some of the spiritous or nutritious substance is 
volatilized to gas, and lost by evaporation. An¬ 
other bad consequence attending' such flour is, 
that, the Bakers find it necessary, in order to 
make the bread sufficiently light and spongy, 
to add more pearl ash than they otherwise need, 
this makes it less nutritio«s and less healthy. 
In all countries it is considered a great blessing 
to have dry weather in harvest time; I believe 
) England and France boast of haying more dry 
weather in harvest, than any other part of the 
year, perhaps their forefathers, adopted such 
j sorts of wl|eat, as would be most suitable to ciifc 
jin their dry seasons, and fixed upon the most 
suitable time to sow it, with a like view. I Be¬ 
lieve in England they sow mostly in the spring, 
and reap in August. We find some districts of 
the United States, famous for producing good 
flour, and others equally notable for bad. If the 
i dryness of the harvest time in each, was com- 
• pared, I presume it would be found, that those 
j parts producing good flour, are subject to the 
! least rain in harvest. It is important to have 
good barns; old settled countries, on this ac¬ 
count, may furnish better flour than new set¬ 
tlements, although the climate and latitude be 
the same. Virginia, Pennsylvania, Maryland and 
Illinois, are, as far as I have learned, the most 
famous states in the union, for good wheat; (O- 
hio has her character yet to establish abroad.) 
It would be well for other disti’icts to consider 
the causes operating there, and profit thereby. 
Corn intended for bread, should be planted 
early, and have but few stocks growing in a hill; 
when gathered, it should either be stored a- 
way in the husk, or so housed, as not to be 
permitted to freely absorb the moist air in wet 
weather. The white bastard gord seed, is the 
best for eating—the largest ears should be se¬ 
lected for meal. The Kentuckians excel in ha¬ 
ving good corn bread. 
To improve the Beef,which maybe counted 
another staple, I recommend the use of Egyp¬ 
tian Grass for pasture: particularly throughout 
the southern part of the state. 
The grass I allude to grows about as high as 
timothy, and has blades about the 9ame width, 
but is a spear grass. The country about Walnut 
Hills, Natchez, Fort Adams, and the levy from 
thence to Orleans, is covered with it. The 
beef and mutton fed on it is very fat, and the 
best tasted l ever eat. This grass has one ex¬ 
cellent quality to suit the dry seasons in the 
| months of June and September in Ohio, which 
is, that its stalks are so stubborn near the roots 
that animals do not eat it very close; hence 
the ground is prevented from being much ba¬ 
ked by the drought, and weeds are prevented 
from growing amongst it. I sent up a small par- 
