiers and failors, who have no other than rye-bifciiit, 



prepared with four-pafte and of a flour from which hardly any 



bran has been feparated, and who with this bread alone and hardly 



any other aliment, are healthy, and feldom or ever plagued with 



the fcurvy, confirmed me ftill more in my opinion. The only 



^ 



precautions which ought to be taken with this bread are to eat it 

 always after it has been foaked, and never when it is quite dry, 

 and fecondly to bake large loaves of this bread and then to cut them 

 into fmall cubes of about an inch and an half, and bake them over 



This bread is certainly lefs fubjed to become mouldy or 



again. 



mufty 



or worm 



its 



dity and hardnefs making 



lefs 



likely to become food for the worms : its coarfer particles Simulate 



th 



tell 



d 



1 



procure eafy flool 



d its acidity not only 



ads as an antifeptic, but caufes a greater fermentation with all the 

 other aliments, and confequently difcharges more fixed air, which 



h 



fweetens and meliorates the putridity of the fait fleili, and with 

 the copious inflammable parts of the peafe mixes into a food 



more analogous to our 

 The only difficulty I forefee 



J 



and whole animal 



fyftem 



Wi 



4 L 2 



arife from its being a novelty, 



J 



and 



/ 



