L 184 ] 
mentioned in experiments, in the communication^ 
and which took its rise from a vessel’s being strands 
ed on the English coast, loaded with wheat, the 
grain was purchased by farmers for seed, as it 
would not answer for grinding ; and it was found 
that the wheat from this seed was not blasted.— 
This mode of soaking the seed wheat in strong 
brine, was also recommended to the farmers in Suf¬ 
folk county ; and it has hitherto been found equal¬ 
ly beneficial as soaking it in lie or lime water.— 
Soaking the seed wheat in pickle, is less trouble for 
the farmer, than soaking it in lie or lime water 
In many parts of the country, all farmers have not 
lime, and it is considerable trouble to make the 
lie for the purpose only of soaking the wheat, when 
every farmer has brine in his beef or pork barrels, 
which will answer all the purposes without being 
clarified ; and after the wheat is sufficiently soaked, 
the remainder will not be lost, and may be return¬ 
ed to the barrels from whence it was taken. If the 
brine is strong, 12 or 15 hours will be sufficient.—» 
After it is taken from the brine, it will be best to 
spread it on a barn or other floor, and sift over it 
as much ashes or lime, as will be sufficient to pre¬ 
vent the kernels of wheat from sticking together. 
No doubt the plaister of Paris will be preferable 
where the wheat is sown out of the influence of the 
salt air. 
