THE CULTIVATOR. 
181 
fermentation of grain. 
We have received acommunication signed “ A. R. D.,” 
asking for some information in regard to the fermenta 
tion of grain. He asks—“Will chemistry assist us 
here?” He then observes, “It seems that the heat is 
only one of the consequences resulting from chemical 
action, and is not absorbed from the atmosphere as many 
seem to suppose, because they have observed that it oc¬ 
curs mostly during hot weather. A high temperature is 
undoubtedly one of those circumstances, under which it 
goes forward most rapidly, because then the atmosphere 
will not take up the heat as fast as it is evolved, during 
the transformation. Under a low temperature the caloric 
escapes as fast as produced, and the fermentation stops, 
because one of the circumstances under which it will 
proceed, is wanting. But is it not going on even then, 
though but slowly ? 
“ Liebig pronounces the whole process to be a species 
of combustion, and it is certainly very similar in its ope¬ 
ration. In both cases, any substances undergoing com¬ 
bustion or fermentation, will cause other substances of the 
same nature to pass into the like condition, if brought in 
contact therewith. The same author tells us, that it is a 
common error to suppose that this operation goes on 
without any disturbing cause externally. But this must 
have been with the learned, for common people have 
thought it altogether produced by external causes, of 
which the hot weather was the most active. The above 
celebrated chemist declares that those substances which 
ferment most readily, remain unchanged as long as the 
cells or enclosing organs resist the action of the air. But 
as soon as the envelope gives way, and air is introduced, 
the juices absorb oxygen and the decomposition com¬ 
mences. First, we have the saccharine fermentation, 
second, the vinous, then the acetous, and lastly, the pu¬ 
trefactive. The first is necessary in the germination of 
seeds, and about the same temperature is required to 
sprout a seed in the earth, as will “heat” the contents of 
the granary. And thus we see why some farmers are 
subject to such grievous disappointments with respect to 
their seed. They thresh out their grain, store it, the 
saccharine fermentation takes place, and if sufficient 
moisture were present it would grow; but it is not, and 
thus the vital principle soon becomes extinct. And so 
we conclude that kiln-dried grain will not answer the 
purpose for seed, and that kiln-drying effects its object by 
expelling the moisture, so that one of the principal con¬ 
ditions of fermentation shall be wanting. 
“Now here a question of great interest arises, as to the 
extent of the injury in each of the successive stages of 
fermentation, when the grain is intended for manufactur¬ 
ing purposes. If some practical man among your readers 
would give us the conclusions of his experience and ob¬ 
servation, or institute some experiments in relation there¬ 
to, and communicate the results, he would perform a 
most acceptable service. Would the grain proceed far¬ 
ther than the first stage of fermentation at all ? And 
would the quality of the flour be then materially injured ? 
But when it is ground and barreled up, would not the 
vinous and the subsequent stages of transformation follow 
on, and so destroy the flour; for then that species of fer¬ 
mentation necessary to the preparation of bread would 
have been anticipated, and bread could not be made. 
This disposition to “ heat” or ferment, is also allowed 
to be greater or less in the various grains, according to 
the proportion of gluten or nitrogenous matter they con¬ 
tain. Can you not therefore, Mr. Editor, for our infor¬ 
mation, give us a list of analyses of our principal grains, 
wheat, corn, barley, buckwheat, &c., showing the glu¬ 
ten, starch, &c., of each in their several proportions, so 
that it can be seen which will be most exposed to fer¬ 
mentation, under the same circumstances of heat, mois¬ 
ture, and the other conditions. Might we not also, justly 
infer from the above fact, stated by Liebig, that the pro¬ 
cess would commence sooner in the state of flour, when 
the hulls and bran are removed, and proceed more 
rapidly than while it were yet enclosed in the envelope, 
and less facility given for the air to operate on the fer¬ 
mentative matters.” 
In conclusion it is asked, whether some cheap practi¬ 
cal method could be devised for drying grain, so as to 
secure it against damage by fermentation? And whether 
it is supposed that a “ few hundred bushels of grain, to 
the depth of 12 to 18 inches, spread on the floor of a 
small room, kept up to 100° Fahrenheit, by artificial 
heat, for several days in succession, would answer the 
purpose ?” 
