37 
Mr. Hatchett’s process on musty corn . 
purified, with scarcely any loss of quantity, with very little 
expense, and without requiring previous chemical knowledge 
or chemical apparatus. 
The experiments which I made, were confined to wheat, 
as being of the greatest importance ; but there can be no 
doubt that oats and other grain may be restored to sweetness 
with equal success ; and I have also additional satisfaction 
from being enabled to state, that the efficacy of the process 
may be ascertained by any person, in any place, and upon 
any quantity of grain, however small. 
From my experiments I am inclined to believe, that Must 
is a taint produced by damp upon the amylaceous part of the 
grain or starch ; that the portion of starch nearest to the husk 
is that which is first tainted ; and that the greater or less 
degree of Must is in proportion to the taint having penetrated 
more or less into the substance of the grain. In most cases, 
however, the taint is only superficial ; but nevertheless, if not 
removed, it is sufficient to contaminate the odour and flavour 
of the whole, especially when converted into flour. 
After various experiments, I found the following method 
to be attended with success. 
The wheat must be put into any convenient vessel capable 
of containing at least three times the quantity, and the vessel 
must be subsequently filled with boiling water; the grain 
.should thc*n be occasionally stirred, and the hollow and 
decayed grains (which will float) may be removed ; when the 
water has become cold, or in general when about half an hour 
has elapsed, it is to be drawn off. It will be proper then to 
rince the corn with cold water, in order to remove any portion 
of the water which had taken up the Must ; after which the 
