2. 



oit 



) 



ider. 



as 



'11 it, 



■ too 



■ fea- 



dh 



been 

 :ion. 



3 and 

 sr for 



, and 



id as 



oats, 

 ^rike 



be- 



:s, as 

 fpec- 

 7ene- 

 as for 



1 



that 



Hon ; 



ilone, 

 more 

 ach 



11 



ician, 

 large 



fields 

 ft the 



' the 



Sect. XVI. 6. 



J 



OF 



SEEDS. 



455 



food of the fleepino; do^ was found perfeaiy dlgeded, vvhilfl 



of the hunted one had undergone but htl 

 Hence it may be found advifable to m 

 peas and beans, a food of lefs nutriment, but of eafier digeft 



r 



bran of wheat with the 



or 



the horfes eat before or after them the coarfe tuflbcks of fou 



t. 



fs 



hich 



mai 



in moi 



ft pad 



the winter j or laftly 



mix finely cut ftraw with them. 



3. Another way of diftinguilhing hght corn from heavy is by win- 

 nowing ; as the furface of the light grains being greater in proportioij 

 to their folid contents, they will be carried further by the current of 

 air, which is produced by the van v though the heavy grains would 

 roll further on the floor after rolHng down a grate to feparate the 



duft 



becaufe their vis inertiae would carry them further, after they 



put in motion ; and their furfaces would be refifted by th 



more than thofe of the lighter grai 

 4. Finally, there is reafon to bel 



that a progreffive improve 



ment of many feeds exifts during the warmer days of winter in our 

 granaries, which probably confifts in the procefs of the converfion of 

 mucilage into ftarch ; in the fame manner as the harfh juices of crab- 

 apples, and of auftere pears, are continually changing into fugar dur- 



the winter ; both which procefles are probably in part chemical ^ 

 like the flow but perpetual change of fugar into vinous fpirit, when 

 the juices of fweeter apples and pears, or grapes, are put into bottles 

 in the manufa6lure of cyder, perry, and wine. 



o 



This improvement of 



know 



the baker, the maltfter 



d of barley, and of oats, is welF 

 and the horfe-dealer : as better 



bread is made from old wheat, and barley is converted into better 

 malt in the vernal months ; and horfes are believed to thrive better, 



and to poffefs more vigour, when they are fed with old than with 

 new oats. 



VII. I, T^he prefervatlon of feeds next demands our attention* 



Thofe feeds which are liable to lie upon the ground, as peas and 



corn 



> 



