^•x. 



5. 



L 



4. 



^etabl 



c 



eb 



ydi 



rh 



''A 



^tth 



an 



■^^^ Pan- 



^ybe 



'^^ « which 



)f 



t^anure 



s 



to 



^"tribute 



^^^ be made 

 ' oval lid of 



a end 



w 



'ays, 



crew above 

 here fhould 

 alve to pre- 



pfllble, and 

 mechanic 



pence 

 iceous 



were 



feed 



T 



> 



d the arti- 

 ds of wd 



gon 

 to 



I or 



ea 



kind 



deflroy 

 horfeS) 



n 



ftacks 



? 





(T 



art 



r. 



; tr 



for t!i« 



iefll^y 



prie 



eatni^' 



■X 



a 



bovfi 



Sect.X. 9.4 



MANURES 



7 



above double the quantity of milk 



Hence if bread cannot be mad 



from <Tround hay, there is great reafon to fufped, that a nutritive be 

 verage may be thus prepared either 

 mented into a kind of beer. 



in its facch 



flate, or fer 



o 



It may be here obferved, that it is believed by fome, that feedir 

 horfes with ground corn, as with the flour of beans or oats, does not 

 flrengthen them nearly fo much as by giving them the fame quantity 

 of oats or beans whole. Parkinfon, Exper. Farmer, Vol. I. p. 227. 

 It is afferted alfo that foup, with the flefh-meat boiled down into a fluid 

 mafs, will give much lefs flrength to a man, than he would acquire 

 by eating the folid meat, of which the foup was made. The reafon of 

 both thefe feems to arife from the faliva being well mixed with the 



fticated food, and in greater quantity 



which therefore becomes 



and 



IS 



more animalized aliment, than that dilTolved in water alone, 



more eafily converted into nutriment. 



In times of great fcarcity there are other vegetables, which though 

 not in common ufe, would moft probably afford wholefome nourifh- 



ment, either by boiling them 



drying and grind 



o 



them 



by 



both thofe procefles in fucceffion. Of thefe are perhaps the tops and 



the bark 



prickles, 



f all thofe vegetables which are armed with th 



O 



or 



as 



ofeberry 



holl 



fe 



d perhaps hawth 



The inner bark of the elm-tree makes a kind of gruel. And th 

 of fern, and probably very many other roots, as of grafs and of 



taken up ip winter, might yield nourifliment eith 



by boiling or 



baking, and feparating the fibres from the pulp by beating them ; o 

 by getting only the (larch from thofe which poffefs an acrid muci 

 lage, as the white brionv. 



Th 



ding of bones to powder has already been applied 



o 



culture, and the chopping of 



d I fuppofe th 



f alabafter, and of chalk, and of foft bricks, and probably of 



ochres, manganefe, and calamy 



> 



,ht well repay the kbou 



r 



after 



