4S6 



PRODUCTION 



Sect. XVI. 7. i. 



h 



down by flormy or wet feafons, ihould be 



g^ 



thered rather earlier ; left they Ihould be 



1 



minate, as they 



pon the ground, and would hence become a kind of malt after dr)' 



ing. 



Other feeds (hould be gathered, before they would fp 



oufly fall from their pericarp 

 wife enfue in the reaping,- 

 barn, which often amounts 

 land, which produced it. 



prevent the lofs which muft 



mow 



d 



ry 



them to the 



much as is neceifary to fow the 



fupply 



depred 



of 



bird 



fed 



d vermin 



Monf. B. G. Sage accufes the farmers of fome parts of France of 



dlino; their wheat with 



O 



many green weeds immediately aft 



by wh 



reaping it, and preffing it clofe together in their barns ; 



the ftack undergoes a fermentation with great heat like fome hay 



ftacks : and that the corn is by this fermentation killed, and will no 



grow 



wh 



+ * 



fown like hay-feeds from a fermented hay-ftacl 



m 



ed in Se£t. X 



7 



nd alfo 



o 



iD 



m 



/ 



matterof the corn, is deftroyed ; and it on that account makes lefs agree- 

 able and lefs wholefome bread ; and laftly, that the ftraw is much in- 

 jured by becoming mouldy. Journal de Phyfique, Sep. 1794. 



Monf. B. G. Sage adds, that the following procefs will difcover, 

 whether wheat has been thus injured, which may be interefting both 

 to the baker, and wheat-buyer, who wants it for feed- wheat. Make 

 a pafte with flour and water, then wafh it with your hands under 

 water, which muft be frequently changed, till it no longer becomes 



difcoloured. 



The fubftance remaining in the hands is the gluten ; 



if the corn be good, this 



is elaftic, and will contract when drawn 

 out ; if the corn has begun to heat, it is brittle ; if the corn has fer- 

 mented, none of the gluten will be obtained. 



In this country, where corn is feldom cut too early, or prefTed to- 

 gether on the ftack, the principal circumftance required is to keep 

 it dry; as the ftraw is not liable to ferment like new hay made with 

 young grafs, which contains fugar at every joint of the ftem. To 



preferve 