EXPERIMENT IN FEEDING SHEEP. 
J. W. Childers, M. P. in a late English publication, 
has given a detailed account of an experiment made in 
feeding two lots of sheep, one in a small yard and out 
shed to protect them from the weather, and the other in 
the usual manner in the open field. As it is conclusive 
on the advantages of protection in feeding, we have 
abridged it for the Cultivator. 
On the first of January, Mr. C. took from his flock 40 
wether hogs (yearlings) Liecesters, and divided them in¬ 
to two lots, one weighing 183 stone, 3 lbs., and the oth¬ 
er 184 stone, 4 lbs., and in other respects there was as 
little difference as possible. The first lot was put into 
the yard, the second into the field; and each lot had ex¬ 
actly the same quantity of food given them, which was 
as follows: 
1st. As many turneps as they could eat, which was 
about 27 stone per day for each lot. 
2d. Ten lbs. of linseed cake, or half a lb. per sheep 
per day. 
3d. Half a pint of barley per sheep per day. 
4th. A little hay, and a constant supply of salt. 
For the first three weeks both lots consumed the same 
amount of food, but in the fourth week, the lot in the shed 
eat less by 3 stone of turneps per day, and in the ninth 
week they fell off 2 stone more. Of linseed cake, there 
was also a falling off of 3 lbs. per day. The lot in the 
field consumed the same from first to last. 
The result of the experiment was as follows: 
20 Shed Wethers. 
Increase. 
20 Field Wethers. 
Increase. 
Jan. 1st, 183 st. 3 lbs. 
Feb. 1st, 205 st. 0 lbs. 
21 st. 11 lbs. 
184 st. 4 lbs. 
199 st. 8 lbs. 
15 st. 4 lbs. 
Mar. 1st, 215 st. 10 lbs. 
10 st. 10 lbs. 
203 st. 2 lbs. 
8 st. 8 lbs. 
Apr. 1st, 239 st. 9 lbs 
23 st. 13 lbs. 
220 st. 12 lbs. 
12 st. 10 lbs. 
Total increase, 
56 st. 6 lbs. 
1 
36 st. 8 lbs. 
Thus the shed wethers, though consuming one-fifth 
less food, made above one-third greater progress; and 
the circumstances of the experiment were on the whole 
unfavorable to the winners, as the turneps being stored in 
a house for their use, were more wilted and dry, than 
those consumed in the field by the other lot. The shed 
floor was swept each day, and fresh straw given after 
each shower of rain.” 
AGRICULTURAL SOCIETIES. 
Great Cattle Show at Worcester.— The Mass. 
Society for the Promotion of Agriculture, are to hold a 
State Cattle Show and Exhibition of Agricultural Imple¬ 
ments at Worcester in October next. The trial of plows 
and other implements, is to be held on the 9th, and the 
show of stock, &c. on the 10th. The premiums are libe- 
ral, but we are sorry to see that those for stock are confin¬ 
ed to such animals as shall have taken premiums from 
County Ag. Societies within the two previous years. 
Such a restriction in this State would prevent the exhibi¬ 
tion of much of our best stock, and we should fear that it 
would have a similar effect, though in a less degree, in 
Massachusetts. 
County Societies in New York_ The Rensselaer 
Co. Society hold their Fair for this year, at Troy, Oct. 
2, 3.—The Chatauque Co. hold their’s at Jamestown, 
Sept. 25, 26. Among the premiums to be awarded, we 
notice are 25 copies of the Cultivator and the same num¬ 
ber of the New Genesee Farmer.—The Dutchess Co. 
Fair is to be held at Washington, Sept. 12, 13, the week 
previous to the State Fair at Poughkeepsie. 
Bucks Co., Pa.— At the meeting of this Society on the 
18th April, an Address was delivered by Joshua Dun¬ 
can, Esq. an experienced and successful farmer, which 
is published in the county papers. It is scientific and 
practical, full of sound suggestions which can hardly fail 
to have a most beneficial influence. 
